HOW TO BAKE PUERTO RICAN PAN SOBAO |

Description: Hey y’all welcome to our channel in this video my husband Givan will be doing a cook with me/ how to bake Pan Sobao. This is a well known bread in Puerto Rico where my husband is from. I hope you enjoy the video!! #howto #pandemateca #pansobao #puertoricanbread



***I do not own any rights to the music in this video***

Music:Pure Imagination
Musician: Rook1e
Music:Alive
Musician: @iksonofficial
Music:Harmony
Musician: @iksonofficial
Editor: Intouch
***FOLLOW ME ON SOCIAL MEDIA***
INSTAGRAM:Dmariec03
Email: [email protected]

Ingredients: For Poolish/sponge
1 qt cup of warm water
1tbsp Active Dry Yeast
1tsp Granulated Sugar
Ingredients: Bread (Pan Sobao)
Poolish
4 cups of bread flower
4tbsp granulated sugar
1 ½ tsp of salt
1 qt of a cup of lard or shortening
3 qt of a cup of hot water
Making polish:
Making the polish:
Combine yeast, sugar and warm water together. Allow to rest for at least 15 minutes.
Mixing times:
Mix at your mixer’s 1st speed setting for 5 minutes then stop mixing. Then scrape all the dough together and mix again at the 2nd speed setting of your mixer for 8-15 minutes as a good rule of thumb, but it is all depending on the feel of the dough or if it starts flapping out of the bowl then it is ready.
Proofing:
This is a very important part of bread making, it allows the dough to expand and its what gives bread its texture. If you don’t have a proofing box, you can simply put it in the oven with it off and drape a wet hot towel over the bowl and proof it for 1 hour.
Make up:
You can make any form you like; we like to make rolls for the kids sometimes because they love them with dinner.
Second rise:
This allows the bread to rise after being shaped as well as resting the though. In this step you can also do the wet towel over the bread and let it sit inside the oven for another hour.
Baking:
Bake at 400 degrees Fahrenheit for or until golden brown. A good way to tell if the bread is done is by tapping it and hearing out for a hollow sound. Let it rest for at least 15 minutes before moving it to a cooling rack. The cool for another 15-30 minutes before eating.