Food recipes
Pan De Sal I
Pan De Sal I Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated oil, olive, salad or cooking salt, table wheat flour, white, all-purpose, unenriched Directions: Put th...
Pan De Sal I
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve.
Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth.
Add the salt, 1 cup of flour and the yeast mixture; stir well.
Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes.
Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil.
Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
Turn the dough onto a lightly floured surface and divide into 4 equal pieces.
Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter.
Using a sharp knife, cut each 'log' into 1/2 inch pieces.
Place the pieces, flat side down, onto two lightly greased baking sheets.
Gently press each roll down to flatten.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve.
Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth.
Add the salt, 1 cup of flour and the yeast mixture; stir well.
Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes.
Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil.
Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
Turn the dough onto a lightly floured surface and divide into 4 equal pieces.
Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter.
Using a sharp knife, cut each 'log' into 1/2 inch pieces.
Place the pieces, flat side down, onto two lightly greased baking sheets.
Gently press each roll down to flatten.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.