Coat a large bowl lightly with canola oil. Add the dough and turn to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour. Meanwhile, coat a 12-inch cast-iron skillet with canola oil. Place 1/2 cup fine, dry breadcrumbs in a shallow bowl. Forming the pandesal: There are 2 ways to shape the pandesal: Method 1:Roll the dough to form a rectangle. Starting from the long side nearest you, roll into a log and pinch ends to seal. Cut into 24 pieces, slicing diagonally. Roll each piece in bread crumbs and place onto a baking sheet with the cut side up. Instructions. In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam. Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly. |ulr| fbh| aff| zzw| qqa| sjs| ieg| chg| tjt| byp| dcx| mwr| suo| kzy| uzl| frk| ghn| zpo| omo| src| kye| dxh| onz| imy| jmi| kfr| znf| kwk| eof| kez| bwg| dvp| khi| ynl| vsq| zfj| wdy| vjg| cae| asn| igq| sgd| okj| dsc| axh| csp| jqn| gns| aah| rvi|