Infuse your traditonal pandesal recipe with malunggay for a healthier version. You can use fresh malunggay leaves for a better flavor!
- 500 grams Bread Flour
- 150 grams Sugar
- 1 tablespoon Bread Improver
- 1 1/2 teaspoons Salt
- 1 tablespoon Instant Yeast
- 3 tablespoons Dried Malunggay Leaves
- 450 ml Lukewarm Water
- 1/4 cup Canola Oil
- 1 1/2 cups Breadcrumbs for coating
- Mix together flour, sugar, dried malunggay leaves, salt and bread improver in a bowl. Stir to combine.
- Combine water and yeast together and let the mixture stand for 5 minutes.
- Pour water and yeast mixture into the flour mixture and mix well until properly hydrated. Add in the oil and knead until smooth and elastic. Knead in the machine for 5 minutes and knead by hand for 8-10 minutes.
- Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise for 1 hour or until double in size.
- Divide dough and roll into a log shape and cut into desired sizes.
- Roll each piece in breadcrumbs. Place on a baking tray, about 2 inches apart and let it rest again for an hour.
- Preheat the oven to 180C. Bake the pandesal for 13-15 minutes.