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Pan de Sal

6 cups flour
1/3 cup sugar
1 1/2 tsp salt
1/4 cup oil
2 tsp active dry yeast
2 cups water
1 tsp sugar

Dissolve 2 tsp active dry yeast into 2 c lukewarm water. Add 1
tsp sugar to proof the yeast. Set aside.

Combine the rest of the sugar and the oil and mix until the sugar
is incorporated into the oil. Sift together 1 cup of the flour
and the salt into the sugar/oil mixture. Mix well. Add the proofed
yeast to the mix and stir. Add the rest of the flour gradually
until the dough pulls away from the sides of the bowl. Put dough
on a lightly floured board and let rest for around 10 minutes.

Knead the dough until the dough is smooth and elastic. Roll the
dough into a ball and place it into an oiled bowl. Turn the dough
around so that the top gets oiled. Cover with either a damp towel
or plastic wrap and let sit in a warm place for around an hour or
until the dough is doubled in bulk, whichever is first. If you
press your fingers into the top of the dough and the indentations
stay, then you know the dough has risen enough.

Punch the dough down and then pick up the edges. Remove the dough
and place it on a lightly floured board. Cut the dough into 4
equal pieces. Roll each piece into a log such that the thickness
is around 1/2 inch around. Let the dough rest for around 10 minutes.
Then with a sharp knife, cut the logs into equal pieces, again the
size doesn't matter but if you like bigger pan de sal, cut bigger
(around 1/2 inch in length) pieces, if you like it smaller, then
cut it smaller. Place on a lightly greased baking sheet, cut side
down. Press on the top a bit and then you'll recognise the pan de
sal shape. Let rise for around 30 minutes or until double in bulk.

During the last 20 minutes of rising, pre-heat the oven to 475F.
When the pan de sal has finished rising, decrease the heat to 375
deg F. and put the baking sheets into the oven. Let bake for around
20 minutes or until the pan de sal is golden brown in colour.


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