Cuban Bread Recipes

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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



Cuban Bread image

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

1 tablespoon active dry yeast
2 teaspoons sugar
1 1/4 cups warm water
2 cups bread flour (see instructions)
2 cups all-purpose flour (see instructions)
2 teaspoons salt
1/4 cup lard (melted in microwave)
2 tablespoons warm water (to brush on loaves before baking)

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

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

CUBAN BREAD AUTHENTIC PAN CUBANO RECIPE



Cuban Bread Authentic Pan Cubano Recipe image

Anyone who has ever been to the South Florida-Miami area may be familiar with the classic Cuban Sandwich. These sandwiches, piled high with cold cuts and cheeses, can only be made authentically with the use of Cuban Bread. Whether you want to make a Cuban Sandwich or you just need a delicious loaf of bread to accompany your dinner, this recipe for Cuban Bread will hit the spot.

Provided by April Freeman

Time 12h25m

Number Of Ingredients 11

1/2 cup Warm Water
1/2 teaspoon Yeast
1/2 cup Flour
3/4 cup Warm Water
1 tbsp Sugar
1 package Instant Yeast
1 tbsp Salt
3 tbsp Lard
2 1/4 cups Flour
1 tbsp Cornmeal
1 pc Water (in a spray bottle)

Steps:

  • To create the starter, combine the warm water and the yeast.
  • Set it aside for about 15 minutes and then check the bowl.
  • The mixture should be foamy and bubbly. If it's not, your yeast is not fresh, so try again with fresh yeast.
  • If the yeast is alive, stir in the flour. Cover it loosely with plastic wrap and set it aside overnight.
  • The next morning, the starter should be bubbly and slightly risen. Set it aside while you prep the rest of the ingredients.
  • Use the remainder of the package of yeast and combine it in a clean bowl with the sugar.
  • Stir in the warm water and let it sit for about 15 minutes to check the yeast for freshness. When the time has passed, the yeast mixture should be bubbly and foamy.
  • Melt the lard and add it to the bowl, along with the salt and one cup of the flour.
  • Mix it well to form a sticky, wet dough.
  • Add the starter from last night along with another cup and a half of the flour.
  • Stir well. The dough should start to form a ball. You should have about a half cup of flour left for kneading.
  • Turn the dough out onto a lightly floured surface and knead in some of the remaining flour.
  • You should knead this dough for at least 20 minutes to get the texture right. If you don't want to knead by hand, feel free to use a stand mixer with a dough hook.
  • When you are done kneading, the dough should be a ball that is smooth, shiny, and elastic.
  • Coat a large mixing bowl with cooking oil and place the dough ball in the bowl, turning it to coat.
  • Cover the dough ball with a clean dish towel and allow the dough to rise in a warm place for at least two hours or until it is doubled in size.
  • Grease a large baking sheet with a rim and sprinkle cornmeal all over it.
  • Punch down the dough and transfer it to a lightly floured surface.
  • Divide the dough in half.
  • Shape each half into a long rectangular loaf that is about a half-inch thick and twelve to eighteen inches long.
  • You can use a rolling pin if you like. Roll the dough from the long side to form a very skinny, rolled loaf.
  • Place the loaf on one of the prepared pans and repeat with the remaining piece of dough.
  • Cover the loaves with clean dish towels and allow them to rise for about 60 to 90 minutes.
  • Preheat the oven to 400 degrees.
  • Cut a slit in the top of the loaves by running a sharp knife or razor blade lengthwise down the loaf of bread.
  • Lightly spray the loaves of bread with water.
  • Place the loaves in the oven and bake for about 20 to 25 minutes, misting every 10 minutes with water.
  • Remove from the oven and allow the bread loaves to cool for about twenty minutes before slicing.
  • Cuban bread dries out very quickly. If you can't eat it all within a day, freeze the bread, tightly wrapped in aluminum foil, for up to a month.

CUBAN WATER BREAD



Cuban Water Bread image

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

2 ¼ teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
1 tablespoon salt
8 cups all-purpose flour
1 tablespoon cornmeal
1 tablespoon sesame seeds
2 tablespoons cold water

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

CUBAN BREAD



Cuban Bread image

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

1 (1/4 ounce) package active dry yeast
2 cups lukewarm water
1 1/4 tablespoons salt
1 tablespoon sugar
6 -7 cups sifted flour

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.

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CUBAN BREAD - PAN CUBANO - SIMPLE, EASY-TO-MAKE CUBAN ...
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.
From icuban.com


TOP 24 TRADITIONAL CUBAN RECIPES (BEST CUBAN DISHES) – THE ...
The Cuban sandwich is one of the world’s most popular, with a perfect blend of texture and flavor. The Cubano is often mimicked and recreated worldwide however the best Cubano is of course found on Cuba itself, consisting of a perfect mix of ham, cheese, mustard, pickles, and salsa on lightly toasted traditional Cuban bread. The result is a sandwich that has a stunningly chewy …
From thekitchencommunity.org


THE BEST HOMEMADE CUBAN BREAD - YOUTUBE
Welcome Back!!!! Bake the most delicious cuban bread - this recipe makes 2 loaves!!For the starter1/2 tsp instant-dry yeast1/4 cup cool water1/4 cup all-pur...
From youtube.com


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