Pan para Pambazos (Mexican Pambazo Sandwich Bread)

This soft golden bread can be used for any kind of sandwich, but it is perfect for the spicy Mexican street food pambazo sandwich! It's made with simple ingredients and has a neutral not-too-sweet flavor so you should stuff it with delicious flavorful fillings. A beginner bread baker should be able to make this without too much difficulty! Even if the result is a little lumpy it will still be delicious!!! Feel free to double this recipe to make 8!

The original recipe, which I modified, is in Spanish and available here: https://www.youtube.com/watch?v=_S5mGt6zdOs&t=680s

The recipe is here, and pictures of the process are below:

Ingredients:

• 1 3/4 cup all-purpose or bread flour (250 g)

• 3/4 cup warm water (~175 g)

• 2 tsp. instant or active dry yeast (6.5 g)

• 1 1/2 Tbsp. white sugar (20 g)

• 1 tsp. table salt (5 g)

• 2 Tbsp. vegetable shortening, lard, or unsalted butter

• Additional shortening and flour

Directions:

1. Add the flour to a mixing bowl and make a well in the center.

2. Pour in the yeast, about 1 tsp. of the sugar, and half the water. Mix together and let sit until bubbly and foaming, 3-8 minutes.

3. Then sprinkle the salt on the flour, avoiding direct contact with the yeast. Add in the rest of the sugar and add the shortening.

4. Begin mixing and add more of the water as you mix until you get a sticky, somewhat wet dough and all of the flour it hydrated.

5. Take onto a clean surface and begin kneading for 8-10 minutes, or until it's smooth and elastic. The dough may be slightly sticky, but if it's too dry and tears a lot then knead in a little more water.

6. Once smooth, shape into a ball, lightly grease it, and place in a lightly greased bowl. Cover and rest in a warm place until doubled in size, about 40-60 minutes.

7. Once doubled, dump onto a clean surface and knead for about 1 minute to remove air bubbles. Then cut into 4 equal pieces (by eye or by weight) and shape into balls. Cover with plastic wrap or a tea towel and rest for 15 minutes.

8. Grease a baking tray or line it with parchment paper.

9. Then one by one, lightly flour a dough ball and use a rolling pin to roll it into an oval that's about 1/2 inch (1.5 cm) thick. You may need to rest and roll it again if it's too elastic.

10. Place on the prepared baking tray, cover with plastic wrap or a tea towel, and let rise for 30 minutes while you preheat the oven to 355°F.

11. When ready, uncover the breads and bake for 16-20 minutes, or until golden on the top and bottom and 200°F internally.

12. Immediately remove to a wire rack to cool for 30-60 minutes at a minimum before enjoying! These can be used fresh for pambazos, but may work better after a day or two.

13. Makes 4 breads, but you can make 2 giant pambazos instead. Store in an airtight container up to 3 days at room temperature, or freeze up to 1 month.

The ingredients I used.

Add the flour to a bowl and make a well.

Add the yeast, some sugar, and half the water. Mix together.

After the yeast activated.

Add the shortening, sugar, and make sure to add the salt on the outside and avoid direct salt-yeast contact.

After mixing for a bit. Next we add the rest of the water.

After adding the rest of the water and mixing/kneading until all the flour is hydrated.

Take onto a clean surface.

And knead until smooth.

Grease the dough and a bowl. Next we'll cover it and let it rise.

After the first rise.

Dump the dough out.

After kneading it for about a minute to get the air out.

Cut into 4 pieces.

Shape into round tight balls and cover to rest for about 15 minutes. This allows the gluten to relax before rolling out.

After resting. Next we will roll them out!

One at a time, lightly flour a ball.

And roll into an oval. Then repeat.

After shaping. Now we will cover and let rise a second time before baking.

While rising.

After rising. Time to bake!

Right before baking.

Right after baking.

Top view :)

Remove to a wire rack and cool!

The bottom is golden too!

So soft and fluffy!

Gorgeous!!!