Pan Sobao, or the bread that doesn’t have an English equivalent, is a soft, slightly sourdough bread that’s popular amongst the Puerto Rican community.
Don’t you want to make authentic Puerto Rican Pan Sobao at home? Even if you have no idea what it is, after one bite, you’ll realize what you’ve been missing.
Get the full recipe here: https://senseandedibility.com/pan-sobao-puerto-rican-bread/
Ingredients:
Poolish (Sponge)
2 tablespoons warm water
2 tablespoons (16 grams) bread flour*
1/8 teaspoon active dry yeast
Bread Dough
1 1/2 cups (355 milliliters) warm water, divided
3 tablespoons (37 grams) granulated sugar**
4 1/2 teaspoons (15 grams) active dry yeast (2 packets)
1/4 cup (51 grams) lard or vegetable shortening
poolish, room temperature
4 1/2-5 cups (615-680 grams) bread flour (this will vary based on the brand of flour you’re using)
1 1/2 teaspoons kosher salt
*When mixing the dough, start with the lesser amount (4 1/2 cups) and gradually add more. The amount of bread flour used will vary depending on the weather (humidity).
**for a sweeter Pan Sobao add an additional tablespoon of sugar**
Equipment Used:
KitchenAid stand mixer: https://amzn.to/3zV33Ps
Sheet pan: https://amzn.to/3ltzhx9
Silicone baking mat: https://amzn.to/2VpNTmq
Cast iron skillet: https://amzn.to/2VtoFna
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29 Comments
Thank you for this video am happy to follow you ,i want to support you for increasing subscribers
This is an amazing video!!!
I love the sweet, soft sound of your voice during the making of the bread. Made it a pleasure to watch! Thank you for a wonderful video!
Looks soooo yum! I've gotta get my bread on!
Omg i love pan sobao! In Puerto Rico we always had to get two from the panadería bc we always ate entire one in the car on the way home 😂
I buy this bread to make Cuban sandwiches and press it in a George foreman grill. I've been looking for a recipe like this. Great job with the video. Thank you so much.
I am so glad to have found your recipe for Pan Sobao. My husband's parents went to Puerto Rico to work for a knitting company when he was a boy, so my husband grew up in Puerto Rico and talked so much about the pan. He made your delicious Pinchos (yum, yum, yummy) and of my gosh, they were so good. We currently live in Costa Rica (and yes, he speaks Puerto Rico Spanish over here and gets a lot of strange looks, lol) so it is very difficult to get the ingredients here. We do not have bread flour so I need to see how to go about making the bread with regular all purpose flour or wheat flour. Any and all suggestions would be fabulous! Thank you for your awesome video, I am very much a visual person so your video is worth a thousand words to me. BTW: you are so adorable in your video. Thank you!!
🤣 massaged bread 🤦🏻♀️🤣🤣🤣🤣 mi PR con sus palabras funnies
prety pan sobao from pr.
PAN SOBAO RECIPE FROM THE WEBSITE
INGREDIENTS:
POOLISH (Sponge)
2 T. warm water
2 T. (16g) bread flour
1/8 tsp. (1g) active dry yeast
BREAD DOUGH
1 1/2 C. (350ml) warm water divided
3 T. (37g) granulated sugar
4 1/2 tsp (15g) active dry yeast (2 pkgs)
1/4 C. (51g) lard (or shortening)
1 Poolish
4 1/2 – 5 C. (615-680g) bread flour
1 1/2 tsp. (8g) kosher salt
*The recipe on the website has 1 1/2 C. warm water compared to this one which has only 1/2 C. warm water* …am I correct with this note?
After having 3 fails at trying pan sobao, I found this recipe video and this is it! I was finally able to make decent bread. Will make it again. Thanks!
Awesome content! Keep up the great work!
Gracias. I love the recipe!
Llevo mucho tiempo tratando de hacer pan sobao en casa y e tenido muchas situaciones, crece la masa pero para la segunda no crece a ese tamaño, que es el que se supone, voy a intentar su técnica a ver no pensé en hace un sponge primero, me gusto eso al igual la parte de hacer el rol, ya le contaré gracias por el tutorial muy bueno.
Thank you for sharing your recipe. Practice, practice makes perfect. Thank you for sharing. I have made my own recipe using the bread maker because of my large family. Therefore, I will use your recipe to see how it turns out in the bread maker. I know I have to make some changes to the recipe but I will share it with you. Again, thank you for sharing your recipe with us.
Thank you 🥰and can you make a video on how to make pan de agua, my family is from Salinas. When I went to visit my grandmother, my cousin and I were sent to buy it and we would get in trouble for eating it on the way back. But then they would have us buy 2 loafs😂
Thank you so much for this video! I've been making hoagie rolls for a Puerto Rican family and they mentioned how they missed this bread that they grew up eating, no problem, I got you!
Is it necessary to refrigerate the starter or could you bake the bread after 8 hours of room temp?
We need the tripleta recipe now for our pan sobao tripleta sandwich!😁
Wow!!!! Yum 😋so happy i came across your channel, Can't wait to make it, wondering if can I make it in my new bread maker machine I got for Christmas??? 🤔
You are an excellent instructor. I love your recipe. Excellent video. Loved the pace and everything in your video
Sabe hacer pan sobao pero no sabe hablar español. Eso es haciéndose.
Great video 🫶🇵🇷👍👌❤️ Will definitely try this out. By chance do you have recipe to make Mallorcas?😋♥️😘
Amazing! Thank you for sharing. I’ve been practicing making pan sobao — but am having trouble gaging how “sweet” it should be. Any advice? Maybe I just need to revisit a colmado that sells them lol. Also, what is it about your recipe that allows it to become so soft?
Thanks again for sharing. This is amazing.
How do you get it even more airy inside? I've had Pan Sobao that when you open it is it very open and airy inside and not as meaty like yours…How do I increase that?
Hi,
How many g of poolish?
This video is great! Thank you so much for teaching us authentic Puerto Rican recipes.
I tried this recipe for the first time today (my first time making bread), and it looked amazing. However, when I sliced it open, there was a raw line running through the middle, and I noticed that the bottom part was more compacted (less air bubbles) than the top. I'm excited to try it again, but I'm not sure what I did wrong. I welcome ideas on this!
Some problems that I can think of are that: 1) I kneaded it by hand, and 2) the pieces were too close together, and they fused.
Thanks in advance! ❤
have you done a regular Water Bread….Pan de agua?
Thank you for the recipe! My family said it tasted just like the ones from the Puerto Rican bakeries! I did add one tbsp extra of sugar because we like it sweeter and it was perfect!