This recipe is simply the famous Jeanelleats fluffy pandesal recipe with two minor differences: a bit of pandan extract and the shape of the bread. In this particular bread incarnation, I use a shokupan loaf tin (aka pullman loaf) to get the square loaf shape. Of course, you can shape this dough any way you want.
Ingredients
- 2 tsp instant yeast, OR 2 1/4 tsp active dry yeast
- 1 1/4 cup whole milk, warmed to 100-105 degrees F (285 g)
- 4 1/2 cup All-Purpose flour (585g)
- 1 1/2 tsp kosher salt
- 3 tbsp unsalted butter, room temperature (43 g)
- 1/3 cup granulated sugar (70g)
- 2 large eggs, lightly whisked
- 1 teaspoon pandan extract
Directions
1. In a stand mixer, combine all-purpose flour, yeast, salt (make sure the salt doesn’t make direct contact with the yeast), and sugar. Mix all the dry ingredients together.
2. Add the eggs, pandan extract, and slowly add the milk. Add just enough milk to pick up all the flour at the bottom of the bowl, then add a splash more (I like my pandesal dough to be a bit wet and sticky!).
3. Add the butter, then put your stand mixer on medium speed. Knead for about 5-7 minutes, or until it passes the windowpane test. Make sure you don’t over-knead your dough!
4. Once it’s kneaded, scrape the sides of the bowl to combine the dough into one ball. Cover the dough and let the dough rise for about an hour or longer until roughly double in size.
5. Once you poke the dough and it doesn’t spring back, tip the dough out on a lightly floured surface and press out all the air bubbles.
6. Place the dough in the oiled tin. Let the dough rise for another hour, or until you poke the dough and it only springs back halfway.
7. Place your tin on the middle rack in the oven preheated to 350ºF, and bake for about 20-25 minutes.
8. Remove the tin from the oven and allow to cool down for about 10 minutes before removing from the tin!
Special Notes
- You can knead this dough by hand, which should take about 15-20 minutes of continuous kneading.
Video
Recipe
Pandan Pandesal Loaf
Ingredients
- 2 teaspoon instant yeast
- 1 1/4 cup whole milk warmed to 100F-105F. (285 g)ro
- 4 1/2 cup all purpose flour (585 g)
- 1 1/2 teaspoon kosher salt
- 3 tablespoon unsalted butter room temperature (43 g)
- 1/3 cup granulated sugar (70 g)
- 2 large eggs lightly whisked
- 1 teaspoon pandan extract
Instructions
- In a stand mixer, combine all-purpose flour, yeast, salt (make sure the salt doesn’t make direct contact with the yeast), and sugar. Mix all the dry ingredients together.
- Add the eggs, pandan extract, and slowly add the milk. Add just enough milk to pick up all the flour at the bottom of the bowl, then add a splash more (I like my pandesal dough to be a bit wet and sticky!).
- Add the butter, then put your stand mixer on medium speed. Knead for about 5-7 minutes, or until it passes the windowpane test. Make sure you don’t over-knead your dough!
- Once it’s kneaded, scrape the sides of the bowl to combine the dough into one ball. Cover the dough and let the dough rise for about an hour or longer until roughly double in size.
- Once you poke the dough and it doesn’t spring back, tip the dough out on a lightly floured surface and press out all the air bubbles.
- Place the dough in the oiled tin. Let the dough rise for another hour, or until you poke the dough and it only springs back halfway.
- Place your tin on the middle rack in the oven preheated to 350ºF, and bake for about 20-25 minutes.
- Remove the tin from the oven and allow to cool down for about 10 minutes before removing from the tin!