Ingredients

2 cups all-purpose flour

2 cups bread flour

1/2 cup white sugar

5 tbsp melted butter

1 tsp baking powder

1 1/4 cups fresh milk (lukewarm)

1 pouch rapid-rise yeast

1 cup bread crumbs

1 tsp salt

1 egg

1 tbsp cooking oil

Instructions

1. Combine the yeast, sugar, and milk and stir until the yeast and sugar are fully dissolved. I’ve chosen milk instead of water because it just tastes better, but you can always use lukewarm water instead of milk.

2. In the mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder then mix well.

3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until the dough is formed. You can use your hands to mix the ingredients effectively.

4. On a flat surface, knead the dough until the texture becomes fine.

5. Mould the dough and put it back in the mixing bowl, cover it with a damp cloth, and let the dough rise for at least 45 minutes to 1 hour.

6. After the dough has risen, transfer it to a lightly floured working surface. Roll into a log then cut into four to six equal pieces. Take another portion of the dough, roll again into a log, and cut it into similar pieces, repeat this step until all the dough is done.

7. Roll each piece of dough in breadcrumbs then arrange it on a baking tray for at least an inch apart, you don’t want it sticking together when it rises later on.

8. Leave the dough in the tray to rise again for 15-20 minutes.

9. Preheat the oven to 375 degrees Fahrenheit (190 degree Celsius) for 10 minutes. If using a fan-assisted oven, reduce the heat according to the instructor’s manual.

10. Bake for 20-25 minutes or until nicely browned outside.   

Important  Notes:

I would recommend stocking up the ingredients but marking up expiration dates, because this recipe is ideal when prepared early in the morning, to have a freshly-baked pandesal for breakfast, partnered with your hot coffee. :)