Ito pong tinapay ay masarap

1. MALUNGGAY
PANDESAL

2. INGREDIENTS

3. 2 ¼ CUP
BREAD FLOUR

4. ½ TSP SALT

5. 2 ½ TSP INSTANT
YEAST

6. ½ CUP WATER

7. ½ CUP SUGAR

8. 1/8 CUP SHORTENING

9. ¼ CUP BREAD CRUMBS

10. ½ TSP BREAD
IMPROVER

11. PROCEDURE:
1. DISSOLVE THE YEAST IN ¼
CUP LUKEWARM
WATER.SPRINKLE WITH 1
TBSP.SUGAR. ALLOW TO STAND
FOR 8-10 MINUTES .

12. 2.COMBINE WATER ,OIL,SALT,
AND SUGAR. STIR UNTIL SALT
AND SUGAR ARE DISSOLVED
.SET ASIDE.

13. 3. IN A SEPARATE BOWL, PLACE
BREAD FLOUR AND MAKE A WELL
AT THE CENTER AND THEN ADD
YEAST MIXTURE, AND FOLLOW
THE LIQUID MIXTURE. MIX
THOROUGHLY .

14. 4. TRANSFER DOUGH ON A
FLOURED BOARD AND START
KNEADING. CONTINUE KNEADING
UNTIL DOUGH IS
SMOOTH.(APPROXIMATELY 25
MINUTES.

15. 5. SHAPE INTO SMOOTH BALL AND
GREASE ALL SIDES WITH LARD. PLACE
IN SLIGHTLY GREASED BOWL. COVER
WITH DAMP CLEAN CLOTH. ALLOW TO
RISE UNTIL DOUBLE IN SIZE,
APPROXIMATELY 1 ½ HOURS, THE
PUNCH DOWN DOUGH.

16. 6. ROUND LOG CUT DOUGH INTO
TWO ,THEN ROLL EACH HALF INTO
A ABOUT 30 CM X 2 ½ CM.

17. 7. CUT INTO 12 EQUAL SPIECES.
DREDGE WITH BREAD
CRUMBS.

18. 8. PLACE ON GREASED BAKING SHEETS
WITH ONE SIDES OF EACH PIECE
FACING UP, ABOUT 2 ½ CM APART, LET
IT RISE UNTIL DOUBLE ITS SIZE. BAKE
IN A PRE-HEATED OVEN AT 350ͦ F FOR
15-20 MINUTES.

19. T H A N K Y O U 