2 cups lukewarm water
½ cup shortening or cooking oil
1 ½ fine salt
½ cup white sugar
6 cups plain flour
3 tsp dry yeast
2 eggs (optional)
Preheat oven to 220 C. Reduce to 190 C (180 C fan forced oven) when you put in Pandesal.
- Place ingredients in baking pan in order listed or according to your manufacturer’s machine. Insert baking pan and close lid.
- Program your machine to dough cycle. Press START
- When the cycle stops, I usually leave the dough in the bread maker for another hour or so until the dough doubles in size. Sometimes, if I forget, it’s almost coming out of the bread maker. Alternatively, remove the dough from your bread maker and put it in a much bigger bowl (lightly greased) cover it with cling wrap and leave in a warm place to rise until it doubles in size.
- Remove the dough from the bread maker, punch out the air then roll out on a floured board, into a 1 ½ diameter strips.
- Cover with bread crumbs. Let rise for another 15 minutes
- Cut into 1 ½ inch pieces, roll them into some more bread crumbs.
- Arrange on a slightly greased baking sheet, cut side up.
- Sprinkle with more bread crumbs. Let rise for another 30 minutes or until it doubles again in bulk.
- Bake in a pre-heated oven.
- Bake until slightly brown, about 15 – 20 minutes.