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Pan Sobao De Puerto Rico Recipe

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Sense & Edibility's Pan Sobao Pan sobao, Puerto rican bread recipe, Puerto rico food
Sense & Edibility's Pan Sobao Pan sobao, Puerto rican bread recipe, Puerto rico food from www.pinterest.com

Description

Pan sobao is a type of bread that originated in Puerto Rico. It is a delicious, fluffy, and slightly sweet bread that is perfect for sandwiches or just as a snack. The bread is made using a combination of flour, yeast, sugar, and lard. The lard gives the bread its unique flavor and texture. The bread is traditionally baked in a wood-fired oven, which gives it a crisp crust and a soft, pillowy interior.

Prep Time

The prep time for this recipe is approximately 2 hours and 30 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup lard
  • 2 1/4 tsp active dry yeast
  • 1 tsp salt
  • 1 1/2 cups warm water

Equipment

  • Stand mixer with dough hook attachment
  • Baking sheet
  • Parchment paper
  • Oven

Method

  1. In a large bowl, combine the flour, sugar, salt, and yeast.
  2. Add the lard and mix until it resembles coarse sand.
  3. Add the warm water and mix until a dough forms.
  4. Knead the dough using a stand mixer with a dough hook attachment for approximately 10-15 minutes.
  5. Cover the dough with a damp towel and let it rise in a warm place for approximately 1 hour.
  6. Punch down the dough and divide it into 8-10 pieces.
  7. Roll each piece into a ball and flatten slightly.
  8. Place the flattened dough onto a baking sheet lined with parchment paper.
  9. Cover the dough with a damp towel and let it rise in a warm place for approximately 1 hour.
  10. Preheat the oven to 375°F.
  11. Bake the bread for approximately 30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
  12. Remove from the oven and let cool on a wire rack.

Notes

  • If you don't have a stand mixer, you can knead the dough by hand for approximately 20 minutes.
  • The dough should be slightly sticky, but not too wet. If you find that the dough is too dry, add a tablespoon of water at a time until it reaches the right consistency.
  • If you prefer a softer crust, you can cover the dough with aluminum foil while it bakes.

Nutrition Info

  • Serving size: 1 slice (1/10th of recipe)
  • Calories: 278
  • Total fat: 11g
  • Cholesterol: 22mg
  • Sodium: 232mg
  • Total carbohydrates: 39g
  • Dietary fiber: 1g
  • Sugar: 8g
  • Protein: 5g

Recipe Tips

  • Make sure to use warm water when making the dough. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate.
  • Be patient when letting the dough rise. It needs time to double in size before it's ready to be shaped and baked.
  • Store the bread in an airtight container at room temperature for up to 3 days.

Enjoy your delicious pan sobao de Puerto Rico!


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