Prep: 45 mins
Cook: 30 mins
Rise: 90 mins
Total: 2 hrs 45 mins
Servings: 8 servings
Yield: 1 loaf
Puerto Rican pan sobao is a pillowy-soft, chewy, and semi-sweet bread with a soft crust, and it's utterly delicious. Pan sobao translates to "kneaded" or "rubbed" bread and is sometimes called pan de manteca ("lard bread"), which is appropriate because lard is the key ingredient. After you taste this sumptuous bread, you'll discover why it's so well-loved and rarely lasts long. It's famous in Puerto Rican bakeries, but also an easy bread anyone—even beginners—can make at home. It may even become your family's new go-to white bread.
The pan sobao recipe is similar to basic white bread, though the fat makes a significant difference. Many recipes use butter or oil, while pan sobao is best made with lard, giving the bread its chewier texture. While not traditional, vegetable shortening is a good substitute and makes the bread suitable for vegetarian and vegan diets. While there are many pan sobao variations, this recipe is simple: You only need six ingredients and can knead it by hand or with your stand mixer.
This recipe is written for a single loaf, and it's easy to double when you want to bake two loaves at once. It's also a relatively quick yeast bread to make. You can bake two batches in one morning and have fresh bread for dinner with a few extra loaves to freeze for later.
Pan sobao is incredibly versatile and can be enjoyed with butter or jam, used for garlic cheese bread, or toasted to accompany a cheeseboard. It makes excellent half-sized sandwiches, grilled cheese, and French toast too.
Tips for Making Pan Sobao Recipe
- Weighing is key – For consistent bread, weigh out the ingredients using a metric kitchen scale.
- Bread flour is best – You can use all-purpose flour, though the bread may not rise as much because bread flour has more gluten.
- Make it easier – Use your stand mixer to make the dough if you prefer. Switch to the dough hook once it comes together and knead it on medium speed for about seven minutes.
- The variables to keep an eye on – The amount of flour you need and the proofing times will change with your kitchen environment. Open windows, air conditioners, heaters, and humidity can affect yeast development throughout the year, so make adjustments as needed. For the most control, proof your bread in the oven with the light on. Just don't forget it's in there and accidentally turn on the heat!
- For even baking – Use the convection bake function on your oven for even baking and a softer crust (pan sobao's crust softens as it cools). In any oven, a steamer will help as well: Fill a metal pan with about two inches of water and place it on the bottom rack of the oven while it preheats.
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Ingredients
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3/4 cup (170 milliliters) warm water (105 F to 115 F)
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1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
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1 1/2 tablespoons (12 grams) white granulated sugar
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2 tablespoons (25 grams) lard, or vegetable shortening
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2 1/2 cups (300 grams) bread flour, divided
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3/4 teaspoon (4 grams) salt
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Cooking spray, for greasing bowl
Steps to Make It
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Gather the ingredients.
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In a medium mixing bowl, add the 3/4 cup (170 milliliters) warm water and stir in the 1 packed (0.25 ounce) active dry yeast and 1 1/2 tablespoons (12 grams) white grnaulated sugar until completely dissolved. Let it stand for 15 minutes to allow the yeast to bloom.
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Mix in 2 tablespoons lard (or shortening), then about 1 cup of bread flour and the 3/4 teaspoon (4 grams) salt. Add 1/4 cup bread flour a time until the dough begins to follow the mixing spoon around the bowl.
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Turn the dough out onto a lightly floured board. Knead for 10 minutes, adding bread flour in small amounts as needed when it becomes sticky. (You may not use all of the flour.) The dough should be elastic and smooth.
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Place the ball of dough in a lightly greased bowl and flip it over so both sides are greased. Cover with a lint-free kitchen towel and let rise for 45 minutes or until double in size.
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Punch down the dough. Turn it out onto a very lightly floured board and form it into a ball. Cover and let it rest for 5 minutes.
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Gently knead the dough for about 1 minute, dusting it lightly with flour as needed to prevent sticking. Form the dough into a ball, cover with a towel and let rest for 15 minutes.
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Roll the dough back and forth under your palms to shape the ball into a long baguette, about 12 inches long. As you roll, work from the middle to the ends so the loaf is a relatively even thickness.
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Place the loaf on a parchment paper-lined baking sheet. Cover with a towel, and let rise for 30 minutes, or until double in size.
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Preheat the oven to 400 F. When it's done proofing, place the bread on the oven's middle rack and bake for 25 to 30 minutes, until the top is golden brown and the bread sounds hollow when tapped underneath.
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Let the bread rest for a few minutes on the baking sheet, then transfer to a baking rack to cool completely before slicing.
How to Store Pan Sobao Recipe
Pan Sobao will keep at room temperature for about three days. Freeze any extra bread for up to three months.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 196 |
| % Daily Value* | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 7% |
| Cholesterol 3mg | 1% |
| Sodium 220mg | 10% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 1g | 5% |
| Total Sugars 2g | |
| Protein 5g | |
| Vitamin C 0mg | 0% |
| Calcium 8mg | 1% |
| Iron 0mg | 2% |
| Potassium 51mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
