Pan de Sal

This version is easy to do. Do not attempt to double the recipe unless you have the stamina to handle a large recipe. Do not attempt to use your electric mixer unless it is heavy-duty commercial type.

INGREDIENTS:

1 tablespoon active dry yeast

1 tablespoon granulated white sugar

1 ¼cups lukewarm water

1 ½ teaspoons fine salt

3 tablespoons granulated white sugar

1 tablespoon lard or corn oil

4 cups sifted all-purpose flour

½ cup sifted all-purpose flour for dusting

1 cup regular breadcrumbs for rolling

PROCEDURE:

1. In a large mixing bowl, combine the yeast, 1 tablespoon of sugar and water. Mix well with a wooden spoon and cover with a damp towel or a piece of elastic food film. Set aside for 10 minutes.
   
2. After 10 minutes, add the rest of the ingredients. Beat with a wooden spoon until well incorporated. Transfer the dough to floured surface and knead until smooth. Transfer the dough to a greased mixing bowl. Cover once again with a damp towel or a piece of elastic food film. Allow to rise for 1 hour.
   
3. Punch down the dough and divide into 16 equal portions. Form each piece into a ball, then into a log. Roll in bread crumbs and arrange in greased cookie sheets. Cover with a towel allow and to rise for 30 minutes.
   
4. Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.
   

This recipe is from the book, "DOROTHY'S COOKING SCHOOL COOKBOOK" by Dorothy MJ Ferreria.

Image of pan de sal courtesy of: http://www.flickr.com/photos/razon/3580149863/in/set-72157615825213563/