Another well-loved breakfast or afternoon snack by many Filipinos! I’m thinking of trying this recipe and I was just wondering if Panko bread crumbs are ok… thank you! If it wasn’t for Safari I wouldn’t have found u, and can I shorten the time a bit? This seems to be a common problem with all the online recipes I found after I read the comments. Hi Yana, it should as they both absorb more liquids which makes bread softer. I read a lot of different recipes for Spanish bread and they all have the same ingredient for the bread, which is similar to Pandesal, so I just used my own recipe for that. So I’m thinking this might be the reason? And although I think of myself as a homebody, I like seeing other places from time to time. Hi Zen, maybe your cheese was too soft or moist? Do not let them rise so much. Add the rest of the flour, egg, and the bloomed yeast and mix using a spatula to form a dough. In a small bowl, proof yeast by mixing together the yeast, warm water, and 1 Tablespoon of sugar. It brought back so much childhood memories. The outcome…slightly moist filling but there was no texture at all. Brush each rolled dough with milk or water then roll it on a plate of breadcrumbs and place on baking sheet lined with parchment paper: make sure that the end part sits at the bottom so it won't open up while baking. Is that for just 1 bread? Pandesal – The number one Panaderia Favourite, it is the Filipinos ultimate tinapay a staple during … I really love your pandesal and spanish bread recipe. Mexican cuisine has bolillos, Puerto Rico has pan de agua, China has bao zi. I needed to thank you! Cover the tray or pan with a damp cloth or plastic wrap and let it rise for 20 minutes. Do the windowpane test. In a big bowl, mix together flour, sugar, and salt. Thanks for dropping by and I hope you enjoy your stay. Easy to follow. Updated in April 2020 to include new photos and a recipe video. I cooked the filling!!! My first time to make your recipe and turned out into yummy and irresistible. Plus get a FREE eCookbook + Printable Recipe Cards. I recommend this recipe if you are eating them immediately after baking. Unlike other cheese bread you know, Filipino cheese bread is sweet and milky. I usually warm my oven at 50°C for 5 mins and turn it off then put the bowl of dough on the middle rack then close the door. Firstly, it has nothing to do with the Spanish bread of Spain (Pan de Horno). I have a lot of streusel left though. My husband & the kids loves it. Required fields are marked *. Making the bread itself was no biggie. Note 1 - Instant yeast can also used and can be added directly to the flour or dough. Do watch out for it here! Store it in a box, refrigerate and reheat in the microwave oven when you have leftovers. NOTE 2: Some flour, though the same type, may absorb water more than others. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you! i tried this today and i love it. I also substitute potato starch with tapioca starch so I’m not sure if that made it more sticky.. any suggestions on how to make dough less sticky and wet. Thanks! Maybe it is the cheese used and the temperature of you kitchen has melted it. My streusel ended up being one lump.