Bread Machine Cuban Bread Recipes

Steps:

• In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.
• Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.
• Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.
• Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.
• Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.
• Let the dough rise, leaf side down, for 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake loaves until they are golden brown, about 30 minutes.

Steps:

• Add water, salt, flour, brown sugar and yeast to bread machine pan in the order suggested by manufacturer.
• Select dough/manual cycle.
• When cycle is complete, transfer dough to a lightly floured surface.
• Shape into a long loaf; taper ends by gently rolling back and forth.
• Place on a baking sheet that has been sprinkled with cornmeal.
• Let rise, uncovered, 10 minutes.
• Using a sharp knife, make 3 or 4 diagonal slashes on top of loaf.
• Brush with egg glaze.
• Place on the middle shelf of a cold oven.
• Place a shallow pan on bottom shelf and add hot water to pan.
• Set oven temperature at 400 degrees and bake 30 minutes, or until done.
• Remove from pan and let cool on wire rack.

Steps:

• Place all ingredients in your bread machine in the order given.
• Set bread machine to dough cycle.
• IMPORTANT! CHECK YOUR MACHINE WHILE IT IS KNEADING and ADD MORE WATER IF NEEDED 1 TABLESPOON AT A TIME. The dough should not be too dry - it should look smooth and satiny after kneading for a few minutes.
• When dough cycle is complete, remove dough from machine and shape into long loaf (like french bread).
• Place on a cookie sheet and let loaf rise for about 45 minutes or until doubled in size.
• Bake at 350 degrees for about 30 minutes or until nicely browned.
• You can also just cook this in your bread machine on the regular bread cycle if you want. It still tastes great, you just don't get the cuban shaped loaf.

Steps:

• Grease a large bowl, and set aside.
• Dissolve the yeast in warm (90 degree F) water. Add the salt and sugar. Stir well.
• Mix the flour and wheat gluten. Add lard then add the flour/gluten mixture, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough. Shape dough into a small ball.
• Place dough in the Pyrex bowl, turn over so both sides are greased, cover with a moist cloth and place in a warm place. Let rise about 20 minutes or until the dough doubles in size.
• Grease two more bowls. Remove the dough from the bowl and punch it down. Cut dough in half to form two balls. Place each ball in a separate bowl. Cover each with a moist cloth and let rise about 30 minutes or until the dough doubles in size.
• Lightly grease a cookie sheet and sprinkle with cornmeal.
• Do NOT preheat the oven.
• Turn the dough out onto a lightly floured board. Shape into long, Cuban bread-style loaves. Place the loaves on the baking sheet. Allow to stand and rise for five minutes.
• Brush the loaves with water.
• Place in middle shelf of the COLD oven. Place a pan of boiling water on the bottom of the oven.
• Set the temperature to 400 degrees F. Bake the breads until they are crusty and done - about 45 minutes.

Steps:

• In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
• On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
• Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
• Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
• Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

Steps:

• Mix the 2 cups whole wheat and 2 cups of the white flour together.
• Add the yeast, the sugar, and the salt.
• Pour in the hot water and beat for 100 strokes (or 3 minutes with a mixer).
• Stir in the rest of the flour until it is no longer sticky.
• Knead it for 8 minutes.
• Put the dough in a metal bowl that you have sprayed with cooking spray.
• Cover it with a damp towel.
• Let it rise for 15 minutes.
• Punch it down.
• Divide it into 2 pieces.
• Shape each piece into a round loaf and put them on a baking sheet that you have sprayed with cooking spray.
• Cut an x in the top of each loaf.
• If you want you can brush the top with water and put sesame seeds or poppy seeds on top.
• Put the pan on the middle rack of a cold oven.
• Put a pan of boiling water on the bottom shelf.
• Heat the oven to 400 degrees.
• Bake the bread for 40-50 minutes or until it is deep golden brown.
• **Ifyou want to use your food processor, put all the dry into the bowl.
• Turn it on and slowly add the water until the dough forms a ball.
• Let it spin 20 times.

Steps:

• Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
• Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
• Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
• Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
• Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
• Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
• Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.

Steps:

• Combine yeast, brown sugar and warm water in a large mixing bowl; stir to mix.
• Stir in 2 cups of the flour; beat well.
• Let stand 10 minutes for yeast to develop.
• Stir in salt.
• Add remaining 3 to 4 cups flour, about 1 cup at a time, stirring after each addition, until a stiff dough forms.
• Turn out dough onto a lightly floured surface.
• Knead 8 to 10 minutes, adding more flour as needed to keep dough manageable.
• Dough should be smooth, elastic and not sticky.
• Oil the surface of the dough and put it in the rinsed mixing bowl.
• Cover and let rise in a warm, draft-free place 45 to 60 minutes, or until doubled in bulk.
• Punch down dough.
• Knead lightly.
• Form into two long loaves.
• Sprinkle cornmeal on a baking sheet; place loaves on baking sheet.
• Let rise, uncovered, 10 minutes.
• Using a sharp knife or razor blade, make 3 or 4 diagonal slashes in the top of each loaf.
• Brush loaves with egg wash.
• Place on middle shelf of a cold oven.
• Place a shallow pan on the bottom shelf; pour hot water into pan.
• Set oven temperature at 400 degrees and bake 30 to 35 minutes, or until loaves are well browned and sound hollow when tapped.
• Remove from baking sheet and let cool on wire racks.
• Note: For the best results, this recipe requires bread flour.
• All-purpose flour works, but it often produces a low loaf if it is not kneaded thoroughly.
• Notice the absence of oil or butter in the dough, which makes the bread crustier.
• This bread is so good you won't have to worry much about leftovers, but if you think you'll use only one loaf within a day, don't freeze the other-- just give it away!

Steps:

• Dissolve the yeast in the water and add the salt and sugar, stirring thoroughly.
• Add flour, one cup at a time, beating it with a wooden spoon.
• You can also use the dough hook on an electric mixer at low speed.
• Add enough flour to make a fairly stiff dough.
• Shape dough into a ball, place in a greased bowl and grease the top.
• Cover with a towel and let rise in a warm place until doubled in bulk.
• Turn dough out onto a lightly floured board and shape into two round Italian style loaves.
• Arrange onto a baking sheet, heavily sprinkled with cornmeal and allow to rise for 5 minutes.
• Slash the tops of the loaves in 2 or 3 places with a knife or scissors.
• Brush the loaves with water and place them into a cold oven.
• Set the oven control at 400° and place a pan of boiling water on the bottom of the oven.
• Bake loaves until they are crusty and done for about 40 to 45 minutes.

Steps:

• Grease a large bowl, and set aside.
• Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes.
• Meanwhile, measure out 1/4 cup of lard Heat in the microwave until melted.
• Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.
• Take your measuring cup and sift together the two flours.
• Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added.
• Continue adding more flour until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
• Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point.
• Shape the dough into a ball and place it into the greased bowl.
• Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
• Turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. This recipe called for a large loaf, shaped to fit a long baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. BUT:( I prefer 4 smaller ones for individual rolls)Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
• Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam.
• Grease a baking sheet and sprinkle lightly with cornmeal.
• Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.).
• Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises.
• Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
• Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf.
• Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
• Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.