Thank you for the memory I for got about this bread I am 67 years old from New Your now I live in the mid west they don't have that here the bread is so good !!!
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!
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!
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'm so glad to hear you like the video, Johnny! It was truly a labor of love, LOL! We make tripletas (kind of like Cubanos but with more meat) using this bread all the time, so you're definitely going to love it.
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!
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!!
Hi Linda! I'm so glad you liked the recipe! When it comes to making the bread without bread flour, I would suggest going with all-purpose in its place. Bread flour has a higher protein content, but the all-purpose will work. If you have access to vital wheat gluten where you live, you can actually mimic bread flour by adding 1 tablespoon of it to your all purpose flour. That ups the protein content in the flour more. If you don't have access to vital wheat gluten, then just use the all-purpose on its own. To develop almost the same gluten in the pan sobao, just knead the dough 5 minutes longer than the recipe calls for. I hope this helps!
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 so much for this video!! I followed your recipe and made bread for the first time (moved from the island 2 years ago and i miss pan sobao !!) I had a question about the step where you punch the dough, are you supposed to punch it once, mold it back together and flip it or deflate the dough completely? My bread was a little too dense and i’m not sure if this was the part where I messed up (or other reasons like if my flour/water ratio off, needed more kneading, etc.). I kneaded it by hand for about an hour before letting it rest and rise. Again, loved your tutorial!! You opened the door to a little slice of home i miss so much!!!
Hi! The reason it was so dense is because you overworked the dough. Kneading it for an hour created gluten strands that caused the dough to be too tough. Next time, you only need to knead it (by hand) for 15-20 minutes casually. If you knead vigorously like I did in the video, you only need to knead it 10 minutes. After punching the dough down to deflate it completely, then forming it into the loaves as I did in the video, you allow it to rise a second time and then bake it. Don’t knead it too much or the gluten strands will cause the bread to be too tough. Enjoy!!
@@SenseandEdibility i see, makes sense!!! I got some ingredients from the store today, getting ready to try again in a couple of days. Thank you so much for being my inspo 🫶🏽
Hi, I've been binge watching your videos, and this is next on my list of things to make, love your vids! If I cut this recipe in half, can I also cut the times in half for the starter?
Hi! No, you should still ferment the starter for the same amount of time. You can reduce it, but it won’t have the same amazing flavor. PS: You might want to make both loaves and freeze one. It’s addicting.
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??? 🤔
I have to admit, I have never used a bread machine in my life, so I wouldn't know how well this would work in one. You'd definitely need to make the starter separately, though.
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.
It really depends on where in the island you grew up eating it. Pan sobao in our area of PR wasn't super sweet. Others say it was almost as sweet as a donut. I don't like it that sweet at all. Once you make it a few times, you'll find the sweet spot (pun intended) for your taste.
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.
We are able to get this bread at our local Walmart, and it stays soft for days. However, I would like to make it from scratch. Does your recipe leave the bread soft for a few days?
Absolutely, WITH proper storage, which I provide tips on in the video (FAQ) and on the site: senseandedibility.com/pan-sobao-puerto-rican-bread/ The difference between this and the store bought loaf is that mine doesn't have a ton of preservatives to keep it soft. Keeping it wrapped or in an airtight container or packaging is what keeps mine soft for days (though it never lasts that long, LOL!)
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! ❤
I definitely think kneading by hand is a skill. A lot of people get tired around 5 minutes so they stop kneading properly which reduces the amount of gluten development. The raw line in the middle sounds like the loaves were formed too short and too thick so they didn’t have time to bake throughout. The lack of air bubbles (open crumb) is likely because of the kneading and/or not allowing the bread to rise properly or long enough. Try these changes and see how it works.
😢 im not really confident with the quality of yeasts ive found here in Honduras. The sugar is weird here too. Its larger grains of sugar and it almost tastes like an extremely light flavored brown sugar. I wonder if i can find better ingredients in a bigger town. I love the cast iron trick but we dont have any cast iron cookware. Any suggestions for these issues? 😊
Great question! The thing about instant yeast is that it doesn't need to bloom. It's usually added right to the dry ingredients in a recipe. If you spend too much time allowing instant yeast to ferment it'll "give up the ghost" so to speak and stop leavening the dough. Instead, mix the sponge/starter ingredients, then go directly into the recipe (don't ferment the starter). You could skip mixing the starter ingredients, but it's too much to type out, so for now do it this way. To get that fermented flavor, you can allow the dough to go through the first rise, punch down the dough, cover the bowl, and allow the dough to ferment overnight in the fridge. The cold air makes the yeast "go to sleep" so it's not leavening, but you're also getting that nice malty flavor. Pull it out about an hour before you want to start working with it. It needs to warm up a bit before it goes through that second rise. Then proceed as instructed. I hope this helps!
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?
What you're describing is actually pan de agua. Pan sobao always has a tighter crumb, but pan de agua has a more open crumb. The difference, as the name indicates, is that pan de agua has more water, which is what causes the crumb to be more open AKA larger holes. The formula is specific to the amount of the other ingredients in the dough, so I can't give you measurements on how to convert this pan sobao recipe to a pan de agua. I mean, I could, but I don't feel comfortable doing so without proper research and testing. If you want to try it out, increase the water a bit in this recipe, but be prepared that it will be sticker and probably more frustrating to work with.
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😂
New Britain Ct bakeries sell 2 sm loaves for $6-$7 for both. My family eats 3-4 loafs every couple of days ..my husband can def eat 1 loaf per meal. This will definitely save us money
Refrigerating the starter slows down the natural process of the yeast rising, so, yes, you have to refrigerate it. You can't leave any bread dough (with yeast) to sit out for 8 hours or it will rise and fall, leaving you with a flat disk of dough.
The first quantity (for the poolish) is 2 tablespoons, the second quantity is 1 1/2 cups divided. The measurements are listed under the video in the description box.
So… the recipe is literally written out in the description box. Why not just click “more” and read it. The method is shown in the video so I don’t know what more you expect.
Thank you for the memory I for got about this bread I am 67 years old from New Your now I live in the mid west they don't have that here the bread is so good !!!
You are so welcome!
I love how she said "I sound Puerto Rican".. You don't sound Puerto Rican. YOU are Puerto Rican ❤❤❤
I sure am! LOL!
Mika, wow, so happy to have found not just your emailed recipes, but this channel. Muchísimas gracias querida. ¡Wepa! 🥰🇵🇷🌺🌴
Yay! I'm glad you found me too! It's my pleasure and it makes me happy to know the recipes resonate with you!
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!
Enjoy!
Where is the writing recipie
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!
I love that!!
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'm so glad to hear you like the video, Johnny! It was truly a labor of love, LOL! We make tripletas (kind of like Cubanos but with more meat) using this bread all the time, so you're definitely going to love it.
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!
I LOVE to hear that! Thanks for commenting!
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 😂
SEE EVERYBODY!! I told you! We always have to buy two because one gets eaten between the panadería and the car!
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!
Thanks for watching!
No entendí nada porque no habla español
Literally came out perfect! I’ve tried so many recipes and this is the only one that worked!
You are an excellent instructor. I love your recipe. Excellent video. Loved the pace and everything in your video
Thank you so much! I appreciate that!
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!!
Hi Linda! I'm so glad you liked the recipe! When it comes to making the bread without bread flour, I would suggest going with all-purpose in its place. Bread flour has a higher protein content, but the all-purpose will work. If you have access to vital wheat gluten where you live, you can actually mimic bread flour by adding 1 tablespoon of it to your all purpose flour. That ups the protein content in the flour more.
If you don't have access to vital wheat gluten, then just use the all-purpose on its own. To develop almost the same gluten in the pan sobao, just knead the dough 5 minutes longer than the recipe calls for. I hope this helps!
@@SenseandEdibility your such a love 💕 for giving me specifics. Thank you so much 😊 😘
@@lindacrawford5187 it's truly my pleasure. Buen provecho!
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.
My pleasure! Good luck with the bread maker!
I saw some at Walmart yesterday. It's almost like Easter bread but without egg.
Yes, walmart does carry it in some locations. Definitely not as good as homemade.
Just made it!! Thank you for your video.
My pleasure! Enjoy!
Great video 🫶🇵🇷👍👌❤️ Will definitely try this out. By chance do you have recipe to make Mallorcas?😋♥️😘
I don't have a video up yet, but I do have a recipe for Mallorcas on my site: senseandedibility.com/mallorcas/
Thank you so much for this video!! I followed your recipe and made bread for the first time (moved from the island 2 years ago and i miss pan sobao !!) I had a question about the step where you punch the dough, are you supposed to punch it once, mold it back together and flip it or deflate the dough completely? My bread was a little too dense and i’m not sure if this was the part where I messed up (or other reasons like if my flour/water ratio off, needed more kneading, etc.). I kneaded it by hand for about an hour before letting it rest and rise.
Again, loved your tutorial!! You opened the door to a little slice of home i miss so much!!!
Hi! The reason it was so dense is because you overworked the dough. Kneading it for an hour created gluten strands that caused the dough to be too tough. Next time, you only need to knead it (by hand) for 15-20 minutes casually. If you knead vigorously like I did in the video, you only need to knead it 10 minutes. After punching the dough down to deflate it completely, then forming it into the loaves as I did in the video, you allow it to rise a second time and then bake it.
Don’t knead it too much or the gluten strands will cause the bread to be too tough.
Enjoy!!
@@SenseandEdibility i see, makes sense!!! I got some ingredients from the store today, getting ready to try again in a couple of days.
Thank you so much for being my inspo 🫶🏽
Hi, I've been binge watching your videos, and this is next on my list of things to make, love your vids! If I cut this recipe in half, can I also cut the times in half for the starter?
Hi! No, you should still ferment the starter for the same amount of time. You can reduce it, but it won’t have the same amazing flavor. PS: You might want to make both loaves and freeze one. It’s addicting.
@@SenseandEdibility Thank you, will do.
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??? 🤔
I have to admit, I have never used a bread machine in my life, so I wouldn't know how well this would work in one. You'd definitely need to make the starter separately, though.
This is an amazing video!!!
Thank you so much, Tiffany!
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.
It really depends on where in the island you grew up eating it. Pan sobao in our area of PR wasn't super sweet. Others say it was almost as sweet as a donut. I don't like it that sweet at all. Once you make it a few times, you'll find the sweet spot (pun intended) for your taste.
Awesome content! Keep up the great work!
Thanks so much!
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.
¡De nada! Espero que esto te ayude a hacer el pan sobao perfecto.
We are able to get this bread at our local Walmart, and it stays soft for days. However, I would like to make it from scratch. Does your recipe leave the bread soft for a few days?
Absolutely, WITH proper storage, which I provide tips on in the video (FAQ) and on the site: senseandedibility.com/pan-sobao-puerto-rican-bread/
The difference between this and the store bought loaf is that mine doesn't have a ton of preservatives to keep it soft. Keeping it wrapped or in an airtight container or packaging is what keeps mine soft for days (though it never lasts that long, LOL!)
Hola! Queria preguntar: se puede usar mantequilla envez de Manteca?
Puedes, pero suaviza la masa, especialmente en la cocina caliente.
Looks soooo yum! I've gotta get my bread on!
Yes! You should totally make it!
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! ❤
I definitely think kneading by hand is a skill. A lot of people get tired around 5 minutes so they stop kneading properly which reduces the amount of gluten development. The raw line in the middle sounds like the loaves were formed too short and too thick so they didn’t have time to bake throughout. The lack of air bubbles (open crumb) is likely because of the kneading and/or not allowing the bread to rise properly or long enough.
Try these changes and see how it works.
@@SenseandEdibility thank you so much for the advice! I will definitely try it again this week with these changes and report back. 😃
Good luck!
😢 im not really confident with the quality of yeasts ive found here in Honduras. The sugar is weird here too. Its larger grains of sugar and it almost tastes like an extremely light flavored brown sugar. I wonder if i can find better ingredients in a bigger town. I love the cast iron trick but we dont have any cast iron cookware. Any suggestions for these issues? 😊
Just to verify...when adding instant yeast don't do the blooming? But still make the starter?
Great question! The thing about instant yeast is that it doesn't need to bloom. It's usually added right to the dry ingredients in a recipe. If you spend too much time allowing instant yeast to ferment it'll "give up the ghost" so to speak and stop leavening the dough. Instead, mix the sponge/starter ingredients, then go directly into the recipe (don't ferment the starter). You could skip mixing the starter ingredients, but it's too much to type out, so for now do it this way.
To get that fermented flavor, you can allow the dough to go through the first rise, punch down the dough, cover the bowl, and allow the dough to ferment overnight in the fridge. The cold air makes the yeast "go to sleep" so it's not leavening, but you're also getting that nice malty flavor. Pull it out about an hour before you want to start working with it. It needs to warm up a bit before it goes through that second rise. Then proceed as instructed.
I hope this helps!
Gracias. I love the recipe!
De nada!!
have you done a regular Water Bread....Pan de agua?
I have a recipe for it, but haven't tested it enough for home cooks. I'll let you know as soon as I have it up, though.
Also thank you so much for the recipe
My pleasure 😊
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?
What you're describing is actually pan de agua. Pan sobao always has a tighter crumb, but pan de agua has a more open crumb. The difference, as the name indicates, is that pan de agua has more water, which is what causes the crumb to be more open AKA larger holes. The formula is specific to the amount of the other ingredients in the dough, so I can't give you measurements on how to convert this pan sobao recipe to a pan de agua. I mean, I could, but I don't feel comfortable doing so without proper research and testing.
If you want to try it out, increase the water a bit in this recipe, but be prepared that it will be sticker and probably more frustrating to work with.
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😂
LOL!! Been there getting in trouble for eating the bread before we got it home. I'll do my best to get a pan de agua up soon.
@@SenseandEdibility Thank you thank you thank you❤️
Hi,
How many g of poolish?
You use the entire amount of poolish.
Does it come out with that sweet pan sobao flavor just asking
It’s not SUPER sweet, but I do give you the measurements if you want to make it sweeter. Just click through the link in the description box.
Thank you so much
@@rebeccarodriguez6862 You're very welcome!
New Britain Ct bakeries sell 2 sm loaves for $6-$7 for both. My family eats 3-4 loafs every couple of days ..my husband can def eat 1 loaf per meal. This will definitely save us money
What kind of lard do you recommend?
I like Fatworks pork lard, but you can use which ever lard you prefer. Vegetable shortening is a good sub for those who abstain from pork.
Is it necessary to refrigerate the starter or could you bake the bread after 8 hours of room temp?
Refrigerating the starter slows down the natural process of the yeast rising, so, yes, you have to refrigerate it. You can't leave any bread dough (with yeast) to sit out for 8 hours or it will rise and fall, leaving you with a flat disk of dough.
@@SenseandEdibility thank you! I made the starter yesterday and baked this morning. It turned out so good!!!❤❤❤
We need the tripleta recipe now for our pan sobao tripleta sandwich!😁
Well guess what I just happen to have in my pocket: senseandedibility.com/tripletas/
@@SenseandEdibility Now did that come out your pocket or from up your sleeves?😂 Thank u! Happy Holidays!🌲
Thank you for this video am happy to follow you ,i want to support you for increasing subscribers
Thanks for watching!!
prety pan sobao from pr.
Yes, it is!!
🤣 massaged bread 🤦🏻♀️🤣🤣🤣🤣 mi PR con sus palabras funnies
LOL!!
New York
Would be like "sponge' bread
It is made with a sponge, but the translation is more "kneaded bread."
@@SenseandEdibility thanks was looking for the right word.
I was told it’s not Pan Sobao but it’s Pan de Manteca.
The names are interchangeable.
Try and argue this with my latina sister in law. I will never win.
@@A1rsoftKid You don't need to argue. It's a well known fact.
How much water do i need? 😂
The first quantity (for the poolish) is 2 tablespoons, the second quantity is 1 1/2 cups divided. The measurements are listed under the video in the description box.
So….. the recipe was never shared. Thanks!🙄 Have to go to another page to look for it? Why? Just post it.
So… the recipe is literally written out in the description box. Why not just click “more” and read it. The method is shown in the video so I don’t know what more you expect.
@@SenseandEdibilitySeriously 😂
Sabe hacer pan sobao pero no sabe hablar español. Eso es haciéndose.
¿Quién dice que no puedo hablar español? Que vergonzoso comentario.