i must confess that this is my second attempt to make pan de sal. the first didn't turn out so well because i was too impatient to wait for the yeast. so, that's one lesson learned ;-) patience is a virtue!
A: first, mix a tsp. of sugar, 1/2 tbsps yeast, and 3 tbsps lukewarm water (i mixed 1 tbsp cold with 2 tbsps hot) in a cup and leave for 10 minutes (patience!). the mixture should turn frothy, with lots of bubbles on top.
B: (prepare after the yeast has been proofed) combine 1 large egg, 1 tsp of salt (less if you want a sweeter bread; add a bit of sugar too), and 1 tbsp. of oil. prepare 1/3 cup boiling water and add to the egg mixture while beating vigorously. Combine A + B mixtures.
C: Measure 2 cups of flour into the food processor with the dough attachment and slowly dribble in the wet ingredients until fully incorporated. Pulse 10-15 times until dough collects at one side of the bowl. Dump the dough into a bowl and let rest for 5 minutes. After resting the dough, hand-knead at least 50 times on a lightly floured surface. Form into a ball, put it back into the bowl, cover with plastic wrap and a towel, and leave in a warm place to rise for 2 hours. After 2 hours, the dough should have about doubled in size. Prepare a bowl of breadcrumbs (i simply pulverized the crumbs i usually use for tempura in a mill). Divide the dough into 2 and form logs. Cut it up into buns, cover each piece in breadcrumbs and lay on the baking sheet. Leave the dough for 1-2 hours for the final rise. Preheat oven to 180C then bake the bread for 12-15 minutes.
the dough after 2 hours. parang siopao no?
the dough after the 2nd rise. i decided to form buns and rolls. i lightly spread the inside of the rolls with a combination of dulce gatas, butter, and sugar. I wanted to go for the spanish bread effect, but the bread wasn't of the consistency and texture i was looking for.
the final product, which J and I ate for breakfast today. yummers!