Pinagong/Pan de Monay or Putok bread is a dense bread roll from the Philippines made with bread flour, milk, and salt. It is a variant of pan de monay distinguished primarily by its shape and the more complex pattern of scoring on top
- Combine flour and powdered milk. Add all the ingredients for the dough into a large mixing bowl. Mix together with your hands until a dough is formed.
- Tip the dough onto a lightly floured worktop and knead well for 15 minutes or until the dough is smooth and elastic. If the dough is sticky, pour a good amount of oil on your work top and on your hands. Continue kneading until the dough is easy to handle. Return the dough into the lightly oiled bowl and cover with a damp tea towel or cling film. Leave to rise for 1 hour.
- After the dough has risen, transfer the dough out onto the very lightly floured worktop again and remove the air by pressing the dough with your fingers. Divide into 2 pieces. Roll the half into a log then cut it in 8 – 10 pieces.
- Make 3 slits on top and transfer in a tray lined with parchment paper. Make sure there’s enough spaces in between each bread then cover it with cling film or dumped cloth. Let it rise or prove again for another 40 minutes.
- Towards the end of the rising time, preheat the oven to 175C/350F. Brush egg wash on top and bake for 12 to 15 minutes depending on the size of pan de monay.
- After baking, transfer on a wire rack ready for serving. Best served hot. Enjoy!
- Category: Bread
- Method: Baking
- Cuisine: Filipino
Keywords: pinagong, pan de monay