Pan de Sal, literally mean bread with salt, is a favorite Filipino bread and could very well be the Philippine national bread. It is eaten on breakfast or mid-day snacks, plain, dunked into morning coffee; with corned beef hash; and these are specially good with fresh local farmers cheese. This is the basic pan de sal recipe I have been using for years. To add the pandan flavor, I simply substituted the water with the liquid I extracted from the fresh leaves of the pandan plant (pandanus amaryllifolius).
- 1 cup of liquid extracted from pandan leaves. Or use 1 cup of water with 2 teaspoons of commercial pandan extract .
- 3 1/4 C bread flour
- 4 T granulated sugar
- 1 tsp salt
- 3 T dry milk
- 1/4 C butter
- 2 tsp instant yeast
- 1/2 C plain bread crumbs
Extract the flavor from pandan leaves.
- 12 pieces of fresh pandan leaves, thoroughly washed and cut into thin strips using a pair of scissors
- 1 cup of water
- Blend until smooth.
- Strain to extract the liquid
- Add another cup of water, blend to take a second extract. Strain.
- Let extracts stand overnight in the refrigerator to let the green chlorophyl settle on the bottom.
- Pour the top liquid into another container.
- With the concentrated green extract, add enough of the liquid to get the required cup of liquid.
- Follow the dough setting of the bread maker.
- OR Put all the ingredients in the bowl (except the bread crumbs) of a stand mixer, knead until dough is smooth. Put in a buttered bowl, cover with plastic and let rise in warm place until double.
- Shape into 24 pieces and roll into the bread crumbs.
- Cover and let rise for 1 hour.
- Preheat the oven to 375 degrees
- Bake for 12 minutes.
- Cool and enjoy with your favorite filling.