Whole Wheat Pesto Pandesal Recipes

Steps:

• Straight Dough Method:
• Combine flour, Hollandia Instant Yeast and Dobrim Nobro. Dissolve sugar and salt in water and combine with flour mixture.
• Mix for 2 minutes at low speed.
• Add Shortening and Margarine, then mix for 4 minutes at high speed.
• Add vegetable oil and Pesto Base, continue mixing for 1 minute at high speed or until fully developed.
• Ferment for 3 hours.
• Carefully form dough into a long baton shape and roll over bread crumbs.
• Rest for 15 minutes.
• Cut into 30 g pieces, place in baking tins.
• Proof.
• Bake at 180°C until golden brown.

Steps:

• If you have a bread machine, add all ingredients (except the bread crumbs) in the order suggested by the manufacturer. Usually the liquid ingredients then dry ingredients. Select DOUGH cycle. But I suggest to combine lukewarm water and yeast and let it stand for 5 minutes before adding all the ingredients, then follow procedure 5-11.
• To knead the dough manually, Combine lukewarm water and yeast. Stir. Let it stand for 5 minutes. Combine all ingredients except bread crumbs. (liquid ingredients then dry).
• Knead the dough until smooth and elastic.
• Place in a greased bowl. Let it stand in warm place to rise, covered for 1.5-2 hrs or until doubled.
• Punch down the dough and turn out on a lightly floured board.
• Divide dough into 24 equal parts and shape into ovals.
• Roll lightly in bread crumbs.
• Place on greased cookie sheet.
• Cover, let rise in warm place, free from draft, until light and double- about 2-4 hrs to achieve light and fluffy bread. (Tip: I usually make the dough the night before, let it stand, 'till ready to bake it in the morning. So, you'll have fresh bake pan de sal at breakfast with kraft cheese -- yummy).
• Bake at 375 degrees, for 15-20 minutes or until golden brown.
• Enjoy!