Pan de Sal

Since I have made this, I have already made this again to bring to Easter Sunday lunch. Which again turned out perfect! I followed a recipe but decided to post it here with the changes I made. I am beginning to discover the wonderful world of bread making and am excited to get into more stuff.

Too tight in a pan

Pan de Sal Recipe

2 cups warm water (110 degrees F/45 degrees C
2 teaspoons active dry yeast
2/3 cup white sugar
1/4 cup vegetable oil
2 1/2 teaspoons salt
6 cups all-purpose flour
bread crumbs, enough to coat all of the bread


Mix the water, yeast, and about a teaspoon of the white sugar in a small bowl together and let it bubble and froth for 10 minutes. In a bigger bowl, mix the rest of the sugar, oil and salt together. Mix in the water yeast mixture, along with first 1 1/2 cups of theflour, and just continue adding half a cup at at ime. Once thedough can be handled, orhad to mix using a spoon or spatula, roll it out into a heavily floured surface, and knead for 20 minutes, adding a little bit of flour everytime it sticks or the flour is absorbed in the dough. Sometimes, I only end up using about 5 1/2 cups, sometimes, I go up to 6 1/2 cups. Once done kneading. In a well oiled bowl, swirl the dough (so all sides are coated with oil) and let this rest and rise for at least an hour, but not more than 2 hours.

Dump out the dough and cut into 4 pieces. Roll out each piece to about 12 inches long, then slice each piece into 12. Roll each slice with breadcrumbs and set the dough cut side down (or up) on  a pan to rise once more. Leave for 30 minutes then cook for 20 minutes at 375 with a preheated oven.


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