STOVE TOP PANDESAL

1. In a bowl, combine flour, sugar, salt and yeast. Add water and mix well. Adjust water by adding 1 to 2 tbsp more if dough is dry.
2. Add Buttercup and knead until dough formed is smooth. Cover with plastic and rest for 30 minutes.
3. Cut dough and roll into a long smooth cylinder or “baston” then roll in bread crumbs.
4. Rest dough again for 30 minutes then cut into 25 gram pieces. Arrange in a square or rectangular baking pan or steamer that fits diameter of base pan. Dust with more bread crumbs.  Cover and proof for 45 minutes or until double in volume.
5. Meanwhile, prepare cooking set up. Place a heavy bottomed pan/kawali/wok on the stove then place in the middle a heat-safe object or wire rack that can support and separate baking pan directly from base. Preheat by setting fire on low 15 minutes before baking. Place baking pan over wire rack when pandesal is ready for cooking. Cover and cook for 1 hour over medium heat. Note that the bottom part of the pandesal can brown a bit during cooking but the top part is generally pale in color.

Makes 35 pieces

Tip/s:

• If a non-heavy bottomed pan and steamer will be used, set pan on stovetop. Add steamer base and put heat safe heavy object such as bricks/sizzling plates in the center to stabilize position of steamer on pan. Preheat then place steamer with pandesal when ready to be cooked.