Pan sobao puerto rico: Puerto Rican Pan Sobao Bread Recipe

Puerto Rican Pan Sobao Bread Recipe


Colleen Graham

Colleen Graham

Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.

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Updated on 01/10/23

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Puerto Rican pan sobao is a pillowy-soft, chewy, and semi-sweet bread with a soft crust, and it’s utterly delicious. Pan sobao translates to «kneaded» or «rubbed» bread and is sometimes called pan de manteca («lard bread»), which is appropriate because lard is the key ingredient. After you taste this sumptuous bread, you’ll discover why it’s so well-loved and rarely lasts long. It’s famously enjoyed from Puerto Rican bakeries, but an easy bread anyone—even beginners—can make at home. It may even become your family’s new go-to white bread.

The pan sobao recipe is similar to a basic white bread, though the fat makes a significant difference. Many recipes use butter or oil, while pan sobao is best made with lard, giving the bread its chewier texture. While not traditional, vegetable shortening is a good substitute and makes the bread suitable for vegetarian and vegan diets. While there are many pan sobao variations, this recipe is very simple: You only need six ingredients and can knead it by hand or with your stand mixer.

This recipe is written for a single loaf, and it’s easy to double when you want to bake two loaves at once. It’s also a relatively quick yeast bread to make. You can bake two batches in one morning and have fresh bread for dinner with a few extra loaves to freeze for later.

Pan sobao is incredibly versatile and can be enjoyed on its own with butter or jam, used for garlic cheese bread, or toasted to accompany a cheeseboard. It makes excellent half-sized sandwiches, grilled cheese, and French toast too.

  • 3/4 cup (170 milliliters) warm water (105 F to 115 F)

  • 1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)

  • 1 1/2 tablespoons (12 grams) white granulated sugar

  • 2 tablespoons (25 grams) lard, or vegetable shortening

  • 2 1/2 cups (300 grams) bread flour, divided

  • 3/4 teaspoon (4 grams) kosher salt

  • Cooking spray, for greasing bowl

  1. Gather the ingredients.

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  2. In a medium mixing bowl, add the warm water and stir in the yeast and sugar until completely dissolved. Let it stand for 15 minutes to allow the yeast to bloom.

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  3. Mix in the lard, or shortening, then about 1 cup of bread flour and the kosher salt. Add more bread flour—about 1/4 cup at a time—until the dough begins to follow mixing spoon around the bowl.

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  4. Turn the dough out onto a lightly floured board. Knead for 10 minutes, adding bread flour in small amounts as needed when it becomes sticky. (You may not use all of the flour.) The dough should be elastic and smooth.

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  5. Place the ball of dough in a lightly greased bowl and flip it over so both sides are greased. Cover with a lint-free kitchen towel and let rise for 45 minutes, or until double in size.

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  6. Punch down the dough. Turn it out onto a very lightly floured board and form it into a ball. Cover and let it rest for 5 minutes.

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  7. Gently knead the dough for about 1 minute, dusting it lightly with flour as needed to prevent sticking. Form the dough into a ball, cover with a towel and let rest for 15 minutes.

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  8. Roll the dough back and forth under your palms to shape the ball into a long baguette, about 12 inches long. As you roll, work from the middle to the ends so the loaf is a relatively even thickness.

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  9. Place the loaf on a parchment paper-lined baking sheet. Cover with a towel, and let rise for 30 minutes, or until double in size.

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  10. Preheat the oven to 400 F. When it’s done proofing, place the bread on the oven’s middle rack and bake for 25 to 30 minutes, until the top is golden brown and the bread sounds hollow when tapped underneath.

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  11. Let the bread rest for a few minutes on the baking sheet, then transfer to a baking rack to cool completely before slicing.

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  • For consistent bread, weigh out the ingredients using a metric kitchen scale.
  • You can use all-purpose flour, though the bread may not rise as much because bread flour has more gluten.
  • Use your stand mixer to make the dough if you prefer. Switch to the dough hook once it comes together and knead it on medium speed for about seven minutes.
  • The amount of flour you need and the proofing times will change with your kitchen environment. Open windows, air conditioners, heaters, and humidity can affect yeast development throughout the year, so make adjustments as needed. For the most control, proof your bread in the oven with the light on. Just don’t forget it’s in there and accidentally turn on the heat!
  • Use the convection bake function on your oven for even baking and a softer crust (pan sobao’s crust softens as it cools). In any oven, a steamer will help as well: Fill a metal pan with about two inches of water and place it on the bottom rack of the oven while it preheats.
  • Pan sobao will keep at room temperature for about three days. Freeze any extra bread for up to three months.

How Warm Is Warm Water for Bread Making?

Lukewarm water is crucial for activating the yeast when making bread; 90 F is minimum, but 105 F to 115 F is best. The water should not be hot because the yeast will begin to die in water that’s hotter than 120 F. Heat the water gently in a saucepan or in the microwave and check the temperature with a thermometer. When mixed with water, the yeast should bloom, bubbling and foaming during the resting period. If it does not, your yeast might be dead—it may be too old or the water was too hot.

What’s the Difference Between Pan Sobao and Pan de Agua?

Pan sobao is sometimes confused with pan de agua («water bread»), a popular bread in Puerto Rico and Cuba that’s famous for Cuban sandwiches. As the name implies, pan de agua recipes use a good amount of water and have a crispier crust. Thanks to the lard, pan sobao is slightly sweet and chewier than pan de agua.

Traditional Italian Bread

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25 Of The Most AMAZING Pan Sobao Recipes

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Pan Sobao is a beautiful Puerto Rican bread that needs to be talked about more! Directly translated from Puerto Rican Spanish, “Pan Sobao” means “kneaded bread,” but direct translations don’t always hit the nail on the head.

The more realistic translation would be “Lard Bread,” but again, that doesn’t really show off the sweet nature of this carbohydrate. 

So what exactly is Pan Sobao? It’s a sweetened lean dough that has been pre-fermented. The sweet taste isn’t something you’d find in a sweet shop, but instead, it adds a slight lightness to the dough. 

To bake it, you need to fill up your oven with steam! This creates a slightly crunchy but primarily soft texture. Perfect for soups and sandwiches! 

Today I’m going to start off this list of amazing recipes by directing you towards making your own Pan Sobaos! Once you’ve mastered that, you can continue browsing to see what you can use your Pan Sobaos for.  

I’ve collected the most amazing Pan Sobao recipes around, and each one will get your mouth watering. 

Image Source: senseandedibility

Sense and Edibility start their recipe the day before you want to make this.

This is because they start at the very beginning (which is a very good place to start) so that you can allow the mixed ingredients to ferment and so you can have complete control over the bread.

Image Source: thespruceeats

If you don’t want to spend a day waiting for your bread to ferment, then try out The Spruce Eats version of this recipe. They use active dry yeast to speed up the process, making the original overnight baking last less than 3 hours. 

Image Source: adiligentheart

Although Pan Sobao isn’t the exact same as Pan De Agua, there are some excellent Puerto Rican qualities in both. Enough so that I wanted to share this salty and sugary water bread with you before you start adding in your fillings!

Image Source: tasty

Now you know how to make Pan Sobao, you can use it in your meals. The first of these sandwiches were inspired by Chicken Katsu!

In Tasty’s ingredients list, you’ll notice that they are using a Japanese white bread called Shokupan, but Pan Sobao works just as well. In fact, the Pan Sobao’s slight sweetness pairs perfectly with the Tonkatsu Sauce you’ll be making. 

Image Source: cocinacaserayfacil

If you’re using Google Chrome, Google Translate will change everything from Spanish to English so you can give this easy homemade pizza a go! Swap out the standard loaf of bread with your freshly made Pan Sobao, and you’ll be good to go!

Image Source: tasty

I have nothing against the delicious Ciabatta roll, but sometimes they are just too hard against the roof of your mouth.

But Pan Sobaos are soft enough to make this goat cheese sandwich less about your bread choice and more about the flavors you have combined. 

Image Source: eatperu

The Peruvian style cooking of this delicate sandwich is perfect for the Pan Sobao! Create a  small zing sauce and calm it with your sweet bread to blend the ideal breakfast snack.  

Image Source: tasty

This Cuban sandwich is melt-in-your-mouth delicious! With enough filling to feed 20, this is the perfect meal to serve at a gathering! 

Image Source: parrillas

Again you may need to use Google Chrome’s Google Translate feature if you cannot read Spanish, and I will warn you that they might incorrectly translate “Platano” to “Banana” instead of “Plantain.”

If you use a Banana in this dish, you will end up with some unexpected flavor combinations.

Image Source: tasty

This super quick sandwich is perfect for an “I don’t know what to eat for lunch” kind of day. 

Image Source: platingsandpairings

This Cuban sandwich is my favorite! Just looking at the pictures makes me ache to make one for myself!

Pan Sobao is a softer bread, but if you made them right, they would still have a crusty top, so this pan-finished dish will be perfect for the bread!

Image Source: themodernproper

Here I am mixing Italian filling with Puerto Rico bread, and the combination is divine! The Pan Sobao soaks up the tomato sauce so that you can taste the Italian splendor in every bite! 

Image Source: tasty

Again I have another breakfast sandwich, but this one is for those of us who love an omelet.

The sweet taste of red bell peppers will pair beautifully with the Pan Sobao, while the spinach, pepper, and salt will help you keep that all-important balance. 

Image Source: beckeatsworld

This slow-cooking crockpot dish is a delicious delight that was made with Pan Sobao bread in mind!

They suggest you can substitute the bread for Focaccia, but when you have already proudly made your own loaf, why have second best!

Image Source: tasty

This Tasty recipe is similar to some of the other Cuban Sandwiches I have shown you, but this is a quick version with simple ingredients. If you wanted the same taste but less complicated details, this recipe is for you!

Image Source: dominicancooking

The Pan Con Aguacate is a traditional and straightforward Dominican snack, but it’s possible hijack the flavors with the Puerto Rico bread and still keep the original design.

Image Source: today

Fried chorizo and grilled sausages are the perfect combination for a Pan Sobao sandwich, and with a Chimichurri sauce on top, you will be drooling all day!

The sauce can be made 3 days in advance so that you can be eating this lunch all week!

Image Source: simplyrecipes

Unlike the other Cuban sandwiches in this list, the swiss cheese and yellow mustard are the dynamic duos of this recipe.

If you love the harsh cut of well-made mustard and the soft, soothing texture of delicate swiss cheese, you will love this recipe.

Image Source: senseandedibility

Now, this particular Pan Sobao recipe is a little bit of a curveball. You wouldn’t usually put chocolate in your sandwich, but Pan Sobao’s sweet nature allows you to experiment with snacks such as these. 

Don’t worry about the bread not mixing well, as this recipe targets the sweet nature of Pan Sobao

Image Source: tasty

To really utilize the BBQ ribs, you want to make your Pan Sobao as long as the meat. That way, everyone can have a slice of your homemade BBQ sauce and a deliciously tender rack of ribs!

Image Source: kingarthurbaking

This recipe can serve 12 people and is meant to take 10 hours to make, but that’s only because the recipe includes making Cuban bread. Because you’ll be making Pan Sobao, you can cut the time down dramatically!

Image Source: stonedsoup

Again I have another cuban sandwich, but like the others, this one has a wonderful twist to keep it fresh.

Most of us won’t have a sandwich toaster, so instead you can follow Stoned Soup to learn how to toast your bread with just a skillet.

Image Source: tasty

Tasty Has provided another breakfast sandwich, but this one is designed to be a quick microwave prep meal.

This means your kids could make it, or you can whip it up super fast and not have to worry about what to put on your table every morning. 

Image Source: aidaskitchenboricua

Imagine the classic ham and cheese toastie, but with your homemade bread. Well, imagine no more with this simple ham and cheese sandwich recipe.

The idea is simple, but with your homemade bread, you will turn it from a casual lunch to a moment to look forward to.

Image Source: senseandedibility

The last sandwich I want to show you is one known as “Tripletas.” The recipe might seem long, but the steps are super easy, and it only takes around 1 hour to cook.

Experience the Pan Sobao bread the way it was meant to be experienced!

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Is there lard in Cuban bread?

Traditional Cuban bread made from lard. , which means it’s not vegan. If you are making a vegan version, simply replace the lard with vegetable fat.

Then which bread is closest to Cuban bread? If you live near a Latin American bakery, you can probably find Cuban bread. If they are not available, the best substitute for pan cubano is long, soft French or Italian bread 9You can find 0126 in the supermarket (high quality bread baguette is too crispy). Challah or brioche can be a good substitute for a polite frying pan.

What is a typical Cuban breakfast? A typical Cuban breakfast consists of slices of bread moistened in cafe con leche, a combination of strong coffee with warm milk . The other two meals, lunch and dinner, usually include a full meal that mixes white rice, beans, legumes, meats and salads.

Moreover, why does Cuban bread become hard? nine0125 Because the traditional recipe does not use preservatives. Cuban bread tends to go stale quickly and become hard and dry if not eaten shortly after baking. However, it can be frozen for transport or storage. In Tampa, stale Cuban bread has become a key ingredient in other recipes, such as spiced crab breading.


What’s in a Cuban sandwich at Panera?

Cuban sandwich

Artisan ham, grated pork, Emmental cheese, mustard and sweet-spicy pickles on Artisan Ciabatta .

also, What is the difference between Cuban bread and Puerto Rican bread? Puerto Rican bread is the island’s version of «pan de agua» (bread on the water) found throughout the Spanish Caribbean. It is similar to Cuban bread in appearance and texture, with a light crust and soft dough, but is larger (11 ounces) and slightly sweeter in taste. .

What are Cuban sandwiches called? The Cuban Sandwich, better known as Cuban , starts with soft, slightly sweet Cuban bread. Heaps of heavily seasoned roast pork and sliced ​​ham, interspersed with layers of Swiss cheese and sour pickles. The sandwich is sealed with yellow mustard and garlic butter. nine0003

What do Cubans eat with coffee? While breakfast at a hotel or private home usually includes several items including fresh fruit, bread, ham, eggs, and cheese, a typical Cuban breakfast is much simpler: just milk coffee and buttered toast. If you really want to fit in, dip buttered toast in coffee.

What is a typical meal in Cuba?

A typical Cuban meal consists of rice and beans, meat and vianda (potato, yucca or plantain) . Ask students what their Cuban lunch consisted of (your Cuban lunch will include beans, rice, vegetables, chicken, and a salad with avocado, cheese, and bananas).

What is the most popular dish in Cuba? One of the most popular Cuban dishes is old clothes . This minced beef stew is slowly cooked with fresh tomatoes, onions, peppers, garlic and wine for a mouth-watering dish. True to its origins, the dish is accompanied by white rice, black beans and sweet bananas. nine0003

What can I do with a cool baguette?


  1. Simply dip the stone-hard baguette in cold water, then wrap it tightly in aluminum foil.
  2. Next, place the wrapped baguette in the oven (not preheated), then set the temperature to 300°F and let it heat for 12-15 minutes.

Should the baguette be chewy? There are some types of bread that should be chewy. nine0125 Bread such as baguettes, focaccia, bagels and ciabatta may be chewed . For these types of bread, the problem is not the food. They should be eaten with moist additions such as soup, pasta or sandwich fillings.

Why do French baguettes go stale so quickly?

Bread goes stale when it loses moisture and, as Our Daily Life explains, because baguettes have so few ingredients, they dry out much faster. This is because baguettes contain almost no fat (such as added butter or butter) found in other types of bread, allowing the moisture to remain trapped longer. nine0003

Does Panera still have a Cuban sandwich?

Panera now offers the Cuban Sandwich, along with veggie fall pumpkin soup, turkey chili, ancient grain salad and arugula, chicken and pumpkin biscuits, and more.

What’s in a Publix Cuban Sandwich? Most ordered the famous Cuban sandwich. At Publix, this sandwich consists of sweet «Boar’s Head» ham, Spanish-style roast pork, Swiss cheese, a row of overlapping dill chips, and plenty of yellow mustard and mayonnaise (commercial) spread over a long Cuban roll, which is then pressed. nine0003

Does Panera Bread have a Cuban sandwich? Panera Bread is adding two new sandwiches to its fall 2018 menu, including a new Cuban sandwich. . The Cuban sandwich includes artisanal ham, shredded pork, Swiss Emmental cheese, mustard, and sweet and spicy pickles on artisanal ciabatta. Also new in autumn is the similar Heritage Ham & Swiss Sandwich.

More from Food Tips!

Is Pan de Agua the same as Cuban bread? nine0144

Pan de agua — Cuban bread. is most commonly sold in both Havana and Miami, but I chose to include the pan de manteca recipe here because it stays fresh a little longer. To make pan de agua, simply don’t add lard or butter.

What is pan de agua? Pan de agua, or water bread. common bread found in the Caribbean . Puerto Ricans, Cubans and Dominicans love this crispy bread. In the Dominican Republic, pan de agua comes in the form of small round buns, while in Cuba and Puerto Rico it comes in the form of French-inspired loaves. nine0003

Where is Pan Sobao from?

Add pan sobao poolish

I use lard as fat because this is the traditional way of cooking pan sobao. Puerto Rico . However, you can use vegetable oil instead.

What is good Cuban food? Our Top 10 Cuban Recipes

  • Medianoche. …
  • Ropa Vieja (Cuban Minced Beef)…
  • Pork Shoulder Roast with Mojo Marinade (Pernil Asado Con Mojo)…
  • Cuban Braised Chicken (Fricasé de Pollo)…
  • Cubano (Cuban ham and cheese sandwich)…
  • Fish with Escabeche Sauce (Pescao en Escabeche)…
  • Guava Cuban Sugar Cookies (torticas de moron)

What are Cubans mixed with?

An autosomal study conducted in 2014 showed that the genetic origin in Cuba is 72% European, 20% African and 8% Amerindian .

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