A Soft and Slightly Sweet Puerto Rican Classic
Pan sobao is a soft, tender Puerto Rican bread with a slightly sweet flavor and smooth texture. Enjoy it for breakfast, use it to make a sandwich, or serve it warm at the table.
This homemade recipe makes two loaves. A dough scraper helps divide the dough, and a clean linen cloth covers it while it rises.
Ingredients
Yeast mixture
- ½ cup warm water
- 1½ tablespoons active dry yeast
- ½ tablespoon sugar
Shortening mixture
- 1 cup hot water
- ⅓ cup vegetable shortening
Dough
- 4 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
How to Make Pan Sobao
-
Activate the yeast. Mix the warm water, yeast, and ½ tablespoon sugar. Let stand for 1 hour, or until foamy.
-
Prepare the shortening mixture. Stir the shortening into the hot water until melted. Let the mixture cool until lukewarm.
-
Make the dough. In a large bowl or stand mixer, combine the flour, ½ cup sugar, and salt. Add the yeast mixture and the lukewarm shortening mixture. Knead for 3–5 minutes, until smooth and elastic. Cover with a clean linen cloth and let rise for about 2 hours, or until doubled in size.
-
Shape the loaves. Divide the dough into two equal pieces. Roll out each piece, then shape it into a cylinder. Place the loaves on a baking sheet, cover them with the linen cloth, and let rise for 30–60 minutes.
-
Bake. Make 2–3 shallow cuts on top of each loaf. Bake at 350°F (175°C) for 25–35 minutes, or until golden brown. Ovens vary, so check the loaves during the baking range.
-
Cool and store. Let the bread cool completely before storing it in a reusable beeswax bread bag.
Enjoy Your Pan Sobao
Serve pan sobao for breakfast, enjoy a slice on its own, or make a sandwich with your favorite filling. The Pizzazzy Purple Shop bread-making kit includes a rolling pin, dough scraper, linen cloth, and reusable beeswax bread bag for cooled bread. Find it at PizzazzyPurpleShop.com.
