Stef’s Pandesal Recipe

Posted by stef on 28 Feb 2006 | Tagged as: Foodie


I’ve been getting a lot of requests lately for the recipe, and I realized I had never posted it here, but at Beyond Adobo instead, as part of a multi-recipe post. Well, dear readers, here you go then. Just for the record, this isn’t traditional pandesal, but it has been a constant hit with my family and friends! So here you go….

Stef’s (Half) Whole-Wheat Pandesal Recipe

If you need any help or you’ve got comments/suggestions, please leave it here and I’ll get back to you asap! Enjoy!

19 Responses to “Stef’s Pandesal Recipe”

  1. on 16 Mar 2006 at 11:28 am   Beng

    Hi Stef,

    Thank you so much for sharing this yummy Pandesal recipe of yours. It really look delicious. I wonder how you get that nice form…ang gawa ko kasi eh hindi mukhang ganyan :(
    Kudos

  2. on 16 Mar 2006 at 2:07 pm   seysey

    salamat sa pandesal

  3. on 29 Mar 2006 at 5:57 pm   edita

    i have been trying to make pandesal for years and until now i never got it right! i hope this time will work.by the way how many cups of all purpose flour do i reallt need,it says 5 to 7 cups im affraid to ruin my pandesal again, can you please give me a specific amount or procedures? also what kind of dishcloth should i use, regular kitchen towel or there is a espcial towel for it. thank you and i cannot wait to make another pandesal. im excited.

  4. on 07 Apr 2006 at 9:33 am   Ging

    ;-) THIS IS REALLY NICE DIFFERENT STYLE OF WAY MAKING IT.. I LIKE THIS WAY TOO…THOU I DID TRIED THOUSAND TIMES OF CELIAK PANDESAL I WOULD DEFENATELY TRY THIS TOOO…I WONDER HOW YUMMY THIS LOOKS……..:) THANX BY THE WAY STOPPING BY MY BLOGGS…………:)

  5. on 10 Apr 2006 at 3:56 pm   CARMEN

    pandesal:

    kung puro flour ang gagamitin ko mga ilang cups ang kailangan ko? pareho din ba nitong recipe mo,idagdag ko lang yung cups na para sa wheat flour? mga 4 cups flour imbes na wheat flour at 5-7 flour ulit sa regular? tama ba iyon?

  6. on 13 Jun 2006 at 1:48 pm   lorie

    Hello Stef thanks for the pandesal recipe, but im just wondering if im not going to use the wheat flour am i still going to follow all the directions that you have on your recipe?

    Thanks;
    lori

  7. on 14 Jun 2006 at 8:19 am   stef

    hi lori,

    what flour are you planning to use? depending on the flour i may have a few suggestions.

  8. on 14 Jun 2006 at 1:06 pm   lori

    I just want to use all purpose flour, so if you have any suggestions i would really appreciate the help.
    Thanks;
    Lori

  9. on 27 Jun 2006 at 8:05 am   nald

    malambot po bang pandesal ito?

  10. on 12 Aug 2006 at 9:48 pm   tomas

    astig!!!
    mukang soya ang pagkakaluto ng pandesal mo repapip. salamat

  11. on 26 Sep 2006 at 3:17 pm   lina

    hi stef,
    mukhang masarap ang pandesal mo,subukan ko ha at kung hindi sasabihin ko sayo, pare ko.thanks!

  12. on 13 Dec 2006 at 2:20 am   Rodolfo Joji A. Acol, Jr.

    Can you please give me the specific mixture/ingredinets? Thanks

  13. on 13 Dec 2006 at 2:21 am   Rodolfo Joji A. Acol, Jr.

    Also the step by step procedure. Thanks!

  14. on 13 Dec 2006 at 12:12 pm   stef

    Sorry, ngayon ko lang nakita ulit ang comments dito.

    Edita, much as I’d love to specify the amount of flour, I say 5-7 kasi it’s really dependent on the conditions in your kitchen. Humidity, your equipment, etc. What you’re shooting for is a sticky dough (para light s’ya), not too floury or dense kung hindi masyadong magiging mabigat and it won’t rise properly. BUT it shouldn’t be so sticky as to be hard to work with. That’s why I can’t suggest specifics, kasi working with dough is really a trial-and-error thing. You learn by making mistakes — and getting successes. It’s really difficult to get points across when online — kung andito ka I’ll just invite you over and we can have a breadbaking session.

    Carmen, pareho din ang amount kung regular flour lang lahat, yup. It’s all in the feel of the dough when you knead it.

    Yes, Lori, if you’re using all-purpose flour, same directions. Just watch that you don’t add in too much flour. It’s always easier to add more flour once you’ve got everything in a nice even mass than try to rehydrate, i.e., add more liquid.

    Malambot s’ya, Nald, pero s’yempre iba ang texture kasi nga may whole wheat.

    Tomas — I’m afraid I’m out of the loop. I have no idea what you mean by soya and repapip :D.

    Sige Lina, let me know how it goes.

  15. on 31 Jan 2007 at 12:11 am   jude

    stef,
    I follow your instruction and it come really good but it will get harden for the next day not like in the bakery will last for week hindi pa tumitigas? did i missed something?please advice.

  16. on 08 Feb 2007 at 2:34 am   Jan

    where is the recipe?

  17. on 21 Jul 2007 at 11:58 am   donna

    hi stef,

    mga gaano karami ang 1 packet of dry active yeast? nasa can kasi ang yeast namin kaya di ko alam kung gano karami. many thanks.

  18. on 21 Jul 2007 at 12:51 pm   stef

    hi jude, how are you storing it? i let them cool and then i put them in plastic resealable bags. this is really not the type that will stay soft all the time, partly because of the whole wheat, partly because of the other ingredients. if you want a really soft pandesal, i suggest you add an egg and use all milk instead of water and milk. Use the butter instead of oil.

    jan, you’ll see the recipe when you click the link. i found it easier to put it on a page rather than a post.

    donna, 1 packet of yeast is about 2 1/4 teaspoons. what kind of yeast are you using? if you are using instant like SAF you need to use less.

  19. on 04 Oct 2008 at 10:50 am   bing

    pano ba magluto ng pandesal

Leave a Reply

Comments RSS