Comments on: Pan de Sal / Salted Bread

by: sizzlingsquid

Thu, 31 Jul 2008 08:43:18 +0000

wow, thanks for the recipe; it sounds quite simple.

yeah i hate those small commercial types that have harder crusts, parang hindi pinag-tiyagaan. i want my pandesal moist and hot. steaming hot. always. until it gets to the customers’ stomachs. set it up in mountainous, cold area towns and watch working men and moms flock to the store like bees.

by: Marketman

Tue, 15 Jul 2008 08:14:24 +0000

mylene, it really depends on the size you cut them or amount of rising, but roughly 18+ pieces.

by: mylene

Tue, 15 Jul 2008 07:43:50 +0000

Hi MM. How many pan de sals does this recipe make? Thanks!

by: Candygirl

Sun, 30 Mar 2008 02:22:47 +0000

Hey MM, could the primera flour (1st class) be the cause of the “chewy” and dense interior of the pan de sal? I’ve been using primera flour recently and have noticed this in the breads I’ve baked (from white bread to yeast raised biscuits).

by: rhoda duenas

Mon, 15 Oct 2007 10:54:56 +0000

yats so easy to follow and yet so delicious and nutricious….

i love this i’ve been looking for this recipe for ages.

i love baking but i never try making bread thank you so very much indeed………
next time i will try to sell it hehehehe