Pandesal Recipes Your Family Will Love

title='<p>Every Filipino family has their own pandesal story. This humble bun brings family members closer together as they share a breakfast or merienda of pandesal dunked in hot coffee.</ p> <p>Pandesals have always evoked pleasant memories for me, as I am sure it does for many other Filipinos. It has, after all, been part of the Filipino diet since the Spanish regime.</ p> <p>They were always such a treat when I was growing up. They were not just cheap and filling for the stomach; but were so delicious, especially when eaten hot with a slather of butter.</ p> <p>As a young girl growing up in Baguio city, my sisters and I would trek from our house just to buy a bag of freshly baked pandesal from a small, grimy looking "pandesalan” along Legarda Road. We dressed in thick jackets and bonnets to guard us from the cold mountain breeze, and I marveled at the mist that escaped from our mouths as our warm breath met the chilly air.</ p> <p>Those evening walks with my sisters were not always pleasant, but the eager anticipation of taking the first bite out of that hot pandesal with butter melting down its sides, made the discomfort absolutely worth it.</ p> <p>The pandesal of olden times was simply flavored with a bit of salt, thus the name pan de sal, which means "bread of salt”.</ p> <p>Today, the pandesal has evolved into a wide variety of flavors. Here are a few different ways to make the traditional and not-so-traditional pandesals richly flavored with locally grown fresh produce to give them that extra boost on the nutrition scale:</ p>' data-src=" data-thumbnail=" data-image-id="6116" data-title="Pandesal" data-description="<p>Every Filipino family has their own pandesal story. This humble bun brings family members closer together as they share a breakfast or merienda of pandesal dunked in hot coffee.</ p> <p>Pandesals have always evoked pleasant memories for me, as I am sure it does for many other Filipinos. It has, after all, been part of the Filipino diet since the Spanish regime.</ p> <p>They were always such a treat when I was growing up. They were not just cheap and filling for the stomach; but were so delicious, especially when eaten hot with a slather of butter.</ p> <p>As a young girl growing up in Baguio city, my sisters and I would trek from our house just to buy a bag of freshly baked pandesal from a small, grimy looking "pandesalan” along Legarda Road. We dressed in thick jackets and bonnets to guard us from the cold mountain breeze, and I marveled at the mist that escaped from our mouths as our warm breath met the chilly air.</ p> <p>Those evening walks with my sisters were not always pleasant, but the eager anticipation of taking the first bite out of that hot pandesal with butter melting down its sides, made the discomfort absolutely worth it.</ p> <p>The pandesal of olden times was simply flavored with a bit of salt, thus the name pan de sal, which means "bread of salt”.</ p> <p>Today, the pandesal has evolved into a wide variety of flavors. Here are a few different ways to make the traditional and not-so-traditional pandesals richly flavored with locally grown fresh produce to give them that extra boost on the nutrition scale:</ p>" >
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