Sunday mornings growing up were always special. LoLo (aka my dad) would make fresh Pandesal as a treat before we would leave for church.
He would serve it with his Filipino version of corned-beef hash–and if we were lucky–Peanut Butter Hot Chocolate.
Certain dishes and foods my dad would make for us have such a deep and meaningful connection for me that I never want to be without them or sharing the same with my children.
LoCarb and Keto
(makes up to 12-14 depending on your rise)
160g mozzarella, low-moisture block
(grated on large-hole)
50g cream cheese, Philadelphia, block
(softened to room temperature)
3/4 cup milk (heated to no more than 110 degrees F)
2 tsp instant yeast (I recommend SAF)
1.5 cups almond flour
(separated into 1 cup and 1/4 cup and 1/4 cup)
1/4 cup psyllium husk
1/4 cup coconut flour (I recommend Bob’s Red Mill)
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp non-diastatic malt powder
(I recommend King Arthur)
1/4 tsp xanthan gum (I use Bob’s Red Mill)
Also: 2 Tablespoons psyllium husk and 2 teaspoons kosher salt for topping
Equipment that is nice to have and makes my life easier:
#16 Blue Scoop for Dough
Heat the milk up to between 98-110 degrees F. Add the instant yeast and allow it to proof for 15 minutes.
In a separate bowl whisk together the dry ingredients: 1 cup of almond flour, psyllium husk, coconut flour, baking powder, salt, diastatic malt, and xanthan gum.
In a food processor fitted with a dough blade put the mozzarella, cream cheese and process it for 15 seconds.
Add eggs and milk with yeast and process again for 15 seconds.
Add the dry ingredient mixture in 3 rounds, a third at a time, process until combined, before adding the next third. Once all the dry ingredients are incorporated. Process for 1 minute.
The dough will be sticky and wet, scrape the sides down and add 1/4 cup additional almond flour.
Process for 1 minute. If the dough comes together (you should not see dry flour) do not add more almond flour. If it’s too sticky (see photos for how the finished dough should look), add 1/4 cup of almond flour and process the dough.
Let rest for 15 minutes to allow it to hydrate and to avoid adding too much flour, it may seem sticky or wet prior to resting but will firm up after resting.
Once the dough is properly combined scrape into a bowl and roll into a ball and cover with plastic wrap and place in a warm area to rise to double its size.
On a small plate mix the extra psyllium husk with kosher salt to use for topping the Pandesal.
Baking the Pandesal
Pre-heat the oven (Conventional 350F degrees/Convection 325F degrees)
Once the dough has doubled in size (see pic) prepare dough for baking.
Using a #16 Blue Scoop (approximately 2oz or 4 Tablespoons of dough) onto your hands, make a ball.
Dip the top of the Pandesal ball into the dish with psyllium husk/kosher salt.
Bake for 18 minutes, turning halfway through at 9 minutes and watching for browning as a sign of doneness.
Serve warm and enjoy!
These are best eaten warm the same day for the freshest softest bread.
Pan de Sal is a Filipino bread that is served throughout the country. It is soft and yeasted with a salt topping that is served with cheese and coffee for breakfast.