Comments on: Freshly Baked Pan de Sal

By: Steven

Steven — Fri, 17 Apr 2009 22:25:25 +0000

Where are I can find “Pan De Manila” in Malate?

By: » Blog Archive » Food Overload

» Blog Archive » Food Overload — Tue, 13 Jan 2009 08:15:11 +0000

[...] pan de sal (my first!). i prepared the dough the night before and kept it in the fridge, then woke up extra early to bake this. the pan de sals didn’t have the even, golden brown color i’d hoped for (i think the heat in the oven was too high, some had burnt sides) but everyone enjoyed the crusty and chewy breakfast pan de sal i labored over. i think the family was just too hungry (not polite, they’re never polite when it comes to my cooking) to complain hahaha! i used market manila’s recipe. [...]

By: Delia V

Delia V — Mon, 06 Oct 2008 15:42:22 +0000

I am now in Georgia,US and I missed the taste of our PINOY pan de sal which we used to enjoy with a coffe in the morning or even three times a day as long as its freshly baked. Much yummier if its hot.
I’ve searched for recipes and try baking.At first I was so frustrated; it doesn’t come out really good.I have tested too some of yeast is what you call dead? Now, I finally make it right and I am receiving orders from my friends here.

By: Marylou

Marylou — Fri, 30 May 2008 15:14:41 +0000

I love the pandesal with bruun butter, I live in New York now
Where can I buy Bruun Butter? do we still have it in Manila?
Thanks

By: LJ

LJ — Thu, 29 May 2008 17:38:05 +0000

If I could eat pandesal everyday for breakfast, I would. I’m not a baker, but when I visit a filipino bakery I always get a bag. Very nostalgic for me waking up to the aroma of the slightly sweet bread. Coco jam, melted cheese, sweet butter, baked condensed milk, sardines; I can think of several things to put in it. Simple things like this make life so much more interesting!