Draft:Pan sobao

Pan sobao, also known as pan sobado or pan de manteca ("lard bread") is a dense, chewy white bread characterized by the addition of lard, which is considered the key ingredient which gives it its characteristic flavor. In addition to lard, the bread is made with flour, sugar, salt, yeast, eggs, and milk. Pan sobao is a traditional bread of Puerto Rico and the Dominican Republic, where it is considered a softer variant of pan de agua. In Venezuela, pan sobado gained popularity in the mid-20th century and is currently typical of various inland towns.

The bread's name references the way it is prepared. The literal translation is rubbed or kneaded bread; the word "sobar" means to stretch dough with a rolling pin, before folding it up and repeating the process until the dough is softer, more malleable, and more compact. There are also devices called "sobadoras" or "sobadores" that make the work easier. The technique comes from Spanish sobao bread, which is characterized by a very white and dense structure.

The bread itself has a very dense, pillowy texture with a soft crust and a semi-sweet flavor, and the lard causes the bread to be extra chewy.