Pan de Sal is the most popular yeast-raised bread in the Philippines. Individual loaves are shaped like garrison caps due to its unique method of forming. The dough is rolled into long logs (baston) that are rolled in fine bread crumbs before being cut into individual portions with a dull dough cutter and then allowed to rise and baked on sheet pans. Its taste and texture closely resemble those of the very popular rolls of the Dominican Republic called Pan de Agua and Mexico’s most popular type of bread Bolillos. These breads all use a lean type of dough and follow similar techniques that were learned from Spanish or Spanish trained bakers early in their history. As in most commercially produced food items, they vary in quality to meet taste requirements and economic standards of various communities. - From Wikipedia
Every morning, part of my breakfast itinerary is the pandesal adventure. I'll ride my bike and head to the Pandesalito Factory and buy a dozen of it. Then, I'll have my chocolate drink and voila! A perfect morning!
