1 kilogram of all-purpose flour.
2 tablespoons of yeast.
¾ cup of sugar.
1/3 cup of oil.
1 teaspoon of salt.
1 cup of powdered milk.
1/3 cup of margarine.
2 cups of water, luke-warm.
Combine salt, sugar and all-purpose flour.
Dissolve yeast and 1 tbsp sugar in luke warm ½ cup for 5-10 minutes and let rise. Set aside.
Sift the flour, measure. Make hallow in the center, add yeast mixture and margarine.
Proofing time 60 minutes. Baking time 20 minutes until done.
Make baston, roll in bread crumbs.
I remember every morning my father used to go to the bakery shop to buy pandesal ... it definitely tastes much better if still warm. Sometimes when we accompany him the pack would be long gone before we arrive home! lol ...
Ahhh, those were the days. Too bad that bakery shop closed, though. We loved their recipe since it wasn't as sweet as the others; nowadays most of the bread at our hometown are sweeter than it was before. Or maybe I'm just imagining things too much. ;P