Infuse your traditonal pandesal recipe with malunggay for a healthier version. You can use fresh malunggay leaves for a better flavor!
Course Breakfast, Snack
Cuisine American, Asian, English
Keyword bread, malunggay pandesal, pandesal
Prep Time 2hours
Cook Time 15minutes
3tablespoonsDried Malunggay Leaves
1 1/2cupsBreadcrumbsfor 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.
The dough improver will improve the elasticity of your dough and it will prolong the shelf life of your bread.