Ernest Reynoso Gala


Special Pan de Sal
by Ernest Reynoso Gala

1) Preheat oven 400º F or 200º C.

2) Grease a 14 x 16 x 1–inch baking sheet.

3) Put in a bowl:
1 cup tap water
1 tbsp yeast
1 tbsp sugar
Let stand 5 minutes.

4) Add
1/4 cup vegetable lard (shortening) or butter
1/4 cup powdered milk
1/2 cup granulated or white sugar
1/4 tsp fine salt
2 slightly beaten eggs
Gradually add 3 1/2 cups all-purpose flour. Knead, adding 1 cup more flour. Form into a ball and let rise on greased table or bowl for 25 minutes.

5) Make a 2-inch-thick cylinder (or baston) 24 inches long. Cut into 2-inch pieces. Put on prepared tray. Let rise 25 minutes. Dip your forefinger in all-purpose flour and poke into bread. If it leaves a dent and doesn’t spring back, bake right away at pre-heated 400º F or 200º C oven for 25 minutes. Makes 12 big pan de sal.

6) Note: For dark pan de sal use 1/2 cup brown sugar.


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