In the Philippines, we always have pandesal or Filipino bread for breakfast. It’s yummy with margarine or butter, peanut butter, liver spread, nutella, even pansit bihon or by itself. Recipe for pandesal is up on my blog now.
Here in New Zealand, our favourite spread for pandesal is Nuttelex. It’s a healthy alternative to butter. It’s nut oil free, gluten free, soy free, lactose free, cholesterol free oil, artificial additives free, salt reduced and contains vitamin D. I can use it as a spread for my home baked bread, for cooking or baking. @nuttelexspread.
2 ¼ teaspoons active dry yeast
1 cup lukewarm milk
2 tablespoon unsalted butter at room temperature
½ cup sugar
1 teaspoon salt
2 eggs, beaten
4 ½ cups all purpose flour or more as necessary
1. Dissolve the yeast in 1 cup of lukewarm milk in bowl. Let stand for 10 minutes, and then stir well.
2. In another bowl, combine butter, eggs, sugar and salt.
3. Add milk mixture into the yeast mixture and add 2 cups of flour. Mix with a wooden spoon or electric mixer until smooth. Gradually stir in remaining flour, adding more if necessary.
4. Transfer dough to a lightly floured surface. Knead dough until smooth, elastic and no longer sticky (around 10 minutes), add flour as necessary.
5. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until double in size.
6. Transfer dough to a lightly floured board. Divide dough into 3. Stretch and make a long roll. Cut into 24 pieces, roll in breadcrumbs and place in a baking pan lined with wax paper.
7. Cover with a cloth and let rise for at least one hour or until almost double in size.
8. Bake in 120 C oven for 20 minutes and then increase the oven temperature to 325 F while keeping the bread in the oven. Bake for another 10-15 minutes or until golden brown. (Every oven is different so make sure to check the bread in 10 mins increment.)
9. Serve and enjoy with family and friends!