Can you store one of the loaves? If so, how? BTW, You have the same bracelet I purchased for my mom and her name is also Eva.... LOL... Bring back so many memories from eating pan de manteca with queso de bola and coffee in the morning. And not forgetting dunking the nice warm, fresh bread in coffee.... ONE OF THE BEST VIDs ON HOW TO MAKE PAN SOBAO in youtube land!
Hello, thank you so much for the support it's a true blessing and helps grow the channel and get to more people. I am humbled and honored that you think this is the best video for Pan Sobao on UA-cam. I spent several months researching the origin and history of the bread to come up with the best possible recipe to share with all my followers and subscribers especially since I write all the recipes I share on my videos. Pan de Manteca with queso de bola dipped in hot cafe con leche is the only way to go. I have great memories growing up in Puerto Rico from harvesting the coffee to milling it, roasting it, and brewing it the good all fashioned way. Absolutely, you can store one of the loaves. You can freeze the bread after it's baked wrapped well in plastic wrap and in a ziplock bag. Also, you can store the dough, follow the recipe up to the first rise and divide it into two loaves. Wrap the dough in butcher block or parchment paper and plastic wrap, place it in a ziplock bag and freeze it. If you have a vacuum sealer you can store the portioned dough vacuum sealed in the freezer for months which happens to be my preferred storing method. Often times I double the recipe and freeze it and have the bread available all the time. When you are ready to bake the bread remove it from the freezer and allow it to thaw in the refrigerator overnight. Then, shape it into a loaf allow it to rise until doubled in size, and bake as directed. The bracelet has been with me since I was a teenager I love the combination of white and yellow gold and bought it with my first paycheck when I was a teen. God Bless your family and Mami, love her name too, stay safe and well. Once again thank you very much for your time to watch the video and leave me a comment. Buen Provecho y Hasta la Próxima. 🙏💖
The best PAN SOBAO recipe available in all SOCIAL MEDIA. You are truly amazing and THE QUEEN OF THE KITCHEN. Love your originality, beware of copycat creators and always copyright your recipes...
Hello, welcome to my channel. Thank you for your time and for watching the video I truly appreciate it. I'm honored that you think this is the best recipe available in Social Media, thank you for your kindness. It is a blessing to be able to share my recipes and my passion with all of you. Thank you for letting me know. God Bless.
Oh goodness, time to dust off my mixer and get busy. Thank you for this recipe I've been missing our Pan Sobao and now I can have it any time I want. Great job. You are a great teacher.
Welcome to my channel and thank you for your continued support. Thank you so much for your time and leaving me a message. God Bless stay safe and well. 🙏🍞😊💖
Just made this recipe for cuban sandwiches, but ofcourse had to eat a piece with butter. I almost cried. Thank you for giving mi a piece of home in the mountains of the Poconos
Awh...I'm so happy I could bring back joy, happiness and comfort to you. That is one of the reasons why I started this UA-cam channel. Thanks for leaving your comment and for validating that it has been worth all the time and effort. Enjoy and God Bless you always.
Nobody in California makes it or even knows what it is!! I am a Chicano from California who is married to a beatiful P.R. whose family comes from Yauco. Pan Sobao is SO DELICIOUS, i can't think of anything i've EVER tasted that even comes close to how good this bread is!!🌴🌴🇵🇷👍
Please try this recipe I am sure you're going to like it. Of course, nothing comes close to the pan sobao we get in all Puerto Rican bakeries it is truly amazing. Thanks for your comments and for watching the video. God Bless and may he bless your marriage and family.
Idk how far you live from LA but look up Triple Threat Truck, they are a Puerto Rican food truck and sell pan sobao... If you need a fix for food as well, only had them once cause i live outside of the LA area but worth checking out.
Thank you very much Oscar for your comment and kindness. I am very excited to hear that you enjoyed this tutorial your time and comment means the world to me. I am trying to build my channel one subscriber at a time and my goal is to improve with every video and to be able share videos with my subscribers that not only look good but also that you would attempt to make them at home with ease. God Bless and please continue to follow my channel remember to subscribe, like and share my videos with everyone you know.
Hello from Florida, Welcome to the Evita Family, thank you very much for the support and for your time to watch the video and leave a comment it helps the channel grow and get to more people. I'm excited that you enjoyed the video and will be giving it a try. Breads are everyone's weakness and this recipe is delicious. I hope you come back and let us know what you think. God Bless. Buen Provecho y Hasta la Próxima
Hello Betty, thank you very much for sharing your experience with the recipe it's always a blessing and helps the channel grow and get to more people. God Bless you and your family always. Buen Provecho y Hasta la Próxima semana 🙏💖
I just made this and the dough wasn't as smooth as yours but I didn't want to give up on it so I still took all the steps you posted. At the end, the bread came out amazing. The only tweek I'll do next time is probably added a little bit more of sugar and I used Bread flour. Don't know if that's the reason why the dough wasn't as smooth as yours. I also baked it at 300 degrees for about 35-40 minutes. But overall, it reminded me so much of Puerto Rico. Thank you for this recipe!!
Good evening Ruthie, welcome to my channel. Thank you for your support and for taking the time to watch the video and for leaving me a comment. It makes me very happy knowing that you tried the recipe and turned out great. Thank you for not giving up and trying the recipe all the way thru. Several factors impact bread making at home, climate and internal temperature are contributing factors for the results in the process when we bake at home. That said, with this recipe I used All-purpose flour because it is the type of flour used in the original recipe. In the 70's bread flour as with many other products were not available in Puerto Rico which is the reson why they used lard instead of shortening. In Puerto Rico people harvested their own lard and it was easily accessible. The difference between both flour is that Bread Flour is higher in protein than AP flour and possibly cause your bread to grow taller in some cases, however, the final result should be almost the same. Here's the link for my video "Ask Evita about Pan Sobao/Preguntale a Evita sobre el Pan Sobao" ua-cam.com/video/cl6VXH-BF1s/v-deo.html And I answered several questions regarding the bread. The video is a live both English and Spanish where I answered several questions regarding the bread. Also, I've included the link for my Facebook Group Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9 and invite you to join the group simply send your request to join and I will add you to the group where you can share pictures of your creations with the recipes as well as your own. God Bless you and your family stay safe, well and healthy. Until next time Buen Provecho y Hasta la Proxima. Buen Provecho y Hasta la Proxima.🙏🍞💖
Made this bread for the first time, and it turned out amazing! Just like the one we used to have back home ( Puerto Rico) Thank you si much for sharing your knowledge!! It is so satisfying to see me husband had a cup of coffee and buttered bread on a Sunday afternoon!!! In Tennessee there is not a single bakery that makes this kind of bread. Dios te bendiga!!!
Hello Melisa. Welcome to my channel it is an absolute honor sharing my recipes and traditions with all of you. I am overjoyed knowing that you tried the recipe and enjoyed it but most importantly that it brought back great memories and helped you create new ones with your husband and family, that my friend is the purpose of my channel. Thank you for sharing your experience with me and for allowing me to feel a sense of accomplishment and motivation to continue sharing my recipes and videos. I am excited to come back as soon as I recover from my heart surgery. Happy New Year! God Bless
I truly love your videos- even following instructions I still can’t make bread ... I’m going to attempt yours and hope for the best - but I don’t have a mixer - so it’s by hand urgh!!
Hello Julie, thank you very much for your continued support, I truly appreciate it. This bread can be made with or without a mixer. The secrets to making the bread are, first, making sure your yeast is active, always bloom your yeast even when it's an active dry yeast. Second, the water temperature should be between 105-110 degrees. Third, mix the salt with the flour separately. Four kneading, it is important to knead the dough for at least 10 minutes to properly develop the glutens. Finally, allow the dough to proof or rise until it doubles in size. I like to proof my dough for the first rise covered in the oven turned off with the light on. Depending on the internal temperature in your home it can take about 1-2 hours to double in size. Then shape your loaves and place them on a baking tray, this time place them in the oven turned off uncovered until the loaves double in size. Remove them from the oven preheat the oven for at least 15-30 minutes. Bake the loaves as directed. I hope this helps. Good luck...don't forget to share images of your final product in our Facebook group. Let me know if I can be of further assistance. 🍞💖🙏
Hello, Evita (Tocalla) Thank you very much for your support and for your time to watch the video and leave a comment it helps the channel grow and get to more people. I am so happy you enjoyed the video recipe and also that there's another Puerto Rican Evita like me out there. God Bless You and your family. Happy Holidays! Buen Provecho y Hasta la Próxima
I just made this (first time making bread). It came out great! My dad gets pan sobao every Saturday at a Puerto Rican bakery, but with the quarantine, he can’t. I’m going to deliver the second loaf to my parents today and I hope they like it! Thank you!
Hello, welcome to my channel. Thank you for sharing your experience with me and everyone else. This is exactly the reason why I decided over a year ago to share my videos and recipes. I'm so happy to hear that you tried it and came out great and better yet that it has been useful during these rough times in quarantine. God Bless you for being such an amazing daughter and wanting to share with your parents I'm sure that'll make their day. Check out my step-by-step video for Pan criollo/pan de agua. And please subscribe to the channel and share it with family and friends. Stay safe and healthy.
Evita Cooking At The Rhythm of My Heart my mom says she is so impressed with this bread! She just made a sandwich with it. Your step by step instructions were very easy to follow. Thank you, I will try the pan de agua next. :)
@@evolatina Please tell your Mami and Papi thank you and that I pray you all stay safe and healthy. I'm so glad I could bring at least the comfort to you guys of enjoying the simple things in life that sometimes make us whole and brings us home...Food, memories, and family to share in the good times and in bad times...Dios los bendiga.
Thank you so much I made this and it was a hit.... Made me go back to my island days thanks God bless you .. everyone asked for me to bake bread for the holidays... And here I am practicing....so thank you, only thing different that I do is dust my pan with corn meal.... IDK why my grand Mac told me to...lol
Welcome to my channel and thank you for watching the video and taking the time to drop me a comment. It makes me very happy knowing that it brought back childhood memories and that you enjoyed it. Enjoy your holidays with your family and friends and hope they enjoy as well. For this recipe I don't use the cornmeal on the bottom of the pan however, for my recipe of pan de agua I do. God Bless you and your family.
Hello from Florida and thank you very much for watching the video and for taking the time to leave me a comment, I truly appreciate it. I spent many months researching the origin and history of this bread recipe and tried my best to share as much details as possible so that you may have a similar experience as eating fresh from the bakery as we all remember. Many blessings to you and your family. Happy Holidays! God Bless...🙏🙏🙏
Love it!! Just bought some pan sobao today at my local walmart but with you're recipe I would love to try to make it. It gets a little tricky figuring out the right consistency of the dough. I need to invest in a good mixer like yours!!! God bless 🥰🇵🇷❤
Hello Reina, thank you very much for the support. If you're looking to buy a stand mixer, allow me to suggest the kitchen aid. I own 3 of them and the oldest is almost 25 years old. They are very durable if you take good care of them. Also, this is the perfect time of year to buy it. Check your local Kohl's stores Black Friday sales. Every year they have an amazing sale on their KitchenAid mixers. Also, check EverythingKitchen.com they also have incredible prices on their appliances. Good luck, let me know how your bread turns out. God Bless. 🙏🙏🙏
Hello Lucy, welcome to my channel I'm glad you like this recipe. I'm originally from Aguada, Puerto Rico, what part of PR is your husband from? I hope he enjoys this bread recipe as well. Please let me know how your bread turns out. God Bless you and your family please be safe, well and healthy. 🙏❤🍞
Ay Nereida. You have no idea how happy it makes me to know that you tried the recipe and liked it. You guys make this channel possible and you are the reason why I give 100% to every recipe and video that I make so that you can enjoy these traditional recipes from Puerto Rico in the comfort of your home in the company of your family and loved ones. Thank you once again for your support and for your time and please remember to share them with everyone you know so that I can continue to grow my channel one subscriber at a time. God Bless you and your family always. Until next time, buen provecho y hasta la proxima.
Hello, welcome to my channel. Thank you for your kindness and for taking the time to leave me a comment. I am overjoyed at the thought of bringing my subscribers a taste of home. Be sure to check out my channel for more delicious recipes both in English and Spanish like homemade Longaniza, Morcillas and so much more. And please remember to subscribe, like, and share with family and friends. God Bless.
You are very welcome and thank you for you watching the video. I am glad you liked the recipe and will be able to use it on your home school cooking class. Good luck and PLEASE!PLEASE!PLEASE! post pictures of the end result with your son and let me know what your family thinks about the bread.
Buenos días, Family Life, gracias por visitar el canal y dejarme su comentario. Me llena de gusto y emoción cuando mis seguidores y suscriptores comparten conmigo sus experiencias con las recetas. Yo escribo todas mis recetas y me esmero muchísimo para diseñarlas de modo que las puedan preparar en sus casa. Aquí le dejo el enlace para que comparta con nuestra comunidad fotos de sus creaciones...Ingresen y compartan sus creaciones en nuestro grupo de Facebook Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9 Dios les bendiga grandemente y a toda su familia. Buen Provecho y Hasta la Próxima.🙏🍞💖
I haven't had pan de manteca in about 50 years, but I remember that it was a real light color , no brown but a beige color and not soft but kind of crispy. There was a little bakery on the corner of 54th street and 3rd ave. in Brooklyn N.Y., the best pan you ever tasted.
marcus ruiz yes, it can be light in color and crispy when you get them at the bakeries. Pan de Agua is another variation of the breads found in the bakeries in Puerto Rico, also light in color and different textures. However, like most of my recipes this is my interpretation of the recipe nothing will ever compare to the Authentic flavors and confections found in our Beautiful Island of Puerto Rico. God Bless you Sir and Thank you.
Good morning, and welcome to my channel. Thank you for your support and for taking the time to watch the video and leave me a comment I truly appreciate it. It makes me very happy knowing that you enjoyed and liked the video. God Bless, stay safe, well, and healthy. 🙏❤🍞
Evita Cooking At The Rhythm of My Heart Thank you for responding. I also have a channel y soy Boricua. Let’s learn from each other. Keep up the good work y Bendiciones.
Yoli thank you very much for watching my videos. It makes me very happy knowing that you like my recipes. Please try it I am certain you will enjoy it. Please remember to leave me a message and post pictures of your final product.
Saludos, bienvenido a mi canal. Muchas gracias por sacar de su apoyo, tiempo para ver el video y por dejarme su comentario. Siento una gran emocion al saber que lo preparo y le quedo muy delicioso. Es un verdadero placer compartirles mis recetas y videos. Dios le bendiga siempre
Saludos Cyluliann, bienvenida a mi canal. Muchisimas gracias por el apoyo a mi canal. Que rico saber que te gusto la receta y que fue exitosa. Sus comentarios son de mucha satisfaccion y me motiva a seguir trabajando muy duro para brindarles lo mejor de mi...mis recetas, mi pasion y sobre todo un pedacito de mi y de mi cultura. Dios les bendiga grandemente, cuidense mucho. Hasta la proxima.
Hello and thank you for watching my video. Yes I am in the final stages of perfecting the recipe for pan de Agua. Today I am finalizing the recording for Morcilla-Blood Sausage and I'm hoping I can feature the pan de agua with the morcilla. God Bless and thank you
Oh WOW that's awesome I was born and raised in Aguada, PR... small world🤗😊🙏🙏🙏God Bless🙏🙏🙏Please try the recipe and let me know how it turns out. Post pictures.
Hello Mildred, who wouldn't love a nice slice of warm pan sobao with a mug of our favorite coffee? Happy Saturday and thank you for your continued support. 😘💕🙏
Gracias Migdalia por mirar el video y por tu comentario. Aqui esta el link del video paso-a-paso del pan en espa~ol ua-cam.com/video/qYvrkOodgME/v-deo.html Y en cuanto a la harina no tiene que ser cernida. Bendiciones y aqui siempre a sus ordenes.
Hello Ed and welcome to my channel. Thank you for watching my video hope you enjoyed it. I own a variety of kitchen gadgets and appliances some I've owned for over 28 years and are still working. I own 3 kitchen aid mixers with all their attachments and for me hands down it is my brand of choice. Kitchen aid is very affordable and offers an assortment of attachments that can offer comfort and self-confidence to prepare many meals at home without the need for buying multiple appliances. I even use mine to make my homemade tomato sauce and with their attachment, I can crush and separate skins and seeds from the tomatoes with ease. Kitchen aid is a true gem in my kitchen. Watch out for the black friday sales especially Kohl's stores which have a habit of featuring the kitchen aid at a very attractive bargain price during their holiday sales. I hope this helps Sir. Good luck...God Bless....Buen provecho y hasta la proxima.
Blessings to you and family Martha. Thanks for the support. Any type of AP flour is fine, even bread flour which has added salt and baking powder. The fast acting yeast is ok too. Fast acting simply means that you don't need to bloom it prior to using it, however, I bloom all my yeasts anyway. Come back and let us know how it turns out. Once again, thank you. Until next Time, Bon Appétit- Buen Provecho y Hasta la Próxima
@Evita Cooks & Preps I made the Pan Sobao yesterday and it came out Delicious 😋 Recipe was so easy to follow ❤️👍🥰 Thank you!! Do you have recipe for Pan de Majorca too?
Thank you for coming back with an update. I'm so excited to hear that you enjoyed the bread recipe. Yes, I have the Mallorca Recipe however, I have not recorded the video as of yet. I will see if I can have it available soon.
Hi Evita, thank you for this recipe! I’m not sure if the video cur it off but what temperature are we baking the bread and are we also placing a water bath in the oven during the bake. Muchisimas gracias! Tessy
Hi Tessy, welcome to my channel and for your support. Thank you for taking the time to leave me a comment. Your video did not cut off I wrote the baking instructions on the screen. This bread bakes at 350° F 25-35 minutes..for this recipe you do not need to place a water bath in the oven...I used that method when I make my pan de agua (water bread) and you can find that video in my channel too. Good luck hope you try it and please let me know how it turns out. Stay safe and healthy, God Bless you and your family
Welcome Pavel, thank you for visiting the channel, the support and your time to watch the video, and leave a comment. I'm excited knowing that you made the bread and loved the results. I have designed and written my video recipes in a manner that my subscribers and viewers can cook along with me. I record my videos in both English and Spanish and the goal is to improve with every video recipe and bring my viewers and subscribers quality useful content. Time management is a priority and I make an effort to bring you detailed step-by-step video recipes that can be perfectly executed in the comfort of your home. By design, you will find a complete recipe for the majority of my videos on the screen at the beginning of the videos for easy access. Join and share your creations in our Facebook Group Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9 God Bless you and your family. Buen Provecho y Hasta la Próxima.🙏🍞💖 Instagram: evita1972 Twitter: Eva Suarez@evita72 Evita
Join and share your creations in our Facebook Group Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9 God Bless you and your family. Buen Provecho y Hasta la Próxima.🙏🍞💖 Instagram: evita1972 Twitter: Eva Suarez@evita72 Evita
Hello Denise, welcome to my channel. No, for the bread recipes, I always recommend proofing the bread both times in the oven turned off with the light on. The heat from the oven light speeds up the rising process of both the dough as well as the bread loaves before baking. Thank you for the support, God Bless you and your family, stay safe and well. 🙏🍞
@@PuertoricanDuchess No problem place a tray of boiling water in the bottom rack of the oven and it will do the same function as the light, just be very careful when removing the tray with boiling water from the oven. Good luck and it's my pleasure to be of help.🙏🍞
Saludos luz, gracias por visitar el canal por su tiempo y dejarme un comentario. El pan de manteca es tradicional de Puerto Rico y se prepara con manteca porque para esos tiempos la manteca era fácil de conseguir y la preparaban en la casa. He preparado el pan con ambas mantequilla sin sal y con manteca y la textura es bastante consistente. Claro que puede utilizar aceite de oliva pero considero que utilizando aceite altera la textura y el sabor significantemente. La grasa que se utiliza debería ser de textura emulsificada, posiblemente se puede sustituir la manteca por manteca de coco tambien. Pienso hacer la prueba para ver cual es el resultado y les comparto el resultado. Ingresen y compartan sus creaciones en nuestro grupo de Facebook Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9 Dios les bendiga grandemente y a toda su familia. Buen Provecho y Hasta la Próxima.🙏🍞💖
Hello Nereida, welcome to my channel. Thank you for subscribing, your support and for your valued time. You can find the full recipe for this bread as well as all my recipes on the bottom of each video under the description box below. Also, in the videos, I provide full step-by-step instructions to follow along in hopes that when you try my recipes you achieve the same result at home. I hope this helps and feel free to contact me with any questions, I will be honored to answer you at my earliest convenience. Happy New Year! God Bless.
Hola mi Sra hermoza voy a preparar este pan se ve deli Pero tengo una pregunta La manteca es como la crisco o es Animal de cerdo es q no pude apreciar cual es Graciaa por la RECETA
Buenos dias tocalla, mi nombre es Eva Judith. El pan se puede preparar utilizando la manteca (lard) o el Crisco. Para esta receta Por favor me deja saber como le quedo. Dios le bendiga.
Saludos Ivelisse, bienvenida a mi canal gracias por el apoyo. Muchas gracias por suscribirte a mi canal. Puedes encontrar la receta completa detallada en el paso-a paso del video con todas sus medidas. Por favor comparta conmigo su experiencia con la receta del pan. Dios le bendiga grandemente y a su familia. 🙏❤🍞
Hello Helen, welcome, and thank you for stopping by to visit the channel. I've never tried making this bread on bread machine however, I suppose you can use a bread machine as with many other breads, of course, if you're using the machine to bake it the result will be a loaf of bread with a slightly different texture, however the taste should be the same. The yeast I used for this recipe is an active dry yeast. I'm often asked if you can skip the yeast proofing process for this bread and my answer is always yes. However, I made it a habit in most of my bread baking to activate the yeast first just to be sure the yeast is still good just in case so that we don't waste the ingredients if the yeast is no longer active and alive. This is an original recipe that I wrote many years ago after extensive research on the origin and history of the pan sobao in Puerto Rico. You can also use butter instead of lard, I made it and it turns out delicious. In my channel, you can find my video live where I talked extensively about the recipe to answer a lot of my follower's questions regarding my recipe and I also show what the bread looks like using butter instead of lard you're welcome to watch that video too. Lard was used a lot in Puerto Rico in many recipes because it was easily accessible in Puerto Rico and people made it at home. Once again I thank you for your support and for taking the time to leave me a comment. Feel free to reach out anytime if I can be of further assistance. Join and share your creations in our Facebook Group Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9 God Bless you and your family. Buen Provecho y Hasta la Próxima.🙏🍞💖 Instagram: @evitas_cookingrhythm Twitter: facebook.com/eva.suarez.9 Evita
hola como estas Dios te bendiga.tengi una pregunta.cuanto es el tiempo del reposo de la masa después de averla amasado.por que le dejé reposar una hora y no doblegó su tamaño
@Mercedes Medina Saludos mi reina. El pan debe reposar desde 1-2 horas y depende grandemente del clima y la region donde vives. Tambien es muy importante activar la levadura antes de comenzar los demas pasos para verificar que aun esta activa. Si necesitas de mi ayuda me puedes escribir atraves de Facebook Messenger y con mucho gusto respondo a tus preguntas. Dios Te Bendiga. Facebook: facebook.com/eva.suarez.9
When I was a boy, I lived in Fajardo, Puerto Rico (1960's) They had a Cuban Type long loaf bread, but with much more body to it. A man would ride around the neighborhood on a bike selling it. It was the best bread I ever had. Can't find anything like it in the states. Do you know of this type of bread? This is not a sweet bread & had a great texture inside.
Thank you very much for watching the video and for sharing your story with our UA-cam community. I hope that I can answer your question. I wrote this recipe for Pan Sobao many years ago after many months of research and studying the origin of the recipe. That said one of the most interesting facts I discovered is that depending on the region of Puerto Rico we're from the bread is made differently. That said, in the island there's 4 very popular types of bread, pan sobao, pan de agua, pan de hojaldre and mallorcas. The pan sobao is made using All-purpose flour and lard and some sugar, however, although some people call it sweet bread, it's not necessarily that sweet. I've also made it using butter and bread flour resulting in a loaf with a greater rise, tender and moist. In my findings I discovered that the pan sobao from the west coast where I am from and the pan sobao from the northeastern parts of PR are completely different, possibly the same recipe however, different baking methods. Pan de hojaldre and mallorca are round, sweet and made using eggs and other ingredients so I am certain those are not the breads you remember. If I had to guess I believe the bread you described is probably talking Pan de Agua/Water Bread. Here's the link for my video recipe for pan de agua/water bread. Pan de Agua: ua-cam.com/video/zArpH-KI2_Q/v-deo.html Pan Sobao: ua-cam.com/video/JGm_Z-lAZFw/v-deo.html I hope I've answered your question and I will continue my research to find out if in fact I've answered your question. Once again thank you very much for sharing your story and I hope that you remain a subscriber and navigate the channel to enjoy all my traditional video recipes like this one. Until next time, Buen Provecho y Hasta la Próxima. Join and share your creations in our Facebook Group Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9 God Bless you and your family. Buen Provecho y Hasta la Próxima.🙏🍞💖 Instagram: @evitas_cookingrhythm Twitter: facebook.com/eva.suarez.9 Evita
@@EvitaCooks Thanks for the great response. It will take me some time to digest! I live in the Florida Keys, the Cuban bread is nothing like the bread I am talking about ...no real texture inside. The catholic school I went to would let some of us go into the town for lunch. Sometime we would buy a stick of butter & buy a loaf of this wonderful bread for lunch. That warm bread was like manna from heaven!!! Best wishes in life............
Oh wow, the Florida Keys, I've been living in Florida for 8 yrs and haven't been able to visit hope to visit someday, perhaps after all this craziness. For now, due to my Severe Congestive Heart Failure at the advice of my Cardiologists to avoid crowds since my heart surgery is very recent, I am unable to travel. I hope you get a chance to experience and taste the pan de agua soon because you are right it is like manna from heaven. 🙏🙏🙏
@@EvitaCooks Looks like we're in the same boat. I've had a heart attack, stroke in the brain & a triple bypass. I've never really had much of a problem with this & live a normal life like nothing ever happened. Not worried about living forever on Earth. Best wishes...................
@@winterwolf2012 Amen, sending you great vibes, well wishes, and many blessings. Take very good care of yourself and thank you for sharing your story it makes this channel worthwhile connecting with people worldwide. 🙏🙏🙏
Hello Maria, welcome to my channel. I'm glad you want to try making this recipe. You can try using instant dry yeast, however, even when I use it I like to activate it anyway to be sure the yeast is still good and active. Please let me know how it turns out. Good luck. God bless stay safe and healthy
Hello and welcome to my channel, thank you for the support and for your kind words. Please remember to share pictures of this recipe when you make it. I enjoy the pictures you guys send me very much. God Bless you and your family, take very good care of yourselves. 🙏❤🍞
@@EvitaCooks I live away from any family. There are only Mexican bakeries where I live when I ask for pan sobao they caress the bread and laugh lol. Now I'm learning to cook cakes, and everything that makes me from puerto Rico. So thank you. Xoxox
@@KingdomTalkMinistry Well I'm glad you we found each other...I will be live on youtube tomorrow at 2 pm eastern time hope to see you in the chat...I invite you to navigate thru my channel you will find several recipes that you may like. Every recipe I share is written by me and tested several times to ensure that you guys can follow the cook along and make them at home with me. I conduct extensive research on all our traditional recipes to make sure I provide you an accurate version of the recipe. Other videos include dishes that I've created in my 43 years of cooking. I've been sharing my recipes on UA-cam a little over a year now and I am having the time of my life with all the feedback from you guys and stories about memories that it brings you. That is exactly what I wanted my channel to be. Remember to share pictures of your dishes so that I can share it in my UA-cam Community...the photos can be sent via Facebook to my group Evita Cooking At The Rhythm of My Heart, I will gladly you accept you to the group. And if you need help with the recipes or cooking advice you can reach me thru FB Messenger. God Bless and enjoy.
Hi, Elizabeth, welcome to my channel. Oh no, I'm so sorry that your bread has not been successful. If your bread is too skinny it could be a number of things. First, your yeast is not very active, be sure to activate your yeast before you continue to the next steps. If your yeast elevates within the first 3-4 minutes you know it's still active. If you've tested your yeast and it's active, be sure not to over mix your dough, add the final cup of flour a little at a time until your dough comes together, The dough should be elastic but still warm and soft. Allow the dough to fully rest in a warm place, preferably the oven turned off with the light on. Depending on where you live the humidity level varies and that means that your dough can take anywhere between 1-2 hours to rise. Once it rises turn it onto your work surface and only add a sprinkle of flour, only if it sticks to the counter, not too much. Cut the dough in half and roll your dough, do not over mix or over roll try forming it without the rolling pin and try not to roll the dough too tight it should be slightly loose then pinch the bottom to keep it together. Finally, allow the formed rolls to rise again uncovered in a warm place, I always suggest the oven turned off with the light on to speed up the process. Carefully remove the tray from the oven to preheat at least 15 minutes. I hope this helps also you can message me directly thru my Facebook group Evita Cooking At The Rhythm of My Heart...here's the link for my Facebook: facebook.com/eva.suarez.9 Please do not hesitate to reach out I will be more than happy to help. Good luck...God Bless you and your family and please stay safe, well and healthy...🙏❤🍞
Evita Cooking At The Rhythm of My Heart maybe I’m over mixing it because I followed all the other steps and my yeast is rising. Also my sugar is granulated not fine does that affect the dough?
@@lizgarcia2340 Hi, I wish I could be there to help, you can get me quicker on Facebook Messenger, send me a friends request and I will accept you. Facebook: facebook.com/eva.suarez.9 The type of sugar does not matter the sugar is used to feed the yeast. Where do you live? How hot or dry is your kitchen? Are you running your AC? And, are you using a mixer or are you doing it by hand? Also, try adding about 1 Tablespoon more manteca to soften the dough and do not over mix and allow it to rise ferment or rise longer to develop the flour glutens.
Hola Elizabeth. I'm just following up to see how you're doing and to let you know that I'm available if you need my assistance. I genuinely want you to be able to make it and enjoy it with your family. God Bless🙏❤🍞
I just had to throw out my dough. After the first rise the dough was so dry. I even added more water but it seems I’m going to need at least cup extra. Does this seem right?
Sorry to hear the recipe was a fail Leslie. This recipes can vary depending on the humidity level in your kitchen and the weather. Try making it using 1 cup less of flour and add it gradually one tablespoon at a time while you mix until your bread dough rolls around the hook of the machine. Also you can add additional lard or shortening slowly 1 tsp at a time this will make the dough soft. Please do not get discouraged once you master the process you'll be glad you didn't give up. Follow the videos Step-by-step I'm confident you can do it. God Bless Happy Holidays
Hello you guys, if you are making this bread and have questions I am available via Facebook Video/Phone chat. If you don't have me as a friend send me a request with a message and I will accept...then we can chat via Facebook. I hope this helps. God Bless facebook.com/eva.suarez.9
@@gokuguadarrama Greeting, welcome to my channel. Thank you for all your support. Absolutely, you can leave it overnight. Just make sure you cover it well, draft free and place it in the fridge. When you're ready to bake it the next day leave it out, form your loaves, allow it to proof or rise... then bake it following the video instructions. You can even freeze it until you're ready to bake it. Good luck and God Bless. Stay safe and healthy.
Good evening Melba, welcome to my channel. My apologies if I was unclear with the baking directions. I try very hard to be as detailed as possible on my videos, for this bread I put the baking instructions on the screen when I showed the loaves after their second rising. In this video, I baked my bread at 350 degrees for 25-35 minutes. If you follow the step-by-step video I am certain you will get a soft, light, and airy bread. Depending on where you live you may have to titrate the amount of flour and water you use. I live in Florida and it's usually very hot and humid so the recipe I gave in the description box below the video I tested several times to make sure it would come out the same every time before I decided to record this video. Since I create and write all my recipes I test all of them several times in hopes that when my subscribers try it at home it comes out exactly the same because I want you guys to make it and enjoy it with your family and friends. However, if you would like a softer bread you may add additional shortening. The dough should feel soft and warm but pulls away from the hook easily and it should not stick to your hands or fingers. If you find that it's too sticky add more flour 1/2-1 teaspoon at a time mixing well with every addition. With regards to rolling the dough thinly, I tend not to overwork my bread dough and try to work it gently with my hands to shape it and if I'm feeling like treating myself to extra calories and want the bread to be flakier I spread shortening over it before rolling it and it makes it flakier. Good luck I hope you try and like this recipe and share with us your experience. God Bless you and your family, stay safe, well, and healthy. 🙏❤🍞
Hi Lucy, welcome. Absolutely, you can use bread flour , the only difference between bread flour and All purpose is that the bread flour has a higher protein content and your bread might rise slightly more. Other than that you'll get basically the same result. I wrote this recipe several years ago using AP flour after extensive research about the history of this bread. The use of AP flour is the original method used in PR. During that time all these other fancy flours were not accessible or available in Puerto Rico. That's also the reason why they made it using manteca because Puerto Ricans used to make they're own manteca too. Two weeks ago during my live I showed what the bread looks like when you use butter instead of manteca, it turned out great too. I hope that answers your questions. Good luck...God Bless you and your family, take very good care of yourself.
Good morning Val...Thank you so much for watching. I am glad you liked the video. Yes, I have a recipe for pan de Agua and will record the step by step video soon. I have several videos that I am recording and editing. It's great that you'll be making this for your mom. God Bless
@@carmencastellanos2454 Welcome to my channel and thank you for your kind words. It makes me happy knowing that you enjoyed the video, it is my goal to explain my videos well in an effort to make it possible for you to try and enjoy them at home as well. Small world, I live in Florida too. God Bless until next time buen provecho y hasta la proxima.
Thank you for watching and taking time to comment. I believe pan dulce is Mexican and it's shaped like shells and colored. Also very delicious. This bread is typically used in Puerto Rico to make sandwiches and pressed in a Panini press. The most common sandwich is ham, cheese, egg, shredded lettuce or cabbage, and tomato. It is also known as "pan Pobre or jibaro" God Bless
@@EvitaCooks I lived in Morovis for almost 25 years... and i have always called it pan dolce and never heard it called sobao; ether way I have now a way to make tripletas and shadwich de biste...
I don't like Crumbly bread. I add water in a separate section of the oven to give me a soft non crumbly brown crust. It really works I was surprised. I was like yess!! Lol I hate French bread Italian Bread or Cuban bread for that reason.
Hello and welcome to my channel. Thank you for your support and time to leave me a comment...I hope you try making this bread and let me know what you think. Please stay safe and healthy. God Bless
Welcome to my channel Marysol. You most certainly can freeze this dough. Follow steps up to forming the loaves. To freeze take parchment paper and wrap the dough, then wrap it with plastic wrap and place it in a zip bag. You can freeze it up to a month. When you are ready to bake it unwrap the bread place it on a baking sheet and allow it to rise until the dough has doubled in size. Bake as directed and enjoy.
Can you store one of the loaves? If so, how? BTW, You have the same bracelet I purchased for my mom and her name is also Eva.... LOL... Bring back so many memories from eating pan de manteca with queso de bola and coffee in the morning. And not forgetting dunking the nice warm, fresh bread in coffee.... ONE OF THE BEST VIDs ON HOW TO MAKE PAN SOBAO in youtube land!
Hello, thank you so much for the support it's a true blessing and helps grow the channel and get to more people. I am humbled and honored that you think this is the best video for Pan Sobao on UA-cam. I spent several months researching the origin and history of the bread to come up with the best possible recipe to share with all my followers and subscribers especially since I write all the recipes I share on my videos. Pan de Manteca with queso de bola dipped in hot cafe con leche is the only way to go. I have great memories growing up in Puerto Rico from harvesting the coffee to milling it, roasting it, and brewing it the good all fashioned way. Absolutely, you can store one of the loaves. You can freeze the bread after it's baked wrapped well in plastic wrap and in a ziplock bag. Also, you can store the dough, follow the recipe up to the first rise and divide it into two loaves. Wrap the dough in butcher block or parchment paper and plastic wrap, place it in a ziplock bag and freeze it. If you have a vacuum sealer you can store the portioned dough vacuum sealed in the freezer for months which happens to be my preferred storing method. Often times I double the recipe and freeze it and have the bread available all the time. When you are ready to bake the bread remove it from the freezer and allow it to thaw in the refrigerator overnight. Then, shape it into a loaf allow it to rise until doubled in size, and bake as directed. The bracelet has been with me since I was a teenager I love the combination of white and yellow gold and bought it with my first paycheck when I was a teen. God Bless your family and Mami, love her name too, stay safe and well. Once again thank you very much for your time to watch the video and leave me a comment. Buen Provecho y Hasta la Próxima. 🙏💖
The best PAN SOBAO recipe available in all SOCIAL MEDIA. You are truly amazing and THE QUEEN OF THE KITCHEN. Love your originality, beware of copycat creators and always copyright your recipes...
Hello, welcome to my channel. Thank you for your time and for watching the video I truly appreciate it. I'm honored that you think this is the best recipe available in Social Media, thank you for your kindness. It is a blessing to be able to share my recipes and my passion with all of you. Thank you for letting me know. God Bless.
Oh goodness, time to dust off my mixer and get busy. Thank you for this recipe I've been missing our Pan Sobao and now I can have it any time I want. Great job. You are a great teacher.
Welcome to my channel and thank you for your continued support. Thank you so much for your time and leaving me a message. God Bless stay safe and well. 🙏🍞😊💖
Just made this recipe for cuban sandwiches, but ofcourse had to eat a piece with butter. I almost cried. Thank you for giving mi a piece of home in the mountains of the Poconos
Awh...I'm so happy I could bring back joy, happiness and comfort to you. That is one of the reasons why I started this UA-cam channel. Thanks for leaving your comment and for validating that it has been worth all the time and effort. Enjoy and God Bless you always.
Thanks
Nobody in California makes it or even knows what it is!! I am a Chicano from California who is married to a beatiful P.R. whose family comes from Yauco. Pan Sobao is SO DELICIOUS, i can't think of anything i've EVER tasted that even comes close to how good this bread is!!🌴🌴🇵🇷👍
Please try this recipe I am sure you're going to like it. Of course, nothing comes close to the pan sobao we get in all Puerto Rican bakeries it is truly amazing. Thanks for your comments and for watching the video. God Bless and may he bless your marriage and family.
Idk how far you live from LA but look up Triple Threat Truck, they are a Puerto Rican food truck and sell pan sobao... If you need a fix for food as well, only had them once cause i live outside of the LA area but worth checking out.
I loved the way you explained everything in detail, very good tutorial thank you very much.
Thank you very much Oscar for your comment and kindness. I am very excited to hear that you enjoyed this tutorial your time and comment means the world to me. I am trying to build my channel one subscriber at a time and my goal is to improve with every video and to be able share videos with my subscribers that not only look good but also that you would attempt to make them at home with ease. God Bless and please continue to follow my channel remember to subscribe, like and share my videos with everyone you know.
Well this video will be playing on repeat for the next little while. We love love love bread! New subscriber from Canada
Hello from Florida, Welcome to the Evita Family, thank you very much for the support and for your time to watch the video and leave a comment it helps the channel grow and get to more people. I'm excited that you enjoyed the video and will be giving it a try. Breads are everyone's weakness and this recipe is delicious. I hope you come back and let us know what you think. God Bless. Buen Provecho y Hasta la Próxima
We loved it!
Hello Betty, thank you very much for sharing your experience with the recipe it's always a blessing and helps the channel grow and get to more people. God Bless you and your family always. Buen Provecho y Hasta la Próxima semana 🙏💖
I just made this and the dough wasn't as smooth as yours but I didn't want to give up on it so I still took all the steps you posted. At the end, the bread came out amazing. The only tweek I'll do next time is probably added a little bit more of sugar and I used Bread flour. Don't know if that's the reason why the dough wasn't as smooth as yours. I also baked it at 300 degrees for about 35-40 minutes. But overall, it reminded me so much of Puerto Rico. Thank you for this recipe!!
Good evening Ruthie, welcome to my channel. Thank you for your support and for taking the time to watch the video and for leaving me a comment. It makes me very happy knowing that you tried the recipe and turned out great. Thank you for not giving up and trying the recipe all the way thru. Several factors impact bread making at home, climate and internal temperature are contributing factors for the results in the process when we bake at home. That said, with this recipe I used All-purpose flour because it is the type of flour used in the original recipe. In the 70's bread flour as with many other products were not available in Puerto Rico which is the reson why they used lard instead of shortening. In Puerto Rico people harvested their own lard and it was easily accessible. The difference between both flour is that Bread Flour is higher in protein than AP flour and possibly cause your bread to grow taller in some cases, however, the final result should be almost the same.
Here's the link for my video "Ask Evita about Pan Sobao/Preguntale a Evita sobre el Pan Sobao"
ua-cam.com/video/cl6VXH-BF1s/v-deo.html And I answered several questions regarding the bread. The video is a live both English and Spanish where I answered several questions regarding the bread. Also, I've included the link for my Facebook Group Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9 and invite you to join the group simply send your request to join and I will add you to the group where you can share pictures of your creations with the recipes as well as your own. God Bless you and your family stay safe, well and healthy. Until next time Buen Provecho y Hasta la Proxima. Buen Provecho y Hasta la Proxima.🙏🍞💖
One more thought, bake your bread at 350 degrees for 25-35 minutes depending on your oven. Good luck and I look forward to the pictures.
Made this bread for the first time, and it turned out amazing! Just like the one we used to have back home ( Puerto Rico) Thank you si much for sharing your knowledge!! It is so satisfying to see me husband had a cup of coffee and buttered bread on a Sunday afternoon!!! In Tennessee there is not a single bakery that makes this kind of bread. Dios te bendiga!!!
Hello Melisa. Welcome to my channel it is an absolute honor sharing my recipes and traditions with all of you. I am overjoyed knowing that you tried the recipe and enjoyed it but most importantly that it brought back great memories and helped you create new ones with your husband and family, that my friend is the purpose of my channel. Thank you for sharing your experience with me and for allowing me to feel a sense of accomplishment and motivation to continue sharing my recipes and videos. I am excited to come back as soon as I recover from my heart surgery. Happy New Year! God Bless
I truly love your videos- even following instructions I still can’t make bread ... I’m going to attempt yours and hope for the best - but I don’t have a mixer - so it’s by hand urgh!!
Hello Julie, thank you very much for your continued support, I truly appreciate it. This bread can be made with or without a mixer. The secrets to making the bread are, first, making sure your yeast is active, always bloom your yeast even when it's an active dry yeast. Second, the water temperature should be between 105-110 degrees. Third, mix the salt with the flour separately. Four kneading, it is important to knead the dough for at least 10 minutes to properly develop the glutens. Finally, allow the dough to proof or rise until it doubles in size. I like to proof my dough for the first rise covered in the oven turned off with the light on. Depending on the internal temperature in your home it can take about 1-2 hours to double in size. Then shape your loaves and place them on a baking tray, this time place them in the oven turned off uncovered until the loaves double in size. Remove them from the oven preheat the oven for at least 15-30 minutes. Bake the loaves as directed. I hope this helps. Good luck...don't forget to share images of your final product in our Facebook group. Let me know if I can be of further assistance. 🍞💖🙏
Love the video and how you explain everything in detail. Also that SOMEONE shares same name as me who is Puerto Rican too. Lol ❤ ❤❤
Hello, Evita (Tocalla) Thank you very much for your support and for your time to watch the video and leave a comment it helps the channel grow and get to more people. I am so happy you enjoyed the video recipe and also that there's another Puerto Rican Evita like me out there. God Bless You and your family. Happy Holidays! Buen Provecho y Hasta la Próxima
I just made this (first time making bread). It came out great! My dad gets pan sobao every Saturday at a Puerto Rican bakery, but with the quarantine, he can’t. I’m going to deliver the second loaf to my parents today and I hope they like it! Thank you!
Hello, welcome to my channel. Thank you for sharing your experience with me and everyone else. This is exactly the reason why I decided over a year ago to share my videos and recipes. I'm so happy to hear that you tried it and came out great and better yet that it has been useful during these rough times in quarantine. God Bless you for being such an amazing daughter and wanting to share with your parents I'm sure that'll make their day. Check out my step-by-step video for Pan criollo/pan de agua. And please subscribe to the channel and share it with family and friends. Stay safe and healthy.
Evita Cooking At The Rhythm of My Heart my mom says she is so impressed with this bread! She just made a sandwich with it. Your step by step instructions were very easy to follow. Thank you, I will try the pan de agua next. :)
@@evolatina Please tell your Mami and Papi thank you and that I pray you all stay safe and healthy. I'm so glad I could bring at least the comfort to you guys of enjoying the simple things in life that sometimes make us whole and brings us home...Food, memories, and family to share in the good times and in bad times...Dios los bendiga.
Thank you so much I made this and it was a hit.... Made me go back to my island days thanks God bless you .. everyone asked for me to bake bread for the holidays... And here I am practicing....so thank you, only thing different that I do is dust my pan with corn meal.... IDK why my grand Mac told me to...lol
Welcome to my channel and thank you for watching the video and taking the time to drop me a comment. It makes me very happy knowing that it brought back childhood memories and that you enjoyed it. Enjoy your holidays with your family and friends and hope they enjoy as well. For this recipe I don't use the cornmeal on the bottom of the pan however, for my recipe of pan de agua I do. God Bless you and your family.
@@EvitaCooks your welcome, check out my channel too just a loud Puerto Rican family trying to get by...lol
I grew up near a bakery that made this every Saturday morning …. Nice detail steps
Hello from Florida and thank you very much for watching the video and for taking the time to leave me a comment, I truly appreciate it. I spent many months researching the origin and history of this bread recipe and tried my best to share as much details as possible so that you may have a similar experience as eating fresh from the bakery as we all remember. Many blessings to you and your family. Happy Holidays! God Bless...🙏🙏🙏
Love it!! Just bought some pan sobao today at my local walmart but with you're recipe I would love to try to make it. It gets a little tricky figuring out the right consistency of the dough. I need to invest in a good mixer like yours!!! God bless 🥰🇵🇷❤
Hello Reina, thank you very much for the support. If you're looking to buy a stand mixer, allow me to suggest the kitchen aid. I own 3 of them and the oldest is almost 25 years old. They are very durable if you take good care of them. Also, this is the perfect time of year to buy it. Check your local Kohl's stores Black Friday sales. Every year they have an amazing sale on their KitchenAid mixers. Also, check EverythingKitchen.com they also have incredible prices on their appliances. Good luck, let me know how your bread turns out. God Bless. 🙏🙏🙏
thank you my husband is from Puerto Rico now l can make it god bless you
Hello Lucy, welcome to my channel I'm glad you like this recipe. I'm originally from Aguada, Puerto Rico, what part of PR is your husband from? I hope he enjoys this bread recipe as well. Please let me know how your bread turns out. God Bless you and your family please be safe, well and healthy. 🙏❤🍞
OMG!!! I made this bread today and it was outstanding!!! Evita thanks a million for sharing this recipe and for the well done video!!! God bless!!
Ay Nereida. You have no idea how happy it makes me to know that you tried the recipe and liked it. You guys make this channel possible and you are the reason why I give 100% to every recipe and video that I make so that you can enjoy these traditional recipes from Puerto Rico in the comfort of your home in the company of your family and loved ones. Thank you once again for your support and for your time and please remember to share them with everyone you know so that I can continue to grow my channel one subscriber at a time. God Bless you and your family always. Until next time, buen provecho y hasta la proxima.
@@EvitaCooks God bless you and your family also!! :)
Your bread recipe is wonderful! Thank you for sharing! My husband feels like it's a taste from back home!❤❤❤
Hello, welcome to my channel. Thank you for your kindness and for taking the time to leave me a comment. I am overjoyed at the thought of bringing my subscribers a taste of home. Be sure to check out my channel for more delicious recipes both in English and Spanish like homemade Longaniza, Morcillas and so much more. And please remember to subscribe, like, and share with family and friends. God Bless.
Gracias! My family loves pan sobao. This recipe is perfect for my homeschool cooking class-will make this with our son to surprise the family!
You are very welcome and thank you for you watching the video. I am glad you liked the recipe and will be able to use it on your home school cooking class. Good luck and PLEASE!PLEASE!PLEASE! post pictures of the end result with your son and let me know what your family thinks about the bread.
Me encanta!! Me salió de la primera y ahora todos quieren la receta💖
Buenos días, Family Life, gracias por visitar el canal y dejarme su comentario. Me llena de gusto y emoción cuando mis seguidores y suscriptores comparten conmigo sus experiencias con las recetas. Yo escribo todas mis recetas y me esmero muchísimo para diseñarlas de modo que las puedan preparar en sus casa. Aquí le dejo el enlace para que comparta con nuestra comunidad fotos de sus creaciones...Ingresen y compartan sus creaciones en nuestro grupo de Facebook Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9
Dios les bendiga grandemente y a toda su familia. Buen Provecho y Hasta la Próxima.🙏🍞💖
I haven't had pan de manteca in about 50 years, but I remember that it was a real light color , no brown but a beige color and not soft but kind of crispy. There was a little bakery on the corner of 54th street and 3rd ave. in Brooklyn N.Y., the best pan you ever tasted.
marcus ruiz yes, it can be light in color and crispy when you get them at the bakeries. Pan de Agua is another variation of the breads found in the bakeries in Puerto Rico, also light in color and different textures. However, like most of my recipes this is my interpretation of the recipe nothing will ever compare to the Authentic flavors and confections found in our Beautiful Island of Puerto Rico. God Bless you Sir and Thank you.
Very well done. Love your directions and recipe.
Good morning, and welcome to my channel. Thank you for your support and for taking the time to watch the video and leave me a comment I truly appreciate it. It makes me very happy knowing that you enjoyed and liked the video. God Bless, stay safe, well, and healthy. 🙏❤🍞
Evita Cooking At The Rhythm of My Heart Thank you for responding. I also have a channel y soy Boricua. Let’s learn from each other. Keep up the good work y Bendiciones.
There are no Puerto Rican bakeries in the town I live at. I'm definitely going to make your recipe. Thanks for sharing!
Yoli thank you very much for watching my videos. It makes me very happy knowing that you like my recipes. Please try it I am certain you will enjoy it. Please remember to leave me a message and post pictures of your final product.
Gracias por la receta! Me salio super delicioso!
Saludos, bienvenido a mi canal. Muchas gracias por sacar de su apoyo, tiempo para ver el video y por dejarme su comentario. Siento una gran emocion al saber que lo preparo y le quedo muy delicioso. Es un verdadero placer compartirles mis recetas y videos. Dios le bendiga siempre
La receta fue exitosa. Excelente vídeo.
Saludos Cyluliann, bienvenida a mi canal. Muchisimas gracias por el apoyo a mi canal. Que rico saber que te gusto la receta y que fue exitosa. Sus comentarios son de mucha satisfaccion y me motiva a seguir trabajando muy duro para brindarles lo mejor de mi...mis recetas, mi pasion y sobre todo un pedacito de mi y de mi cultura. Dios les bendiga grandemente, cuidense mucho. Hasta la proxima.
Looks great. I can’t wait to try it. Can you do pan de agua?
Hello and thank you for watching my video. Yes I am in the final stages of perfecting the recipe for pan de Agua. Today I am finalizing the recording for Morcilla-Blood Sausage and I'm hoping I can feature the pan de agua with the morcilla. God Bless and thank you
Evita, thank you for the explanation. By the way I was raised in Rincon, P.R.
Oh WOW that's awesome I was born and raised in Aguada, PR... small world🤗😊🙏🙏🙏God Bless🙏🙏🙏Please try the recipe and let me know how it turns out. Post pictures.
Nueva suscriptora 😊
Saludos desde Michigan 👋🏽
Saludos y bienvenida a mi canal. Gracias por suscribirse, para mi es un verdadero honor poder compartir mis recetas con todos ustedes. Dios le Bendice
I love 🥖
Hello Mildred, who wouldn't love a nice slice of warm pan sobao with a mug of our favorite coffee? Happy Saturday and thank you for your continued support. 😘💕🙏
Esta rica la receta de este pan tan blandito pero quisiera q hicieras este procedimiento en español y si la harina es cernida gracias👍👍
Gracias Migdalia por mirar el video y por tu comentario. Aqui esta el link del video paso-a-paso del pan en espa~ol ua-cam.com/video/qYvrkOodgME/v-deo.html Y en cuanto a la harina no tiene que ser cernida. Bendiciones y aqui siempre a sus ordenes.
Thanks for you video... Now I need a Flour Mixer. Which one do you have or recommend? Thank.
Hello Ed and welcome to my channel. Thank you for watching my video hope you enjoyed it. I own a variety of kitchen gadgets and appliances some I've owned for over 28 years and are still working. I own 3 kitchen aid mixers with all their attachments and for me hands down it is my brand of choice. Kitchen aid is very affordable and offers an assortment of attachments that can offer comfort and self-confidence to prepare many meals at home without the need for buying multiple appliances. I even use mine to make my homemade tomato sauce and with their attachment, I can crush and separate skins and seeds from the tomatoes with ease. Kitchen aid is a true gem in my kitchen. Watch out for the black friday sales especially Kohl's stores which have a habit of featuring the kitchen aid at a very attractive bargain price during their holiday sales. I hope this helps Sir. Good luck...God Bless....Buen provecho y hasta la proxima.
Looks amazing 😋❤️🥰 will be trying. I have fast acting yeast and bleached all purpose flour, is that ok?
Blessings to you and family Martha. Thanks for the support. Any type of AP flour is fine, even bread flour which has added salt and baking powder. The fast acting yeast is ok too. Fast acting simply means that you don't need to bloom it prior to using it, however, I bloom all my yeasts anyway. Come back and let us know how it turns out. Once again, thank you. Until next Time, Bon Appétit- Buen Provecho y Hasta la Próxima
@@EvitaCooks ❤️🙏👍🇵🇷
My pleasure
@Evita Cooks & Preps I made the Pan Sobao yesterday and it came out Delicious 😋 Recipe was so easy to follow ❤️👍🥰 Thank you!! Do you have recipe for Pan de Majorca too?
Thank you for coming back with an update. I'm so excited to hear that you enjoyed the bread recipe. Yes, I have the Mallorca Recipe however, I have not recorded the video as of yet. I will see if I can have it available soon.
Buen Procecho
Bienvenido a mi canal Richard. Dios te bendiga siempre...pendiente que pronto viene el video de Morcilla Boricua.
Hi Evita, thank you for this recipe! I’m not sure if the video cur it off but what temperature are we baking the bread and are we also placing a water bath in the oven during the bake. Muchisimas gracias! Tessy
Hi Tessy, welcome to my channel and for your support. Thank you for taking the time to leave me a comment. Your video did not cut off I wrote the baking instructions on the screen. This bread bakes at 350° F 25-35 minutes..for this recipe you do not need to place a water bath in the oven...I used that method when I make my pan de agua (water bread) and you can find that video in my channel too. Good luck hope you try it and please let me know how it turns out. Stay safe and healthy, God Bless you and your family
Recipe turned out amazing! One thing I would say is you could put the amounts of each ingredient in the description
Welcome Pavel, thank you for visiting the channel, the support and your time to watch the video, and leave a comment. I'm excited knowing that you made the bread and loved the results. I have designed and written my video recipes in a manner that my subscribers and viewers can cook along with me. I record my videos in both English and Spanish and the goal is to improve with every video recipe and bring my viewers and subscribers quality useful content. Time management is a priority and I make an effort to bring you detailed step-by-step video recipes that can be perfectly executed in the comfort of your home. By design, you will find a complete recipe for the majority of my videos on the screen at the beginning of the videos for easy access. Join and share your creations in our Facebook Group Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9 God Bless you and your family. Buen Provecho y Hasta la Próxima.🙏🍞💖 Instagram: evita1972 Twitter: Eva Suarez@evita72 Evita
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Join and share your creations in our Facebook Group Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9
God Bless you and your family. Buen Provecho y Hasta la Próxima.🙏🍞💖
Instagram: evita1972
Twitter: Eva Suarez@evita72 Evita
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Do you heat up the oven for the rising,and if you do for how long before putting the doe?
Hello Denise, welcome to my channel. No, for the bread recipes, I always recommend proofing the bread both times in the oven turned off with the light on. The heat from the oven light speeds up the rising process of both the dough as well as the bread loaves before baking. Thank you for the support, God Bless you and your family, stay safe and well. 🙏🍞
@@EvitaCooks my oven doesn't have light.
@@PuertoricanDuchess No problem place a tray of boiling water in the bottom rack of the oven and it will do the same function as the light, just be very careful when removing the tray with boiling water from the oven. Good luck and it's my pleasure to be of help.🙏🍞
Hola me gustaria saber si en ves de manteca podria usar aceite de oliva
Me podria contestar la pregunta que te hice? Gracias
Saludos luz, gracias por visitar el canal por su tiempo y dejarme un comentario. El pan de manteca es tradicional de Puerto Rico y se prepara con manteca porque para esos tiempos la manteca era fácil de conseguir y la preparaban en la casa. He preparado el pan con ambas mantequilla sin sal y con manteca y la textura es bastante consistente. Claro que puede utilizar aceite de oliva pero considero que utilizando aceite altera la textura y el sabor significantemente. La grasa que se utiliza debería ser de textura emulsificada, posiblemente se puede sustituir la manteca por manteca de coco tambien. Pienso hacer la prueba para ver cual es el resultado y les comparto el resultado. Ingresen y compartan sus creaciones en nuestro grupo de Facebook Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9
Dios les bendiga grandemente y a toda su familia. Buen Provecho y Hasta la Próxima.🙏🍞💖
Muchas gracias voy a intentar con manteca de coco entonces. Dios y la Virgen te bendigan
@@luzdelalba9619 Siempre a las ordenes. Amen y Gracias. 🙏
Hola!! I love your video and going to try to make this bread, but how can I get a printable copy of this recipe with directions? :)
Hello Nereida, welcome to my channel. Thank you for subscribing, your support and for your valued time. You can find the full recipe for this bread as well as all my recipes on the bottom of each video under the description box below. Also, in the videos, I provide full step-by-step instructions to follow along in hopes that when you try my recipes you achieve the same result at home. I hope this helps and feel free to contact me with any questions, I will be honored to answer you at my earliest convenience. Happy New Year! God Bless.
Hola mi Sra hermoza voy a preparar este pan se ve deli
Pero tengo una pregunta
La manteca es como la crisco o es
Animal de cerdo es q no pude apreciar cual es
Graciaa por la RECETA
Buenos dias tocalla, mi nombre es Eva Judith. El pan se puede preparar utilizando la manteca (lard) o el Crisco. Para esta receta Por favor me deja saber como le quedo. Dios le bendiga.
@@EvitaCooks ahhj que chevere tocaya si te avisare thank you
@@laborinathanromanmontalvo796 ty
Hola mamita necesito pedirte las medidas que tu usas es que no estan en la descripción
Soy nueva subscriptora
Muchas gracias
Saludos Ivelisse, bienvenida a mi canal gracias por el apoyo.
Muchas gracias por suscribirte a mi canal. Puedes encontrar la receta completa detallada en el paso-a paso del video con todas sus medidas. Por favor comparta conmigo su experiencia con la receta del pan. Dios le bendiga grandemente y a su familia. 🙏❤🍞
Can this be made in a bread machine? Also, can you use instant yeast?
Hello Helen, welcome, and thank you for stopping by to visit the channel. I've never tried making this bread on bread machine however, I suppose you can use a bread machine as with many other breads, of course, if you're using the machine to bake it the result will be a loaf of bread with a slightly different texture, however the taste should be the same. The yeast I used for this recipe is an active dry yeast. I'm often asked if you can skip the yeast proofing process for this bread and my answer is always yes. However, I made it a habit in most of my bread baking to activate the yeast first just to be sure the yeast is still good just in case so that we don't waste the ingredients if the yeast is no longer active and alive. This is an original recipe that I wrote many years ago after extensive research on the origin and history of the pan sobao in Puerto Rico. You can also use butter instead of lard, I made it and it turns out delicious. In my channel, you can find my video live where I talked extensively about the recipe to answer a lot of my follower's questions regarding my recipe and I also show what the bread looks like using butter instead of lard you're welcome to watch that video too. Lard was used a lot in Puerto Rico in many recipes because it was easily accessible in Puerto Rico and people made it at home. Once again I thank you for your support and for taking the time to leave me a comment. Feel free to reach out anytime if I can be of further assistance. Join and share your creations in our Facebook Group Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9
God Bless you and your family. Buen Provecho y Hasta la Próxima.🙏🍞💖
Instagram: @evitas_cookingrhythm
Twitter: facebook.com/eva.suarez.9 Evita
hola como estas Dios te bendiga.tengi una pregunta.cuanto es el tiempo del reposo de la masa después de averla amasado.por que le dejé reposar una hora y no doblegó su tamaño
@Mercedes Medina Saludos mi reina. El pan debe reposar desde 1-2 horas y depende grandemente del clima y la region donde vives. Tambien es muy importante activar la levadura antes de comenzar los demas pasos para verificar que aun esta activa. Si necesitas de mi ayuda me puedes escribir atraves de Facebook Messenger y con mucho gusto respondo a tus preguntas. Dios Te Bendiga. Facebook: facebook.com/eva.suarez.9
@@EvitaCooks gracias .pero no tengo facebook. que esté bien gracias .Dios le bendiga diga
When I was a boy, I lived in Fajardo, Puerto Rico (1960's) They had a Cuban Type long loaf bread, but with much more body to it. A man would ride around the neighborhood on a bike selling it. It was the best bread I ever had. Can't find anything like it in the states. Do you know of this type of bread? This is not a sweet bread & had a great texture inside.
Thank you very much for watching the video and for sharing your story with our UA-cam community. I hope that I can answer your question. I wrote this recipe for Pan Sobao many years ago after many months of research and studying the origin of the recipe. That said one of the most interesting facts I discovered is that depending on the region of Puerto Rico we're from the bread is made differently. That said, in the island there's 4 very popular types of bread, pan sobao, pan de agua, pan de hojaldre and mallorcas. The pan sobao is made using All-purpose flour and lard and some sugar, however, although some people call it sweet bread, it's not necessarily that sweet. I've also made it using butter and bread flour resulting in a loaf with a greater rise, tender and moist. In my findings I discovered that the pan sobao from the west coast where I am from and the pan sobao from the northeastern parts of PR are completely different, possibly the same recipe however, different baking methods. Pan de hojaldre and mallorca are round, sweet and made using eggs and other ingredients so I am certain those are not the breads you remember. If I had to guess I believe the bread you described is probably talking Pan de Agua/Water Bread. Here's the link for my video recipe for pan de agua/water bread.
Pan de Agua: ua-cam.com/video/zArpH-KI2_Q/v-deo.html
Pan Sobao: ua-cam.com/video/JGm_Z-lAZFw/v-deo.html
I hope I've answered your question and I will continue my research to find out if in fact I've answered your question. Once again thank you very much for sharing your story and I hope that you remain a subscriber and navigate the channel to enjoy all my traditional video recipes like this one. Until next time, Buen Provecho y Hasta la Próxima. Join and share your creations in our Facebook Group Evita Cooking At The Rhythm of My Heart facebook.com/eva.suarez.9
God Bless you and your family. Buen Provecho y Hasta la Próxima.🙏🍞💖
Instagram: @evitas_cookingrhythm
Twitter: facebook.com/eva.suarez.9 Evita
@@EvitaCooks Thanks for the great response. It will take me some time to digest! I live in the Florida Keys, the Cuban bread is nothing like the bread I am talking about ...no real texture inside. The catholic school I went to would let some of us go into the town for lunch. Sometime we would buy a stick of butter & buy a loaf of this wonderful bread for lunch. That warm bread was like manna from heaven!!! Best wishes in life............
Oh wow, the Florida Keys, I've been living in Florida for 8 yrs and haven't been able to visit hope to visit someday, perhaps after all this craziness. For now, due to my Severe Congestive Heart Failure at the advice of my Cardiologists to avoid crowds since my heart surgery is very recent, I am unable to travel. I hope you get a chance to experience and taste the pan de agua soon because you are right it is like manna from heaven. 🙏🙏🙏
@@EvitaCooks Looks like we're in the same boat. I've had a heart attack, stroke in the brain & a triple bypass. I've never really had much of a problem with this & live a normal life like nothing ever happened. Not worried about living forever on Earth. Best wishes...................
@@winterwolf2012 Amen, sending you great vibes, well wishes, and many blessings. Take very good care of yourself and thank you for sharing your story it makes this channel worthwhile connecting with people worldwide. 🙏🙏🙏
Can I use instant dry yeast instead of the one that requires to activate?
Hello Maria, welcome to my channel. I'm glad you want to try making this recipe. You can try using instant dry yeast, however, even when I use it I like to activate it anyway to be sure the yeast is still good and active. Please let me know how it turns out. Good luck. God bless stay safe and healthy
Thank you!!!!
Hello and welcome to my channel, thank you for the support and for your kind words. Please remember to share pictures of this recipe when you make it. I enjoy the pictures you guys send me very much. God Bless you and your family, take very good care of yourselves. 🙏❤🍞
@@EvitaCooks I live away from any family. There are only Mexican bakeries where I live when I ask for pan sobao they caress the bread and laugh lol. Now I'm learning to cook cakes, and everything that makes me from puerto Rico. So thank you. Xoxox
@@KingdomTalkMinistry Well I'm glad you we found each other...I will be live on youtube tomorrow at 2 pm eastern time hope to see you in the chat...I invite you to navigate thru my channel you will find several recipes that you may like. Every recipe I share is written by me and tested several times to ensure that you guys can follow the cook along and make them at home with me. I conduct extensive research on all our traditional recipes to make sure I provide you an accurate version of the recipe. Other videos include dishes that I've created in my 43 years of cooking. I've been sharing my recipes on UA-cam a little over a year now and I am having the time of my life with all the feedback from you guys and stories about memories that it brings you. That is exactly what I wanted my channel to be. Remember to share pictures of your dishes so that I can share it in my UA-cam Community...the photos can be sent via Facebook to my group Evita Cooking At The Rhythm of My Heart, I will gladly you accept you to the group. And if you need help with the recipes or cooking advice you can reach me thru FB Messenger. God Bless and enjoy.
Evita..This is the second time i make it. But both time my bread rolls come out skinny they don’t widen like yours. What’s am i doing wrong 😫
Hi, Elizabeth, welcome to my channel. Oh no, I'm so sorry that your bread has not been successful. If your bread is too skinny it could be a number of things. First, your yeast is not very active, be sure to activate your yeast before you continue to the next steps. If your yeast elevates within the first 3-4 minutes you know it's still active. If you've tested your yeast and it's active, be sure not to over mix your dough, add the final cup of flour a little at a time until your dough comes together, The dough should be elastic but still warm and soft. Allow the dough to fully rest in a warm place, preferably the oven turned off with the light on. Depending on where you live the humidity level varies and that means that your dough can take anywhere between 1-2 hours to rise. Once it rises turn it onto your work surface and only add a sprinkle of flour, only if it sticks to the counter, not too much. Cut the dough in half and roll your dough, do not over mix or over roll try forming it without the rolling pin and try not to roll the dough too tight it should be slightly loose then pinch the bottom to keep it together. Finally, allow the formed rolls to rise again uncovered in a warm place, I always suggest the oven turned off with the light on to speed up the process. Carefully remove the tray from the oven to preheat at least 15 minutes. I hope this helps also you can message me directly thru my Facebook group Evita Cooking At The Rhythm of My Heart...here's the link for my Facebook: facebook.com/eva.suarez.9 Please do not hesitate to reach out I will be more than happy to help. Good luck...God Bless you and your family and please stay safe, well and healthy...🙏❤🍞
Evita Cooking At The Rhythm of My Heart maybe I’m over mixing it because I followed all the other steps and my yeast is rising. Also my sugar is granulated not fine does that affect the dough?
@@lizgarcia2340 Hi, I wish I could be there to help, you can get me quicker on Facebook Messenger, send me a friends request and I will accept you. Facebook: facebook.com/eva.suarez.9 The type of sugar does not matter the sugar is used to feed the yeast. Where do you live? How hot or dry is your kitchen? Are you running your AC? And, are you using a mixer or are you doing it by hand? Also, try adding about 1 Tablespoon more manteca to soften the dough and do not over mix and allow it to rise ferment or rise longer to develop the flour glutens.
Hola Elizabeth. I'm just following up to see how you're doing and to let you know that I'm available if you need my assistance. I genuinely want you to be able to make it and enjoy it with your family. God Bless🙏❤🍞
I just had to throw out my dough. After the first rise the dough was so dry. I even added more water but it seems I’m going to need at least cup extra. Does this seem right?
Sorry to hear the recipe was a fail Leslie. This recipes can vary depending on the humidity level in your kitchen and the weather. Try making it using 1 cup less of flour and add it gradually one tablespoon at a time while you mix until your bread dough rolls around the hook of the machine. Also you can add additional lard or shortening slowly 1 tsp at a time this will make the dough soft. Please do not get discouraged once you master the process you'll be glad you didn't give up. Follow the videos Step-by-step I'm confident you can do it. God Bless Happy Holidays
Hello you guys, if you are making this bread and have questions I am available via Facebook Video/Phone chat. If you don't have me as a friend send me a request with a message and I will accept...then we can chat via Facebook. I hope this helps. God Bless facebook.com/eva.suarez.9
Evita Cooking At The Rhythm of My Heart can you leave the dough over night
@@gokuguadarrama Greeting, welcome to my channel. Thank you for all your support. Absolutely, you can leave it overnight. Just make sure you cover it well, draft free and place it in the fridge. When you're ready to bake it the next day leave it out, form your loaves, allow it to proof or rise... then bake it following the video instructions. You can even freeze it until you're ready to bake it. Good luck and God Bless. Stay safe and healthy.
I can’t find where she says at what temperature to set the oven, does anyone know.
Good evening Melba, welcome to my channel. My apologies if I was unclear with the baking directions. I try very hard to be as detailed as possible on my videos, for this bread I put the baking instructions on the screen when I showed the loaves after their second rising. In this video, I baked my bread at 350 degrees for 25-35 minutes. If you follow the step-by-step video I am certain you will get a soft, light, and airy bread. Depending on where you live you may have to titrate the amount of flour and water you use. I live in Florida and it's usually very hot and humid so the recipe I gave in the description box below the video I tested several times to make sure it would come out the same every time before I decided to record this video. Since I create and write all my recipes I test all of them several times in hopes that when my subscribers try it at home it comes out exactly the same because I want you guys to make it and enjoy it with your family and friends. However, if you would like a softer bread you may add additional shortening. The dough should feel soft and warm but pulls away from the hook easily and it should not stick to your hands or fingers. If you find that it's too sticky add more flour 1/2-1 teaspoon at a time mixing well with every addition. With regards to rolling the dough thinly, I tend not to overwork my bread dough and try to work it gently with my hands to shape it and if I'm feeling like treating myself to extra calories and want the bread to be flakier I spread shortening over it before rolling it and it makes it flakier. Good luck I hope you try and like this recipe and share with us your experience. God Bless you and your family, stay safe, well, and healthy. 🙏❤🍞
can you use bread flowers
Hi Lucy, welcome. Absolutely, you can use bread flour , the only difference between bread flour and All purpose is that the bread flour has a higher protein content and your bread might rise slightly more. Other than that you'll get basically the same result. I wrote this recipe several years ago using AP flour after extensive research about the history of this bread. The use of AP flour is the original method used in PR. During that time all these other fancy flours were not accessible or available in Puerto Rico. That's also the reason why they made it using manteca because Puerto Ricans used to make they're own manteca too. Two weeks ago during my live I showed what the bread looks like when you use butter instead of manteca, it turned out great too. I hope that answers your questions. Good luck...God Bless you and your family, take very good care of yourself.
I making this for my mother. She wants to know if you have a recipe for pan de agua. :)
Good morning Val...Thank you so much for watching. I am glad you liked the video. Yes, I have a recipe for pan de Agua and will record the step by step video soon. I have several videos that I am recording and editing. It's great that you'll be making this for your mom. God Bless
@@EvitaCooks I love the way you explained step by step Thank you been looking this good recipe for a long time . Thank you from Orlando Fl.
@@carmencastellanos2454 Welcome to my channel and thank you for your kind words. It makes me happy knowing that you enjoyed the video, it is my goal to explain my videos well in an effort to make it possible for you to try and enjoy them at home as well. Small world, I live in Florida too. God Bless until next time buen provecho y hasta la proxima.
is this como el la calle dicen "pan dulce", right
Thank you for watching and taking time to comment. I believe pan dulce is Mexican and it's shaped like shells and colored. Also very delicious. This bread is typically used in Puerto Rico to make sandwiches and pressed in a Panini press. The most common sandwich is ham, cheese, egg, shredded lettuce or cabbage, and tomato. It is also known as "pan Pobre or jibaro" God Bless
@@EvitaCooks
I lived in Morovis for almost 25 years... and i have always called it pan dolce and never heard it called sobao; ether way I have now a way to make tripletas and shadwich de biste...
@@creonmanx I am very glad to hear that enjoy the recipe and please post pictures of the tripleta that's one of my favorite sandwiches too.
I don't like Crumbly bread. I add water in a separate section of the oven to give me a soft non crumbly brown crust. It really works I was surprised. I was like yess!! Lol I hate French bread Italian Bread or Cuban bread for that reason.
Hello and welcome to my channel. Thank you for your support and time to leave me a comment...I hope you try making this bread and let me know what you think. Please stay safe and healthy. God Bless
Can this dough be frozen? If so for how long?
Welcome to my channel Marysol. You most certainly can freeze this dough. Follow steps up to forming the loaves. To freeze take parchment paper and wrap the dough, then wrap it with plastic wrap and place it in a zip bag. You can freeze it up to a month. When you are ready to bake it unwrap the bread place it on a baking sheet and allow it to rise until the dough has doubled in size. Bake as directed and enjoy.
Mi pan just took me to a load of bread ÷w÷
Thank you for your support and for your time to watch the video and leave a comment.🍞🍞🍞
Pan con cafè. Maybe a fried egg. Im a happy fat girl
Please try this recipe I assure you it's delicious. I'll be serving mine tonight with some Blood Sausage/Morcillas