Pandesal
Ingredients:
350 Grams Fresh Milk
20 Grams Instant Yeast
50 Grams Refine Sugar
8 Grams Salt
500 Grams Bread Flour
50 Grams Egg
60 Grams Butter
Bread crumbs for coating (for pandesal)
Mise en Place:
Preheat the oven to 180 C/360 F
Grease clean tray and set aside
Combine bread flour and salt. Set Aside
Method:
Dissolve yeast in milk, add all the ingredients except butter. Knead on low speed about 4
minutes, scraping side down of the bowl, add butter then knead on medium speed until
smooth and elastic, if the dough is too firm, add small amount of milk.
Batch Rising: 1 hour
Roll to a long rope and roll, or coat with bread crumbs , rest for 30 minutes.
Cut into desired size using a wooden cutter, place or arrange on baking trays, proof for
another 35 minutes , or until double the size.
Bake for 15-20 minutes , or until golden brown.
Variation:
This recipe is good for filled pan de sal, such as Adobo, Corned beef, Asado and Tuna
Zopf Bread
Ingredients:
435 Grams Fresh Milk
30 Grams Instant Yeast
17 Grams Salt
2 pcs 100 Grams Eggs
75 Grams Refine Sugar
750 Grams Bread Flour
100 Grams Butter
Lemon zest
Toppings:
Egg wash for brushing
Sessame or Poppy seed for topping
Mise en Place:
Grease baking tray, set aside
Preheat oven to 200 to 210 C (390 to 410 F)
Combine flour and salt
Prepare egg wash, strain and set aside
Method:
In mixing bowl, fitted with dough hook, dissolved yeast in milk, add the remaining ingredients
with the exception of butter.
Knead on slow speed for 4 minutes scraping side down the bowl, add butter
Knead on medium speed for 8-10 minutes until the dough is smooth and elastic
Batch rising: 45 minutes
Scaling, rounding, 75 grams each piece/strand, shape to short stick
Rest for 15 minutes , roll each piece to a long rope leaving the middle thicker and thinner on
both ends
Place two evenly rolled stand s across each other, one het hold of the end to the bottom
strand and slightly pull them over to the second strand until the end of process
Arranged on greased baking tray , when half proof, brush with egg wash and sprinkle sesame
seeds on top or just plain.
Proof until almost double its size and baked until golden brown about 15 to 20 minutes
Cheese Roll
Ingredients:
1 tbsp Yeast
¼ Cup warm water
½ Cup Milk
¼ Cup Butter
½ tsp Salt
2 whole Eggs
1/3 Cup Refine Sugar
Cheese for Filling
½ Kilo Bread Flour
1. Dissolve the yeast in warm water and evaporated milk (100-110 F/ 40-45 C). Stir to dissolve.
2. Add the remaining dry ingredients except the butter
3. Mix well to blend then add the butter. Knead until smooth and elastic:
4. Cover dough and allow to rise until double in bulk.- 45 mins. to 1 hr.
5. Scale the dough for 60 grams each and rest for 30 minutes
6. Shape the dough into rectangular and place the cheese inside
7. Place on prepared pans. Allow to rise for another 45 minutes to 1 hr. or until double.
8. Brash with egg wash
9. Bake at 375 degree oven for 15 to 20 minutes or till done.
10. Invert while hot and allow to cool completely before wrapping and storing.
Ensaymada
Ingredients:
425 Grams Fresh Milk
25 Grams Instant Yeast
12 Grams Salt
60 Grams Refine Sugar
75 Grams Egg Yolks
75 Grams Butter
500 Grams Bread Flour
100 Grams All Purpose Flour
Lemon Zest
For Filling:
Butter
Grated Cheese
For Toppings:
Butter
Cheddar Cheese
Mise en Place:
Clean and grease ensaymada molds, set aside
Preheat oven to 182 C
Combine sifted flour and set aside
Method:
Dissolved yeast in milk, add all the ingredients except butter and salt then knead at low speed
for 4 minutes, add butter and knead on medium speed for 8 to 10 minutes until the dough is
smooth (dough should be soft and slightly sticky)
Batch rising: 1 hour
Scaling, rounding , 70 grams for large and 45 grams for small
Rest for 25 minutes
Turn up side down, roll out with the rolling pin as tin as possible to an oval shape and brush
with soft butter, grate cheddar cheese on top
Roll out to a rope, rest for 15 minutes , shape like a snail and then place in ensaymada molds
Proof until almost double the size
Bake until Golden brown about 15-20 minutes depending on the sizes
Cool down, take out in the molds, brush with soft butter, topped with grated cheese, sprinkle
with sugar
French Bread with Sponge
Ingredients:
For Sponge:
90 Grams Water
2 Grams Instant Yeast
100 Grams Bread Flour
2 Grams Salt
Final Dough
550 Grams Bread Flour
23 Grams Yeast
400 Grams Water
7 Grams Salt
Flour for dusting
Mise en Place:
Prepare sponge and ferment for 2 hours
Preheat oven to 200- 220 C
Prepare baking trays or French bread molds or baking tray
Set aside
Combined sifted flour, yeast and set aside
Method:
Combine water and sponge in a mixing bowl and then add the rest of the ingredients except
salt
Knead on low speed for 5 minutes, scraping side and bottom of the bowl to get an even
kneading
Knead on medium speed, add salt , dough should be very smooth with sufficient gluten
development
Bulk fermentation: 1 hour, fold
Rest for 30 minutes
Scaling, shaping for 90 grams for small, 450 grams for French bread and 225 grams for
baguettini
Bench rising : 45 minutes
Shaping, to a long loaf, place on a French bread molds or tray brushed with shortening
When half proof, score 2 diagonal from small, 3 for baguettini and 5 for large
Final rising: until double the size
Bake with steam until golden brown, approximately around 20-25 minutes for roll and 45- 1
hour for large
Open vent 10 minutes before the end of baking time to form a thick crust on the surface
Challah Bread with Cinamon
Ingredients:
462.5 Grams Fresh Milk
30 Grams Yeast
750 Grams Bread Flour
2 pcs eggs
75 Grams Sugar
15 Grams Salt
60 Grams Vegetable Oil
For Egg Wash:
Egg yolks and fresh milk
For Filling:
1 cup brown sugar
3 tsp cinnamon powder
25 grams raisins soak in rum
For toppings:
Flat Icing:
250 grams Confectioner sugar
45 grams tap water
30 grams corn syrup
1 tsp Vanilla extract
Mise en Place:
Preheat oven for 170 C
Grease clean loaf tray and set aside
Prepare egg wash and set aside
Method:
Dissolved yeast in milk, add all the ingredients except oil then kneed on low speed for 3
minutes, scraping side of the bowl , add oil gradually while kneading on medium speed about
5 minutes until smooth, dust slightly with flour if necessary and knead until dough pulls away
for the side and bottom of the bowl, place on a floured-dusted table
Batch rising: 45-1 hour
Scaling/rounding, 250 grams roll out to 5 inches long , depending on weight , leave dough
relax for 10-15 minutes
Repeat the process until the end, place on grease roll out into a long stick, leaving the middle
thicker and thinner on both ends.
Place two evenly rolled stand s across each other, one het hold of the end to the bottom
strand and slightly pull them over to the second strand until the end of process
Place on a grease loaf fan, leave enough space to proof , brush with egg wash
Final proofing: until double its size
