Traditional Puerto Rican Pan Sobao by Cicipalate

Ingredients

• 500g (4 cup) all-purpose flour
• 240ml (1 cup) warm whole milk
• 50g (1/4 cup) granulated sugar
• 1 tbsp active dry yeast
• 60g (4 tbsp) unsalted butter, softened
• 1 tsp salt

Instructions

1. Combine warm milk, sugar, and yeast in a bowl; let stand for 5-10 minutes until foamy.
2. Mix flour and salt in a large bowl, then add the yeast mixture and softened butter.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough, shape into a loaf, and place in a greased baking pan.
6. Cover and let rise a second time for 45 minutes until puffy.
7. Bake at 180°C (350°F) for 20-25 minutes until the crust is golden brown and the loaf sounds hollow when tapped.