 |
| Kusina ni Manang |
 |
| 1-POUND LOAF 1/2 cup 1 1 tablespoon 3/4 teaspoon 2 cups 1 tablespoon 1 1/2 teaspoons Directions Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by manufacturer. Set the bread machine to DOUGH CYCLE. The machine goes into several stages: First 10 minutes it mixes the ingredients, then the next 20 minutes, it goes into several cycles of relaxing-kneading-relaxing the dough. During kneading you can check from time to time the consistency of the dough. It may be necessary to add flour (if too wet) or water (if too dry and flaky). For beginners in yeast breads, I suggest you let a bread machine bake this recipe first using Basic/White Bread Cycle. Familiarize yourself with the different stages. Upon kneading , touch and poke the dough to learn how it should be before the initial rising, so it will be easier when you are ready to try the conventional oven method). The next hour will be the final rising. Make sure you don't disturb the process and that it is warm and moist and there is no draft (bread machines have that ideal setting) . While waiting, prepare the table, baking sheets, and breadcrumbsAfter an hour, the machine will beep, signaling the end of the DOUGH CYCLE. The dough will have doubled in size. Punch the dough and take out the pan. Transfer the dough to a slightly greased board (or table). Gently stretch as shown, about 3 inches wide. Using alternate rolling by the two hands, gently shape it into a log about 2-3 inches diameter, taking care not to make it too tight, otherwise you will end up with dense pandesal that would not remain spongy and soft when cooled.. If the log is uneven in some areas, gently roll on the board to make it more uniform all througout. Sprinkle with breadcrumbs. With a plastic cutter (don't use knife unless you don't care to scratch your table!), swiftly cut at intervals of 1 to 1 1/2 inch. Roll on the breadcrumbs again, and place on the greased baking sheet with 1 inch gaps in between. Cover with plastic or warm cheesecloth and let rise for further 20 to 40 minutes or until doubled. Bake at 350 deg F for 15 minutes or more, checking the brownness by OPENING the door and bringing the bread under natural light instead of looking through the oven glass (the yellow light shows the bread being white when in fact it is already brown, you might toast it). (I baked mine for about 17-18 minutes, but baking time varies with the size of the dough, the spacing, and the amount of rolls being baked at the same time). Makes around 20 pieces for the 1-lb loaf recipe. Note: At the time of making this page, I had tried a third recipe, the "Old-Fashioned Buttermilk recipe" from the Fleischmann's website which was the best I have tried so far (I first tried the "Sweet Buttery Bread", second the "Basic Egg Bread" which turned out better )The dough was much stickier, harder to handle that I had to sprinkle flour before shaping it into a log, very gently handling the dough as if it were a baby. The rest of the procedure were just the same, and the resulting rolls were much much delightfully crunchy on the outside, spongy and moist on the inside, and stayed soft til afternoon (kept in airtight plastic bag upon cooling down. My Mom-in-law had a chance to sample it, and actually requested that I make it the next day, for our gathering in celebration of my Dad-in-law's birthday. |
| From the kitchen of: Manang |
| Tip: You can make your own breadcrumbs using old sliced bread, torn into pieces, placed on a baking sheet and exposed to the dry air (or toasted), then using the food processor or blender to crumbled the pieces into powdery form. During the final rising, you may place the baking sheet inside the oven, turn on for about 1 minute, then turn off to bring the temperature up and make the rising faster. Keep left-overcooled rolls in an airtithgt plastic bag in a shady cool place. |
| Pan de Sal |
| INGREDIENTS milk large egg[s] butter or margarine, cut up salt bread flour sugar FLEISCHMANN'S Bread Machine Yeast |
| 1 1/2-POUND LOAF 2/3 cup 2 2 tablespoons 1 teaspoon 3 cups 2 tablespoons 2 teaspoons |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
| Photos (Click to enlarge) |
