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 (PAN CUBANO)
This is the best recipe I have ever tried for Cuban bread. I lived in Key West, FL for a time and could get bread fresh in the bakery. When I moved back to SD it was NO WHERE!!!! I had to make my own. I found this recipe on the King Arthur website and have used it ever since.
Provided by kittycatmom
Categories Yeast Breads
Time 2h
Yield 6 loaves
Number Of Ingredients 6
Steps:
- Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
- Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
- Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
- Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
- Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.
Nutrition Facts : Calories 386.9, Fat 8.6, SaturatedFat 5, Cholesterol 20.4, Sodium 846.7, Carbohydrate 67, Fiber 2.6, Sugar 3, Protein 9.3
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
CHEF JOHN'S CUBAN SANDWICH
Here's how I build a Cuban, or Cubano, sandwich. I like to use pulled pork. Carnitas would work too. These ingredients and amounts are open to your own personal preferences, but here's the general idea.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 21m
Yield 2
Number Of Ingredients 9
Steps:
- Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
- Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
- Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
- Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
Nutrition Facts : Calories 1473.1 calories, Carbohydrate 85.4 g, Cholesterol 287.1 mg, Fat 85.2 g, Fiber 5.3 g, Protein 88.2 g, SaturatedFat 37.3 g, Sodium 4076.6 mg, Sugar 4.2 g
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
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.
CUBAN-STYLE BREAD
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.
CUBAN BREAKFAST SANDWICHES
Grab hold of breakfast time by serving these warm, energy-boosting sandwiches. The hearty helping of protein will help keep hunger at bay, and they travel well for hectic mornings. -Lacie Griffin, Austin, Texas
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Split bread in half lengthwise; cut into four pieces. Fry eggs in a large non-stick skillet coated with cooking spray until yolks are set. Layer bread bottoms with salami, ham, egg and cheese; replace tops., Cook on a panini maker or indoor grill for 2 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 697 calories, Fat 29g fat (12g saturated fat), Cholesterol 280mg cholesterol, Sodium 1949mg sodium, Carbohydrate 61g carbohydrate (1g sugars, Fiber 3g fiber), Protein 43g protein.
AUTHENTIC CUBAN ROLLS
I can never find Cubano Bread like you get in Miami with the famous Cuban Sandwich. It's virtually impossible to find outside of Southern Florida. You have not lived until you've had one of those babies! I have included three methods below- Manual, Mixer, and Bread Machine methods. Please enjoy my research efforts for this recipe and don't forget to check out how to make the sandwich here: Recipe #320914
Provided by Brandess
Categories Yeast Breads
Time 2h30m
Yield 6 rolls, 12 serving(s)
Number Of Ingredients 6
Steps:
- MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
- MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
- BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
- Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
- Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.
Nutrition Facts : Calories 193.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 416.6, Carbohydrate 33.5, Fiber 1.3, Sugar 1.5, Protein 4.6
CUBAN WATER BREAD
This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour.
Provided by Sandy
Categories Bread Yeast Bread Recipes
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 32.8 g, Fat 0.6 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 291.8 mg, Sugar 0.6 g
More about "cubanbread recipes"
TOP 25 CUBAN FOODS (TRADITIONAL CUBAN DISHES) - CHEF'S …
From chefspencil.com
CUBAN FOOD - 20 CUBAN DISHES YOU CAN TRY AT HOME
From theplanetd.com
THE MOST DELICIOUS CUBAN FOOD: 43 MOUTHWATERING …
From myadventuresacrosstheworld.com
CUBAN BREAD RECIPE | EASY & DELICIOUS | COOK'S HIDEOUT
From cookshideout.com
10 BEST CUBAN BREAKFAST RECIPES | YUMMLY
From yummly.com
CUBAN FOOD: 30 BEST TRADITIONAL ISLAND FOODS IN CUBA
From baconismagic.ca
CUBAN BREAD AUTHENTIC PAN CUBANO RECIPE - HOME …
From homestratosphere.com
9 CUBAN BREAD RECIPES PACKED WITH AUTHENTIC FLAVORS
From homemaderecipes.com
CUBAN FOOD GUIDE: 40 TRADITIONAL CUBAN DISHES + CUBAN …
From foodfuntravel.com
CUBAN BREAD - WIKIPEDIA
From en.wikipedia.org
CUBAN BREAD RECIPE - RECIPETIPS.COM
From recipetips.com
CUBAN BREAD VS FRENCH BREAD - WHICH BREAD TO CHOOSE? - MISS …
From missvickie.com
CUBAN BREAD VS FRENCH BREAD – WHICH BREAD TO CHOOSE? - OLIVERS …
From olivers-cafe.com
15 CUBAN FOOD RECIPES THAT YOU NEED TO TRY | TASTE OF …
From tasteofhome.com
25 DELIGHTFUL CUBAN DESSERTS YOU WILL GO HEAD OVER HEELS FOR
From cookingchew.com
25 BEST TRADITIONAL CUBAN FOODS TO TRY BEFORE YOU DIE
From spoonuniversity.com
TRADITIONAL CUBAN RECIPES WITH BIG FLAVOR | ALLRECIPES
From allrecipes.com
AZúCAR! 17 TRADITIONAL CUBAN DESSERTS - AMIGOFOODS
From blog.amigofoods.com
AUTHENTIC CUBAN FOOD (20 BEST CUBAN FOOD DISHES AND 5
From hoohla.cooking
CUBAN BREAD – COOKING IN CUBAN
From cookingincuban.com
HOMEMADE CUBAN BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
THE 5 BEST SUBSTITUTES FOR CUBAN BREAD | EATDELIGHTS
From eatdelights.com
20 TRADITIONAL CUBAN APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
EAT THE BEST CUBAN BREAD - THREE GUYS FROM MIAMI
From 3guysfrommiami.com
24 BEST CUBAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TRADITIONAL CUBAN FOOD: 10 DISHES YOU MUST TRY - HAVANA TRACES
From havanatraces.com
WHAT BREAD DO YOU USE FOR CUBAN SANDWICHES? - L'ESPRESSO BAR …
From lespressobarmercurio.com
CUBAN RECIPES | ALLRECIPES
From allrecipes.com
HOMEMADE CUBAN BREAD (PAN CUBANO) - SAVOR THE FLAVOUR
From savortheflavour.com
CUBAN BREAKFAST FOOD: AN AUTHENTIC LOOK AT CUBAN FOOD CULTURE
From desumama.com
CUBAN BREADS: CUBANFOODMARKET.COM
From cubanfoodmarket.com
CUBAN SANDWICH | KING ARTHUR BAKING
From kingarthurbaking.com
23 TRADITIONAL CUBAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
10 FOODS YOU MUST TRY IN CUBA - TRIPSAVVY
From tripsavvy.com
14 TRADITIONAL CUBAN SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
25 STUNNING CUBAN APPETIZERS TO ENRICH YOUR MENU IN 2022
From lacademie.com
19 CUBAN RECIPES THAT WILL WOW YOUR TASTEBUDS - BRIT - CO
From brit.co
TOP 24 TRADITIONAL CUBAN RECIPES (BEST CUBAN DISHES)
From thekitchencommunity.org
20 TYPES OF CUBAN FOOD YOU NEED TO TRY AT LEAST ONCE
From tastingtable.com
You'll also love