Pan Sobao and Pan De Agua Recipes!?

December 12, 2006 9:12 AM

Puerto Rican Food Recipe Filter: I am a transplanted Boricua looking for recipes for Pan Sobao and Pan de Agua. Google gives the wrong recipes! I am looking for someone who: 1. Has had actual Pan Sobao from Puerto Rico. Pan Sobao from La Facciola is best. 2. Actually MAKES this, preferably in Puerto Rico, and has the right recipe.

Google returns the following recipes, both of which are WRONG WRONG WRONG:

Pan Sobao:


Pan de Manteca-o-Sobao

Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-04 Apr 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
5 pounds flour
1 1/2 ounces salt
3/4 cup sugar
1/2 cup shortening
2 liters water
1/2 ounce dry yeast

Preheat oven on 340F to 350F.

Mix water, sugar, salt and shortening for 2 or 3 minutes.

In a heavy-duty mixer, add flour and yeast and knead the dough for 15
minutes. (You can also do it by hand. My abuela didn't have a fancy mixer).

Divide the dough in 5 equal portions and shape them into loaves.

Place loaves on baking sheets and allow rising until they are doubled.

Bake until golden.

Tips : The loaves are done when you tap them and it makes a hollow sound.


and Pan de Agua (apparently exported from Master Cook):

The crust on this is way too thick and chewy, and the crumb is heavy and inelastic.


Pan de Agua

Serving Size : Preparation Time :0:00
Categories : Volume 8-04 Apr 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 package active yeast
1 tablespoon sugar
2 cups warm water
1 tablespoon salt
5 cups flour
3 teaspoons corn flour -- (fine)
2 tablespoons egg whites
2 tablespoons cold water

In a bowl, mix the yeast, sugar and warm water and cover for about 20
minutes.

Mix the salt and the flour and cup by cup add to the yeast.

Knead for about 10 minutes or when it stops being sticky and form into a
big ball. (You can add 1 more tablespoon of flour if needed.)

Spread some butter all around a big bowl and place the ball in the bowl.

Cover it well and let it rise for 1 to 1/2 hours.

On a working area, sprinkle flour (cover your hands with flour too) and put
the ball on the surface on top of the flour.

Knead the bread to form two long loaves of bread.

Sprinkle some corn flour on top of a baking board and place the two loaves
of bread. (You may use an aluminum mold but grease it well.)

Mix the cold water and eggs whites well and set aside.

Make 2 or 3 slashes on top of the loaves with a sharp knife and with a
brush, spread some of the egg white mix on top of the loaves.

Place the 2 loaves of bread into a cold oven. Now, turn the oven on to
400F. and let it bake for 35 minutes.

When they are golden. take them out of the oven and savor them with butter
and a fresh cup of coffee.


Please, I don't need re-posting of the same recipes. I need the correct ones!

posted by Void_Ptr to food & drink (7 comments total)

Try googling in spanish, receta pan sobao. I'm not sure if that will help.
posted by JJ86 at 9:53 AM on December 12, 2006

At least you know you won't be getting gringo recipes, these should be more authentic.
posted by JJ86 at 9:54 AM on December 12, 2006

JJ86: I searched in spanish, as you suggested, and I found a couple of new recipes to try. THANKS!


Pan de Agua

4 1/2 tazas de harina para hacer pan
1 1/2 taza de agua
1 cucharada (Tablespoon=1/2 fluid ounce=3 teaspoons) de levadura (dry yeast)
1 cucharadita (Teaspoon) de sal

Preparacion:
Disolver la levadura en el agua a una temperatura de aproximadamente 80º F y dejar reposar por 25 minutos hasta que este espumosa; mezclarla con la harina. Amasar por unos 10 minutes hasta que la masa este elastica (ni muy humeda ni muy seca). Dejar que la masa levante durante una hora y 45 minutos. Luego trabajar la masa con los dedos(punch it down) y dejar levantar durante otros 45 minutos.
Formar los panes y darles un tajo en la parte de arriba. Meter los
panes en el horno a unos 450-475 F y hornear durante unos 20 minutos o hasta que tengan el color que se desee. Si quieren una corteza bien crocante pongan en el horno un tacho con agua.



Pan de Agua

Ingredientes:

6 a 8-T. harina (harina de hacer pan)
2-sobres de levadura seca
1/2-T. agua tibia (100 a 110 F.)
2-T. agua caliente
2 cdas. azucar comun
2 cdas. manteca veg. (crisco)
1 1/2- cdita. sal


Procedimiento:
1-Ponemos la levadura junto con 1 cdita. de azucar en el agua tibia y la dejamos fermentar por 10 a 15 minutos
2-Mezclamos el agua caliente con la manteca, la sal y el resto del azucar; cuando esta mezcla este tibia( 90 a 100F.) la mezclamos con la levadura fermentada y agregamos harina poco a poco hasta obtener una masa que se despegue de las paredes del tazon.
Nota:( puede ser que en este procedimiento no se gasten toda la harina que pide la receta, por eso es muy importante que la agreguen poco a poco y parar cuando se obtiene la masa deseada; con el resto espolvaremos la superficie para amasar).
3-Colocar masa en superficie enharinada y amasar hasta obtener una masa liza; colocarla en un tazon engrasado y taparla con pano limpio o plastico transparente de cocina y poner en lugar tibio por 2 a 3 horas o hasta que doble su volumen.
4-Pasado este tiempo, sacamos el aire con unos golpecitos y dividimos la masa en 2 partes o mas si deseamos panes mas pequenos; darles forma y colocarlos en molde engrasado; tapar y dejar doblar volumen de nuevo.
5-Opcional: Pintar con huevo batido.
6-Hornear por 40 minutos en horno precalentado a 400F.Una vez fuera del horno, golpearlo con los dedos y si este suena hueco esta listo, de lo contrario dejarlo en el horno unos minutos mas.
7-Nota: picar el pan despues de 15 a 20 minutos de sacarlo del horno.


posted by Void_Ptr at 12:27 PM on December 12, 2006

oops, the second recipe is Pan Sobao. Contact me if you would like a translation.
posted by Void_Ptr at 12:28 PM on December 12, 2006

Found one more:


Pan Sobao

1 cups water
1 tablespoon salt
1 tablespoon sugar
1 ounce shortening (lard or vegetable)
1 ounce (4 packets) dry yeast
1 1/2 pounds flour, plus more if necessary
Oil, for coating

In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.

Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.

Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.

Portion dough into 10-ounce loaves. Place the loaves onto a baking sheet, and let the dough rise, for 30 minutes.

Preheat the oven to 400 degrees F.

Bake loaves until they are golden brown, about 30 minutes.
Yield: 3 to 4 loaves

http://comerio.homestead.com/recetas/0709.html

posted by Void_Ptr at 12:37 PM on December 12, 2006

De nada. I have never had either of these breads. What are they like?
posted by JJ86 at 2:09 PM on December 12, 2006

Pan De Agua is usually a long 1-2lb loaf (24" long by 5" in diameter), with a crispy crust, and elastic, fluffy crumb. The flavor is very neutral (neither sweet nor salty). When I was a little kid and my mother would buy a loaf with our groceries, I'd crawl into the back (we had a station wagon, in the days before mandatory seatbelts), rip an end off the bread, and eat the insides down to as far in as my arm would go.

In those cases where the bread would survive the trip home, we would make "Puertorican Grilled Cheese" for breakfast (this is Pan De Agua, with Cheese Whiz sandwiched in the middle, flattened in a "plancha" or flat grill), sliced into 1" strips, and dipped into Cafe con Leche.

Pan Sobao is a sweeter bread with a soft elastic crust, and a slightly heavier, elastic crumb. I think this is due to the lard. It usually comes in 1lb bags, with 2 loaves, each around 12" long by 3-4" in diameter. I could live off that bread. It makes a really good grilled cheese as above, but day old makes a wonderful french toast. Or just eat it plain.

I have no idea why, but food just tastes better in Puerto Rico.
posted by Void_Ptr at 8:31 AM on December 13, 2006