Pan sobao recipe is one of Puerto Rico’s most beloved dishes. It is a sweet, fluffy, and buttery bread that is perfect for breakfast and brunch.
It is typically served with cheese, butter, and jam, but many people also enjoy it with a cup of coffee. Pan sobao is easy to make and can be enjoyed by both adults and children. It is a great way to start the day and will always be a hit.
What is pan sobao?
Pan sobao is a traditional Puerto Rican bread. It is a light and fluffy sweet bread that is made with sugar, butter, eggs, and flour. It is a beloved breakfast treat and is usually served with cheese, butter, and jam.
It is also often enjoyed with a cup of coffee or tea. This bread is typically round in shape and has a golden-brown color. It is a great way to start the day and will always be a hit.
Why You’ll Love this pan sobao?
This pan sobao recipe is a great way to enjoy a delicious Puerto Rican breakfast. It is easy to make and can be enjoyed by both adults and children.
The bread is light and fluffy and has a sweet flavor. It is a great way to start the day and will always be a hit. It is also a great way to bring a taste of Puerto Rico to your home.
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How Does It Taste Like?
Pan sobao is a sweet and fluffy bread. It is light and airy and has a golden-brown color. The bread is slightly sweet and has a buttery flavor. It pairs perfectly with cheese, butter, and jam. It is also often enjoyed with a cup of coffee or tea.
Ingredients
For Poolish (Sponge)
Bread flour: This is a high-protein flour that is perfect for making bread.
Active dry yeast: This is a type of yeast that needs to be activated before using it in the recipe.
Water: Warm water is added to activate the yeast and help it grow.
For Bread Dough
Bread flour: This is used in the second step of making the dough. It helps give the bread its light and fluffy texture.
Poolish: This is the mixture created in the first step of the recipe (sponge).
Warm water: This is added to help activate the yeast and form the dough.
Granulated sugar: A small amount of sugar is added for sweetness.
Active dry yeast: More yeast is added to help the dough rise.
Lard or shortening: This adds flavor and helps make the bread soft and moist.
Kosher salt: A small amount of salt is added to enhance the flavor of the bread.
Step by Step Directions
Step 1: Create Poolish (Sponge)
In a mixing bowl, combine 4 tablespoons of bread flour, 0.25 teaspoons of active dry yeast, and 4 tablespoons of warm water. Mix well and cover with plastic wrap. Let it sit at room temperature for 30 minutes.
Step 2: Make the Dough
In a large mixing bowl, add 10 cups of bread flour, the poolish mixture from step one, 3 cups of warm water, 6 tablespoons of granulated sugar, 9 teaspoons of active dry yeast, 0.5 cups of lard or shortening, and 3 teaspoons of kosher salt. Mix well until the dough comes together.
Step 3: Knead the Dough
On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic.
Step 4: Let the Dough Rise
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about an hour or until it doubles in size.
Step 5: Shape the Dough
Punch down the dough to release any air bubbles. Divide the dough into two equal parts and shape each one into round loaves.
Step 6: Let the Dough Rise Again
Place the shaped dough loaves on a baking sheet and cover with a kitchen towel. Let them rise for an additional 30 minutes.
Step 7: Bake the Bread
Preheat your oven to 375°F (190°C). Place the baking sheet in the oven and bake for about 15 minutes or until the bread is golden brown.
Step 8: Cool and Enjoy
Once done, remove the bread from the oven and let it cool before slicing. Serve with your favorite toppings or enjoy on its own.
Tips
* Make sure to sift the flour, baking powder, and salt together to ensure that the bread has a light and fluffy texture.
* Use room temperature ingredients to ensure that the bread has a soft texture.
* Grease the pan well to ensure that the bread doesn’t stick to the pan.
* Be careful not to overmix the batter as this can result in a dense bread.
* Let the bread cool for 10 minutes before slicing and serving.
* Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Information
One serving of pan sobao (1 slice) contains approximately
How to store pan sobao?
Pan sobao can be stored in an airtight container at room temperature for up to 3 days.
To freeze, wrap the bread in plastic wrap and place in a freezer-safe bag or container. The bread will keep for up to 3 months.
What other substitute can I use in pan sobao?
* You can substitute the butter for vegetable oil or melted coconut oil.
* You can substitute the bread flour for whole wheat flour or almond flour.
* You can substitute the milk for almond milk, oat milk, or coconut milk.
* You can substitute the sugar for maple syrup, honey, or agave nectar.
Equipment
- oven
- Mixing bowl
Ingredients
For Poolish (Sponge)
- 4 tablespoons bread flour
- 0.25 teaspoons active dry yeast
- 4 tablespoons water warm
For Bread Dough
- 10 cups bread flour
- poolish
- 3 cups warm water
- 6 tablespoons granulated sugar
- 9 teaspoons active dry yeast
- 0.5 cup lard or shortening
- 3 teaspoons kosher salt
Instructions
- To make the poolish, mix together 4 tablespoons of bread flour, 0.25 teaspoons of active dry yeast, and 4 tablespoons of warm water in a mixing bowl.
- Cover the bowl with plastic wrap and let it sit at room temperature for about 30 minutes or until it becomes bubbly and doubles in size.
- In another mixing bowl, combine 10 cups of bread flour, the poolish mixture from step 2, and 3 cups of warm water. Mix well until a shaggy dough forms.
- **Add in the sugar, active dry yeast, lard or shortening, and salt to the dough. Knead for about 10 minutes until thej dough becomes smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and allow it to rise for about an hour or until doubled in size.
- Once doubled, punch down the dough and divide it into 48 equal pieces. Roll each piece into a small ball shape.
- Take each dough ball and flatten it slightly with your palm. Fold the edges of the dough into the center, forming a small pouch. Flip the dough over and place it on a baking sheet lined with parchment paper.
- Allow the dough to rise for another 20 minutes while preheating the oven to 375°F.
- **Bake the pan sobao for 15-20 minutes or until golden brown. Remove from the oven and let it cool before serving.
- Enjoy your delicious homemade pan sobao! Serve it with a cup of coffee or hot chocolate for an extra special treat.
Notes
Nutrition
Frequently Asked Questions
Is pan sobao gluten-free?
No, pan sobao is not gluten-free as it contains all-purpose flour.
Is pan sobao vegan?
No, pan sobao is not vegan as it contains butter and milk.
Can I make pan sobao ahead of time?
Yes, you can make pan sobao ahead of time and store it in an airtight container at room temperature for up to 3 days.
Can I freeze pan sobao?
Yes, you can freeze pan sobao by wrapping it in plastic wrap and placing it in a freezer-safe bag or container. It will keep for up to 3 months.
Is pan sobao healthy?
Yes, pan sobao is a healthy breakfast option as it contains only 120 calories per serving.
Conclusion
Pan sobao recipe is a beloved Puerto Rican breakfast treat that is easy to make and can be enjoyed by both adults and children. It is light and fluffy and has a sweet flavor.
It is typically served with cheese, butter, and jam. It is also often enjoyed with a cup of coffee or tea. This recipe is a great way to start the day and will always be a hit.