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-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 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
CARA'S CUBAN BREAD
Cara is a wonderful woman on my cyber-playgroup. She makes this a lot despite having 2 preschoolers. She got it from someone by the name of Father Dominic. Times are guesses.
Provided by Missy Wombat
Categories Yeast Breads
Time 2h10m
Yield 2 loaves
Number Of Ingredients 8
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!
Nutrition Facts : Calories 1243.3, Fat 6.3, SaturatedFat 1.4, Cholesterol 93, Sodium 3547.8, Carbohydrate 252.1, Fiber 11.3, Sugar 9.9, Protein 39.8
More about "caras cuban bread recipes"
QUICK CUBAN BREAD (PAN CUBANO) - ANDREA MEYERS
From andreasrecipes.com
CARIBBEAN YUCA (CASSAVA) FLATBREAD RECIPE - THE …
From thespruceeats.com
CUBAN BREAD AUTHENTIC PAN CUBANO RECIPE - HOME …
From homestratosphere.com
CUBAN BREAD RECIPE - RECIPETIPS.COM
From recipetips.com
CUBAN BREAD RECIPE | EASY & DELICIOUS | COOK'S HIDEOUT
From cookshideout.com
RECIPE: CUBAN BREAD STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
REAL CUBAN BREAD RECIPE - DVO
From dvo.com
CUBAN BREAD RECIPE | BREAD MACHINE RECIPES
From breadmakermachines.com
QURBAN BREAD - COOK WITH SOUSOU
From cookwithsousou.com
JAMES BEARD'S CUBAN BREAD - I BAKE TO FORGET
From ibaketoforget.com
24 BEST CUBAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CUBAN BREAD – ABOUT AS SIMPLE AS IT GETS! - BREAD EXPERIENCE
From breadexperience.com
RECIPE: CUBAN BREAD (REPOST) - RECIPELINK.COM
From recipelink.com
23 TRADITIONAL CUBAN DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CARA'S CUBAN BREAD RECIPE - FOOD.COM
From pinterest.com
17 CARIBBEAN BREAD RECIPES TO TRY - THISBAGOGIRL
From thisbagogirl.com
HOMEMADE CUBAN BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
JAMES BEARD’S CUBAN BREAD – BRYAN'S COOKING SITE
From food.bkfazekas.com
CARA'S CUBAN BREAD - WITTYITTYBITTYKNITTYBIDDY
From wittyittybittyknittybiddy.blogspot.com
CUBAN BREAD – COOKING IN CUBAN
From cookingincuban.com
CARASAU BREAD: 5 EASY AND FRESH RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
CUBAN BREAD RECIPE - RECIPES.NET
From recipes.net
CRUSTY CUBAN BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PAN CUBANO (CUBAN BREAD) - WHAT WOULD BETTY DO?
From whatwouldbettydo.com
BEST COOKING BUTTER RECIPES: CARA'S CUBAN BREAD
From worldbestbutterrecipe.blogspot.com
GUAVA CAKE BARS (CUBAN MASA REAL DE GUAYABA) - A SASSY SPOON
From asassyspoon.com
CUBAN BREAD - REAL MOM KITCHEN - BREADS
From realmomkitchen.com
HOMEMADE CUBAN BREAD (PAN CUBANO) - IZZYCOOKING
From izzycooking.com
JAMES BEARD'S CUBAN BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CUBAN BREAD FRENCH TOAST | THE NOVICE CHEF
From thenovicechefblog.com
CARA S CUBAN BREAD RECIPE - WEBETUTORIAL
From webetutorial.com
WHAT IS CUBAN BREAD? (WITH PICTURES) - WISEGEEK
From delightedcooking.com
THE BEST HOMEMADE CUBAN BREAD - YOUTUBE
From youtube.com
HOW TO MAKE CIABATTA BREAD FROM SCRATCH - TASTE OF HOME
From tasteofhome.com
CARA'S RECIPES
From caradow.com
BREAD RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
BAKING BREAD – CUBAN PAN DE AJO (CUBAN GARLIC BREAD)
From beststandupmixersforbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love