PANDESAL RECIPE (Makes 32) - Sophia

Phase 1:

* 2 cups warm water around 90F

* 2 tsp active dry yeast (or instant yeast)

* 1 tsp granulated sugar

Phase 2:

* 2/3 cup granulated sugar

* 1/4 cup canola oil

* 2 tsp salt

* 6 cups all purpose flour

Phase 3:

* 1 tbsp canola oil

Phase 4:

* 1/4 cup bread crumbs

Phase 1:

* In a medium sized bowl, stir 2 cups warm water, 2 teaspoons active dry yeast and 1 teaspoon sugar until dissolved. Set aside and let stand until bubbly (about 10 minutes).�

Phase 2:

* In a large bowl, stir 2/3 cup sugar and 1/4 cup oil until fully combined. Add 2 teaspoons salt, your yeast mixture and 1 cup flour. Stir until incorporated. Proceed to add the rest of your flour 1/2 cup at a time combining well after each addition.

* Once the dough starts pulling and sticking together in a ball, transfer it into a lightly floured surface and knead until smooth and elastic (8-10 minutes). When in doubt, knead some more.

Phase 3:

* Oil a large bowl with 1 tablespoon oil. Place your dough in the bowl and turn to ensure the whole dough is coated. Cover with a damp cloth and allow to rise in a dry warm place (about 90F) until it doubles in size (about 2 hours). (DON’T DO THIS IF USING INSTANT YEAST; go straight to next step)

* Once the dough is ready, turn the dough into a lightly floured surface and knead slightly. Weigh the dough and divide into 32 pieces. Shape each piece into an oval, like an egg, and place onto a lightly greased baking sheet (you would need two baking sheets - 16 pieces per sheet). Make sure to keep about a quarter inch space around each piece to allow them to rise further.

* Cover each baking sheet with a damp cloth and allow to rise a second time (about an hour).�

Phase 4:

* Preheat your oven to 325F. Sprinkle bread crumbs on top of the pandesal and bake until golden brown (15-20 minutes). Since you're using 2 baking sheets, you may want to rotate/switch the sheets midway through