Pan Sobao, affectionately known as "kneaded bread," is a beloved staple in Puerto Rican cuisine. Its origins date back to the island's colonial era, where Spanish and African culinary traditions melded to create this unique bread. Traditionally made with lard, Pan Sobao boasts a slightly sweet flavor and a soft, chewy texture that has endeared it to generations. Whether enjoyed fresh from the oven with a slather of butter or used as the foundation for a hearty sandwich, this bread embodies the warmth and hospitality of Puerto Rican culture.

Pan Sobao Recipe

Ingredients (Click the links to buy them directly off Amazon):

3/4 cup (180 ml) warm water (105°F to 115°F)
2 1/4 teaspoons (1 packet) active dry yeast
1 1/2 tablespoons (18 grams) granulated sugar
2 tablespoons (28 grams) lard or vegetable shortening, softened
2 1/2 cups (325 grams) bread flour, divided
3/4 teaspoon (4.5 grams) kosher salt
Cooking spray or additional oil, for greasing

Instructions

Activate the Yeast:
- In a medium mixing bowl, combine the warm water, active dry yeast, and sugar. Stir until the yeast and sugar are fully dissolved.
- Allow the mixture to sit for about 15 minutes until it becomes frothy, indicating that the yeast is active. If no froth forms, the yeast may be inactive; consider starting over with fresh yeast.
Incorporate Fats and Initial Flour:
- Add the softened lard (or vegetable shortening) to the yeast mixture, stirring until well combined.
- Gradually mix in approximately 1 cup (130 grams) of bread flour and the kosher salt. Stir until a smooth batter forms.
Form the Dough:
- Continue adding the remaining bread flour, about 1/4 cup (32 grams) at a time, mixing thoroughly after each addition.
- Once the dough begins to pull away from the sides of the bowl and forms a cohesive mass, it's ready for kneading.
Knead the Dough:
- Transfer the dough to a lightly floured surface.
- Knead for approximately 10 minutes, adding small amounts of flour as needed to prevent sticking. The goal is a smooth, elastic dough that springs back when gently pressed.
First Rise:
- Lightly grease a large bowl with cooking spray or oil.
- Place the dough in the bowl, turning it to coat all sides with oil. This prevents drying out during fermentation.
- Cover the bowl with a clean, lint-free kitchen towel and let the dough rise in a warm, draft-free area for about 45 minutes to 1 hour, or until it has doubled in size.
Deflate and Rest:
- Gently punch down the risen dough to release excess gas.
- Transfer it back to the lightly floured surface and shape it into a ball.
- Cover with the kitchen towel and let it rest for 5 minutes to relax the gluten, making it easier to shape.
Shape the Loaf:
- After resting, gently knead the dough for about 1 minute.
- Using a rolling pin, flatten the dough into a rectangle approximately 18 inches by 18 inches.
- Starting from one edge, tightly roll the dough into a cylinder, pressing down firmly as you go to ensure the layers stick together.
- Pinch the seam to seal the loaf and taper the ends slightly by rolling them gently.
Second Rise:
- Line a baking sheet with parchment paper and place the shaped loaf on it.
- Cover with the kitchen towel and let it rise for another 30 minutes, or until it has doubled in size.
Preheat the Oven:
- While the dough is undergoing its second rise, preheat your oven to 400°F (200°C).
- To create steam, place a metal pan with about 2 inches of water on the bottom rack of the oven. This steam will help develop a soft crust.
Bake the Bread:
- Once fully risen, uncover the loaf and place it on the middle rack of the preheated oven.
- Bake for 25 to 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- For an even softer crust, you can brush the top of the loaf with melted butter immediately after removing it from the oven.
Cool and Serve:
- Allow the bread to cool on the baking sheet for a few minutes.
- Transfer it to a wire rack to cool completely before slicing. This ensures the crumb sets properly and slicing is easier.

Serving Suggestions: Pan Sobao is incredibly versatile. Enjoy it warm with butter or jam for breakfast, use it to make sandwiches, or serve it alongside soups and stews. Its slightly sweet flavor complements both savory and sweet accompaniments.

Tips:

Measuring Flour: For consistent results, weigh your flour using a kitchen scale. If measuring by volume, use the spoon-and-level method to avoid packing too much flour into the measuring cup.
Kneading: Proper kneading develops gluten, giving the bread its characteristic chewiness. The dough should become smooth and elastic.
Proofing Environment: Yeast thrives in warm, humid environments. If your kitchen is cool, consider proofing the dough in an oven with the light turned on to maintain warmth.
Storage: Store Pan Sobao in a paper bag or bread box at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months.

I hope you enjoy baking and savoring this traditional Puerto Rican bread. Its delightful texture and flavor are sure to make it a favorite in your household!

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