The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Looking for a Pan Sobao Recipe

CNTW82BAKE's picture

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


dwcoleman's picture

Try this one, props to Julia Child.


***Pan Sobao***

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.

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

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?





robqc's picture
JaxCul8ter's picture

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.

Telka247's picture

I am trying to make Pan Sabao.  Every time I make it the dough is very hard and dry.  I can hardly kneed it.  When I bake it it turns out very heavy and dense.  My recipe is as follows:

Proof yeast: 1/4 cup warm water, 1 tsp sugar and 1 packet yeast.   Let sit for 6-8 minutes

Melt 4 tablespoons crisco and mix with 1/2 cup hot water.

4 cups all purpose flour

1.5 teaspoon salt 

4 tablespoons sugar

Add liquid ingredients to dry ingredients.  Mix until smooth.  approx 8-10 minutes

My dough never gets to this texture.  What am I doing wrong.