Taro Bread (Ube Pandesal)

Pandesal is the most popular bread in the Philippines. The name is actually  Spanish. Pan de sal. Salt bread, the basic ingredients being flour, lard, yeast, sugar and salt.

Ube is purple yam. I just love ube that I try to incorporate it whenever I can in my cooking. Ube is not available fresh here in the United States. Frozen ube is sold in Filipino food stores and ube powder is sold in Asian stores. This recipe calls for ube powder.

To make plain pandesal use the same recipe below except, reduce the sugar  to 1 T ,  the yeast to 3 tsp and water to 1 1/2 cups.

Ingredients:

  • 2 c water
  • 4 1/2 c bread flour. I like King Arthur’s flour, I also like to weigh the flour as I get consistent results. The Escali Digital scale is calibrated for all types of King Arthur’s flours.
  • 1 envelope (4.06 oz) ube powder
  • 1 t salt
  • 1/4  c sugar
  • 6 T  butter
  • 4 t  instant yeast
  • 1/2 c plain bread crumbs
  • Yields 24 pieces

Procedure:

  • Mix 1 c water,  2 c bread flour and the ube powder in a bowl.
  • If using a bread maker to make the dough, simply put the ingredients in the pan and set  to dough. With the bread maker I don’t have to be mindful of the kneading and rising process and if I have to make more, I just load up another batch to the machine while the other one is getting a second rising after shaping.
  • If using a mixer or a food processor, make sure the water is about 110 degrees and the butter is soft. Knead until the dough forms a ball and does not stick to the sides of the mixer. Put in an oiled bowl and let rise until double in volume.
  • Cut the dough into 2 pieces and shape each into a log about 1 1/2 inch round. Shape, roll in bread crumbs and arrange in baking sheet. Let it rest and rise for another 30 minutes.
  • Pre-heat the over to 375 degrees.
  • Put the baking sheet in the middle rack  and bake for 15 minutes.

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