Pandesal is a breakfast staple in the Philippines. It's so versatile, you can eat it with anything: eggs, spam, corned beef, hotdog, and the list becomes endless. We like to eat ours with Cheeze Whizz. It's so good when it's fresh and hot from the bakery or from one of the tinderos/tinderas who ride around in their bicycles yelling, "pandesaaaalllll"!! early morning or even during mid afternoon for merienda. Ahh yes, I have fond memories of my birthland. :) I actually haven't had a fresh batch of pandesal even from our recent trips to the Philippines. There's just so much selection from all the bakeries at every corner that pandesal gets brushed off to the side these days. Sometimes nothing beats a good old basic roll that reminds me of my first home.
I chose the following recipe based on the blogger's comment about it being the best she's ever tried, at least comparable to the real thing. It was definitely delicious! Lana and Ethan devoured them. I found the temperature too high though. I baked them at 380F like the recipe said but it browned the bottom of the bread a little too much for me. I think I will try 350F next time. I also like a little crunch on the top but a toaster can fix that. :)
Here's my batch:
I say it looks like the real thing. ;)
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