Tuesday, January 21, 2014

Pan De Leche

A soft and sweet bun that goes well with any sandwich spread  and any drinks that you want to pair it with. Aside from Pan De sal, this is also my favorite bread.
Thanks to my friend who shared this for my blog.

6 cups all-purpose flour
1 sachet of dry yeast or 3 teaspoons
1 cup sugar
1 egg
3 tablespoons margarine
1/2 teaspoon salt
 400 ml of warm fresh milk

1. Divide the flour then set aside the other 3 cups.
2. Combine all the ingredients, then mix very well, after mixing everything knead the mixture, get the 3 cups flour that we reserved, then add gradually to the mixture, knead until the texture of the dough is firmer and dryer but still soft  and won't stick on the hand. Knead very well. Cover with cloth and allow to raise for 60 minutes or until double in size.

3. After procedure #2  knead for few minutes then get a portion and form into balls and arrange in a greased baking pan, then let rise until double in size. ( a good dough rise in 45 minutes)

 4.  Bake  for 20 minutes or until done in a pre-heated oven at 180C.
5. Allow to cool then serve.

Contributed by: S.M.

 S.M is a bakery owner and he don't want me to reveal his identity, so I am not allowed to post his picture.


  1. do you have pan de coco recipe? i appreciate it if you share to us :). god bless you

  2. As of now, no, but I will be posting it soon, God willing. Thanks for visiting my blog.

  3. thanks for all the recipes... :)

  4. when u say 1 sachet of dry yeast.....How many teaspoon or tablespoon is that?? since theres no sachet of dry yeast here where I live.

  5. thanks and godbless!

  6. It did not taste like pan de leche. It was very "matabang". Is it because i used 2% milk?

  7. Im sorry You did not like the result, It's a shared recipe from my friend, if it is too matabang just add sugar if you want to try doing it again.
    That's why if I try doing bread from a recipe, I always taste the dough before baking it, I want the sweetness according to my taste so I do not follow the recipe 100%, recipe is just a guide, so that we will have a pattern but still the taste lies in the hand of the one who is going to use that recipe.

  8. Please correct your measurement of yeast. "... or 3 tablespoons." That's equivalent to 9 teaspoons of yeast! A sachet of yeast equals 2 1/4 teaspoons.

  9. What bread/cake can you suggest that has no milk or butter? Im kinda allergic with those stuffs. :(

  10. You can try this milkless brownies

  11. hi, can i use the left over dough that i made in the pandeleche in some other baking purposes? Can you give a suggestion, please? Thank you

  12. can i put the leftover pande leche dough in the freezer? Thanks a lot.

  13. Since this recipe is a contribution, I made it today to experience if the measurement and ingredients are correct or not, in fairness to the contributor, it is correct, the result is okay. Although not as good looking as this but for a homemade pan de leche my family said it is yummy, the dough is soft and good. I waited for my dough to be double in size while I let it rise, then I let a strong person knead it for me, because a good bread need a very good kneading. Then I just follow the direction and it is okay.

  14. You can use the leftover dough to make another kind of bread like ensaymada, etc so that you can have variations. Actually the ensaimada taht I posted came from the pan de leche that I made, I just let it rise fully for a softer bread.

    I am laughing here because today I put left over dough in the freezer because I am going to experiment, if I can use it again if I defrost it. According to my research you can freeze it, but I want a real experience so I made some today and froze it. :)

    Sorry I need to repost because the first one has errors in typing.

  15. Wat if instead of dry, im going to use instant yeast how mny minutes am i going to wait? Thnx

  16. "Anonymous said...

    Wat if instead of dry, im going to use instant yeast how mny minutes am i going to wait? Thnx"

    March 24, 2014 at 7:20 AM

    IMO, it doesn't matter what kind of yeast you use. Yeast is ready when you look at it and it looks frothy, it's called proofing.

    Use a food thermometer, water should be between 105 - 110 Fahrenheit. And you'll need to add at least a tsp of sugar to the yeast and water to proof the yeast.

  17. instant yeast can be added to the flour. it doesnt need to be dissolved to water like dry yeast.

  18. Thanks for the answer, well appreciated.

  19. The recipe is very good! I just added a little more salt. Kneading well is the key and letting it rise...

    1. exactly! Thanks for sharing your experience.

  20. What's the equivalent of 180c to f, tnx a lot.

  21. This comment has been removed by the author.

  22. This is great not to much sweet

  23. Hi Mely! I have a question about yeast. How would I know if the yeast is still active? Thanks

  24. That is a really good tip especially to those fresh to the blogosphere. 대구오피


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