The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Looking for a Pan Sobao Recipe

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CNTW82BAKE's picture
CNTW82BAKE

Looking for a Pan Sobao Recipe

Hello all,


I am looking for a recipe for Pan Sabao. It is a Puerto Rican lard bread. I have looked every where for the recipe and non have come close to the real thing. Hopefully someone out there can help.


  happy baking


   Mitch

dwcoleman's picture
dwcoleman

Try this one, props to Julia Child.


 



***Pan Sobao***
Photobucket


I never tried making bread either ha.But I was told by the The Master Chef (my friends grandmother again) that you gotta have good Puerto Rican bread with the Asopao.So considering my finicial state right now let me get some kind of dough :( for once.Shout out to Julio Childs.


Ingredients:
1 cups water
1 tablespoon salt
1 tablespoon sugar
1 ounce shortening (lard or vegetable)
1 ounce (4 packets) dry yeast
1 1/2 pounds flour, plus more if necessary
Oil, for coating


In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.


Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.


Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.


Portion dough into 10-ounce loaves. Place the loaves onto a baking sheet, and let the dough rise, for 30 minutes.


Preheat the oven to 400 degrees F.


Bake loaves until they are golden brown, about 30 minutes.
Yield: 3 to 4 loaves




 

BoyntonStu's picture
BoyntonStu

My wife bought 2 Sobao loafs in a Spanish store yesterday.

Wow!  The bread was so soft and sweet.

We ate one loaf yesterday and today we ate the second.

The day old loaf had a few wrinkles on the top but it still tasted fresh.

I cannot imagine your recipe with 1 TBS of sugar for 1-1/2 pounds of flour tasting as sweet   (I hope that I am wrong).

The crumb was very uniform and with tiny holes.

When I pulled the loaf apart it was stringy and similar to Challah texture.

Did you coat the dough?

Can you suggest a 4 cup recipe?

Thanks,

stU

 

 

robqc's picture
robqc
JaxCul8ter's picture
JaxCul8ter

Hi all! I was wondering if anyone has had any luck with recipies for Pan Sobao?! I've tried several I've found online but they never taste 'right'. I've just been ordering from my favorite place in Puerto Rico and nothing I've tried to bake myself comes close to this product lol. 

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