Baking bread is something I really wanted to learn. I think there is something fulfilling with eating bread that you have made with your bare (and clean) hands. I got the pandesal recipe from my grandmother.

Crusty Pandesal

• 1/4 cup shortening
• 1 tbsp salt
• 1 tbsp sugar
• 1 cup water
• 1 cup lukewarm water
• 1 1/2 tsp active dry yeast
• 5 cups sifted flour
• mozzarella cheese (optional)

1. Preheat oven at 425 degrees.
2. Combine first 4 ingredients in large bowl (shortening, salt, sugar, water).
3. In separate small container: dissolve yeast in lukewarm water until foamy.
4. Gradually add 5 cups sifted flour.
5. Mix well until smooth, place in greased bowl and brush top with shortening.
6. Let rest until double in bulk  (about 30 minutes to an hour).
7. Punch down to subside and turn lightly on floured board.
8. Divide dough into halves and roll into bastones (about 4 bastones).
9. Place rolled dough or bastones on cookie sheet or flat tray sprinkled w/bread crumbs. I rolled mozzarella cheese inside the dough (optional).
10. Let rest for 30 minutes.
11. Cut into desired sizes and let proof for another 30 minutes.
12. Bake for 15-18 mins, until golden brown.

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