Soft and buttery malunggay pan de sal. You can use malunggay leaves or moringa powder with this bread recipe.
Pan de sal is a traditional breakfast bread in Filipino culture. This bread is typically paired and dipped with coffee, sikwate, or salabat drinks.
Why this recipe works
- This recipe was tested a few times with fresh malunggay leaves and moringa powder.
- Moringa is known for its health benefits, and what is a better way to start your morning than with this nutritious bread?
- You can make this recipe ahead of time. Please read the overnight instructions below.
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What goes into this recipe
Malunggay Leaves - also known as Moringa Oleifera, are common in Asian and African countries like the Philippines and India. It has a variety of names like moringa, drumstick tree, and horseradish leaves. These leaves have many health benefits; read this post for more information. The moringa leaves can also be substituted in this recipe with moringa powder.
Moringa powder (see photo below) can be added to bread, soups, yogurt, milkshakes or smoothies.
Butter - this ingredient makes the pan de sal bread soft and buttery.
Breadcrumbs - this ingredient is traditional for pan de sal bread, however you do not have to use this to get a successful moringa bread.
Vanilla - You can add half a teaspoon of vanilla extract. It adds extra flavor to the bread. In addition, it will lessen the bitter taste of malunggay leaves. This ingredient is optional only.
How to make this recipe
Chopped malunggay leaves (see photo below). Set aside. If you are using moringa powder, please skip this step.
Dissolve the yeast and one teaspoon of sugar in water. Set aside for 5-10 minutes until it starts to bubble. Mix the milk, sugar, butter, salt, and egg in a bowl. You can add the vanilla if you choose to. Add the yeast mixture.
Add the flour 1 cup at a time until well combined. Add malunggay leaves or moringa powder.
Knead for 10-12 minutes using an electric mixer with a dough hook. If kneading by hand, knead the dough for 10-15 minutes until the dough becomes elastic and smooth.
Divide the dough into 24 pieces. Roll dough into round shapes. You may use oil on your hands when handling the dough.
Roll each dough into the bread crumbs. Place the dough in a 12 x 18-inch baking pan.
Cover with plastic wrap or a towel. Let it rise for 40-50 minutes. Preheat oven to 375 degrees F.
After the dough has risen, bake for 15-20 minutes at 375 degrees F. Let it cool for 10 minutes before serving.
Overnight Instructions:
If you have a busy schedule but would like a fresh bread in the morning. Here is the instructions on how to prepare it ahead of time.
After shaping the dough, tightly wrap the baking dish or pan with plastic wrap and place it in the refrigerator for up to 16 hours.
When ready to use, take the bread out of the fridge and let it rise for 1-2 hours at room temperature, then proceed to bake the rolls.
FAQ and Expert Tips
Moringa has a bitter taste. If you use moringa powder for this recipe, start using three teaspoons on your first try. If you put a lot, that bitter taste might be too much if you are not used to the taste.
If you use moringa powder instead of the leaves, you will notice that your pan de sal will look green. You can find moringa powder in any health food store or amazon website.
You can reheat the bread in the air fryer for 2-3 minutes on the reheat setting or at 150 degrees C. You can also toast the bread in the toaster or warm it up in the microwave oven for 10 seconds.
- Serve with your favorite jam or spread.
- You do not have to use the breadcrumbs. I do not usually use the breadcrumbs because I have a toddler who loves bread, and the crumbs go all over the floor.
- You can freeze the bread for up to 3 months.
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Recipe
Malunggay (Moringa) Pan de Sal
Ingredients
- 1 cup malunggay leaves or 4-5 teaspoons moringa powder
- 2 ¼ teaspoon yeast
- ¼ cup warm water
- 1 cup warm milk or evaporated milk
- ½ cup sugar divided
- ⅓ cup softened butter
- 1 large egg lightly beaten
- 1 teaspoon salt
- 4 cups all-purpose flour
- ¼ cup breadcrumbs
- ½ teaspoon vanilla extract optional
- 1 tablespoon oil for shaping dough
Instructions
- Chopped malunggay leaves. Set aside. If you are using moringa powder, please skip this step.
- Dissolve the yeast and one teaspoon of sugar in water. Set aside for 5-10 minutes until it starts to bubble.
- Mix the milk, sugar, butter, salt, and egg in a bowl. You can add the vanilla if you choose to.
- Add the yeast mixture.
- Add the flour 1 cup at a time until well combined.
- Add malunggay leaves or moringa powder.
- Knead for 10-12 minutes using an electric mixer with a dough hook. If kneading by hand, knead the dough for 10-15 minutes until the dough becomes elastic and smooth.
- Divide the dough into 24 pieces see note 1). Roll dough into round shapes. You may use oil on your hands when handling the dough.
- Roll each dough into the bread crumbs. Place the dough in a 12 x 18-inch baking pan (see notes).
- Cover with plastic wrap or a towel. Let it rise for 40-50 minutes.
- Preheat oven to 375 degrees F.
- After the dough has risen, bake for 15-20 minutes at 375 degrees F.
- Let it cool for 10 minutes before serving. Then, serve the bread with your favorite jam or spread.
Overnight Instructions
- After shaping the dough, tightly wrap the baking dish or pan with plastic wrap and place it in the refrigerator for up to 16 hours. When ready to use, take the bread out of the fridge and let it rise for 1-2 hours at room temperature, then proceed (step 11) to bake the rolls.
Notes
- You can also divide the dough into 12 pieces. Using a 9 x 13-inch baking glass dish, bake the bread for 20-25 minutes at 375 degrees F or until golden brown.
- If using a 9x13 inch metal/aluminum baking pan, bake for 18-22 minutes at 375 degrees F.
- Breadcrumbs are part of making pan de sal; however, you do not have to use them.
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