BREAD MACHINE CUBAN BREAD
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
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
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
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 BREAD**** RECIPE - (3.6/5)
Provided by Gigirox
Number Of Ingredients 6
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
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
BEST BREAD MACHINE BREAD
This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust.
Provided by SHECOOKS2
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 6
Steps:
- Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 27.1 g, Fat 5.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 195.4 mg, Sugar 2.2 g
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HOW TO MAKE CUBAN BREAD IN A BREAD MACHINE | EHOW
From ehow.com
- Instruction Manual. Check the manufacturer's instruction manual for ingredient order specific to your machine. Each brand can be different. Order of ingredients does matter.
- Things you'll need. Gather the necessary ingredients. For best results, measure ingredients meticulously. Begin by pouring 1 1/3 cup of water into the bread pan.
- Cycle panel. Place bread pan into the machine. Program the machine for "French" or "Basic Cycle" if you want the machine to bake the bread as well as knead and rise.
- Check dough consistency during the first 5 to 10 minutes of the kneading cycle. If ingredients are dry or not easily forming into a smooth, formed ball, add an additional 1/2 tsp.
- Bake the Cuban bread outside the machine if you prefer a more authentic baguette. For the more-serious bread baker, set the bread machine cycle to "Dough" or "Manual."
- Preheat the oven temperature to 375-degrees Fahrenheit for oven-baked bread. Grease a baguette pan's bottom and sides. Carefully remove the dough from the bread pan.
- Test for doneness. The top crust of the Cuban bread will be thin and slightly browned. The inside will have a soft, fluffy consistency. Lightly tap on the bread on its underside.
- Using oven mitts, remove bread pan from the machine. Take baked Cuban bread out of the pan by gently tipping it over a wire cooling rack. Keep oven mitts on.
- Check out fooddownunder.com if you need to increase or decrease the Cuban bread machine recipe (see link in Resources). This site has a yield calculator that allows you to adjust ingredients accurately.
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