Description
This Pan Sobao is deliciously soft and fluffy; it’s perfect for making sandwiches or french toast from scratch. Made with instant yeast and bread flour, this subtly sweet Puerto Rican bread comes together in under 3 hours. There’s truly nothing better than a fresh loaf spread with butter!
Ingredients
Units
Scale
- 3 cups bread flour
- 1 tsp salt
- 1/4 cup white granulated sugar
- 1 tbsp instant yeast
- 1 1/4 cup warm water (between 120-130°F)
- 1/3 cup vegetable shortening, melted
- optional: butter or additional vegetable shortening to finish
Instructions
- Make the dough: In a large mixing bowl combine bread flour, salt, sugar and yeast. Whisk together before pouring in the warm water and melted vegetable shortening. Knead everything together until a consistent dough forms, about 5 minutes.
- Let the dough rest: Cover the dough and let it rise on the countertop for 1 hour.
- Work the dough: Punch the dough down to deflate any air pockets then transfer to a clean flour dusted surface. Knead for a minute before dividing in half. Roll half of the dough out into a flat rectangle shape then roll into a log. Tuck the ends under. Repeat for the second half.
- Rest and bake the bread: Arrange the loaves of dough on a parchment lined baking sheet and cover with a clean kitchen towel. Rest for 1 hour. Spray or brush the loaves with water then bake at 350°F until golden brown on the outside, about 25-30 minutes.
- Optional: Brush with butter or shortening straight out of the oven.
Equipment
Buy Now →