Frances loaf from Julie’s Bakeshop

When Julie’s Bakeshop opened a branch along Circumferential Road in Antipolo, we became regular customers because of its onion bread. It was basically pan de sal but with chopped onions mixed into the dough. The aroma was indescribably sweet and spicy. One time, we hosted an afternoon get-together with cousins and, when they arrived, I was toasting the split and buttered onion bread in the oven to serve with the callos I had prepared. The aroma had wafted through the house and my cousins went straight into the kitchen to ask what was that that they could smell.

Unfortunately, production of the onion bread was discontinued after a few months. It probably wasn’t a very saleable item because Filipinos prefer their bread sweet but otherwise plain. I found nothing else quite as interesting at Julie’s bakeshop and all we’d buy were loaves of white bread for sandwiches. Until one day when we went there and found all the loaves of white bread sold out. The only alternative was an unsliced bread called Frances loaf. Since we didn’t have any choice, we bought one. My, my, my… were we glad we did! Frances loaf turned out to be pan de sal in a loaf–very, very soft inside but crusty outside. And, like the pan de sal, it was sprinkled with bread crumbs.

The best way to enjoy Frances loaf is to buy it warm and still uncut. Slice it at home and serve with butter and jam for breakfast or with saucy dishes like callos for lunch or dinner.

About Pinoy Cook

• About the author
• Cooking philosophy
• Food photography
• The noche buena section
• Product review policy
• Terms of use
• Privacy policy
• Recipe archive
• Published articles
• Food from all over
• E-mail the author

Readers

 Subscribe in a reader

Noche Buena

• Buko pandan
• Roast duckling on New Year’s eve
• A Christmas Eve story
• An all-Filipino menu at a family reunion
• Peach pata hamonado
• Ernest’s pancit canton with bacon-cut pork
• Cooking for Christmas and the New Year
• Pepperoni and cheese stuffed bread rolls
• Chili garlic prawns
• Spaghetti with longganisa (sausage) meatballs

School lunchbox

• Sauteed chicken and squash with fresh tarragon
• Shrimps, broccoli and cauliflower with Pad Thai sauce
• School lunch: chicken, chayote and spinach
• Creamed pork, ham, carrots and celery
• Adobong kangkong
• Honey-lemon-ginger chicken
• Blue marlin with hoisin sauce and sesame seeds
• Bangus a la pobre
• Chicken, ham and leeks fried rice
• Butter-fried fish and corn

Sidenotes