Cuban Bread Recipe Loaves Recipe For Chili

CUBAN BREAD AUTHENTIC PAN CUBANO RECIPE

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 BREAD

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.

INCREDIBLE CUBAN BREAD

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.

SLOW COOKED CUBAN SANDWICH

Steps:

• Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.
• Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.
• Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

CHEF JOHN'S CUBAN BREAD

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.

CUBAN BREAD KITCHENAID

Steps:

• 1. In mixer bowl dissolve yeast and sugar into warm water. Let the yeast proof until bubbly ( 5 plus minutes).
• 2.) Add 1 cup of flour and salt to bowl and mix with dough hook.
• 3.) While hook is going, keep adding flour a few Tb's at a time until a soft elastic dough is formed. You may use and the 3 cups of flour or more or less. After a soft dough ball has formed, let the machine knead for an additional 7 minutes.
• 4.) Stop mixer and let dough sit in bowl for 3 minutes.
• 5.) Form dough into ball and place in very lightly oiled bowl . Roll the ball around just so the oil is on the top of the bread. Cover with saran wrap and let rise , in a warm place, until doubled.
• 6.) Punch down dough and roll into a loaf approx 12 " long. Place loaf onto french loaf pan ( which has been sprayed with non-stick spray).
• 7.) Slash the top 3x and cover the loaf with saran wrap. Let rise for 10 minutes .
• 8.) Preheat oven ( by now i have already done this) to 400°F Place a bowl of boiling water on the bottom of the oven ( or on a lower shelf).
• 9.) Bake 25 - 35 minutes until loaves are golden brown.
• 10.) Invert and cool on rack.

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

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.

CUBAN BREAD

Steps:

• Grease a large bowl, and set aside.
• Dissolve the yeast in warm (90 degree F) water. Add the salt and sugar. Stir well.
• Mix the flour and wheat gluten. Add lard then add the flour/gluten mixture, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough. Shape dough into a small ball.
• Place dough in the Pyrex bowl, turn over so both sides are greased, cover with a moist cloth and place in a warm place. Let rise about 20 minutes or until the dough doubles in size.
• Grease two more bowls. Remove the dough from the bowl and punch it down. Cut dough in half to form two balls. Place each ball in a separate bowl. Cover each with a moist cloth and let rise about 30 minutes or until the dough doubles in size.
• Lightly grease a cookie sheet and sprinkle with cornmeal.
• Do NOT preheat the oven.
• Turn the dough out onto a lightly floured board. Shape into long, Cuban bread-style loaves. Place the loaves on the baking sheet. Allow to stand and rise for five minutes.
• Brush the loaves with water.
• Place in middle shelf of the COLD oven. Place a pan of boiling water on the bottom of the oven.
• Set the temperature to 400 degrees F. Bake the breads until they are crusty and done - about 45 minutes.