- 4 cups bread flour
- 1/3 cup plus 2 Tbs. sugar
- 2 tsp. salt
- 1 3/4 cups warm water
- 2 1/4 tsp. (1 envelope) dry yeast (I use “Rapid Rise”)
- 2 tsp. honey or sugar
- 3 Tbs. vegetable oil
- 1/4 cup bread crumbs
- In a large mixing bowl, dissolve the yeast and honey in warm water. Wait about 10 minutes for the yeast to activate (you’ll see the liquid become frothy). Add oil into the yeast mixture. In a medium mixing bowl, sift together bread flour, sugar and salt.
- Pour in a cup of the flour mixture into the yeast/water. Add the remaining flour, about 1/2 cup at a time, until the dough starts pulling away from the sides of the bowl.
- Knead for about 10 minutes or until it becomes smooth and elastic. You can do this by hand onto a lightly floured surface but I prefer using the dough hook attachment in my hand mixer or stand mixer.
- Lightly coat a bowl with oil then place the dough inside; cover bowl with a damp towel or plastic wrap. Allow the dough to double in size, about 1 hour.
- Place breadcrumbs in a bowl. Line a baking sheet with parchment paper or silicone baking mat. Turn the dough onto a lightly floured surface and gently shape into approximately a 8×10 rectangle.
- Cut the dough into 4 strips.
- Cut each strip into 4 pieces. Turn each piece over with the cut side facing up.
- Gently press the top of each pandesal with breadcrumbs. Place them onto the prepared baking sheet about 1 inch apart.
- Cover the baking sheet with a damp cloth or plastic wrap and allow to rise a second time, for about 30 minutes. Preheat oven to 375 F degrees.
- Bake for 20-25 minutes or until golden brown. Remove from the oven and allow to cool for about 15 minutes, then serve while still warm.