Baking our first bread!
Yay! Finally got time to bake. Was only imagining making our own bread before. Watched a lot of baking vlogs wondering when I can do mine too.
Tadah! The day has come 😂 Was actually afraid of baking breads because I don’t really know how to deal with yeast or dough or kneading. But there’s always a first time for everything, right? So here it is! Our first ube cheese pandesal.
Dough:
1 cup warm milk
1 tbsp white sugar (to activate the yeast)
2 tsp yeast
1 tsp salt
1/2 cup white sugar
1/2 cup vegetable oil (I used corn oil)
2 cups all purpose flour
1 cup bread flour
1 tsp vanilla essence
3 tsp ube flavoring (the more the merrier?😂)
2 tbsp ube jam (optional)
1/2 cup bread crumbs (just add if more if needed)
Filling:
Quickmelt cheese (regular cheese will do)
Ube jam
Steps:
1. On a separate bowl, mix the warm milk, 1 tbsp sugar, and yeast. Set aside for 5-10mins until the yeast is activated.
2. Mix the dry ingredients in a separate bowl. Add in the all purpose flour, bread flour, salt, and 1/2 cup sugar. Mix them well.
3. Check if the yeast is already activated so we can mix it with our dry ingredients.
Apparently, I was not able to mix well as seen here hahaha. But hey, the yeast was pretty much activated. Look at those tiny bubbles and foam.
4. Once your yeast is good to go, make a little crater at the center of your dry ingredients. Pour and mix in your milk/yeast mixture.
5. Add the vegetable oil, vanilla essence, ube flavoring, and ube jam. Mix well until the color is already well-combined and the texture is dough-like.
6. Dust your table/counter top with flour and transfer your dough for kneading. Didn’t use the electric mixer for kneading because I wanted to try kneading with my hands 😂 Experience points++
7. Knead the dough for about 10mins or until it’s smooth and not that sticky anymore. You can also do the window pane test wherein you get a portion of the dough and check if it stretches well. Continue kneading if your dough still breaks easily upon the test. After that, it’s now ready to rise!
8. Grease your bowl and dough with oil. Cover the bowl with a cloth or cling wrap. Let the dough rise for about 2hrs.
Got curious right here. Haha. So I kept on checking my rested dough from time to time, amazed with the rising that’s happening.
Finally, after two hours... (it actually has risen higher than this one. Just wasn’t able to document it 😅)
9. Gently give your dough weak punches to release the air
10. Dust the table with a bit of flour again and transfer your dough to the table.
11. Time for cutting! Roll your dough and cut into your desired partition. I cut mine into half first so it’s easier to manage. Partitioned it into six smaller chunks. Did the same for the other half.
12. Get a piece of chunk, flatten in and add in the cheese and ube jam for the filling.
Actually didn’t use a rolling pin, I just flattened it with my hands. Haha.
13. Seal the dough
14. Roll it to cover the flaps of the seal we made.
15. After you’ve finished adding the filling in all your chunks, roll them on the bread crumbs, and lay on a tray.
Haha. Please don’t mind the differences in sizes 😂 Was able to produce 13 instead of 12 because there was a piece we find too big and ended up splitting it. Also, it would be better if there are no cracks on the dough.
16. Cover with cloth and rest for another 30mins.
17. After 30mins... the dough should still expand a bit
18. Time to bake! Don’t forget to pre-heat your oven. Bake for 20mins at 180C
19. Time’s up!! Time to get our pandesals out of the oven!
Love the aroma of a freshly baked bread! Yum! Did you notice that the color is not that purple? Well, it’s because we didn’t add purple food color. We thought the ube flavoring is enough since the packaging said “ube flavor and color”. Hence, we didn’t buy additional food color. Hahaha! Anyway, the inside has a pale purple color nonetheless. Here it is, our first ever ube cheese pandesal. So proud and happy because it was a success!
I really love that it’s soft and chewy just like how I wanted it to be.
It’s so fun, fulfilling, and relaxing to bake your own bread! Also tests your patience because there’s a lot of waiting time when dealing with yeast.
But I’m already used to waiting, so who cares. Haha!😏
















