Pan Sobao Recipe
If you're a fan of delicious bread, then you're in for a treat! Today, we're talking about the mouthwatering Pan Sobao recipe.
Ingredients
- Bread flour (divided) 2 ½ cups
- Warm water ¾ cup
- Vegetable shortening 2 tablespoons
- White granulated sugar 1 ½ tablespoons
- Active dry yeast 2 ¼ teaspoons
- Kosher salt ¾ teaspoon
- Cooking spray for greasing
Instructions
- Add warm water to a medium mixing bowl, followed by yeast and sugar. Stir well to ensure the yeast and sugar are fully dissolved. Let the mixture sit for 15 minutes to activate the yeast.
- Incorporate the shortening into the bloomed yeast mixture. Gradually add 1 cup of bread flour and kosher salt. Continue to add bread flour, about ¼ cup at a time, until the dough starts to cling to the mixing spoon as it moves around the bowl.
- Transfer the dough onto a lightly floured surface. Begin kneading the dough, adding small amounts of bread flour as needed when it becomes sticky. Knead for approximately 10 minutes until the dough becomes elastic and smooth. You may not need to use all of the flour.
- Grease a bowl lightly and place the ball of dough inside. Flip it over to ensure both sides are greased. Cover the bowl with a lint-free kitchen towel and allow the dough to rise for approximately 45 minutes, or until it has doubled in size.
- Release the air from the dough by gently punching it down. Transfer it onto a lightly floured board and shape it into a smooth ball. Cover it and allow it to rest for 5 minutes.
- Lightly knead the dough for approximately 1 minute, dusting it with a little flour as necessary to prevent sticking. Allow the dough to rest for 15 minutes, covered with a towel, to allow it to relax and rise slightly.
- Gently roll the dough between your palms to elongate it into a baguette shape, about 12 inches in length. Apply even pressure and work from the center towards the ends to create an evenly shaped loaf.
- Transfer the shaped baguette onto a baking sheet lined with parchment paper. Cover it with a clean kitchen towel and allow it to rise for approximately 30 minutes, or until it has doubled in size.
- Preheat your oven to 400°F (200°C). Once the bread has finished its final proofing, carefully transfer it to the middle rack of the preheated oven. Bake for approximately 25 to 30 minutes or until the top of the bread is golden brown and it produces a hollow sound when tapped on the bottom.
- Allow the freshly baked bread to cool on the baking sheet for a few minutes. Then, carefully transfer it to a wire baking rack to cool completely. This will help the bread retain its shape and ensure even cooling. Once completely cooled, slice the bread as desired and enjoy!