http://www.abreadaday.com/?p=1547 a year-long adventure in bread making Tue, 07 Sep 2010 06:11:01 +0000 http://wordpress.org/?v=2.7 hourly 1 http://www.abreadaday.com/?p=1547&cpage=1#comment-1836 Beth Thu, 12 Nov 2009 16:49:56 +0000 http://www.abreadaday.com/?p=1547#comment-1836 TJ: Thank you for your lovely comment! This bread really was fantastic; I love the idea of pairing it with soft cheese. Thanks for reading. TJ: Thank you for your lovely comment! This bread really was fantastic; I love the idea of pairing it with soft cheese. Thanks for reading.

]]> http://www.abreadaday.com/?p=1547&cpage=1#comment-1780 TJ Tue, 03 Nov 2009 16:52:22 +0000 http://www.abreadaday.com/?p=1547#comment-1780 Beth, your pan de sal looks and sounds perfect! My 79-year-old dad and I once had a discussion of how the perfect pan de sal should be. Your finished product sounds like the pan de sal he grew up with - crunchy on the outside, soft on the inside, not too sweet. Here in the Philippines, laborers have warm, freshly baked pan de sal for breakfast and dip it in their coffee. In its high-end version, pan de sal is eaten with soft white cheese. When I'm abroad, pan de sal is one of the two Filipino foods I miss. (The other one is pancit - noodles with shrimp, vegetables and meat, which goes well with pan de sal). Thanks for featuring our bread! Beth, your pan de sal looks and sounds perfect! My 79-year-old dad and I once had a discussion of how the perfect pan de sal should be. Your finished product sounds like the pan de sal he grew up with - crunchy on the outside, soft on the inside, not too sweet. Here in the Philippines, laborers have warm, freshly baked pan de sal for breakfast and dip it in their coffee. In its high-end version, pan de sal is eaten with soft white cheese. When I’m abroad, pan de sal is one of the two Filipino foods I miss. (The other one is pancit - noodles with shrimp, vegetables and meat, which goes well with pan de sal). Thanks for featuring our bread!

]]> http://www.abreadaday.com/?p=1547&cpage=1#comment-1046 Beth Fri, 04 Sep 2009 13:51:43 +0000 http://www.abreadaday.com/?p=1547#comment-1046 Elisabeth: So glad you enjoyed this one. I have to say, it's near the top of my list of favorites for the year. I only let my dough sit in the refrigerator overnight, and it turned out very well; but I bet it was just amazing after 36 hours! Elisabeth: So glad you enjoyed this one. I have to say, it’s near the top of my list of favorites for the year. I only let my dough sit in the refrigerator overnight, and it turned out very well; but I bet it was just amazing after 36 hours!

]]> http://www.abreadaday.com/?p=1547&cpage=1#comment-1041 Elisabeth, Greece Fri, 04 Sep 2009 12:02:08 +0000 http://www.abreadaday.com/?p=1547#comment-1041 I left the dough to ferment in the fridge for 36 hours (no, I'm not a patient person, I was just to busy to proceed with the recipe), pressing it once or twice a day to prevent it from rising and all I have to say is that the bread turned out fantastic. With a crunchy crust and a soft centre, you can be sure that it is a bread worth making. And they were equally good the next morning. Thank you for one more successful recipe, Beth! I left the dough to ferment in the fridge for 36 hours (no, I’m not a patient person, I was just to busy to proceed with the recipe), pressing it once or twice a day to prevent it from rising and all I have to say is that the bread turned out fantastic. With a crunchy crust and a soft centre, you can be sure that it is a bread worth making. And they were equally good the next morning. Thank you for one more successful recipe, Beth!

]]>