Malunggay Pandesal Recipe - The Softest Homemade Bread That Stays Soft for Days
This homemade Malunggay Pandesal is soft, fluffy, and stays tender even after a few days when stored properly. Made with fresh malunggay leaves, evaporated milk, and a combination of bread flour and all-purpose flour, this easy no-mixer recipe is perfect for breakfast, merienda, or everyday snacks.
Ingredients
For the Dough
- 1 cup all-purpose flour
- 1 cup bread flour
- 1/4 cup white sugar Use 1/3 cup if you prefer sweeter bread
- 1/4 teaspoon salt
- 3/4 cup evaporated milk
- 3 tablespoons vegetable shortening room temperature (do not melt). Butter may also be used.
- 1/2 cup fresh malunggay leaves chopped
Yeast Mixture
- 1½ teaspoons yeast
- 1/4 cup warm water
- 1 tablespoon white sugar
For Rolling
- Fine bread crumbs
Instructions
- Wash and finely chop the fresh malunggay leaves.
- Prepare the yeast mixture by combining warm water, yeast, and sugar. Let it sit for about 5 to 10 minutes until foamy.
- In a large bowl, combine the all-purpose flour, bread flour, sugar, and salt.
- Add the evaporated milk, chopped malunggay leaves, bloomed yeast mixture, and room-temperature shortening.
- Mix until a dough forms.
- Knead the dough for about 15 minutes or until it becomes smooth and elastic.
- Lightly coat the dough with cooking oil.
- Transfer to a clean bowl, cover with a cloth or plastic wrap, and let it rise for 1 to 2 hours or until doubled in size.
- Punch down the dough and divide it into 16 equal portions.
- Shape each piece into a smooth ball.
- Roll each dough ball in fine bread crumbs until coated.
- Arrange on a parchment-lined baking tray, leaving space between each piece.
- Cover again and allow to rise for another 30 minutes.
- Preheat your oven to 170°C.
- Bake for 15 to 17 minutes or until lightly browned.
- Remove from the oven and let the Malunggay Pandesal cool slightly before serving.