Pan de Sal Bread

Ingredients :

  • 1/2 cup lukewarm water
  • 1/4 oz (1 envelope) active dry yeast
  • 1 tsp. + 1/2 cup granulated sugar
  • 1 cup water
  • 3 tbsp. oil
  • 1 tbsp. salt
  • 5 cups all-purpose flour
  • 3 tbsp. breadcrumbs
(Metric Conversion Cooking)

Cooking Procedures :

  1. Preheat oven to 325°F (160°C).  Prepare lightly greased baking sheet.
  2. Pour the lukewarm water (about 110°F/45°C) in a large mixing bowl, and add the yeast. Add 1 teaspoon of the sugar to activate the yeast, and stir gently to dissolve. Let stand in a warm place for 15 minutes.
  3. Add the water, oil, 1/2 cup of sugar, salt and flour little by little and mix thoroughly. Knead the dough on a floured surface until smooth and pliable.
  4. Place the kneaded dough in a large, lightly greased bowl. Cover with a clean kitchen cloth (or hand towel) and let rest in a warm place for 2 hours, or until dough doubles in size. The ideal room temperature for bread dough to rise is about 75°F (24°C).
  5. When the dough has doubled in size, punch the dough down. Take out and place it on a floured surface. Divide it into 15 to 20 pieces. With your hands, form each roll into a ball. Place the balls on the prepared baking sheet; sprinkle the breadcrumbs on top. Make sure to leave a little space in between the rolls. Let them stand in a warm place for an hour, or until they double in size.
  6. Bake the rolls for about 20 minutes, or until lightly brown. To test if they are done, gently press the top of one of the rolls; if it springs back, it is done.
  7. Makes 15 to 20.
Tips:
 – When dissolving the yeast in the lukewarm water, the temperature should be about 110°F (45°C). If the water is too hot or too cold, the dough will not rise.
 – Make sure to use fresh yeast. The dough will not rise properly if the yeast is expired.
 – It is tempting to add too much flour when kneading, but that will result in stiff bread.
 – Overbaked bread will turn hard after some time even if it looks fine right out of the oven.

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