3 Best Homemade Caribbean Bread Recipes | Puerto Rico
Looking for the perfect Sunday bread? These homemade Caribbean bread recipes are a dream! Puerto Rican soft bread goes with everything and will leave you wanting more after each bite. Try it if you dare!
Equipment
- Electric Mixer
- 2 small bowls
- 1 Large bowl
- 1 Rolling Pin
- 1 pastry cutter or knife
- 1 baking dish or tray
- Parchment Paper
Ingredients
- 3-3 1/4 cups all purpose flour or bread flour
- 1 packet instant yeast see notes for active dry yeast
- 4 tbsp vegetable shortening
- 3/8 cup granulated sugar + 2 teaspoons
- 1 cup water divided
- 1-1 1/2 tsp salt
Instructions
- In a small bowl, add ½ cup of warm water (about 110 degrees F) and add yeast as well as 2 teaspoons of granulated sugar. Gently mix it and cover with a kitchen towel. Allow the yeast to proof (foam and double in size) for about 5 minutes.
- On a separate microwavable bowl, add ½ cup of hot water. Then add 4 tablespoons of vegetable shortening and mix it until the shortening dissolves into the water.
- In a large mixing bowl, combine only 3 cups of flour, 1 teaspoon of salt, and 3/8 cups of sugar.
- Add the shortening mixture to the dry ingredients and mix. Make sure the mixture is not over 110 degrees Fahrenheit so it does not kill the yeast when added. Then, add the yeast and mix.
- Mix the wet ingredients with the dry ones for just a minute at low speed (level 1 or 2), then switch the whisk attachment for a dough hook. Continue mixing on low until well incorporated. You may have to scrape the sides and mix in whatever gets stuck to the bottom a few times. If you prefer to make the dough by hand, see notes.
- After a couple of minutes, check the dough and if it feels tacky, add a couple of tablespoons of flour and mix again. Continue to do this until the dough feels even, like playdough, but be careful not to add too much flour. This will make the dough too dense.
- Once the soft dough is homogeneous, use some cooking spray to grease a large mixing bowl. You can also use some melted butter. Transfer dough to the bowl.
- Cover the bowl with a kitchen towel and keep in a warm place for an hour. (See notes for tricks).
- Prepare a baking dish with parchment paper.
- After an hour or so, check your dough ball as it should have risen quite a bit. Move it from the bowl to a clean surface. Split the dough into two or four equal pieces, depending on the number of loaves you want. Take one piece and knead it with your hands for a minute.
- With a rolling pin, roll each kneaded piece until they are about ¼ inch thick. Then start rolling it up evenly from the bottom until you have a long roll. Tuck each end in and place it on the baking dish.
- Do this with each piece. If you make 4 rolls, place them into two separate baking trays.
- Once the rolls are on the baking dish, cover with a towel and allow to rise again for an hour or so.
- After rising, preheat the oven to 400 degrees Fahrenheit. Arrange the oven racks so that the baking tray is in the exact middle. If it is too high, it will burn the surface of the dough, same with the bottom of the loaf if it is too low.
- Place the baking dish in the oven and bake the bread for 14-18 minutes.
- At about minutes 8-10, you will see the bread begin to brown a bit. Place an aluminum foil tent over it and continue baking.
- Once the bread is baked, it will feel hollow when tapped and look dark golden brown. Remove from the oven and move to a cooling rack. Allow it to cool before cutting it (or have a few corner bites while you wait, like I do. 😉)
- Cut into slices and add some unsalted butter, make sandwiches with it, or toast it to make baguettes. Serve with freshly brewed coffee or hot chocolate!
- ¡Buen provecho from The Happy Wookiee!
Notes
If using active dry yeast, it will take about 10-15 minutes to proof. Then, allow an additional 30 minutes for the dough to rise.
When making the dough by hand, whisk the wet ingredients to mix them, then add them to the dry ingredients in a large mixing bowl. Use your hands or a wooden spoon to incorporate the ingredients well. Continue to add flour until the dough is homogeneous. It should not be tacky, but pliable like playdough. Then move the dough to a lightly floured work surface and knead for five to seven minutes. Go to step #8 of the instructions.
I like to warm up my oven to about 100 degrees Fahrenheit while I make the dough. Once I transfer the dough to the greased bowl, I turn off the oven, cover the bowl, and place it in the oven. I do this for both rises. It makes the dough rise beautifully!
If you do not have the time to let the bread rise today, cover the bowl with plastic wrap and place it in the fridge overnight. This will give the yeast time to do its thing and result in richer flavor as well. Bread dough will last about 3 days in the refrigerator. Once you are ready, simply pick up where you left off on the instructions (#10).
Pan sobao will last about three days after it is made. Be sure to cover it tightly in cling wrap or place it in an airtight container as soon as it cools down. Keep it in a cool, dry environment. When serving, slice and warm it up for about 30 seconds in the microwave. It will have the best texture and flavor!