I just tried this recipe and it is DELICIOUS!!! Not only that, but it has the authentic flavor of pan sobao. The texture is soft and the flavor is slightly sweet. Just perfect.
Hello, Jose from Orlando Florida. Boricua from New Jersey. I love the way you teach how to cook Puerto Rican cooking. You are a great teacher. Love your story telling of explaining the flow of cooking. Thank you...Happy cooking. I am very impressed of your English...Spanglish style.
I have tried PLENTY of Pan Sobao recipes!! Y esta es mi favorita!! El pan me duró 2 semanas suavecito (pudo haber durado mas) pero nos lo comimos!! Lol gracias por la receta!! Me encanta lo distinta que la hacen!! Super super!! 🙌🏼
Thank you for the tutorial! As a child, my tio Sixto would take me to every Puerto Rican grocery he knew of because of the bread. It was the bread that inspired me to learn to bake but I could never make the bread with the crust that was thick , lightly browned, and had a crust like a galleta (hardtack!). Inside the bread was wonderfully soft. It was called "pan de manteca" but the crust was much thicker than the bread you made and unlike the thinner pan de agua. Sixto would try to get the bakers to give up their recipes but they would tell him no. Have you ever experienced this bread in Puerto Rico? It is a bread that sticks to the memory!
Yes! One of my earliest memories is my mom giving me $1.25 to run into Panadería Candelaria in Mayaguez to order "una libra de pan de agua, por favor!" It was amazing!! 😍😍
Normally bread is baked with some moisture in the oven, but perhaps the panaderos’ ovens are more convection like? I have seen the rotating commercial ovens and these can cause a greater draft in the oven for a thicker crust? The higher temps can set the crust earlier while baking the inside at a slower rate while adding a nice even color on the outside? I know this “pan sobao” is something I’d want to figure out as well.
Thank you for sharing this video! My husband and I were just talking about looking for a recipe not too long ago, when just last night we came cross your channel. We got so excited that we tried it today with AP flour and it is delicious!
I just made your recipe of “Pan Sobao” WOW Thank you for the clear instructions, it helped me a lot while making it. My husband is from PR and he gave me the A Okay 👌🏻 LOVE IT 😍 Muchas gracias 😊
Ever since I made your pan de agua recipe, I've been trying to find a good pan sobao one too. Thank you for making this! Will be trying this out today.
@@JeffandJosPuertoRicanKitchen I will! I had one question about the baking process - is there any reason you didn't just use a bain-marie vs. throwing the water in the bottom of the oven? I'm a bit nervous to do this with my gas oven.
Ohhh habia tratado de otra persona y no me quedo cuando vi la de ustedes pense que era mas dificil y menos me quedaria! PERO TODO LO CONTRARIO gracias por compartir esta deliciosa receta!
Hellos Jeff, I love your videos. I sawed the list of your videos Wow is complete you have everything the list is amazing. Sending this video to my Childrens. Love arepas con coco. 🙂
WOW.. I love the way you explain the pan sobao recipe.. I'm trying this tomorrow. We love pan sobao! Here in TX we can't find a bakery that makes it.. Thank you again I'll try to send a picture, once I make it.. Feliz Navidad!
Hi, my name is Nancy I’m Portuguese but have been with my Puerto Rican hubby 28 yrs… being Portuguese I’m no stranger to bread myself, this is my 3rd try this weekend at pan sobao this weekend I’m hoping your recipe is the charm! I can tell I difference already so i have hope! I did take your recommendation with the pillsbury bread flour, but I’m wondering if you have a preference on yeast brand? Please let me know
Greetings Jeff and Jo - I just wanted to say hello and let you know that your sobao recipe continues to be the one I continue to use at least once every other week. Thanks again.
Excellent video thank you. I wonder though since 18 × 18 is a square and you obviously rolled out rectangles is 18 the length or the width measurement?
Puedo usar mantequilla y no manteca? No soy puertoriquena pero vivi en PR for un tiempo y me encanto el pan sobao. Tambien fue curioso saber que se vendia por libra y no por unidad...cosas que recuerdo.
Si Natalia, puedes usar mantequilla si quieres. Y si, normalmente lo venden por la libra, pero es casi la misma cosa porque un bollo de pan tipicamente pesa una libra.
First time making this recipe and I am in awe....el pan tasted just like the ones from my childhood. Thank you! What adjustments would you guys make for high altitude and dry climate? I live in South Dakota and the dough didn't rise as much but it still tasted amazing.
When I heard you speak English, I was like, he's not Puertorican how can he know how to make our bread (not that Puertoricans don't know how to speak English) I was expecting someone from The Island but you nailed down and after reading some comments I'm going with your recipe, thanks. I will let you know how my bread came out. I have been wanting to eat this bread for over 20 years. I don't have any other choice but to make it myself.
Thanks Orlando! 😄 What bread machine do you have? Oftentimes it's pretty easy to adapt the recipe to make with a bread machine, but it depends on the machine. In particular, the machines differ in how you set the various proofing times, which you'll need to adjust to match up with the times in our recipe.
@@JeffandJosPuertoRicanKitchen it's a cuisinart cbk-200. It does have a dough setting) Normally it requires the wet ingredients first and the flour and yeast at the end. Thanks and keep up with the traditions.
If you are just using the bread machine to make the dough, I would think that you can follow the recipe pretty much as is in the video. If you feel more comfortable waiting to add the yeast, that should be fine. Proofing it at the beginning is mainly just to make sure that it is still active (i.e., not dead) but if you are confident your yeast is working, then no need to do that. The one thing that I will point out is that I think making a wet dough first, and then adding the shortening after, is important, so I'm not sure if just adding all the ingredients at the beginning and mixing would work. Hope that's helpful, and good luck with the bread!
Okay correct me if I'm wrong but how can you have a rectangle with equal sides? If four sides are 18 by 18 then that's not a rectangle That's the square, am I missing something?
hi there!! The full recipe can be found under the video description, but here's also a link to our blog which contains all the information as well. Pan Sobao - www.jeffandjopr.com/post/homemade-pan-sobao-pan-de-manteca Pan de Agua - www.jeffandjopr.com/post/pan-de-agua Enjoy!!
We have not tried the recipe with gluten free flour but my understanding is that there are some of those that are 1 to 1 substitute so I would use one of those.
i do have a question is there a way i can make the dough and cook it in the morning??? i made this labor day weekend i ended up making 8 loaves because everyone was eating it so fast thank you for posting this. but it was time consuming im am going to try to make the dough now leave it in the oven since it is cold here in pennsylvania and work it in the morning to punch down i will let you know
Hi Donna, I haven't actually tried anything like you are mentioning with this recipe, but I know a lot of people like to rest their dough overnight, so I think what you are contemplating could work. Typically this longer rest period is in the refrigerator, because you don't want the dough to overrise (it can get a funky taste). In any event, please let us know how it turns out. Good Luck!!
I haven't tried it, but it should work in principle. The only thing to keep in mind is that butter is 15-20% water (with the remaining being beef fat), so you might need to use a little bit more butter and ease off the liquid elsewhere.
Hi Victoria, I think using AP flour will result in a denser loaf, since there will be less gluten to help trap the air bubbles coming off of the yeast. That said, you should still be able to make it. Let us know how it turns out when you do. Thanks!
Hi Jeff. So, I made pam sobao with bread flour. My loaves were bigger than yours and they baked just fine and then became flat-ish. However, the taste and texture was spot on! Did I not knead enough? I did it by hand and did not use a mixer.
@@victoriacruz-klitsch7303 Hi Victoria! Thanks for letting us know how your pan sobao turned out! Glad to hear that the taste and texture was right. As for the issue with the loaves falling, it's always a little tricky to know for sure, but there are two things that come to mine. First, as you note, it might be something with the kneading. If kneading by hand you usually need to knead for longer than if you are using a mixture (I know it can get tiring :( I did it for the Pan de Agua video and was literally sweating by the end). The kneading is key to creating the gluten, which traps the air bubbles that are being created by the yeast. Second, make sure that when you are shaping the final rolls, that you really pinch together the seams carefully. If the seams aren't tight, some of the air may escape there as well, deflating the loaves. All this said however, just know that you are not alone with this issue. It's actually a really tricky thing to get right at home, since we don't have access to the same tools and machines that commercial bakers use. Hope this helps, and keep us updated on how it goes. Best of luck!
That makes so much sense. I got impatient and may not have pinched the seams together enough. Thank you for the response. I will try pan de agua this weekend. You guys are great!!!! My family is from Hatillo and I always talk about how great your videos are. Thank you for giving us good content !
Thanks for the feedback Jenn. I totally hear you; lots of people don't use egg in their pan sobao. As i mentioned in the video, I've done it both ways and find that adding the egg and some milk really helps develop the darker color in the crust.
Oh and if you want to leave the egg out, just add another tablespoon of shortening. The egg yolk has alot of fat so you reduce the amount of shortening when you add an egg.
Ok. So I tried this recipe. It is delicious, bur it's not pan sobao. This tastes like American dinner rolls to me. Like milk and yeast dinner rolls. I am off the boat boricua and fresh bread is life. I can not find an equivalent in texas. To my peeps this is delicious but not pan sobao. Still trying make my own but so far I find it's like mom rice. Nothing like mommas rice
Seguramente sabe bueno porque he horneado panes similares, pero no es lo que se conoce en PR como pan sobao. El verdadero pan sobao que hace la panadería de cualquier esquina en PR no lleva leche ni huevo, solo harina, agua, levadura, sal, azúcar y manteca (vegetal por lo general).
Thanks for watching. No worries, we have an alternative for you with much less talking - check out our blog post with the recipe and instructions: www.jeffandjopr.com/post/homemade-pan-sobao-pan-de-manteca
He is trying to teach his way of doing this recipe! There are many things you can do! 1.skip minutes and miss the recipe 2. speed the video 3.dont watch! If you truly dont have nothing nice to say dont say anything! Learn some manners! 🤦♀️ SMH!
@@JeffandJosPuertoRicanKitchen you don’t have to change anything! I liked the way you explain things! All of your recipes are awesome! This bread was on point! the bomb! Soft!Just the right sweetness! Its heavenly! I might tweak it a bit! But i believe its as close as you can get to pan sobao from the panadería! Thanks! Don’t change and keep doing what y’all are doing! Its awesome and y’all are going to the top! Bendiciones!
Actual l’y I enjoy the talk, I recently watched a Way too fast video, the lady mentioned an extra amount of water(which you can clearly hear, unless the video was hacked, ). this guy, I like!
