Pan Sobao

Directions

1. In a medium bowl, mix together lukewarm water, 1 tablespoon of sugar, and yeast. Cover and allow mixture to rest in a warm place until top is foamy, around 20 minutes. 
2. In a large bowl, mix together the hot water, shortening or lard, salt, and remaining 1 tablespoon of sugar. Allow to cool for 10 minutes, then stir in yeast mixture until well blended.
3. Gradually add flour, stirring, until a smooth dough forms and comes away from the sides of the bowl.
4. On a lightly floured surface, knead dough for 10–15 minutes, until smooth and no longer sticky. If necessary, add a little more flour. Gather dough and roll into a ball.
5. Grease a large bowl with olive oil and place ball of dough in it. Cover with a damp dish towel and let the dough rise in a warm place for about 3 hours, until it doubles in size.
6. Preheat oven to 400°F.
7. Uncover dough and punch down. On a lightly floured surface, knead dough for 5 minutes, then divide into 2 equal portions.
8. Shape each portion into a long loaf, around 12 inches long and 2 inches thick.
9. Dust a large baking sheet with flour and arrange both loaves on top. Brush tops of both loaves with beaten egg.   
10. Place loaves in center of oven and bake until both loaves begin to brown, about 35 minutes.
11. Remove pan sobao from oven and let it rest for 10 minutes before serving.