Comments on: Pan Sobao Recipe for Bread Machines (Bread Experiment part two) http://www.farmercooker.com/2010/04/pan-sobao-recipe-for-bread-machines-bread-experiment-part-two/ Farmers Market and Home Garden Recipes Thu, 07 Oct 2010 20:10:45 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: admin http://www.farmercooker.com/2010/04/pan-sobao-recipe-for-bread-machines-bread-experiment-part-two/#comment-120 admin Thu, 07 Oct 2010 20:10:45 +0000 http://www.farmercooker.com/?p=122#comment-120 Wow it's been too long! It's time to whip up a new recipe! Wow it’s been too long! It’s time to whip up a new recipe!

]]> By: skyfish http://www.farmercooker.com/2010/04/pan-sobao-recipe-for-bread-machines-bread-experiment-part-two/#comment-93 skyfish Mon, 20 Sep 2010 18:09:09 +0000 http://www.farmercooker.com/?p=122#comment-93 Eva - I found that leaving the dough rise too long did produce the large bubbles you describe. Also, when using the bread machine the dough rises on its own somewhat, so rising in the pan isn't all that necessary. Eva – I found that leaving the dough rise too long did produce the large bubbles you describe. Also, when using the bread machine the dough rises on its own somewhat, so rising in the pan isn’t all that necessary.

]]> By: Eva http://www.farmercooker.com/2010/04/pan-sobao-recipe-for-bread-machines-bread-experiment-part-two/#comment-51 Eva Thu, 26 Aug 2010 02:41:08 +0000 http://www.farmercooker.com/?p=122#comment-51 I am Hispanic, and for the past year I have tried a few pan sobao recipes, but none have produced a bread like the one that is sold in the small stores and restaurants in Puerto Rico. The recipe I got from univision, the one that is being passed around all over the net, produces a bread that is more like French bread, with a tough crust and large holes in the inside. I believe that the bakers of pan sobao keep in secret what makes the bread so good, a secret that most of us don't get to figure out. I will try your recipe and see how it comes out. I believe my problem has been the time left for the dough to rise that second time. I see you leave it for about 20 minutes, while many recipes call for 2 or 3 hours, and others 45 minutes, etc... Thank you for the recipe. I'll see how it comes out. :) I am Hispanic, and for the past year I have tried a few pan sobao recipes, but none have produced a bread like the one that is sold in the small stores and restaurants in Puerto Rico.

The recipe I got from univision, the one that is being passed around all over the net, produces a bread that is more like French bread, with a tough crust and large holes in the inside.

I believe that the bakers of pan sobao keep in secret what makes the bread so good, a secret that most of us don’t get to figure out.

I will try your recipe and see how it comes out. I believe my problem has been the time left for the dough to rise that second time. I see you leave it for about 20 minutes, while many recipes call for 2 or 3 hours, and others 45 minutes, etc…

Thank you for the recipe. I’ll see how it comes out.

:)

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