El Fogón de Frakie

If I had to choose just one bread to take to a deserted island, it would be Pan Sobao. This is my absolute favorite because of its incredible contrast—it has a delicate, thin crust that gives way to a cloud-like, sweet interior. Growing up, there was nothing better than getting a warm loaf from the bakery, tearing off a piece with your hands, and watching the steam rise. Whether it’s slathered in butter or used for a late-night sandwich, for me, Pan Sobao isn’t just bread; it’s the taste of home.   Ingredients:  

• • 4 cups All-purpose flour

• • 1 cup Warm water

• • 1 tbsp Active dry yeast

• • ½ cup Sugar

• • 2 tbsp Lard or vegetable shortening (this is the secret to the softness!)

• • 1 tsp Salt

  Methods:  

• • Mix: Combine water, yeast, and a tablespoon of sugar. Let it foam.

• • Incorporate: Mix the flour, remaining sugar, salt, and shortening. Add the yeast mixture.

• • The «Sobao» Process: This dough needs a lot of love! Knead it thoroughly for at least 12-15 minutes until it is very soft and silky.

• • First Rise: Let it rest in a warm spot for 1 hour.

• • Shape & Second Rise: Form into round or long loaves. Let them rise again for another 45 minute

    

    on the baking sheet.

• • Bake: Bake at 325°F (lower heat than the Pan de Agua to keep it soft) for 20-25 minutes. Do not let it get too dark; it should be a light golden color.