Biscocho
Biscocho is the perfect use for day-old pandesal or sliced bread! Crisp and buttery, this twice-baked bread is delicious for breakfast or as a midday snack with coffee or tea.
Instructions
Trim off the top and bottom of the pandesal very thinly and cut each roll into halves, ½-inch thick. using serrated knife
Mix butter and sugar and stir until smooth.
Spread the butter-sugar mixture thinly on each side of the bread slices.
Arrange the coated bread on a wire rack set over a baking sheet. Bake in a 200 F oven for about 1 ½ to 2 hours or until dry and crunchy.
Remove from the oven and allow to cool.
As the twice-baked method is meant to draw out moisture, it's best to start with day-old bread that is already beginning to dry out.
Cut the rolls into about ½-inch thick; the thicker the slices, the longer the bake time.
For a nice sugary crust, use softened and not melted butter.
Although you can use regular pandesal, try to use the Baliwag variety if you can. They have a deep yellow color and sweet, rich flavor that work really well in this recipe.