Pan sobao
 Pan sobao | |
| Alternative names | Pan sobado |
|---|---|
| Type | Bread |
| Course | Breakfast, snack |
| Place of origin | Caribbean |
| Region or state | Puerto Rico, Dominican Republic, Venezuela |
| Created by | Traditional |
| Serving temperature | Room temperature |
| Main ingredients | Flour, water, lard, sugar, yeast |
Pan sobao, is a white bread from the Caribbean characterized by the addition of lard, which gives it its distinctive flavor. It is one of the most traditional breads of Puerto Rico, where it is considered a softer variant of pan de agua.[1][2] In Venezuela, pan sobao enjoyed great popularity in the mid-20th century and is now typical in some rural towns.[3]
See also
- Telera, a traditional Dominican Christmas bread
References
- ^ Lara, Socorro Velázquez (2016-09-28). Memorias De Abuela Fela. iUniverse. ISBN 978-1-4917-3513-8.
- ^ LLC, DiccionarioLibre. "Diccionario Libre | Definicion: Pan Sobao - Diccionario de Urbanismos". DiccionarioLibre LLC (in Spanish). Retrieved 2024-12-08.
- ^ "Pan sobado - Pandock". 2021-11-12. Archived from the original on 12 November 2021. Retrieved 2024-12-08.