The Fresh Loaf

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PAN "SOBAO" Please translate Spanish Recipe

BoyntonStu's picture
BoyntonStu

PAN "SOBAO" Please translate Spanish Recipe

PAN "SOBAO" O DE MANTECA
 
Este pan es un verdadero banquete en la mesa de cualquier Puertorriqueño.

 Ingredientes:
6 a 8 tazas de harina de fuerza (harina de hacer pan)
2 sobres de levadura seca
1/2 taza de agua tibia (100 a 110º F.)
2 tazas de agua caliente
2 cdas. azúcar
2 cdas. manteca vegetal
1 1/2 cditas. sal
 
Procedimiento:
Ponemos la levadura junto con 1 cdita. de azúcar en el agua tibia y la dejamos fermentar por 10 a 15 minutos.  Mientras, mezclamos el agua caliente con la manteca, la sal y el resto del azúcar; cuando esta mezcla este tibia( 90 a 100ºF.) la mezclamos con la levadura fermentada y agregamos harina poco a poco hasta obtener una masa que se despegue de las paredes del tazón. Nota: puede ser que en este procedimiento no se use toda la harina que pide la receta, por eso es muy importante que la agreguen poco a poco y parar cuando se obtiene la masa deseada; con el resto espolvoreamos la superficie para amasar. Colocar la masa en una superficie enharinada y amasar hasta obtener una masa suave; colocarla en un tazón engrasado y taparla con un paño limpio o plástico transparente de cocina y colocar en un lugar tibio por 2 a 3 horas o hasta que doble su volumen.  Pasado este tiempo, sacamos el aire con unos golpecitos y dividimos la masa en 2 partes o mas si deseamos panes mas pequeños; darles forma y colocarlos en molde engrasado; tapar y dejar doblar el volumen de nuevo. (Opcional : Pintar con huevo a medio batir) Hornear por 40 minutos en horno precalentado a 400ºF.  Una vez fuera del horno, golpearlo con los dedos y si este suena hueco esta listo, de lo contrario dejarlo en el horno unos minutos mas. Nota: consumir el pan despues de 15 a 20 minutos de sacrlo del horno, no antes.
perlnata's picture
perlnata

This bread is a real treat at the table of any Puerto Rican. ingredients: 6 to 8 cups bread flour (bread flour) 2 envelopes of dry yeast 1/2 cup warm water (100 to 110 ° F.) 2 cups hot water 2 tbsp. sugar 2 tbsp. shortening 1 1/2 tsp. salt procedure: Put the yeast with 1 tsp. sugar in warm water and let it ferment for 10 to 15 minutes. Meanwhile, mix warm water with butter, salt and remaining sugar, and when this mixture is warm (90 to 100 ° F.) mix it with the fermented yeast and add flour gradually until dough that comes away from the walls of the bowl. Note: It may be that in this procedure is not used all the flour the recipe calls for, so it is very important that the added slowly and stop when you get the desired mass, sprinkle with the remaining dough surface. Place dough on a floured surface and knead until dough is smooth, place in a greased bowl and cover with a clean cloth or kitchen plastic and place in a warm place for 2 to 3 hours or until doubled in volume. After this time, we took the air with tapping and divide the dough into 2 parts or more if you want smaller loaves, shape them and place them in greased pan, cover and allow to double the volume again. (Optional: Brush with egg half-beat) Bake for 40 minutes in preheated oven at 400 º F. Once out of the oven, beat him with your fingers and if it sounds hollow is ready, otherwise leave it in the oven for a few minutes more. Note: eat the bread after 15 to 20 minutes of sacrlo the oven, not before.

BoyntonStu's picture
BoyntonStu

Wow! 

Thanks, that was fast.

We have been to PR many times and love the people, the culture, and of course, the food.

We go away from San Juan to places like Ponce, etc.

AAMOF   The town of Fajardo was named after the grandfather of one of my friends at work, Mike Fajardo.

We bought a few loafs of  Sobao at the Spanish store and we loved it so much that I will attempt it.

We always ate Pan de Aqua but it is not as sweet nor as soft.

What does "Note: eat the bread after 15 to 20 minutes of sacrlo the oven, not before." mean?

Thanks again,

stU

dwcoleman's picture
dwcoleman

let it cool for 15 minutes after exiting the oven I believe.

BoyntonStu's picture
BoyntonStu

Cool!  Thanks.

clazar123's picture
clazar123

It sounds funny but you can usually get the idea.

 "We took the air with tapping "- I'm sure means to "punch down" or "de-gas" the dough.

Having worked with needing to translate some materials lately, I am amazed people of different languages communicate at all.

Maybe this will help:

http://www.ricanrecipes.com/recipes/detail.php?category_id=6&id=17

 

 

aytab's picture
aytab

I love "Beat him with your fingers" that cracked me up!!!!

 

Daisy_A's picture
Daisy_A

Hi,

I hope you enjoy making this bread!

Just one key correction to the Google translation. In the 'Note'. 'la superficie'/'the surface' is more likely to refer to the work surface, rather than the dough surface.  This is important, as the dough will continue to absorb any flour sprinkled on it. Also in this case, as you've probably worked out, 'masa' refers to 'dough' not a general 'mass'. So the Google translation:

'Note: It may be that in this procedure is not used all the flour the recipe calls for, so it is very important that the added slowly and stop when you get the desired mass, sprinkle with the remaining dough surface.

Place dough on a floured surface [...]'

might be more accurately rendered:

'Note: it may be that this method does not use up all the flour called for in the recipe, so it is very important to add the flour little by little, until the dough reaches the desired consistency. Sprinkle the rest on the [work] surface for kneading.

Place dough on a floured surface [...]'

Best, Daisy_A

Frazestart's picture
Frazestart

Stu,

Please let us know how this recipe turns out. From the name of the bread, I expected that some rubbing or massaging (maybe of fat on the outside) would be required. "Sobao" is a colloquial form of "sobado" which means rubbed or massaged.

Looking forward to the pictures!