What is the real Pan Bisaya? I researched it and I found out that there are two variations of the bread which they can Pan Bisaya. The first version is the version made in the province with the basic ingredients of bread but they are baked in a biscuit can for an oven using firewood on top and in the bottom. They call this Pan Bisaya. Another version of the Pan Bisaya is what is also called Salvaro (not the biscuit).This is made with yeast, water, grated coconut. salt and sugar. Sometimes margarine or oil is added. It is very basic. What makes it different is the addition of grated coconut (hence it is called Salvaro since Salvaro is a biscuit made with grated coconut). This bread is dense (meaning not soft and pillowy) and very filling. Good dipped in coffee. This version of the Pan Bisaya is my subject for this video tutorial. This is a request of my followers from out of the country.
Chef's Notes:
1. Do not panic because this bread does not rise as much as the regular bread dough.
2. If you bake it in the oven without a broiler, the top may not brown so I would advice you to brush the top with eggwash (mix together 1 whole egg with 1-2 tbsp. water).
3. You can bake this bread in your oven toaster (no eggwash) or in your turbo broiler (no eggwash too).
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
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