Bread Machine Cuban Bread Recipes

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BREAD MACHINE CUBAN BREAD



Bread Machine Cuban Bread image

I live in the Tampa area where cuban bread is a staple. This recipe makes bread that is as good as I can get from my local cuban bakery.

Provided by FLGal

Categories     Yeast Breads

Time 3h15m

Yield 1 loaf

Number Of Ingredients 5

1 1/4 cups water
1 1/2 teaspoons sugar
1 teaspoon salt
3 cups bread flour (I use King Arthur)
2 teaspoons bread machine yeast

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.

Nutrition Facts : Calories 1413, Fat 4, SaturatedFat 0.6, Sodium 2342.9, Carbohydrate 295.5, Fiber 11.8, Sugar 7.3, Protein 41.8

CUBAN BREAD FOR THE BREAD MACHINE



Cuban Bread for the bread machine image

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

1 cup water, plus
3 tablespoons water
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons brown sugar
2 teaspoons yeast
cornmeal, for sprinkling on baking sheet
1 egg, mixed with
1 tablespoon water, for egg glaze
3/4 cup hot water

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

CUBAN-STYLE BREAD



Cuban-Style Bread image

Provided by Food Network

Categories     appetizer

Time 3h5m

Yield 3 to 4 loaves

Number Of Ingredients 8

1 pint ice water
1 tablespoon salt
1 tablespoon sugar
1 ounce shortening (lard or vegetable)
1 ounce (4 packets) dry yeast
1 1/2 pounds flour, plus more if necessary
Oil, for coating
Palmetto leaves, for creating a seam (unbleached or colored shoe strings can be used)

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 BREAD**** RECIPE - (3.6/5)



Cuban Bread**** Recipe - (3.6/5) image

Provided by Gigirox

Number Of Ingredients 6

Ingredients:
1 1/3 cup water
1 1/2 teaspoon sugar
1 tablespoon salt
3 cups bread flour
2 1/2 teaspoons yeast

Steps:

  • 1-Put ingredients into bread machine in order listed. 2-Set machine on dough cycle. 3-Flour counter, take dough out of machine, roll dough out to a 12 x 20-inch rectangle. 4-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. 5-Grease baking sheet and sprinkle slightly with cornmeal. 6-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. 7-Place in a warm spot and allow the loaf to stand and rise once again, 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. 8-Preheat oven to 450* and place a pan full of water on bottom rack. 9-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. 10-Brush the top of the loaf with water and place in your preheated oven on the middle shelf. 11-After about 5 minutes of baking, brush some more water on top of the bread. 12-Bake the loaf until it is light brown and crusty - about 12 to 18 minutes total baking time.

CHEF JOHN'S CUBAN BREAD



Chef John's Cuban Bread image

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

½ teaspoon active dry yeast
½ cup warm water
½ cup flour
1 package active dry yeast
2 teaspoons white sugar
¾ cup warm water
3 tablespoons lard
2 teaspoons fine salt
3 cups all-purpose flour, or as needed - divided
1 tablespoon cornmeal
Water to spray tops of loaves

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

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Top Asked Questions

Can I use regular flour to make Cuban bread?
Followed the recipe with the note about using half regular flour, half bread flour. I really hoped this would be the one that would yield an authentic Cuban bread. Instead it came out more like a sourdough bread. Too dense, compared to Cuban bread. Although I was disappointed, the bread itself was still really good. Nice, crisp outside.
What is Cuban bread made of?
This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift. You can’t have a true Cuban sandwich without authentic Cuban bread! Learn step by step how easy making a couple loaves is!
How do you make a couple loaves of bread?
Learn step by step how easy making a couple loaves is! Begin by chilling overnight a starter mixed from warm water, active dry yeast and all purpose flour. Activate more active dry yeast with warm water and sugar, and create a sticky dough by adding lard, salt, flour and the starter.
How do you make a simple yeast bread?
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.

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