  | |
| Alternative names | Pan de sal |
|---|---|
| Type | Bread roll |
| Course | Breakfast |
| Place of origin | Philippines |
| Main ingredients | Flour, yeast, sugar, salt, oil |
Pandesal, also written as pan de sal (Spanish : pan de sal, lit. "salt bread"), is a staple bread roll in the Philippines commonly eaten for breakfast. [1] It is made of flour, yeast, sugar, oil, and salt. [2] [3]
Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.
It is most commonly served hot and may be eaten as is, or dipped in coffee, tsokolate (hot chocolate), or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat.
Its taste and texture closely resemble those of the Puerto Rican pan de agua and the Mexican bolillos . Contrary to its name, pandesal tastes slightly sweet rather than salty. Most bakeries produce pandesal in the morning for breakfast consumption, though some bake pandesal the whole day. [4] [5]
Some pandesal in supermarkets and some bakeries are less crusty and lighter in color. These also tend to have more sugar than the traditional pandesal, which only has 1.75% sugar. [6]
In Siargao Island, famous as a surfing spot, an oval-shaped version is locally known as "pan de surf" as it resembles a surfboard. It is baked on makeshift ovens fueled with coconut husks, and usually sold alongside pan de coco . [7] [8]
Dried and ground-up malunggay or moringa leaves are sometimes mixed into the flour for added nutritional content; this is called "malunggay pandesal" or "malunggay bread". [6]
A popular new variant of pandesal is ube cheese pandesal, which has a purple yam (ube) and cheese filling. It is characteristically purple like all ube-based dishes. [9] Other contemporary variants include chocolate, matcha, strawberry and blueberry flavors. [6]
A soft, yellowish type of Filipino bread roll that is similar to pandesal except that it uses eggs, milk, and butter or margarine is known as Señorita bread, Spanish bread, or pan de kastila. Unlike the pandesal, it commonly has sweet fillings. It is unrelated to the Spanish pan de horno (also known in English as "Spanish bread"). [10]
The precursor of the pandesal was pan de suelo ("[oven] floor bread"), a local Spanish-Filipino version of the French baguette baked directly on the floor of a wood-fired oven called a pugón. It was made with wheat flour and was harder and crustier than the pandesal. Since wheat is not natively produced in the Philippines, bakers eventually switched to more affordable yet inferior flour, resulting in the softer, doughy texture of the pandesal. [1] [11]
Pandesal flourished in the American colonial era in the early 1900s, when cheaper American wheat became readily available. It has since become a staple breakfast bread in the Philippines. [1] [12]
Baking of pandesal in pugón has declined due to a nationwide ban on cutting mangrove trees for fuel, and bakers shifted to using gas-fired ovens. [6]
A pancake, also known as hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Bibingka is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda, especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.
Pan de coco, literally "coconut bread" in Spanish, is a Filipino rich sweet roll that uses sweetened shredded coconut meat (bukayo) as filling.
A marraqueta is a bread roll made with wheat flour, salt, water and yeast.
Pionono describes different sweet or savory pastries from Granada, Spain, the Philippines, South America, and the Caribbean. They are named after Pope Pius IX's name in Italian, Pío Nono.
Mamón are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, mamón are also known as torta mamón or torta. Variants of mamón include the larger loaf-like version called taisan, the rolled version called pianono, and ladyfingers known as broas. Mamón also has two very different variants that use mostly the same ingredients, the cookie-like mamón tostado and the steamed puto mamón.
A polvorón is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts. They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula and other Spanish-speaking countries as well.
Brazo de Mercedes is a traditional Filipino meringue roll with a custard filling typically dusted with powdered sugar. It is a type of pianono.
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals. While Mexico has adopted various bread styles from Europe and the United States, most of the hundreds of varieties of breads made in the country were developed here. However, there is little to no baking done in Mexican homes; instead, Mexicans have bought their baked goods from bakeries since the colonial period.
Bread has a significance beyond mere nutrition in many cultures in the Western world and Asia because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements of the Eucharist; see sacramental bread. The word companion comes from Latin com- "with" + panis "bread".
Monay, also known as pan de monja, is a dense bread roll from the Philippines made with all-purpose flour, milk, and salt. It has a characteristic shape, with an indentation down the middle dividing the bread into two round halves. It is a common humble fare, usually eaten for merienda with cheese or dipped in hot drinks.
Ube crinkles, also known as purple yam crinkles, are Filipino cookies made from purple yam, flour, eggs, baking powder, butter, and sugar. They are characteristically deep purple in color and are typically rolled in powdered sugar or glazed. They have a crunchy exterior and a soft chewy center.
Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya. It is distinctively vividly purple in color, like most dishes made with ube in the Philippines.
Pinagong is a dense bread roll from the Philippines made with all-purpose flour, milk, and salt. It is a variant of pan de monja (monáy) distinguished primarily by its shape and the more complex pattern of scoring on top. The name means "made into a turtle", from Tagalog pagong ("turtle").
Putok or star bread is a dense bread roll from the Philippines made with all-purpose flour, milk, and salt. It is typically dusted with coarse white sugar. It is a variant of pan de monja (monáy) distinguished primarily by the crown or star-shaped top of the bread resulting from a cross-shaped cut on the dough prior to baking. The name literally means "explosion" or "fissure" in Tagalog.
Pan de regla, also known as kalihim, is a Filipino bread with a characteristically bright red, magenta, or pink bread pudding filling made from the torn pieces of stale bread mixed with milk, sugar, eggs, butter, and vanilla. It is known by a wide variety of local names, most of which are humorous. It is a common cheap bread sold in bakeries in the Philippines. It is usually eaten for merienda.
Señorita bread, also known as Spanish bread or pan de kastila, is a Filipino bread roll characteristically oblong or cylindrical in shape with a traditional sweet filling made of breadcrumbs, butter or margarine, and brown sugar. It is usually yellowish in color due to the use of eggs and butter. The exterior is sprinkled with breadcrumbs.
