Pan De Sal (Filipino Bread Roll) By Brother Rick Curry, S.J.

I got this recipe from Brother Rick Curry's book, "The Secrets Of Jesuit Breadmaking" on page 49. Brother Rick is a Jesuit. This is from Ateneo de Manila Jesuits recipe. This is a part of the collection of recipes that he made into a book in 1995. Today, this is known as the bible of breadmaking. The book features the traditions and recipes of Jesuit bakers around the world. I borrowed this book from my North Beach Library. I only photocopied the recipes I like.

PAN DE SAL Ateneo de Manila Recipe*

1 tablespoon vegetable shortening
1 tablespoon salt
1 tablespoon sugar
1 cup boiling water
1 tablespoon active dry yeast
1 cup warm water
4 cups unbleached all-purpose flour
4 ounces plain crackers (about 40), crumbled

PROCEDURE:

1. Combine the shortening, salt, sugar, and boiling water in a large mixing bowl. Stir and set aside to cool.
2. Combine the yeast and warm water in a small bowl, stirring until yeast is dissolved. Set aside for 5 minutes.
3. Gradually mix in flour to make a dough.
4. Turn out on a lightly floured surface.
5. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness. Return it to the bowl.
6. Cover with plastic wrap and let rise in a warm place until doubled in bulk--about 45 minutes.
7. Preheat the oven to 425*F.
8. Flour two baking sheets.
9. Gently knead the dough again.
10. Divide into 16 pieces and shape into buns.
11. Roll the pieces in the cracker crumbs and place on the baking sheets, spread well apart.
12. Cover and let rise 20 minutes.
13. Bake for 15 minutes. Transfer to a wire rack to cool. Yield: 16 buns

I baked this bread last Saturday using a stand mixer *KITCHENAID*. It was my first time to bake "PAN DE SAL," a bread I grew up eating in the Philippines. But having been used to baking a lot of Italian and French breads lately, I find my homegrown bread to be bland. However, by miracles of all miracles, husband loves this bun. He quipped, "This is good bread for sandwiches!" Because the proofing time of PAN DE SAL is only for 45 minutes (first proofing) and the second rising time is 25 minutes, the bread is not tasty as would an Italian bread where 3 to 4 hours rising time is needed. But each culture has ways and means to prep their bread.

I served this with ALTON BROWN's ITALIAN SAUSAGE RECIPE. Alton's recipe is simple consisting mainly of ground pork, salt, pepper, parsley leaves and fennel seeds. No wine or vinegar whatsoever is needed. My original Italian recipe has red wine in it and husband prefers Alton's so far. I am delighted to have found this recipe of ALTON at http://www.foodnetwork.com/ Huband said that this is almost like his mom's recipe. The secret? I increased the volume of pepper to 1 tablespoon. Likewise with the fennel seed. The recipe is written below. Ciao!

Italian Sausage

Recipe courtesy Alton Brown

INGREDIENTS:

1 1/2 teaspoons fennel seed

2 teaspoons kosher salt

1 1/2 teaspoons black pepper

1 tablespoon chopped parsley leaves

2 pounds pork butt (2 1/2 pounds with bone)

diced into 1/4-inch pieces 5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)

Shortening, to lubricate nozzle of stuffer

Special equipment: meat grinder with stuffing attachment or manual stuffer

1. Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl.
2. Add pork and blend thoroughly. Refrigerate for 1 hour.
3. Using the fine blade of a grinder, grind the pork.
4. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.
5. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end.
6. Pinch and twist to form 4-inch sausages.
7. Wrap in parchment paper and refrigerate for 2 to 3 hours.
8. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water.
9. Bring water to boil, put on lid and cook for 10 minutes.
10. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.

NOTE: I simplified this recipe and used only the GROUND PORK I bought and purchased in Chinatown where I shop for fresh veggies, poultry, seafoods, meat and pork. I also utilized the DRIED PARSLEY I got here at home as I don't get to buy fresh parsley in North Beach. Moreover, I didn't use casing as I have no instrument for putting on the ground pork inside it. Using an ordinary funnel is difficult and could be tricky so better try to do this without having to use the casings! The sausage tasted perfect with the PAN DE SAL! Try it, it's easy to do!