Pampam Bread

Pampam, also humorously referred to as "kalihim" or "balintawak" orr "Pan de de regla" in the Philippines, is a classic Filipino bread filled with a bright red, sweet, and slightly tangy filling made from bread crumbs, sugar, and food coloring. The name is inspired by the reddish filling, which resembles a used menstrual pad, hence its quirky nickname. Despite the humor, it remains a nostalgic favorite and is often sold in local bakeries.

Ingredients for Pan de Regla

For the Dough:

• 3 cups all-purpose flour

• 1/3 cup sugar

• 1/2 teaspoon salt

• 1 teaspoon instant yeast

• 1/4 cup warm milk

• 1/4 cup softened butter

• 1/2 cup warm water (adjust as needed)

• 1 large egg

For the Filling:

• 1 cup breadcrumbs (from day-old bread or crushed bread)

• 1/3 cup sugar (adjust to taste)

• 1/4 cup evaporated milk (or fresh milk)

• 1 teaspoon vanilla extract

• Red food coloring (adjust for desired vibrancy)

How to Bake Pan de Regla

1. Prepare the filling:

   • In a mixing bowl, combine breadcrumbs, sugar, milk, and vanilla extract. Mix until it forms a thick, spreadable paste. Add a few drops of red food coloring and mix until the color is even. Set aside.

2. Activate the yeast:

   • In a small bowl, dissolve the yeast in warm milk with 1 teaspoon of sugar. Let it sit for 5–10 minutes until foamy.

3. Mix the dough:

   • In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, egg, butter, and warm water. Mix until a dough forms.

4. Knead the dough:

   • Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.

5. First proofing:

   • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise for 1–2 hours, or until doubled in size.

6. Shape the bread:

   • Punch down the dough and divide it into equal portions (about 8–10 pieces). Roll each portion into an oval or rectangular shape. Spread a thin layer of the red filling in the center, leaving the edges clean.

   • Fold the dough over the filling, sealing the edges by pinching or tucking them underneath.

7. Second proofing:

   • Arrange the filled dough on a greased or parchment-lined baking tray, seam-side down. Cover and let rise again for 30–45 minutes.

8. Bake the bread:

   • Preheat the oven to 175°C (350°F). Bake for 15–20 minutes, or until the bread is lightly golden brown.

9. Cool and serve:

   • Let the bread cool slightly before serving. Enjoy with coffee, tea, or as a snack.