This is one local bread that is incredibly popular throughout the entire country. I have fond memories of it, and practically everyone else who grew up here. For breakfast and mid-afternoon snack or merienda, there would always be a bagful of freshly-baked pandesal on our table purchased from the neighborhood bakery.
Almost always, they would be accompanied with bukayo (sweetened grated coconut), coco jam, fruit jelly or marmalade, cheddar cheese, and butter. Or we could ask for scrambled eggs or omelettes, sausages, bacon, and Spanish sardines. They were served as stuffing for a pandesal sandwich. Some older folks in the family, on the other hand, would just dunk a plain pandesal in their cups of hot coffee with great relish.
Introduced in the Philippines during the 16th century, pandesal originally started out as a plain roll similar to the French baguette, as the only ingredients needed were hard wheat flour, water, yeast and salt. Eventually, the quality of available wheat flour could no longer produce the ideal crusty exterior and chewy interior; thus, pandesal gradually became sweeter and richer. The remaining similarity between the earlier lean pandesal and the modern version is the coating of bread crumbs, giving its identifying flavor.
Almost always, they would be accompanied with bukayo (sweetened grated coconut), coco jam, fruit jelly or marmalade, cheddar cheese, and butter. Or we could ask for scrambled eggs or omelettes, sausages, bacon, and Spanish sardines. They were served as stuffing for a pandesal sandwich. Some older folks in the family, on the other hand, would just dunk a plain pandesal in their cups of hot coffee with great relish.
Introduced in the Philippines during the 16th century, pandesal originally started out as a plain roll similar to the French baguette, as the only ingredients needed were hard wheat flour, water, yeast and salt. Eventually, the quality of available wheat flour could no longer produce the ideal crusty exterior and chewy interior; thus, pandesal gradually became sweeter and richer. The remaining similarity between the earlier lean pandesal and the modern version is the coating of bread crumbs, giving its identifying flavor.
Pandesal can be made from any type of
dough and still resemble pandesal as long as the dough is rolled in fine
breadcrumbs before baking. The softness of the newer type of pandesal -- which
consumers unaware of the proper texture now find desirable -- is due to a weak
dough structure derived from inferior quality flour. Local prices vary from 2 to 5 pesos each depending on which bakery you buy it from.
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| Papaya and pineapple jam from Leyte |
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Bread is so fundamental in our lives and cultures. I like learning about this bread and how it has evolved.
ReplyDeleteHaving lived in NYC since my late teens, I am one of those who can get by with bread more so than rice. I love bread :)
DeleteBTW, Karen, here's another link to check out if you're serious on how to bake pandesal:
http://bakingbreads.blogspot.com/p/pandesal-what.html
Cheers!
about 15 miles away is a little strip mall where it's like little pi since there's jollibee, chow king, red ribbon, max, and other stores. also there's a pinoy bakery so we have pandesal every single day too.
ReplyDeletemy hubby thought it's weird when i tell him back home we put pancit as palaman to pandesal. too much carb and weird he said.
I do that sometimes til now, Photo Cache -- buy a couple of pandesal and then head on over to the nearby carinderia for their 10-peso pancit canton :)
DeleteWow! A mini Pilippines in your area. I know in San Diego they have some of those Pinoy eateries and bake shops.
classic! love it w/ peanut butter, butter + sugar or condensed milk! i used to dip it in coffee too. nomnom!
ReplyDeleteThat condensed milk sandwich I haven't had since ages ... I ought to try it again soon ... hehe!
Delete