Cuban Bread Recipe 365

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:

• 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:

• 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:

• 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.