Pan-de-sol (Bread Machine)
I have received many orders for this since I tweaked it. Exceptional warm with butter and jam and a nice hot cup of coffee.
I have received many orders for this since I tweaked it. Exceptional warm with butter and jam and a nice hot cup of coffee.
- Carbohydrate 91.4602406268336 g
- Cholesterol 65.53390625 mg
- Fat 25.5732015627208 g
- Fiber 1.331250001008 g
- Protein 8.8005671893384 g
- Saturated Fat 13.7899262500286 g
- Serving Size 1 1 Serving (217g)
- Sodium 254.3343750024 mg
- Sugar 90.1289906258256 g
- Trans Fat 1.64209781256878 g
- Calories 614 calories
Step-by-step
- Combine water, evap milk amd milk and heat in microwave for about 35 seconds.
- Add all ingredients (except bread crumbs) to bread machine in order as stated above. Liquid first, etc.. Set machine to "dough."
- Allow to proof. The dough should be a tad sticky.
- Set oven at 375? and ready sheet pan by covering bottom with bread crumbs. Roll dough out on table to about 2" in diameter. Cut 2oz pieces. DO NOT ROLL like dinner rolls. Place cut side up. Place about 1" apart on sheet pan. When finished cutting sprinkle bread crumbs over. Cover with a towel and allow to rise for about an hour. Bake for 10 - 15 minutes, until golden brown.
Evaporated milk does the heaviest lifting in this dough, providing concentrated dairy solids without excess water that would otherwise throw off the hydration ratio. Using a freshly opened can ensures that the milk proteins have not undergone flavor degradation or separation from exposure to air. When combining the water and milk, warm the mixture to roughly 105 degrees Fahrenheit to activate the yeast without risking thermal shock. Loading the machine correctly requires adding liquids first to help the paddle incorporate the four cups of all-purpose flour smoothly during the initial kneading cycle. Fresh yeast guarantees adequate gas production during the three-hour proofing window, yielding an airy crumb structure inside each roll.
Shaping Without Degassing
Handling enriched doughs demands a specific touch to preserve the internal gas pockets created by the bread machine. Roll the dough into a cylinder measuring two inches in diameter on an un-floured surface to prevent incorporating extra dry powder into the exterior. Cut the cylinder into precise two-ounce portions rather than rounding them into typical dinner spheres, leaving the cut side exposed upward. Coating the baking sheet with bread crumbs before placing the pieces one inch apart prevents sticking and creates a distinct textural contrast against the soft crust. Allowing the shaped portions to rise under a towel for one hour sets the final volume before they enter a preheated 375 degree oven.Baking and Adjustments
Baking takes between 10 and 15 minutes, stopping precisely when the tops turn a light golden brown. Evaporated milk can be substituted with whole milk at a one-to-one ratio if fresh canned product is unavailable, though the resulting crumb will feature slightly less richness due to lower fat concentrations. Butter and softened dairy fats slow down gluten formation, which keeps the interior tender despite high sugar levels.
