Pan Sobao Recipe (Puerto Rican Sweet Bread)
Servings 2 loaves
Ingredients
Wet Mixture 1
- 1 cup water, hot
- 1/3 cup vegetable shortening (Crisco)
Wet Mixture 2
- 1/2 cup warm water
- 1 1/2 tbps active dry yeast
- 1 tbsp sugar, granulated
Dry Ingredients
- 3-4 cups bread flour
- 1/4 cup sugar, granulated
- 1 tbps salt
Instructions
Prepare Wet Mixture 1
In a bowl, combine the hot water and vegetable shortening. Stir until the shortening is mostly dissolved. Let the mixture rest for 5 to 10 minutes to cool slightly.Activate the Yeast
In a separate bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Allow it to sit for about 5 minutes until foamy.Make the Dough
In a large mixing bowl, combine Wet Mixture 1, Wet Mixture 2, and the dry ingredients. Mix until a dough begins to form.Knead the Dough
Transfer the dough to a lightly floured surface and knead for 5 to 8 minutes. The dough should become smooth, elastic, and no longer sticky.First Rise
Place the dough in a greased bowl, cover, and allow it to rise in a warm place for 1 hour or until doubled in size.Shape the Loaves
Punch down the dough gently and shape it into one large loaf or several smaller loaves. Place on a baking sheet lined with parchment paper. See the video for reference.Second Rise
Cover loosely and let the shaped loaves rise for another hour.Bake
Preheat the oven to 375°F (190°C). Once heated, reduce the temperature to 350°F (175°C).Bake for 18 to 20 minutes or until the bread is golden brown and sounds hollow when tapped.Allow the bread to cool slightly before slicing.
Notes
Tips for Soft Pan Sobao
- Use bread flour for the best texture.
- Don't add too much extra flour while kneading.
- Let the dough rise fully for a light, airy loaf.
- Store in an airtight container to keep it soft.
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