Pande-Mix

3 Classic Filipino Breads

(Pandesal - Spanish Bread - Ensaymada)

Basic Dough Recipe

You will need:

1 pack PANDE-MIX

Dried baker’s yeast, activated with 1 tbsp sugar and

1/2 cup warm water “not hot” Bread softener, mixed with 1/2 cup hot water

1/2 cup water or milk

1 egg

3 tbsp. vegetable oil

Use extra vegetable oil to lightly grease hands while kneading and shaping the dough.

Step 1 – Prepare the Softener Mix the bread softener pack with 1/4 cup hot water until smooth. Set aside.

Step 2 – Activate the Yeast In a bowl, mix baker's yeast, 1 tbsp. white sugar and 1/2 cup warm water (not hot). Stir well and let stand for 10 minutes, until foamy.

Step 3 – Make the Dough In a large bowl, combine PANDE-MIX, activated yeast, 1/2 cup water (or milk), egg, softener mixture. Mix until the dough becomes smooth and elastic and vegetable oil.

Step 4 – First Rise Cover with a damp cloth or plastic wrap and allow to rise in a dry warm place until doubled in size (1 to 2 hours).

Step 5 – Gently press down the dough, knead lightly, then place in a bag or container with enough space for the dough to rise.

Step 6 – Second Rise - ‘Overnight Chill’ For better flavour and easier shaping, refrigerate the dough overnight. Slow fermentation improves taste and dough texture for baking the next day.

Step 7 – Time to choose! Shape the dough into Pandesal, Spanish Bread, or Ensaymada.

Option A: Pandesal

Topping:

¼ cup breadcrumbs

Divide dough into small portions and shape into balls. Roll each piece in breadcrumbs. Place on a baking tray and let rise 30–45 minutes. Bake at 180°C for 12–15 minutes, until lightly golden.

Option B:

Spanish Bread

Filling:

⅓ cup breadcrumbs ¼ cup brown sugar ⅓ cup butter (softened) Optional: 1–2 tbsp milk or condensed milk Mix filling ingredients until crumbly. Divide dough into portions, roll into ovals, spread filling, roll tightly and Roll each piece in breadcrumbs. Place seam-side down on a baking tray. Let rise 30–45 minutes. Bake at 180°C for 15–18 minutes, until golden brown.

Option C:

Ensaymada

Topping:

¼ cup white sugar and 3 tbsp. butter (softened)

Shape dough into coils or rounds and place in molds if available. Let rise 30–45 minutes. Bake at 170–175°C for 15–18 minutes. While warm, brush with butter and sprinkle with sugar (add grated cheese if desired).

Optional: A touch of vanilla (1 tsp) for extra flavour.