Whole Wheat Pesto Pandesal Food

PANDESAL

Steps:

• Preheat oven 350ºF.
• Knead all ingredients 10 minutes, adding more flour as needed to achieve a tacky dough (I add around 1/4 cup more).
• Place in floured table, shape into a smooth ball. Bulk ferment for 1 hour (45 minutes for me).
• Divide into 3, make into a fat log, rest 30 minutes (I rested 15 minutes).
• Roll into breadcrumbs, rest 35 minutes (mine rested 5 minutes).
• Cut about 2 inches, reroll in crumbs. Proof 25 minutes.
• Bake 15-20 minutes.

SPRING PEA-STO WITH WHOLE-WHEAT PENNE

Steps:

• Bring a large pot of water up to a boil then season water with salt and cook penne to al dente. Heads up: you will need to reserve 1 or 2 ladles of starchy cooking water, 1/2 to 3/4 cup, before draining the pasta.
• Place 1/2 of the peas in the bottom of a large serving dish. Place the rest of the peas in a food processor with the pine nuts, basil, tarragon leaves, lemon zest, cheese and olive oil. Add a little salt and pepper then process the pesto into rough paste, adjust seasonings.
• Pour starchy water over peas in bowl then add pesto. Pour hot, drained pasta over the pesto and toss vigorously to coat and combine. Adjust seasoning and serve, passing extra cheese at the table.

WHOLE WHEAT PESTO PANDESAL

Steps:

• Straight Dough Method:
• Combine flour, Hollandia Instant Yeast and Dobrim Nobro. Dissolve sugar and salt in water and combine with flour mixture.
• Mix for 2 minutes at low speed.
• Add Shortening and Margarine, then mix for 4 minutes at high speed.
• Add vegetable oil and Pesto Base, continue mixing for 1 minute at high speed or until fully developed.
• Ferment for 3 hours.
• Carefully form dough into a long baton shape and roll over bread crumbs.
• Rest for 15 minutes.
• Cut into 30 g pieces, place in baking tins.
• Proof.
• Bake at 180°C until golden brown.