Monay (bread)
Filipino bread
From Wikipedia, the free encyclopedia
Monay (Tagalog pronunciation: [ˈmonaj] moh-NY), also known as pan de monja, is a dense bread roll from the Philippines made with all-purpose flour, milk, and salt. It has a characteristic shape, with an indentation down the middle dividing the bread into two round halves. It is a common humble fare, usually eaten for merienda with cheese or dipped in hot drinks.[1][2]
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| |
| Alternative names | monay, pan de monay |
|---|---|
| Type | Bread roll |
| Place of origin | Philippines |
It is one of the most basic bread types in the Philippines and is sometimes known as the "mother of all Filipino breads" as it can be modified to give rise to various other bread types.[3][2]
Etymology
Description
Monay is made with all-purpose flour or bread flour dough, mixed with milk (usually powdered milk), yeast, egg yolks, and a small amount of salt, sugar, and butter. The dough is kneaded into a ball and allowed to rest for a couple of hours until the dough doubles in size. It is then rolled into a cylinder, cut into small chunks, and shaped. It is usually brushed with an egg wash on top before being baked.[1][6][7] Monay is traditionally slightly yellow or yellow-brown, but modern commercial variants are paler brown.[3]
A large version of Pinagong
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Monay is one of the most basic bread types in the Philippines and is sometimes known as the "mother of all Filipino breads" as it can be modified to give rise to various other bread types. These include breads like pinagong and putok.[3][2][4]