SteemFoods: PAN BISAYA || Cebu's Native Bread

Hello Steemians!

Part of a typical Cebuano breakfast is the painit. It is like a pre-breakfast enjoyed in the early morning between 6 to 8 AM. It comprises a piece of bread or pan and a cup of coffee, milk or chocolate drink.

As a Cebuano or Bisaya, we love having our painit in our balcony/terrace or pantawan talking with the family members and some neighbors passing by our houses also enjoying their cups of coffee and some are yet to buy breads in the nearby bakeshop.

Now, one of our favorite staple bread in the house is the Pan Bisaya. They are not really commercially produced, as they are just made in traditional ovens made of bricks with driftwood and coconut shells to heat the oven. So these few homebakers tend to just bake a limited number of these native breads for sale and the rest is for the family's consumption.

And I happen to ask one of the homebakers as to how to bake these native bread. She just told me the ingredients she is using, but she never told me the exact recipe and measurement of ingredients.

And so I went on and tried my best of luck to create my own version of Pan Bisaya simply by using the ingredients she told me to use and I just decided the amount of how much I'm going to use for my native bread.

Here are the ingredients I used:

2 pieces of grated coconut
2 cups cold water
1 cup hot water
2 cups brown sugar
2 tablespoons yeast
1 kilogram bread flour
2 teaspoons of salt

THE PROCESS

Step 1: Grate 2 pieces of coconut.

Step 2: Extract coconut milk by adding 1 cup of hot water and 2 cups of cold water.

Step 3: Strain to make 3 cups of coconut milk.

Step 4: Add 2 cups of brown sugar to coconut milk and stir to dissolve.

Step 5: Add 2 tablespoons of yeast to liquid mixture, stir lightly and wait for at least 10 minutes until the yeast dissolves.

Step 6: In a separate bowl, sift 1 kilo of bread flour. Add 2 teaspoons of salt and mix.

Step 7: Make a well. Add coconut milk and yeast mixture to flour.

Step 8: Mix together. Knead and let rise for 2 hours.

Step 9: After 2 hours, punch air down. Knead and form into round or oval shapes.

Step 10: Bake in greased sheets at 180 degrees Celsius for 25-30 minutes.

Now our Pan Bisaya is ready!!! Grab your cup of coffee and let's enjoy these pieces of native breads!

I hope you could also try this at home with family and friends.

Ciao! That's it for today my dear friends. I'll see you again in our next cooking blog. Hanggang sa muli! (til next time!)

Special thanks to #steemfoods @alikoc07 @steemitfoods for this wonderful community where we can share our local foods and at the same time we get to learn new dishes from different parts of the world. Thanks also to our dear curators and to you, my fellow Steemians for the overwhelming support to The SteemFoods Community.