CUBAN BREAD
I enjoy making all kinds of bread, and while searching around on the internet heard all the talk about Cuban Sandwiches all set off by the Cuban Bread recipes. So had to try it out for myself to see what all the hype is about. Well, it's diffidently a wonderful sandwich roll, most attribute it's soft interior and thin crusty exterior to the use of lard. Have to say, after making this bread I just know it's a winner in my families view. This particular recipe I found on icuban.com Prep time does not including rising. NOTE: this recipe tells how to make ONE large loaf, BUT I prefer 4 smaller individual loaves myself
Provided by Bonnie G 2
Categories Yeast Breads
Time 43m
Yield 4 Sandwich Rolls, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 588.5, Fat 14.3, SaturatedFat 5.2, Cholesterol 12.2, Sodium 1169.2, Carbohydrate 98.7, Fiber 4.2, Sugar 2.4, Protein 14.1
CUBAN BREAD
This bread is wonderfully crusty on the outside and has a chewy interior and is so delicious. Recipe courtesy of The New York Times Cookbook by James Beard.
Provided by Marie
Categories Yeast Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 5
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.
SIMPLE CRUSTY BREAD
We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
CUBAN BREAD FOR THE BREAD MACHINE
Make and share this Cuban Bread for the bread machine recipe from Food.com.
Provided by Missy Wombat
Categories Yeast Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1497.5, Fat 9, SaturatedFat 2.2, Cholesterol 186, Sodium 3587.6, Carbohydrate 298.8, Fiber 12.3, Sugar 10.1, Protein 48.3
CRUSTY HOMEMADE BREAD
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
CHEF JOHN'S CUBAN BREAD
I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 12h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 29.4 g, Cholesterol 3 mg, Fat 3.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 389.5 mg, Sugar 0.8 g
CUBAN BREAD
This recipe is the bread recipe used by my college roommate when making the Sandwich Cubano Recipe #286122. A traditional loaf of Cuban bread is approximately three feet long and somewhat rectangular as compared to the rounder shape of Italian or French bread loaves. In the early days, the dough was stretched thin to make it last, creating the bread's distinctive air pockets and long shape. A shallow trench in the upper crust is created using a moist palm frond but it can also be made using a greased wooden dowel in place of the palm frond.
Provided by Member 610488
Categories Yeast Breads
Time 2h5m
Yield 2 Loaves, 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts :
INCREDIBLE CUBAN BREAD
This is a slight adaption of a recipe from Amy Dacyczyn's "The Complete Tightwad Gazette." We lived on this bread when my son was little as we could not afford to buy regular sliced bread. We often make 12 rolls instead of the 2 loaves. This is wonderful bread!
Provided by ladypit
Categories Yeast Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 6
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.
Nutrition Facts : Calories 946, Fat 4, SaturatedFat 0.7, Sodium 3507.5, Carbohydrate 199.7, Fiber 20.5, Sugar 13.4, Protein 34
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