Sausage and Cheese Pandesal. Yum!


I miss that cheese knife. These photos were taken in New York so don’t look for the same brand of cheese. They’re nothing special, just from Walmart.  I think the cheddar is from Canada my brother gave me.


Not only did i add whole wheat in the dough, there are some carrot pulp from the juicer too. 🙂 Notice how a bit sticky the dough is, this is my style, i like my dough a bit on the wet side. I find that doughs with high hydration have a softer finished product, kinda like the style of breads i know my family eats.


Nothing can go wrong with this combination. I used two kinds of cheeses,  cheddar and cottage cheese.  The Pandesal dough is whole wheat and i used brown sugar too to give it a more country style appeal.


Make sure you seal the edges.


Dredge in breadcrumbs and proof. If you notice i did not sift my homemade bread crumbs, i just got tired that’s all. Or eager to eat.


Baked at 325 F for 15 minutes. I can’t wait to eat in fact as i am typing this i feel like going down to my kitchen and make the same bread!!!


This is my cheese only version because i don’t eat pork so no sausages for me please. Love this when it’s hot. Nothing beats warm bread fresh off the oven. Please. Try baking now. You don’t know what you’re missing.

Till next blog…..


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s