Pandesal is my Hero, it always save my day! Onboard it is the easiest and fastest Filipino bread to make. At home it is always available in every bakery. Imagine how great is this bread, invented in 16th Century Spanish-Era Philippines, survived a lot of revolutions and 2 World War. And now, feeding more than 100 million Filipinos.
I was curious who to thank for this magical bread rolls. And just recently I heard the news on the radio that Philippine History Subject will be omitted on college curriculum. I feel sad about it knowing that my kids will not anymore get the chance to learn Philippine History when they go to college.
I strongly believe that history are the best mentors.
We usually take for granted of things or people because we don’t have any idea of it’s true value. And history/herstory is the only source of knowledge to determine something or someone’s real value.
One of the most neglected thing is SALT (Spanish: Sal)
In Africa, salt was used as currency south of the Sahara, and slabs of rock salt were used as coins in Abyssinia.
Moorish merchants in the 6th century traded salt for gold, weight for weight.
The word salad literally means “salted”, and comes from the ancient Roman practice of salting leaf vegetables.
The word salary originates from Latin: salarium which referred to the money paid to the Roman Army’s soldiers for the purchase of salt.
I dedicate this post to Ferdinand Magellan a Portuguese sea captain who led
five Spanish ships and 251 men in the first voyage around the World.
The brave men of the 1500’s, like Ferdinand Magellan, who sailed in uncharted waters to unknown lands were courageous adventurers who were motivated by fame, glory and the wealth. The living conditions on board the small ships were basic and the voyages were very dangerous.
Without them, Pandesal will never made its way on the Islands of the Philippines.
Pandesal (Spanish: pan de sal, “salt bread”) is a bread roll made of flour, eggs, yeast, sugar, and salt. It has become a common food item in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. Contrary to its name, pandesal tastes slightly sweet rather than salty.
Enough with the history!

Photo by Nino Almendra
Now on with the cooking…
Pandesal
Prep. time: 5 minutes
Kneading time: 10-12 minutes {I always use electric dough mixer onboard.}
Proofing time: 1-2 hours 1st dough raise, 1 hour more to raise the formed Pandesal dough
Baking time: 10 minutes {or a little more until golden brown}
Oven Temp.: 200’C
Difficulty: Easy but need some practice!
Makes; 48 pieces
Good for 24 crew
You will need;
1 kg. all purpose flour/bread flour
2 Tbsp. instant yeast
1/2 Tbsp. (1.5 tsp.) fine salt
3/4 cup sugar white granulated
1/2 cup unsalted butter, softened {kept at room temperature for an hour or softened inside the microwave for few seconds.}
3 pcs. med. size (60grms/each) fresh eggs
1.5 cup water, room temperature{a little more or less}
*For coating, enough bread crumbs to cover each Pandesal dough.
Direction;
Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients.
Add the softened butter, eggs and water. Increase speed to medium-high and knead the mixture for
10-12 minutes or until smooth and elastic. A good mixture will have blisters on the dough surface.
Either brush the bowl or rub the dough surface with vegetable oil and place it back into the bowl,
cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk. Punch down dough and divide into two.
[Here’s how I do it] *Sweet Dough Recipe on the link has a complete photo tutorial.
On a greased working table, roll out or flatten the dough about 12 inches wide. From one end, roll up the dough to make a 12 inches log (bastón). Keep aside your 1st dough log and let it rest while you handle the other. Divide each log into 12 and cut with a dough cutter. Place Pandesal dough on a bread crumbs covered tray. Add more bread crumbs to cover all Pandesal dough. Transfer Pandesal dough on a clean baking tray(No need to grease the tray). Pre-heat the oven to 200’C. Let the Pandesal dough raise on a warm area for 1 hour. Baked for 10 minutes or until golden brown.
Serve hot with your favorite blend of coffee. Enjoy!!! 😉
Here’s how I do it;
Complete procedure with photo tutorial of making the Dough, Click here!









Pre-heat the oven to 200’C.



Photo by Nino Almendra

Photo by Nino Almendra

Photo by Nino Almendra
Thanks alot for spending your precious time on my blog and hope this recipe
encourage you to try baking your own Pandesal at home or onboard.
Have you heard of Fiesta Friday? It’s happening everywhere!!! I mean EVERYWHERE!!!
All Bloggers are welcome to join the party, it is hosted by
Angie of “The Novice Gardener”
Come All You Party People!!!
You can also follow me on TWITTER, GOOGLE+ and FACEBOOK.
Source/References;
http://en.wikipedia.org/wiki/Pandesal
http://en.wikipedia.org/wiki/Salt
http://www.elizabethan-era.org.uk/ferdinand-magellan-ships.htm
I really appreciate your background information and step by step instructions Nino. Besides all that, the bread looks fantastic. Great job 🙂
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Thank you so much, Jess!!!
Miss you guys from my Fiesta Friday Family! Wish to join you again soon!!! 🙂
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Thanks for sharing the pandesal recipe! I’m looking for a good pre-war recipe because my father has been asking if I could take a stab at recreating the pandesal of his childhood. 🙂 Will give this one a try very soon. Cheers!
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Thank you too, Kabayan!
Your Dad will surely like it! 🙂
Keep me posted when you did tried it!
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I feel that is among the most vital info for me. And i’m glad studying your article.
However want to statement on few common issues, The site taste is great, the articles is actually great :
D. Just right process, cheers
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Greetings! Quick question that’s entirely off topic.
Do you know how to make your site mobile friendly?
My blog looks weird when browsing from my apple iphone. I’m trying
to find a theme or plugin that might be able to correct this problem.
If you have any recommendations, please share.
Appreciate it!
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I’m not very good in Web design and technics. All I know is if you are using WordPress.com, they do all the best thing for your site to look good on PC or MOBILE.
Hope I did help you Bing.
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Thank you for liking my recent post on “almond coconut and grain-free granola.” I continue to be amazed at what you manage to cook on board a ship! I’m also amazing at what a good job you do photographing your steps. Safe travels my fellow food lover. -Moira
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Thanks a lot, Moira! 🙂
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such gorgeous bread!
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Thanks 🙂
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Wow they look good,thanks for sharing will definitely give this recipe a try.
Sad that they are not going to teach the history of the country to your children,I think it’s important to know their history.
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Awesome!
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This bread looks so wonderfully delicious!
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It’s so sad that your country is losing sight of its own history. The bread looks great, but I’m not sure I want to make enough to 24 crew, or a whole FF. I’ll have to wait for our next big party.
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Hopefully someone sitting on the high office will realize that it was a bad decision. Anyway, the original recipe is only half quantity. Happy Fiesta Friday!
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They look fabulous! am bookmarking that for sure!
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Thanks Mr. Fitz! 🙂
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Hi Nino, these breads look so good, and thank you so much for the history and background. Great to meet you at this weeks Fiesta Friday, I’m sure your bread will be a huge success!!
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Nice to meet you too, Elaine! Happy Fiesta Friday 🙂
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Enjoyed reading the salt references and have bookmarked your recipe for pandesal to try out some time. Thank you for sharing! 🙂
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Thank you, Ahila! Glad to know you enjoy reading it.
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Fantastic bread Nino!! I will definitely try it!! By now you know I love baking :-)….This is perfect! I am impressed by all the delicious things you can prepare! 🙂
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Aww, thank you Serena! I feel honored
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No way! I wish I could make all the nice things that you make!! 🙂
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In terms of exquisite food preps and photography, I’m proud to say that I’m one of your biggest Fan! =)
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Thank you, but really!!! I am really impressed with all the things that you make, not just because they are delicious and various (which they absolutely are)…but also because I know on board you have very limited time and resources, so I am really impressed! 🙂
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I really appreciate it! You’d be laughing if you see me working in the galley and shooting a photo procedure. It’s chaotic but I really enjoy it. You know the life onboard, we need to play to survive a day! 🙂
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🙂
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I did not know that these came from Spain. I can just smell them now looking at your photos. My Lola would eat them every morning with lots of butter and dip them in her hot coffee. So good! (I can’t wait til someone makes them gluten-free). Btw- have you seen this, this is my latest food porn obsession on FB. https://www.facebook.com/TheFilipinoFoodMovement
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Hi Diahann! I love the style of your Lola, a true Pinoy breakfast ritual. I also wish to find a way to make it Gluten-Free, I’ll keep on searching for it! Thanks for the link, I’ll try to check it out. Have a great weekend 🙂
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[…] Nino […]
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These look soooo good! I want one right now!!!!
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Go get it, Kloe! 😉
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