If you ever cross a Chilean town or countryside and see a hanging white flag, then you can run to this house, because that means they sell good hot bread there. Bakeries are plenty and some individual homes even make it their business. With pan amasado, the sandwich will be airy, but with marraqueta, it will be more crisp because of the absence of fat in its dough.Р”В«etween Chile and bread, itРІР‚в„ўs a great love story! The Chileans worship bread. While strolling in the streets of Santiago or anywhere else in the country, you will appreciate the ChileansРІР‚в„ў pleasure of eating and it is while walking that one discovers one of the most alive traditions of Chile: the sanguche (sandwich), which surprises by a great variety of ingredients and breads, among which the pan amasado or the famous marraqueta, also called pan batido. Pan con pebre most often served with pan amasado. This is nothing more than hot bread with a condiment called pebre, consisting of garlic, onion, tomato, oil, vinegar, cilantro and chili pepper. In Chile, as soon as you sit down at a table, the pan con pebre is always served. By the way, pan amasado simply means РІР‚Сљkneaded breadРІР‚Сњ. All the art of this bread is in the kneading. No extraordinary ingredients for this bread except flour, yeast, salt, sugar, some fat and water. Pan amasado is one of the most traditional and popular varieties of bread in Chile, just as popular as hallulla and marraqueta. For example, 4 cups of flour for about 1Р’С cup of water to obtain the best bread.Today, we are kneading an excellent traditional Chilean bread called pan amasado. A teaspoon for 4 cups of flour is just what it takes.Р”Р‡or the best pandesal recipe, you have to have an eye on the relationship between flour and water, and use a flour with a high gluten content. To make perfect bread with this Filipino pandesal recipe, first manage the use of salt to adjust the rise of the bread: the more salt you add, the more compact and less light the Filipino pandesal will be. Pandesal is actually far more airy than bolillo, with a finer and lighter crust and this, despite all the crumbs with which it is coated before being baked. Pandesal is often compared to Mexican bolillo. People will also make tartines with butter and jam, peanut butter or even with sardines. Which means РІР‚Сљno pandesal without hot coffeeРІР‚Сњ. Walang matigas na Pandesal sa mainit na kape People eat pandesal in different ways, but one of the most favorite ways is to immerse it in a hot coffee at breakfast.

As soon as the sun rises, it can be found everywhere in the country and at any time of the day. The majority of Filipinos can not spend a day without eating pandesal. In the sixteenth century, it was also called РІР‚Сљthe bread of the poorРІР‚Сњ because it was an alternative to rice during the Philippines revolution.Р”Р„ccording to the story, pandesal was originally to be modeled on French bread, the ancestor of French baguette, made from wheat flour, bakerРІР‚в„ўs yeast, sugar, water and salt.Р”В«ut since the Filipinos were not a large producer of flour, they tried using their local flour, which, in turn, changed the texture from the crust of the original French bread, thus becoming the softer dough of pandesal. Pandesal was introduced to the Philippines in the sixteenth century during the colonization Spanish colonization, and it is even said that it would have earlier Portuguese origins. Filipinos also call pandesal, agahan, almusal (breakfast food) or pandes. Pandesal or pan de sal literally means РІР‚Сљbread of saltРІР‚Сњ. Pandesal is to the Philippines what baguette is to France or focaccia is to Italy. A good flour must contain at least 7% gluten but more is even better!

Flour contains two proteins in large quantities: glutenin and gliadin, which, together, produce the famous gluten. Behind simple movements such as hands kneading and the pouring of clear water, hides the first secret of bread: flour.

Traditional pan de polvo recipe