Boricuas...necesito Una Receta Para Pan Sobao Plis!

Español By Tita9499 Updated 18 Jun 2009 , 4:08pm by Tita9499

Tita9499 Posted 16 Jun 2009 , 10:46pm
post #1 of 16

I'm looking for an "authentic" recipe for pan sobao from PR...any help?TIA.

15 replies
sjmoral Posted 17 Jun 2009 , 2:50am
post #2 of 16

I stopped trying after my 1 pound bread weighs about 4 pounds, I guess I'm not good at bread, but if someone has a recipe I would love to try again...

Tita9499 Posted 17 Jun 2009 , 4:26pm
post #3 of 16

HA HA!! That's too funny. I guess no one has one they want to share...icon_sad.gif

sjmoral Posted 17 Jun 2009 , 6:22pm
post #4 of 16

I'm visiting my family in PR and my brother has a "panaderia" so I'll be on the lookout even though I've had many failed attempts since the recipes are huge but now I know more about baking so I'll be spying around LOL

Tita9499 Posted 17 Jun 2009 , 6:58pm
post #5 of 16

YES!! Thanks sooo much! What part of PR are you in?

sjmoral Posted 17 Jun 2009 , 7:25pm
post #6 of 16

I'll be in Mayaguez (my family) and San Juan (Rio Piedras) my husband's family... June 23rd to July 15th, can't wait!

Tita9499 Posted 17 Jun 2009 , 7:31pm
post #7 of 16


My DH's from Rio Piedras! Parcelas Falú.

sjmoral Posted 17 Jun 2009 , 7:36pm
post #8 of 16

Hablas español? LOL
My husband is from Puerto Nuevo, close to Ave. de Diego and Roosevelt.

Tita9499 Posted 17 Jun 2009 , 7:38pm
post #9 of 16

Speak, yes...write...not so much! LOL! I know it's sad.

That's crazy. I love how I can be across the country and find people that are from around the block. You're in PR now? I'm sooo jealous.

sjmoral Posted 17 Jun 2009 , 7:58pm
post #10 of 16

I'm in Michigan... Will be in PR from June 23rd to July 15th...
I know this is crazy!!! Are you from PR as well?

Tita9499 Posted 17 Jun 2009 , 9:01pm
post #11 of 16

No, I'm from the Bronx. Mami is from San Lorenzo, my father is from New Jersey. DH was born and raised in Rio Piedras, and his family adopted me when we got married so I spend more time with them than with my own family. How'd you get to Michigan? My DH is in the Army so we're always being bumped around.

Tita9499 Posted 17 Jun 2009 , 10:46pm
post #12 of 16

Got a loaf in the oven. Dough turned out pretty good, smells right, just have to wait til my official taste tester comes home to know if it's right or not. If so, I'll pass along the recipe.

sjmoral Posted 18 Jun 2009 , 2:25am
post #13 of 16

Ohhhhh! Is it one of those that take several hours? I'll try it on Father's day if it's good (as a surprise of course)...

Tita9499 Posted 18 Jun 2009 , 3:15am
post #14 of 16

Yep 24 hours for the "pie" and about 3 hours total to make the dough. I'd reduced the salt from the original recipe and added more sugar (I already made those changes in the following recipe). I also brushed the loaf with milk before I put it in the oven, and I covered it with a towel right when I pulled it out of the oven so the crust wouldn't get hard. But I didn't tell DH what I was giving him to taste and as soon as he put it in his mouth he shouted, "Pan sobao!" and told me I'm officially the best wife in the world! LOL!
Here's the recipe I used:
Pan Cubano
receta de Sonia Martinez

3/4 cucharadita de levadura (active dry yeast)
1/3 taza de agua tibia
1/3 taza de harina de pan (bread o all-purpose flour)

El dia antes de hacer el pan.. disuelva la levadura en el agua tibia. Luego agregas la harina y lo mezclas bien para formar una pasta. Lo cubres bien con plástico y lo guardas en la nevera por 24 horas.

Para la masa de pan:
4-1/2 cucharaditas de levadura ( o 2 sobres de active dry yeast)
2 cucharadas de azúcar
1-1/2 tazas de agua tibia
3 a 4 cucharadas de manteca de cerdo o si prefieres, manteca vegetal, a temperatura
1/2 de la mezcla pre-fermentada, a temperatura
1 1/2 cucharaditas de sal
4 1/2 tazas de harina de pan (bread o all-purpose flour)

Disuelva la levadura en 3 cucharadas de agua tibia con el azúcar en un bowl de la maquina. Cuando la mezcla espume (5 a 10 minutos), le agregas la manteca, el resto del agua y la mitad de la biga que fue preparada el dia antes.

Usando el gancho de amasar, lo mezclas mientras que le Agregas 3 1/2 tazas de harina y la sal. Suba la maquina a velocidad 2 y lo amasas por 6 minutos (10 minutos si lo estas amasando a mano). La masa debe estar suave blanda y lisa, pero no pegajosa. Echa mas harina si es necesario para que no quede pegajosa la masa.

Engrasas un bowl con manteca vegetal y echas la bola de masa, dando una vuelta para que tenga una poca de manteca por encima. Cubra el bowl bien con plástico y lo dejas fermentar en un lugar tibio por 1 hora (debe doblar en tamaño). Retire la masa del bowl y sobre una mesa harinada, lo amasas por 1 minuto para sacarle los gases. Divida la masa en 3 porciones iguales y le das la forma a los panes, de 14 pulgadas de largo.

Usando 2 placas de hornear, le colocas los panes (a mi me gusta usar el silpat para esto). Los cubres con un paño limpio y lo dejas subir en un lugar tibio por 1 hora.

Pre-calienta el horno a 400 F. Usando la botella de spray, mojas las paredes del horno un poco. Despues de 1 minutos, vuelves a mojar las paredes para crear vapor en el horno..

Cuando vayas a echar los panes en el horno, usando la navaja, le haces un corte a lo largo de los panes, no muy profundo. Cueza los panes hasta que esté dorados y suenen huecos cuando le dés con el dedo, como 18 minutos.

Poga los panes cocidos sobre una parrilla a refrescarse por 1 hora antes de cortarlos (hay que tener mucha paciencia, porque huelen riquisimo).

sjmoral Posted 18 Jun 2009 , 12:49pm
post #15 of 16

I hope I can try it before I leave to PR... I have cookies and cakes to make...

Tita9499 Posted 18 Jun 2009 , 4:08pm
post #16 of 16

I feel your pain, I wouldn't even bother knowing I'm about to get the "real deal"

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