Best Pan Sobao Recipe (Soft Puerto Rican Bread)

If you’re looking for a delicious and easy to follow recipe for Pan Sobao, a traditional and soft Puerto Rican bread, then you’re in the right place. This bread is perfect for breakfast, snacks, or even as a side dish for your favorite meals. With this recipe, you’ll be able to bake your own Pan Sobao in just a few simple steps.

Ingredients:

• 4 1/2 cups bread flour
• 1/4 cup sugar
• 1/4 cup vegetable oil
• 1/4 cup warm water
• 1 tbsp yeast
• 1 tsp salt
• 1/2 cup milk
• 2 eggs

Instructions:

1. In a small bowl, mix the yeast and warm water. Let it sit for 5 minutes or until the yeast is foamy.
2. In a large mixing bowl, add the flour, sugar, and salt. Mix well.
3. In another mixing bowl, whisk the eggs, milk, and oil.
4. Slowly pour the yeast mixture into the egg mixture and whisk again.
5. Add the wet ingredients to the large mixing bowl with the flour mixture. Mix until it forms a dough.
6. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
7. Place the dough in a greased bowl and cover it with a damp cloth. Leave it to rise for at least 1 hour or until it has doubled in size.
8. Punch the dough down and knead again for a few minutes.
9. Divide the dough into 12 pieces and form them into round balls.
10. Place the balls in a greased 9×13 inch baking dish. Leave them to rise for another 30 minutes.
11. Preheat your oven to 350°F (175°C).
12. Bake the Pan Sobao for 25-30 minutes or until they’re golden brown.
13. Remove them from the oven and let them cool on a wire rack.

Serving Suggestions:

Pan Sobao is best served fresh out of the oven with butter, jam, or cheese. They’re also great for making sandwiches or toasting for breakfast.

Tips and Notes:

• You can use all-purpose flour if bread flour is not available, but the bread won’t be as soft.
• Make sure the yeast is foamy before adding it to the wet ingredients.
• Don’t over-knead the dough, as it can make the bread tough.
• If you want the bread to have a shiny finish, brush them with an egg wash before baking.
• Pan Sobao can be stored in an airtight container for up to 3 days or frozen for up to 1 month.

FAQs:

1. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast instead of active dry yeast. Just skip the step of mixing it with warm water and add it directly to the wet ingredients.

2. Can I use a bread machine to make Pan Sobao?

Yes, you can use a bread machine to knead the dough, but you’ll still need to shape and bake the bread in the oven.

3. How do I know when the bread is fully baked?

The bread should be golden brown and sound hollow when tapped on the bottom. You can also check the internal temperature with a thermometer – it should be between 190-200°F (88-93°C).

4. Can I add other flavors to the Pan Sobao?

Yes, you can add other flavors like cinnamon, vanilla, or anise seeds to the dough to personalize the taste.

5. How can I reheat the bread?

You can reheat the bread in the oven at 350°F (175°C) for a few minutes or in the toaster for a quick breakfast.

Wrapping up:

Now that you know how to make Pan Sobao, you can impress your friends and family with this delicious Puerto Rican bread. Follow these easy steps and enjoy the soft and tasty bread right out of your own oven!