There are tons of Pan de Sal recipes out there and ingredients are pretty the same. I have been testing and experimenting several recipes I found online for the past few months and from there, I have developed and mastered my own technique.
The below recipe has been personally tested as well and I guarantee you that you will also love the end result.
My biggest advice and tip? 1.) Choose the best and the highest quality of ingredients available and treat them nicely – with love and care! 🙂 Understand the characteristic of your flour and yeast. Sometimes, they are like people. 2.) When kneading your dough, do a little kind of baby talk! Yes, I am serious and I talk to my dough. It is best also to imagine that you are making this bread for your special someone and say a little prayer for them too. 3.) Don’t bake or cook if you are in a bad mood or if not feeling doing it. Making and preparing food should be a happy moment.
Well, enough for that and see the below recipe. Enjoy baking!
- 340 grams all-purpose flour + about ¼ cup flour extra, only use if necessary
- 1 small packet or 7 grams instant yeast
- 30 grams powdered milk
- 50 grams granulated sugar
- 1 teaspoon fine salt
- 60 grams butter
- 1 whole egg or you can also use 2 egg yolks
- 1/2 cup whole milk
- about ½ cup breadcrumbs
- In a large mixing bowl, combine the flour, yeast, powdered milk, sugar and salt. Whisk until well blended and make a hole in the middle.
- Combine the butter and milk then microwave for 30 seconds. Once done, dip one of your finger to make sure that the mixture is just warm to the touch – not hot. Add the egg and whisk until well blended.
- Pour in the milk mixture to the flour and mix using a wooden spoon. Continue mixing until no traces of flour is seen.
- On a lightly floured surface, turn over dough and knead between 8-10 minutes or until smooth and supple. Only add more flour if necessary. Continue to knead until dough comes together to form a smooth ball. The dough might be a little tacky or wet for the first few minutes, don’t be tempted to add more flour while kneading. Instead, you can rub your hands with a little vegetable oil including your counter top 🙂
- Transfer to a lightly oiled bowl and cover and let dough rise at room temperature for 1 or 1/2 hour or until the dough has doubled in size.
- Punch dough down and divide into 10 equal parts – this recipe will make 10 pan de sal rolls for about 68 grams each.
- Roll dough into balls and roll into breadcrumbs. Arrange on the prepared baking sheet. Cover the dough with a tea towel for final proofing. Allow bread rolls to rise for 20-30 minutes or until bread rolls have puffed up.
- Bake in a pre-heated oven (170 degrees Celsius) for about 18-20 minutes or until fragrant and golden brown. Best eaten when still warm. Enjoy! 🙂
- Proper proofing is very vital and this is one of the determining factor if you will have a very good and soft bread or it may end up very dense
- Do not add more flour if not needed. Too much flour will dry out the dough and the resulting dough will be dense. If the dough sticks on your finger, get a little vegetable oil.
- Keep dough covered at all times during proofing to prevent from drying out. I try to avoid plastic wrap as much as possible and I use tea/kitchen towels only. Make sure it is clean.
- For best results, use a scale to weigh out ingredients.
- If you don’t have all-purpose flour, bread flour is okay to use as substitute
- Don’t want to use the microwave? No problem! You can heat (don’t boil) the milk through your stove top cooker using low to medium setting. Once warm to the touch, add the butter until melted then wish the egg.
- Before baking, simply touch the side of the dough lightly with your fingertip – this is also called as the dimple test. If you touch the dough and it bounces back but the indentation remains, the dough ready for the oven.
- If using stand mixer, you can knead the dough in medium speed (#6) for 8 minutes.
- While baking, check your bread after passing the 16 minute mark and turn your baking sheet if needed to make sure that the bread browns evenly. But be careful and be quick in opening your oven door as keeping it open for longer time will reduce the inside temperature.
Storage and Leftovers:
- For any leftover bread, store in an airtight container for up to three days. Reheat in the microwave, oven, or toaster oven if needed.
- Or you can also make your own bread crumbs 🙂
Notes & Possible Questions:
Can I use different kind of flour?
- Personally, I always use all purpose flour in my Pan de Sal bread and other bread recipes. Feel free to use bread flour or depending also on the availability of flour in your area. The only difference between all-purpose flour and bread flour is the higher protein content in the latter – it also give better structure and body to your baked bread.
- You can also a combine all-purpose flour and bread flour – half half or 3 parts bread flour and 1 part all-purpose flour.
- If you don’t have bread flour, use all-purpose flour for the entire recipe.
- DO NOT use self-rising flour. That flour contains baking powder and salt.
- Please also take note that flour may differ depending on your location and brands. For example, locally produce all-purpose flour here in Slovenia are a bit harder compared to the all-purpose flour in Austria which are also available here in Slovenia. The latter is similar to the all-purpose flour we can find in the Philippines. For example, I am an avid user before of Gold Medal brand back home.
Can I use water instead of milk?
- Yes, but I would highly recommend to stick with the milk as it adds more flavor. Whole fat milk the better but of course, if you have any dietary restrictions, you can replace it with your desired liquids or simply water. Just make sure to use the same amount as prescribed above. Sometimes, I also use 1 part milk + 1 part yogurt.
Can I use vegetable oil, margarine or shortening instead of butter?
- It is totally fine but butter for me is more flavorful! 🙂
Can i use active dry yeast instead of the instant yeast?
- Yes, you can but make sure to activate the active dry yeast first. Do not add it on your dry ingredients and instead, mix it on your liquid ingredients and let it set for about 5-10 minutes or until fully bloomed before adding it to the dry ingredients.
Why is my baked bread so dense? Why isn’t the bread soft and fluffy?
- It can be due to overworked or underproofed dough
Dough is dense or didn’t rise at all: Check the expiry date of the yeast. Temperature of your kitchen must be cold. Cold environment slows down proofing. Here in Slovenia during winter, I will place the dough close to the boiler.
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