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Bread and Pastry

This document provides recipes for two bread items: pandan bread and banana bread. The pandan bread recipe calls for ingredients like malunggay leaves, flour, sugar, salt, eggs, oil, water and yeast. The dough is kneaded, risen, shaped into balls, rolled in breadcrumbs and baked. The banana bread recipe ingredients include ripe bananas, butter, baking soda, salt, sugar, eggs, vanilla and flour. The bananas are mashed and mixed with the other wet ingredients before the dry ingredients and flour are folded in. The batter is baked for 55-65 minutes.

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Samantha Bianca Asis
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43 views4 pages

Bread and Pastry

This document provides recipes for two bread items: pandan bread and banana bread. The pandan bread recipe calls for ingredients like malunggay leaves, flour, sugar, salt, eggs, oil, water and yeast. The dough is kneaded, risen, shaped into balls, rolled in breadcrumbs and baked. The banana bread recipe ingredients include ripe bananas, butter, baking soda, salt, sugar, eggs, vanilla and flour. The bananas are mashed and mixed with the other wet ingredients before the dry ingredients and flour are folded in. The batter is baked for 55-65 minutes.

Uploaded by

Samantha Bianca Asis
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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PANDESAL

Ingredients:
 3 cup malunggay leaves washed and separated
from stem
 9 cups all-purpose flour
 3/4 cup sugar
 3 teaspoon salt
 3 medium egg, beaten room temperature
 6 tablespoons oil
 3 cup water lukewarm
 4 ½ teaspoon instant dry yeast
 3/4 cup fine breadcrumbs

Procedure:

 3 cup malunggay leaves

Wash the malunggay leaves the pat them dry before


chopping them coarsely.

 9 cups all-purpose flour, ¾ cup sugar, 3


teaspoon salt
In a large bowl, mix together flour, sugar, and salt. Add
chopped malunggay leaves and mix until well
incorporated.

 3 cup water, 6 tablespoons oil, 3 medium egg,


beaten, 4 ½ teaspoon instant dry yeast

Make a well in the center and add egg, oil, water, and
instant dry yeast. Mix until well blended.

 Lightly sprinkle a flat and clean surface with flour until


fully covered. Knead the dough until it becomes smooth
and elastic.

 Form dough into a ball then lightly oil the dough ball.
Place in a clean and dry bowl. Cover with a plastic
wrap and let it rise until the dough ball doubles in size,
about 30 mins to 1 hour, depending on how warm it is.

 Lightly punch the dough to release gas bubbles.


Place dough on a flat surface and divide into 6 . Roll
them into logs then divide each log into 24 equal
portions. Roll each portion into small balls. Set aside.

 3/4 cup fine breadcrumbs

Sprinkle the breadcrumbs onto a flat and clean


surface. Roll the dough balls in the breadcrumbs until
fully covered and then arrange them on a baking sheet.
With a clean kitchen towel, cover the dough balls and
let them rise until their size doubles about 20-30 mins

 Bake in a preheated 185°C/365°F oven for 15 mins or


until the sides are golden brown.

 Remove from the oven and enjoy!


BANANA BREAD

Ingredients:
 12 medium (7" to 7-7/8" long) very ripe bananas,
peeled (about 6 cups mashed)
 1 and 1/3 cup (76g) butter, unsalted or salted, melted
 2 teaspoon baking soda (not baking powder)
 4 pinch salt
 3 cup (150g) sugar ( 2 cup if you would like it less
sweet, 4 cup if more sweet)
 4 large egg, beaten
 4 teaspoon vanilla extract
 6 cups (205g) all-purpose flour

Procedure:

1. Preheat the oven and prepare the pan. Preheat the oven
to 350°F (175°C), and butter an 8 x 4-inch loaf pan.
2. Mash the bananas and add the butter. In a mixing bowl,
mash the ripe bananas with a fork until completely smooth.
Stir the melted butter into the mashed bananas.

3. Mix in the remaining ingredients. Mix in the baking soda


and salt. Stir in the sugar, beaten egg, and vanilla
extract. Mix in the flour.

4. Bake the bread. Pour the batter into your prepared loaf
pan. Bake for 55 to 65 minutes at 350°F (175°C), or until a
toothpick or wooden skewer inserted into the center comes
out clean. A few dry crumbs are okay; streaks of wet batter
are not. If the outside of the loaf is browned but the center
is still wet, loosely tent the loaf with foil and continue baking
until the loaf is fully baked.

5. Cool and serve. Remove from oven and let cool in the pan
for a few minutes. Then remove the banana bread from the
pan and let cool completely before serving. Slice and serve.
(A bread knife helps to make slices that aren't crumbly.)
Wrapped well, the banana bread will keep at room
temperature for 4 days. For longer storage, refrigerate the
loaf up to 5 days, or freeze it.

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