Puerto Rican Pan Sobao
A popular Puerto Rican pan sobao is a soft, delicious white bread, simple to make for everyday meals.
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Instructions
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Preheat the oven to 400 F.
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Combine 3/4 cup warm water, 1 packed active dry yeast, and 1 1/2 tablespoons white sugar; stir until dissolved and let stand for 15 minutes to activate the yeast.
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Mix in 2 tablespoons lard, 1 cup bread flour, and 3/4 teaspoon salt, then gradually add 1/4 cup bread flour until the dough forms.
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Knead the dough on a lightly floured surface for 10 minutes, adding small amounts of flour as needed, until elastic and smooth.
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Place the dough in a lightly greased bowl, turning to coat, then cover and let rise for 45 minutes until doubled in size.
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Punch down the dough, form it into a ball on a very lightly floured surface, cover, and let rest for 5 minutes.
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Knead gently for 1 minute, dusting with flour if necessary, then form into a ball, cover, and rest for 15 minutes.
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Shape the dough into a 12-inch baguette by rolling it under your palms from the middle outwards for even thickness.
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Place the loaf on a parchment-lined baking sheet, cover, and let rise for 30 minutes until doubled in size.
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Bake the bread for 25 to 30 minutes until golden brown and hollow when tapped.
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Let the bread cool on the baking sheet for a few minutes, then transfer to a rack to cool completely before slicing.