bread, keto and low carb

Keto Air Fryer Pandesal (Bread)

The ultimate guide to making a perfect Keto Air Fryer Pandesal recipe! This recipe is so versatile, it can be used to make hotdog buns, hamburger buns, garlic bread and dinner rolls. Includes tips and tricks, and more.

When my friends learned that I am in a Keto or Low Carb lifestyle, they were in shocked. They asked me, “how can you manage to stay away from breads?” Well the thing is, I don’t really have to.

Of course, Keto breads can’t mimic the same taste as the real pandesal that you buy from your local bakery, but at least you can create delicious bread that is absolutely low in carbs.

What Can I Use to Make Keto Bread?

So far, the most reliable and common substitute to regular flours are the almond flour and coconut flour. You can use them separately in Keto recipes or a combination of both, although take note that coconut flour tends to dry out, so you need to make proper adjustments with measurements.

What is Psyllium Husk?

One secret to a good Keto or low carb bread is adding psyllium husk. Psyllium is a form of fiber made from a husk that is mainly cultivated in Northern India. It is mostly common as a laxative, and then later, research shows that it is good for the heart and the pancreas.

How to Make Keto Air Fryer Pandesal?

Keto Air Fryer Pandesal is so simple and easy to make. All you need are the ingredients and an Air Fryer of course. If you don’t have an Air Fryer, don’t worry! You can also bake this recipe in an oven at 180 degrees C or 350 degrees F for 50-60 minutes, on a lower rack.

Mix all the ingredients in a large bowl. Then bring 1 cup of water to a boil. Add the wet ingredients into the dry mixture. Beat the mixture for 30 seconds with a hand mixer. Do not over mix. The consistency you are looking for is a play-doh texture. Moisten hands with olive oil to prevent the mixture from sticking. Divide the dough into 6 separate balls. Place on a greased baking tray. At this stage, you can top the dough balls with sesame seeds. You can use baking paper to put on top of the Air Fryer grill, then arrange the dough balls on top of it. Bake the Keto Pandesal in an Air Fryer at 160 degrees C or 320 degrees F for 30 minutes. Smear butter or spread of your choice. Serve these Keto buns while it’s warm.

You’re not in a Keto or Low Carb Diet?

No fear. If you are not in a Keto or Low Carb diet, you can check out my regular pandesal recipe, pandesal without bread maker and ube pandesal.

Keto Air Fryer Pandesal

Kate Tablizo
This Keto Air Fryer Pandesal is a game changer to all those on a Keto lifestyle but needs bread in their life. Smear it with butter or spread of your choice and you'll think you are eating the real "thing." It is pleasingly crispy on the outside and soft and moist on the inside.
Prep Time 20 mins
Cook Time 30 mins
Course Breakfast, Snack
Cuisine Filipino
Servings 6 servings
Calories 165 kcal

Equipment

  • Air Fryer

Ingredients
  

  • 5 tbsp ground psyllium husk powder
  • cup almond flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tsp apple cider vinegar
  • 3 large egg whites
  • 1 cup water boiling
  • 1 tbsp olive oil to moisten hands with

Instructions
 

  • Mix all the dry ingredients (psyllium husk powder, almond flour, baking powder and sea salt) in a large bowl until well combined.
  • Bring 1 cup water to a boil.
  • Add the wet ingredients (apple cider vinegar, egg whites and water) to the dry mixture. Beat with a hand mixer for 30 seconds. DO NOT OVER MIX. The dough resembles a play-doh consistency.
  • Moisten your hands with olive oil. Shape the dough into 6 separate balls.
  • Place on a greased baking sheet and top with sesame seeds.
  • Place a baking paper on the Air Fryer grill pan then carefully place the dough balls. Making sure to keep spaces between them.
  • Bake in an Air Fryer on a 160°C for 30 mins. It should be done if you hear a hollow sound when tapping the bottom of the bun.
  • Serve with butter or spread of your choice.

Notes

 
    • Make sure to beat the mixture for 30 seconds only. Do not over mix it. The consistency should be like a play-doh.
    • The dough is sticky so make sure to moisten your hand with olive oil.
    • Baking time may vary depending on the size of the dough and the specifications of the Air Fryer.
    • If your bread turns purple in color, it must be from the psyllium husk. Try another brand. 
    • This Keto bread recipe is so versatile. It can be used to make hotdog buns, hamburger buns and garlic bread.
Keyword air fryer recipes, keto air fryer recipes, keto bread, pandesal

Watch How to Make Keto Air Fryer Pandesal

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If you tried and loved this Keto Air Fryer Pandesal recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.
bread

Ube Pandesal

Ube Pandesal is a sudden hit amongst Filipinos. Just look everywhere people are at rage posting photos of Ube Pandesal and Ube Cheese Pandesal. It has been trending lately and I want to get my hands on this much-loved bread from the Philippines.

This pandesal recipe is different from what I used to make, but you are welcome to give it a go with Pandesal recipe without Bread Maker and just add ube flavouring. I highly recommend using McCormick Ube extract to give it a real ube flavour. This recipe is only Ube Pandesal but of course, if you want to make Ube Cheese Pandesal, you just add cheddar cheese in the middle of the dough before baking.


Ube Pandesal Recipe

INGREDIENTS:

1 cup milk, evaporated or fresh

1 pouch or 2 1/4 teaspoon instant yeast

1 tablespoon sugar, for proofing

2 cups all-purpose flour

1 cup bread flour

1/2 cup white sugar

1/2 cup vegetable oil

1 teaspoon salt

1 teaspoon vanilla essence

1 teaspoon ube flavour extract

breadcrumbs for coating

How to Make Ube Pandesal?

INSTRUCTIONS:

  1. PROOF YEAST: Dissolve yeast in lukewarm water (110-115 degrees F) and add 1 tablespoon sugar. Stir to dissolve and let stand for 10 minutes or until it bubbles.
  2. MAKE DOUGH: In a large bowl, combine flour, salt and sugar. Add the yeast mixture, vegetable oil, vanilla essence and ube flavouring. Mix on medium speed with a dough hook until combined.
  3. Mix the dough until it forms. Transfer in a clean flat surface and knead the dough with your hands for 10 minutes until smooth. It should bounce back when you lightly press your finger into the dough.
  4. Place the dough in a greased bowl and cover it with a tea towel or plastic wrap. Let it rest for about 1 1/2 hour until double in size. If you live in a humid place, you can pre-heat the oven at 100 degrees C for about 10 minutes then turn it off. Place the bowl with the dough inside. This will help to rise the dough even in colder months.
  5. Give the dough a gently punch. Roll the dough into a log, cut and divide it into 20-25 pieces. Flatten each dough, at this stage if you want to make Ube Cheese Pandesal, you should add in the cubed cheddar cheese filling, seal and shape into a ball.
  6. Line baking sheets with baking paper and place the dough pieces with 1/2 inch apart. Cover it with a clean tea towel or plastic wrap and let it rise again for another 30 minutes- 1hour.
  7. Don’t forget to preheat the oven to 350 degreed F (180 degrees C) before baking.
  8. Roll each dough with breadcrumbs.
  9. Bake them for 10-15 minutes until the top is lightly brown.

Serve and enjoy this Ube Pandesal with family and friends!

NOTES:

  • When proofing yeast, make sure that the temperature of the milk is between 100-115 degrees F. More than this will kill the yeast. I also found out that adding 1 tablespoon sugar to the yeast mixture helps it proof easily.
  • You know you knead the dough well if it bounces back when you lightly press it with your finger. Normally, kneading takes about 10 minutes.
  • During winter months or if it is humid, you can preheat the oven to 100 degrees C, turn it off and place the dough to rise.
  • If you want to make Ube Cheese Pandesal, you can place cubed cheddar cheese on each flatten dough before rolling them to dough balls.
  • You can use either active or rapid rise (instant) yeast. Rapid rise (instant) yeast does not need to be bloomed or activated, but you can proof it too just to make sure.

Did you make this Ube Pandesal? Please leave us a comment below.


bread

Easy Pizza Dough

This Easy Pizza Dough yields 2 large pizza rounds that you could make at home in less than 30 minutes, with only 5 ingredients to begin.

It does require kneading but does not need rising. So, skip the pizza delivery today because it is really simple and easy to make. Best of all, you can put any toppings you like, or make use of the leftovers in your fridge and turn it to a delicious pizza.


Easy Pizza Dough Recipe

INGREDIENTS:

2 1/4 teaspoon active dry yeast (1 packet of .25 ounce)

1 teaspoon sugar

1 cup warm water (110 degrees F or 45 degrees C)

2 1/2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

How to Make Easy Pizza Dough?

INSTRUCTIONS:

1. Preheat oven to 450 degrees F or 230 degrees C.

2. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until foamy and creamy, about 10 minutes.

3. Sift in flour, salt, and olive oil. Mix until the dough is smooth. Let rest for 5 minutes.

4. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer pizza crust to a lightly greased pizza pan.

5. Spread with desired toppings, and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Serve and enjoy this Easy Pizza Dough with family and friends!

NOTES:

  • Make sure that the yeast is still active. Check the expiration date. Do a proof test.
  • Warm water should be between 100-110 degrees F, anything over 130 degrees F will kill the yeast.
  • In this recipe, I used bread flour, but you are more than welcome to use all-purpose flour or plain flour.
  • Knead the dough by hand or use a hand mixer or stand mixer with the dough attachment.
  • This easy pizza dough from All Recipes can be kept in the freezer for up to 3 months, thaw the dough before using it.

Did you make this Easy Pizza Dough? Please leave a comment below.


bread

Pan de Coco (Coconut Bread)

Pan de Coco (Coconut Bread) is a soft, fluffy sweet bun with sweetened coconut filling. It could be eaten as a snack or dessert. It is perfect with your favourite coffee, tea, unsweetened hot chocolate, or on its own!

This coconut bread is one of the most common Filipino bread, available in local bakeries. It is originated from Spain, but I have learned that this is also a Honduran staple. Pan de Coco (Coconut Bread) is a plump dinner roll serve alongside a meal of rice, beans, and fried plantains in Honduras. In Spain and in the Philippines, it is enjoyed as a snack or dessert. Are you ready to make your own Pan de Coco (Coconut Bread)?


Pan de Coco (Coconut Bread) Recipe

INGREDIENTS:

FOR THE DOUGH:  

4 cups of flour (plain, all-purpose)

¾ cup of sugar

¼ ounce (2 ¼ teaspoons) instant dry yeast

1 ¼ cup lukewarm milk

½ cup of vegetable oil

½ teaspoon salt  

FOR THE FILLING:  

2 cups desiccated coconut

¾ cup brown sugar unpacked (In this recipe, I used white sugar)

1 cup milk (fresh, whole, coconut)

3 tablespoons butter

½ tablespoon vanilla extract

1 tablespoon flour, dissolved in ¼ cup milk  

FOR THE EGG WASH:  

1 egg, beaten

1 tablespoon water

How to Make Pan de Coco (Coconut Bread)?

INSTRUCTIONS:

1. Preheat oven to 180 degrees C.  

2. In a large bowl, sift together the flour and sugar. Add the dry yeast and mix.  

3. Add the lukewarm milk vegetable oil, and salt. Mix with a wooden spoon or spatula until it sticks together and forms a dough.  

4. Turn the dough on a clean, flat surface and knead for 5 minutes. Apply some oil on your hands to prevent the dough from sticking. Continue kneading until the dough gets less tacky and easier to handle.  

5. Grease the bowl and place the dough in. Cover with a plastic wrap or clean kitchen cloth. Leave it to rise for 30 minutes to an hour, or until the dough has doubled its size.  

6. MAKE FILLING: In a pan, combine desiccated coconut, brown sugar, coconut milk, water, butter, and vanilla extract. Bring to a simmer over low heat. Cook until liquid is mostly absorbed. Remove filling from heat and allow to slightly cool.  

7. Gently punch the dough and tip it to a flat surface. Roll the dough into a log and cut in half. Then cut each roll into two. Divide each log into 6 equal parts for a total of 24 pieces of dough.  

8. Cover the dough pieces with a kitchen towel and let rest for at least 3-5 minutes.  

9. Flatten each dough with the palm of your hand. Hold the flattened dough in the curve of your hand and add 1 tablespoon of coconut filling. Pinch the corners together to fully enclose the filling.  

10. Arrange the filled dough, pinched side down on a baking sheet about an inch apart.  

11. Poke small holes in the centre of each filled-dough with a fork. Cover with a clean kitchen towel and let them rest for another 20-30 minutes.  

12. Bake in a 340 degrees F or degrees C for 10 minutes. Remove from the oven and brush with egg wash. Return to oven and bake for another 4 minutes or until golden brown.

Serve this Pan de Coco with family and friends!

NOTES:

  • When kneading, avoid adding more flour or the bread will be too dense and crumbly.
  • If the dough is too sticky, apply some oil on your hands to prevent the dough from sticking.
  • If the dough is too dry, add some oil to the dough.
  • If you prefer filling to be more compact and sticky, add 1 tablespoon flour dissolved in ¼ cup milk after the liquid has been absorbed.
  • If the dough didn’t rise, the yeast could be expired and no longer active.

Did you make this Pan de Coco (Coconut Bread)? Please leave us a comment below.


bread

Hot Cross Buns

Do you know where Hot Cross Buns originated? In 12th century, buns were baked by Anglican monk and marked them with a cross to remind us of Good Friday. Later on, Hot Cross Buns were so popular, and eventually became a symbol of Easter weekend.

Today, we can eat Hot Cross Buns anytime we want, as it is available in our local supermarket. We can also make it at home. They’re very similar to Cinnamon buns but it has more spice in it. It could be enjoyed plain, with raisins, dried currants or even cranberries. But my daughters don’t really like raisins, so I just omitted the dried currants from the original recipe from Delish.


Hot Cross Buns Recipe

INGREDIENTS:

FOR THE ROLLS:  

1 cup warm milk

2 1/4 teaspoon active dry yeast, plus 1 tablespoon sugar for activating the yeast

1/3 cup butter, melted

1 large egg yolk

1 teaspoon pure vanilla extract

3 cups all-purpose flour (plus more for kneading)

1/2 cup 1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup raisins, optional

1 teaspoon lemon zest Egg wash, for brushing

FOR THE GLAZE:  

1 cup icing sugar

1 tablespoon milk

1/2 teaspoon lemon zest

How to Make Hot Cross Buns?

INSTRUCTIONS:

1. In a medium bowl, combine milk, yeast and 1 tablespoon of sugar. Allow the yeast to activate by leaving it in a warm place for about 5-10 minutes.  

2. Whisk in butter, egg yolk and vanilla into the bowl with yeast mixture.  

3. In a large bowl, combine flour, sugar, salt, cinnamon and nutmeg. Make a well in the center of the flour mixture and add the yeast mixture. Using a wooden spoon, stir the flour-yeast mixture until thick. Stir in raisins.  

4. In a lightly floured surface, turn the dough in and knead until it is soft and elastic, about 8-10 minutes. Do not over knead. Shape the dough in a big ball.  

5. Grease a large bowl with butter and put the dough in. Cover with plastic wrap or cloth. Let is rise at room temperature until doubled in size, about 1 ½ hours.  

6. Turn the dough in a lightly floured surface, pat the dough and shape it into a large rectangle. Divide the dough into 12 proportions using a sharp knife or pastry silicone cutter. Butter a 9” x 12” baking pan.  

7. Shape each dough piece into a roll, tuck the edges under. Place into the buttered pan, seam side down. Cover with plastic wrap or cloth and let it rise in a warm place until the dough pieces have doubled in size, about 45 minutes.  

8. Preheat the oven to 375 degrees F or 180 degrees C. Brush the tops of the buns with egg wash. Bake the buns until they are golden and puffy, about 22-25 minutes.  

9. MAKE GLAZE: Whisk together icing sugar, milk and lemon zest until smooth, Transfer into a piping bag and make small cut in the corner of the bag or use round piping nozzle. Pipe a thick cross shape over each rolls.  

Serve and enjoy these Hot Cross Buns with family and friends!

NOTES:

  • Do not over-knead the dough or the hot cross buns will turn out hard.
  • You can add raisins, dried currants or cranberries.
  • Use all-purpose flour.
  • Make sure the yeast mixture is foamy and activated.
  • Use the baking pan, not cookie sheet. 

bread

Spanish Bread

INGREDIENTS:

FOR DOUGH:

3 cups flour
1 1/2 teaspoons instant dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
3 tablespoons or 60 grams of butter, melted
1 egg

FOR FILLING:

1/2 cup or 115 grams butter, softened
1/2 cup sugar
1/4 bread crumbs

FOR BREADING:

1/2 cup bread

INSTRUCTIONS:

1. Put milk and yeast in a microwavable bowl or Pyrex cup and heat in the microwave for 30 secs. Don’t heat too much as the yeast will die.

2. Add the melted butter and 1 egg into the milk mixture.

3. In a separate bowl, put flour, sugar and salt.

4. Pour the milk mixture into the dry ingredients. Mix well until well incorporated. Knead the dough on a clean surface, dust it with flour first until it becomes smooth and elastic, about 5-10 minutes.

5. Form the dough into a ball and place it in a greased bowl. Cover it with a kitchen towel or plastic wrap. Let it rise in a warm area until it is doubled in size. It could take 30 minutes to an hour.

6. While the dough is rising, prepare the filling. In a bowl, mix butter, sugar and bread crumbs together until well combined.

7. When the dough has doubled in size, punch the dough and divide into 20 equal parts using a knife or dough slicer. Roll each ball into triangle or rectangle. Spread the filling evenly to the dough. Roll the dough from the wider end towards the small end.

8. Roll it in breadcrumbs and place it into the baking tray. When done with all the pieces, cover them with towel and let it rise for another 10-15 minutes.

9. Remove the cover before baking.

10. Bake them on the middle rack in 150 degrees C for 20 minutes in a preheated oven.

11. Serve and enjoy with family and friends!

bread

Filipino Bread Roll – Pan de Sal

I love Filipino Bread Roll or what we called Pan de Sal in the Philippines. Early in the morning, we could smell the bread baking from the bakery near our house. My mom usually goes to the bakery early in the morning or she get caught in a very long queue. My father likes his pan de sal a little bit toasty or we called “tostado,” but I prefer my pan de sal a little bit soft and fluffy.

When I first tried making pan de sal here in New Zealand, it was really hard as you have to knead and let the dough rise, and bake it before you eat it. Unlike in the Philippines back then, all you need to do is to go to the bakery and buy 20 pesos of pan de sal, or sometimes we just wait for Manong, a man who bikes around the street and sell hot pan de sal. It’s a staple for Filipinos. Our day is not complete without pan de sal, or fried rice in other days.

Today, I have found out that making pan de sal got easier using Cuisinart 2-lb. Breadmaker. If you’re the type of a person who wants to make life easier in the kitchen but still wants to indulge with the fluffiness and sweet aroma of pan de sal, I think this is the right recipe for you.

INGREDIENTS:
1 cup lukewarm milk
2 tablespoons butter
½ cup sugar
1 teaspoon salt
2 eggs
3 cups all purpose flour
2 ¼ teaspoons bread machine yeast
Breadcrumbs

INSTRUCTIONS:

1. In the pan of the bread machine, add ingredients in the order listed above, starting with the milk and finishing off with the yeast.

2. Select bread type setting to dough/pasta to make the dough.

3. When the cycle is complete (2 hours), transfer dough into a lightly floured surface.

4. Divide dough into 24 pieces. Shape each piece into a ball, roll in breadcrumbs and place in a baking pan.

5. Cover with a cloth and let rise for at least one hour or until almost double in size.

6. Bake in 225°F oven for 20 minutes and then increase the oven temperature to 325 degrees. Bake for another 10-15 minutes or until golden brown.

7. Serve and enjoy with family and friends!
bread

Soft Pretzel Bites

This year, my family is trying to adapt a whole food diet. Believe it or not, we are slowly getting there but because of our busy lives, we are taking this big change one step at a time. We are taking processed food out of our diet as much as possible.

As parents, it’s easier for us to just buy pre-packed food for our family. It is more convenient to choose potato chips in a bag instead of making our own potato chips from real potatoes. In our kitchen, we are trying to make/bake our meals fresh from the oven from real food instead of buying it from the store. Why? It’s just because it’s healthier. Yes, you hear me right. Packed foods are high in saturated and trans fats and preservatives… that’s what we don’t like in our body. Not anymore.

So today, I decided to make our own pretzel bites for my kids’ lunch boxes. This recipe is originally from Sally’s Baking Addiction. It’s super easy to follow. Please have a try and tag #asliceofkate in instagram, twitter, facebook and pinterest.

Soft Pretzel Bites

Ingredients:

1 and 1/2 cups (300ml) warm water,
1 packet Red Star Platinum instant yeast (2 and 1/4 teaspoons)
1 teaspoon salt
1 Tablespoon (8g) packed light brown sugar
1 Tablespoon (15g) unsalted butter, previously melted and not scorching hot
3.75 – 4.25 cups (470- 530g) all-purpose flour + more for the counter surface
plus 9 more cups for step 51/2 cup baking soda
1 large egg, beaten
coarse sea salt for sprinkling
Kicked-Up Cheddar Cheese Sauce for serving

Directions:

1. Whisk the yeast into 1 and 1/2 cups warm water. Allow to sit for 1 minute. Some clusters of yeast may remain. Add salt, brown sugar, and melted butter. Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.

2. Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, then shape into a ball. Place in a large greased mixing bowl. I usually use nonstick spray to grease it, but olive oil works too. Cover and let the dough rest in a warm area for about 10 minutes.

3. Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

4. With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.

5. Combine 9 cups of water and the baking soda in a large pot and bring to a rapid boil. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren’t touching.

6. Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.

7. Remove from oven and serve with cheese sauce or honey mustard. Pretzel bites remain fresh for up to 3 days in an airtight container, though they will lose some softness.

Make ahead/Freezing:

The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for three months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzel bites while still cold, but allow some extra time for the bites to puff up before the baking soda bath and baking. Baked pretzel bites freeze well for up to 3 months. Thaw and reheat in the oven at 300°F (149°C) until warm.

If you love Auntie Anne’s, you’ll definitely love this Soft Pretzel Bites recipe.

Let’s eat!
Kate

bread

Pan de Sal (Filipino Bread Roll)

I have been experimenting how to make the perfect pan de sal (pandesal) in the kitchen for the last 7 years, and to my excitement, this is the only recipe I have made that really caught my heart and taste buds. It’s easy to make as you just need to put all the ingredients together in a bread machine, press the “dough” button and walk away. Love it, love it, love it!

I have to thank the person who posted this recipe on the web as I would use this recipe for the rest of my life. I have altered some of the instructions, but if you want a different procedure, please visit her website: Salu-Salo Recipes.

NOTE: This pandesal recipe if for bread machine/maker

Ingredients:

1 cup lukewarm milk
2 tbsp butter
1/2 cup sugar
1 tsp salt
2 eggs
4 cups all purpose flour
2 1/4 tsp bread machine yeast
breadcrumbs

Procedure:

1. Put the ingredients in the order listed above in the bread machine pan. Starting with the milk and finishing off with the yeast. Do not include the breadcrumbs.

2. Select bread type setting to dough to make the dough.

3. When the cycle is complete (in my bread machine’s case, at 1 1/2 hours), transfer dough into a lightly floured surface.

4. Divide dough into 2 long long. Cut the dough slightly diagonal, turn half side down and flatten a bit, roll in breadcrumbs, and put in a baking tray.

5. Cover with a cloth and let rise for at least one hour or until almost double in size.

6. Preheat the oven at 220 F oven for 10 minutes, turn it down to 150 F. Bake the dough for 15 minutes or until golden brown.

7. Serve and enjoy this yummy pandesal with family and friends!

Source: Salu-Salo

bread

How to Make Cuapao

Ingredients

1.5 kg. pork belly, sliced 1 inch thin (Asado style)
2 tbsps. of black bean sauce or salted black beans (tausi), rinsed and grounded
3 sprigs of oregano or 2 tsp dried oregano
1 whole garlic
4 shallots (sibuyas Tagalog) or 2 small onions
1 cinnamon stick or 2 tsp cinnamon powder
1 star anise
salt, optional
2 tbsp brown sugar
3 tbsps. of cooking oil
1/4 cup peanuts small pieces
6 pcs big or 12 pcs small Manthao (store-bought)

Procedure:

1. Heat the cooking oil in a non-stick pan.
2. When hot, place the cut pork belly and cook until lightly brown. (If overcooked, the pork will get hard.)
3. Add the rest of the ingredients except for the brown sugar, peanuts and manthao, pour enough water to cover three quarters of the pork, bring to the boil, then lower the heat, cover and simmer until the pork is tender. Add the brown sugar and let it simmer for a while. Add more water if the sauce dries up before the pork is done. Cook the pork until the sauce is reduced and thickened.
4. Fold in the small peanut pieces.
5. Wait for the filling to cool.
6. Meanwhile, slice the manthao into two so that you could put in the filling later.
7. Place the manthao in the steamer and steam for 10-15 minutes.
8. Put the filling on the bottom layer of manthao, just enough amount to cover it, and place the other half on top. Do this for the remaining manthao.

Serve and share it with family and friends!

Source: Casa Veneracion 
I have added some ingredients and altered the procedure from the recipe of Ms. Connie Veneracion.