Thursday, August 4, 2011
IN EVERY nation and culture, there is always a basic bread commodity that is truly identified with it. And for the Pinoys, it is and will always be the soft, creamy and delicious Pan de Sal.
And in every bakery, this well-known Pinoy bread is the king! From a few centavos in the last decades to a several pesos now, we still look forward to having this early in the morning for breakfast or in the afternoon for merienda.
Growing up with this versatile pan de sal is already a lifestyle in itself. Who can forget (and I am sure a lot of people are still doing this) dipping and dunking this soft bun into a fresh cup of coffee before savoring it? I remember having my pan de sal with condensed milk. What a treat! Especially when the thick milk starts to ooze out from the bread and we have to catch and lick it before it spills on the floor!
Well, of course the pan de sal goes very well with peanut butter, butter or margarine or jelly. You name it, it would surely blend well with what's inside.
For some time now, the pan de sal has gone gourmet... being served in five star hotels and plush restaurants as breakfast or afternoon treats. Not only does it come with butter but also with ham, bacon, cheese, adodo flakes, hotdog, and many more.
Childhood memories will bring back a lot of stories about pan de sal. As we wake up early in the morning, we can smell the sweet aroma of the bread being baked in the oven. And this, I remember was baked in a "pugon" using dried woods.
And we have to run to the nearest bakery to buy our share of it before it's gone. And by the time the hot, fresh from the oven bread is brought home, packed in brown paper bags, table is already ready with coffee, native chocolate (tablea) or milk. Sunny-side up eggs are done and if we are lucky, we will have some luncheon meat or some left-over pork or beef dishes from the day before.
And what do we accompany our "fillings" for our breads? Of course, it is always that "tomato catsup." With that sweet and sour taste mixing with the meat and egg and the bread, it is just perfect to start the day right!
In the afternoon, it was always the condensed milk. With a glass of malt or milk. Just perfect.
Toasted or served as it is, with or without any filling, it still taste great!
Here is a simple pan de sal recipe for you to try at home.
Basic Pan de Sal Recipe
1 3/4 cup water
1 pc egg
1 tbsp milk powder
1 1/2 tsp yeast
1 1/2 tsp salt
3-4 tbsps sugar
1 1/2 tbsps shortening
4-5 cups all purpose flour or bread crumbs
1 pc egg
1 tbsp milk powder
1 1/2 tsp yeast
1 1/2 tsp salt
3-4 tbsps sugar
1 1/2 tbsps shortening
4-5 cups all purpose flour or bread crumbs
Mix everything together, except the flour. When everything is well mixed, slowly add the flour to a kneading consistency that does not stick to the hands. Roll into a "baston," cut into pieces and roll into bread crumbs.
Let rise till double in size and bake in a 380-400 degree oven till golden brown.
Let rise till double in size and bake in a 380-400 degree oven till golden brown.
(Email: potsnpans1976@yahoo.com, website: www.potsnpans1976.weebly.com)
Published in the Sun.Star Cagayan de Oro newspaper on August 05, 2011.
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