Made this exactly as in recipe and used a bundt pan. Didn't use any frosting. I just sprinkled powdered sugar all over. Very moist and tasty. Will make again and again!

Reviewed On: Jan. 21, 2011

This is a good start to a basic white bread. I don't know if it's just me but I feel like the bread is going to fall apart when I'm slicing it. Should I wait until the bread is completely cool to slice it? Texturewise it needs some tweaking but taste is spot on.

Reviewed On: Dec. 13, 2009

Just like the store bought Pan De Sal but made fresh in your own home. I have a bread machine so I use that to do most of the work. I add all the ingredients, set it to basic cycle and remove the dough after its second rising. Then I continue on with the step #4. The only difference is that as I place it on the baking sheets I lightly dip one side of the dough in breadcrumbs. Then I cover with a damp cloth and let it rise for about 40 minutes. With this recipe I find that I have to use two baking sheets in the oven, so what I do is on the 10 minute mark I switch the top sheet to the bottom and vice versa. I find that this evenly browns and cooks the bread. I freeze what I know I can't finish 2 days so that it doesn't spoil. Will definitely make again!

Reviewed On: Dec. 10, 2009