One of our weekend breakfast staple is pandesal. Kobe, my eldest is a bread monster. I mean really, his face would always light up whenever there is fresh, hot bread on the table. The thing is, sometimes I get carried away and end up having left overs. So what do I do with left over pandesal or any loaf bread? Simple I make “pan de biscotcho”. Biscotcho is a local biscotti-like bread. Only, my recipe is chewier and sweeter than the usual Italian favorite.
I came up with this recipe when I tasted biscotcho sold at the office. It was really good but P75 per pop was steep. So one day with leftover pandesal hanging around and organic honey in the pantry, I decided to test it out. VOILA! Perfect pan de biscotcho
Sorry folks, I don’t have exact measurements. I do mostly by feel and taste. But this is really easy.
Pan de Biscotcho 5-6 pcs pan de sal or any bread, sliced in halves (stale bread works best) butter, 1/4 c, softened honey 2~3 tbs or depending on how sweet you prefer vanilla 1 tsp pinch of salt preheat oven at 350° mix together softened butter, honey, vanilla, and salt spread on pandesal halves arrange bread on baking tray bake for 30 minutes cool on racks before serving best enjoyed with coffee