How to Make Pan Sobao | Soft & Chewy Puerto Rican Sweet Bread

Learn how to make Pan Sobao, a deliciously soft and chewy Puerto Rican sweet bread! This slightly sweet and tender bread is perfect for sandwiches, breakfast, or enjoying with coffee. Made with bread flour, water, yeast, milk, butter, and sugar, this easy recipe brings the authentic taste of Puerto Rico right to your kitchen. Follow along for step-by-step instructions and baking tips!
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Ingredients:
4 1/2 cups (540 grams) bread flour
1 package or 2 1/4 teaspoons active dry yeast
1 cup (240 ml) warm water (100-110 f - 38-43 c)
2/3 cup (160 ml) warm milk (below 100 f or 38 c)
4 tablespoons (60 grams) melted butter
2 tablespoons (25 grams) sugar
1 1/2 teaspoon salt
Instructions:
Activate yeast for 10 minutes. Add yeast and sugar to water. If you do not see any bubble in the yeast after this time it is probably bad. Discard and try fresher yeast.
In a stand mixer add flour and salt whisk together. Add activated yeast, butter, and milk. Knead for 10 minutes. This can be done by hand as well). Dough will be a little sticky when done.
Place a little neutral vegetable oil in a large bowl. Form dough in a ball and place in bowl. Turn dough around in oiled bowl. This will keep it from drying out. Cover and let rise for 2 hours or until doubled in size.
On a surface dust with flour and punch down dough. Lightly spray a baguette tray with oil spray. Divide dough into two pieces and form into the length of the baguette tray. Pinch any open seams and place on tray to rise for 45 minutes.
Preheat oven to 375 fahrenheit or 190 celcius. Bake 20-25 minutes.
Allow to cool 5 to 10 minutes. This will allow the steam to keep the bread soft after it is cut. If you cut it before it has a chance to cool it could dry the bread out.
Amazon link baguette pan: a.co/d/bWA664a
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