Pan Sobao Recipe
Pan Sobao, also known as Puerto Rican bread, is a traditional bread that has been around for centuries. It’s made with simple ingredients like flour, yeast, lard or shortening, and salt. The result is a fluffy yet slightly dense texture that pairs well with savory dishes like beans and stews.
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Servings: 12
Calories: 411kcal
Ingredients
- 3/4 cup 175ml of warm water, divided, providing hydration to the dough, helping the yeast activate and promoting gluten formation, resulting in a moist and tender crumb.
- 1/16 teaspoon 0.5g of active dry yeast, a microorganism that ferments the dough, producing carbon dioxide and causing the bread to rise, resulting in a light and airy texture.
- 2 1/4 teaspoons 7.5g of active dry yeast (1 pkg), an essential leavening agent that reacts with sugar and warm water to produce carbon dioxide gas, causing the dough to rise and resulting in a light and fluffy bread.
- 1 1/2 tablespoons 18.5g of granulated sugar, adding sweetness to the bread, enhancing its flavor profile, and promoting yeast fermentation for a well-risen loaf.
- 1 tablespoon 8g of bread flour, a key ingredient in bread-making, providing structure and contributing to the chewy texture of the final product.
- 3/4 teaspoon 4g of kosher salt, enhancing the bread's flavor by balancing the sweetness, controlling yeast activity, and contributing to the overall taste and texture of the final product.
- Poolish a pre-fermented dough made from flour, water, and yeast, contributing to the development of complex flavors, improving the texture, and enhancing the overall quality of the bread.
- 1/8 tablespoons 25.5g of lard (or shortening), adding richness and tenderness to the bread, imparting a subtle and desirable flavor while contributing to a softer crumb.
- 1 tablespoon of warm water necessary for activating the yeast and helping it dissolve, kickstarting the fermentation process and ensuring proper dough development.
- 2 1/4-2 1/2 cups 307.5-340g of bread flour, the main ingredient in the bread dough, responsible for its structure, elasticity, and gluten development, resulting in a well-textured and springy loaf.
Instructions
Make the poolish
- In a large bowl, mix together 2 tablespoons (16g) of bread flour with 2 tablespoons of warm water and 1/8 teaspoon (1g) of active dry yeast. Cover the bowl with plastic wrap and allow it to sit for 30 minutes or until doubled in size.
Make The Dough
- In a large bowl, mix together 4 ½-5 cups (615-680g) of bread flour, 1 ½ cup (350ml) of warm water that is divided into two parts and the poolish. Mix until just combined and then add in 3 tablespoons (37g) of granulated sugar, 4 ½ teaspoons (15g) of active dry yeast (2 pkgs) and 1/4 cup (51g) of lard or shortening. Knead the dough until it is smooth and elastic, about 10 minutes.
Let The Dough Rise
- Place the dough in an oiled bowl, cover with a damp towel or plastic wrap and let it rise for about an hour or until doubled in size.
Shape The Dough
- Once the dough has risen, take it out of the bowl and shape into a ball. Place it on a lightly floured surface and using your hands, flatten the dough into a round disc. Cut 8 evenly spaced wedges around the edge of the disc and then roll each piece into a ball. Place the balls on a baking sheet lined with parchment paper.
Proof The Dough
- Cover the pan and let it sit for 30 minutes to an hour, or until doubled in size.
Bake The Pan Sobao
- Preheat your oven to 350°F (175°C). Place the pan in the oven and bake for 25-30 minutes or until golden brown.
Notes
•If you are making Pan Sobao with lard, it is important to knead the dough thoroughly so that all of the lard is well incorporated into it. This will ensure a tender and light texture.
•If the dough is too sticky, add a little bit more flour to it until you can handle it easily.
•Allow the Pan Sobao to cool before cutting or eating. This will ensure that the bread retains its shape and doesn’t become gummy or soggy when cut.
•If you are having trouble shaping the dough, try using a rolling pin to flatten it out.
•For a sweeter and more flavorful Pan Sobao, add in some golden raisins or currants when forming the balls of dough. This will give your bread an extra special touch!
•For a savory and more flavorful Pan Sobao, add some olives or diced ham when forming the balls of dough. The salty flavor will go perfectly with the bread!