  | |
| Alternative names | Pan de sal |
|---|---|
| Type | Bread roll |
| Course | Breakfast |
| Place of origin | The Philippines |
| Main ingredients | Flour,yeast,sugar,salt, oil |
| 175[1] kcal (730 kJ) | |
Pandesal, also written aspan de sal or pandisal (Spanish:pan de sal, lit. "bread of salt"), is a staplebread roll in thePhilippines commonly eaten for breakfast.[2] It is made offlour,yeast,sugar, oil, andsalt.[3][4]
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 thePuerto Ricanpan de agua and theMexicanbolillos. Contrary to its name,pandesal tastes slightly sweet rather than salty. Most bakeries producepandesal in the morning for breakfast consumption, though some bakepandesal the whole day.[5][6]
Somepandesal in supermarkets and some bakeries are less crusty and lighter in color. These also tend to have more sugar than the traditionalpandesal, which only has 1.75% sugar.[7]
OnSiargao Island, famous as asurfing spot, an oval-shaped version is locally known as "pan de surf" as it resembles asurfboard. It is baked on makeshift ovens fueled with coconut husks, and usually sold alongsidepan de coco.[8][9]
Dried and ground-upmalunggay or moringa leaves are sometimes mixed into the flour for added nutritional content; this is called "malunggay pandesal" or "malunggay bread".[7] A popular new variant of pandesal isube cheesepandesal, which has apurple yam (ube) and cheese filling. It is characteristically purple like all ube-based dishes.[10] Other contemporary variants include chocolate,matcha, strawberry and blueberry flavors.[7]
A soft, yellowish type of Filipino bread roll that is similar to pandesal except that it useseggs,milk, and butter ormargarine is known asSpanish bread, Señorita bread, orpan de kastila. Unlike the pandesal, it commonly has sweet fillings. It is unrelated to the Spanishpan de horno (also known in English as "Spanish bread").[11]
The precursor of thepandesal waspan de suelo ("[oven] floor bread"), a local Spanish-Filipino version of the Frenchbaguette baked directly on the floor of a wood-fired oven called apugón. It was made withwheat flour and was harder and crustier than thepandesal. 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 thepandesal.[2][12]
Pandesal flourished in theAmerican colonial era in the early 1900s, when cheaper American wheat became readily available. It has since become a staple breakfast bread in the Philippines.[2][13] Baking ofpandesal inpugón has declined due to a nationwide ban on cuttingmangrove trees for fuel, and bakers shifted to using gas-fired ovens.[7]
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