Garlic Pandesal

If my oven could talk, it would probably say  "girl, I need a break!"  Haha, because it's true, I have been under a baking spell.  For the past few months now, I'm always covered with flour and sugar grits.  

I'm sure my oven would even say "I thought I would work less when your kids have gone back to school."   But nah-ah, I think the joy of baking swept me off  my feet.  While it's true that my kids are all back to school, sending homemade breads in a care package  would make up for my last year's remiss.  Three kids away from home equals three separate boxes... so here we go!

One morning, I arose with the sunrise, and started baking... and yes I was at my happiest.  You see working with my hands floods my brain with happy thoughts. Although I wish my kids were home so they could wake up to the sweet scent from my oven sending a care package with my homemade breads was a great alternative.  And I was right, because as soon as they received their packages I could hear from their voices how happy and grateful they were.  Sure it was a great way to bring them home, even if it's just for that moment.

Garlic Pandesal
I have shared with you Monay and Pandesal in my recent posts, now Garlic Pandesal is  a combination of both recipes.  I used the dough from  the Monay recipe and used the procedure of making pandesal.

Ingredients:

Dry ingredients:
4 cups all purpose flour
1 1/2 tsp salt
1/2 c powdered milk

Wet Ingredients:
1 1/2 c warm water
1/2 cup sugar
1 pack of yeast
2 tbsp butter
2 egg yolks

Atchuette - Garlic Flavor mix the following

2 tbsp atchuette oil (you could use butter)

3 cloves garlic (minced)

a dash of sugar

a dash of salt

Set the oven at 375 degrees.
Mix all the dry ingredients together.  Set aside. 
Meanwhile mix yeast with warm water.  Make sure that your yeast is active, meaning bubbles should be visible.  Add sugar and give it a stir.  On a small bowl, mix the melted butter with the yolks. Now, mix both the yeast mixture and the butter mixture together.


Slowly mix the wet and dry ingredients together until it becomes a dough.  Knead the dough and form a ball  Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (another alternative is put the dough in 180 degrees oven for 30-40 minutes.


When the dough doubles in size, knead it again for about 5 minutes.  Form 2-3 logs. Slice it diagonally into 8-10 slices for each log.  Flatten the dough and brush the atchuette garlic mixture. Roll the dough and brush the top with oil and sprinkle with bread crumbs.