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 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
CUBANO HASH
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat with extra-virgin olive oil, 1 turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo, onions, garlic and season mixture with cumin, allspice, salt and pepper, to taste, and cook 7 to 8 minutes. Stir in tomato paste, cook a minute then add beer.
- Arrange bread on baking sheet. Toast the split bread a bit, top with 1/4 of the meat mixture and Swiss cheese, return to oven and melt 2 to 3 minutes.
- Mix pickles with mustard. Heat a skillet with butter over medium heat. To melted butter, add eggs and fry to desired doneness.
- Top Cubano hash with relish and fried egg and serve. Oh yeah, Baby!
HOMEMADE BREAD
Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It's the perfect white bread for sandwiches and it freezes well too!
Provided by Lauren Allen
Categories Appetizer side course
Time 2h45m
Number Of Ingredients 6
Steps:
- Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called "proofing" the yeast, to make sure it is active. If it doesn't foam, the yeast is no good, and you need to start over with fresh yeast).
- Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
- Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
- Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
- First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 1/2 hours.
- Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
- Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
- Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
- Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
- Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
- Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.
Nutrition Facts : Calories 202 kcal, Carbohydrate 41 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 196 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CUBAN BLACK BEANS I
Serve these flavorful beans over rice, as a sauce for pasta or with a good loaf of bread.
Provided by Dick
Categories World Cuisine Recipes Latin American Caribbean
Time 13h50m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, soak beans in water to cover overnight.
- Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
- Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 55.5 g, Fat 1.5 g, Fiber 13.4 g, Protein 17.6 g, SaturatedFat 0.3 g, Sodium 11 mg, Sugar 6 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 WATER BREAD
I ofter use 2 cups whole wheat and 2 cups unbleached flour. You can vary the mixture to your taste.
Provided by quixoposto
Categories Yeast Breads
Time 2h25m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve yeast, sugar, and salt in 1/2 cup warm water.
- Add flour to the rest of the warm water. Mix to form a relatively smooth batter. Add yeast mixture. Mix in 4 cups of flour to form stiff dough.
- Turn out on flat surface and knead, adding flour as necessary to keep from sticking until smooth and elastic.
- Let rise in warm place until doubled in bulk for 60 to 90 minutes.
- Punch dough down. Divide into 2 balls. Place balls on greased cookie sheet that have been sprinkled with cornmeal or breadcrumbs of whole wheat flour.
- Cover and let rise for 5 MINUTES ONLY.
- Boil a pan of water.
- Cut a fairly deep cross on top of each ball. If desires, brush with cold water and sprinkle with sesame seeds.
- Place in COLD OVEN. Set oven at 400°F and place a pan of boiling water on floor of oven.
- Bake 45 minutes.
Nutrition Facts : Calories 143.5, Fat 0.4, SaturatedFat 0.1, Sodium 350.4, Carbohydrate 30.1, Fiber 1.2, Sugar 1.4, Protein 4.2
More about "cuban bread recipes from scratch recipe for hand"
HOMEMADE CUBAN BREAD (PAN CUBANO) - SAVOR THE FLAVOUR
From savortheflavour.com
Ratings 8Calories 161 per servingCategory Bread
- Sift the bread flour into a bowl and set aside. Melt the lard in the microwave or in a small saucepan, being careful not to let it get over 115 F.
- Lightly dust an 11x17-inch cookie sheet with semolina or cornmeal, or line it with parchment paper.
- Once the loaf is fully proved, gently flip it over on the tray so the palmetto fronds are on top. If the loaf deflates a little, that's okay; it will rise in the oven.
CUBAN BREAD - PAN CUBANO - SIMPLE, EASY-TO-MAKE CUBAN ...
From icuban.com
- 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 and place the lard in a Pyrex measuring cup or other suitable container. Heat in the microwave on high for about 90 seconds until melted.
GUAVA CHEESE BRAIDED BREAD - GOODIE GODMOTHER
From goodiegodmother.com
- Combine the warm water, teaspoon of sugar, yeast, and 1/4 cup flour in your mixing bowl. Stir to combine, then cover with plastic wrap and set aside 10-15 minutes until foamy. In the meantime, measure/weigh the rest of your ingredients.
- When the yeast mixture is ready, add the rest of the sugar, sour cream, butter, 1 of the eggs, salt, vanilla extract, and 1 cup of flour. Stir to combine.
- Add the additional flour and continue to knead 5-6 minutes until the dough is smooth. You may do this by hand or using a stand mixer fitted with the dough hook on low speed.
CUBAN SANDWICH (CUBANO) - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
- Season pork with salt and pepper on all sides. Add marinade ingredients to a ziplock bag or a bowl. Add pork and massage meat in marinade to coat. Marinate for at least 1 hour, or up to one day. Remove from fridge 30 minutes before cooking to allow to come to room temperature.
- Slice Cuban bread roll or artisan baguette in half horizontally. Lightly butter the ousides of the bread. Spread mustard on each inside slice of bread. Layer a slice of cheese, pickles, ham, salt and pepper, pork, then cheese again. Sandwich with top piece of bread.
EASY HOMEMADE CUBAN BREAD - RECIPELION.COM
From recipelion.com
- Place 4 cups of flour in a mixing bowl with yeast, salt and sugar. Stir until blended. Pour in hot water and beat 100 strong strokes by hand, or three minutes with a mixer flat beater. Gradually work in remaining flour, 1/2 cup at a time until the dough takes shape and is no longer sticky.
- Knead 8 minutes by hand or with a dough hook until dough is smooth, elastic. Place dough in a greased bowl, cover with plastic wrap, and put in a warm (80-100°F) place until double in size, about 15-20 minutes.
- Punch down dough, turn out on work surface, and cut into two pieces. Shape each into a round. Place on baking sheet. With a sharp knife or razor, slash an X on each of the loaves about a half inch deep. Brush or spray with water, and sprinkle with sesame or poppy seeds.
CUBAN BREAD RECIPE | EASY & DELICIOUS | COOK'S HIDEOUT
From cookshideout.com
- Combine all the ingredients for the bread in a large mixing bowl or the bowl of the stand mixer. Mix and knead until a smooth, supple dough forms; about 8~10 minutes by hand or 6~8 minutes on the stand mixer.
- Place the dough in a lightly greased bowl and let rise for 1 hour or until the dough is puffy but not necessarily doubled in volume.
- Gently fold the dough upon itself and turn it upside down after 30 minutes; this turn helps in eliminating some of the carbon dioxide and redistributing the yeasts's food, both important for optimum yeast growth.
TEXAS TOAST GARLIC BREAD FROM SCRATCH — MARLEY'S MENU
From marleysmenu.com
- Place a whole head of garlic on a sheet of tin foil. Drizzle the garlic with olive oil and wrap the tin foil around it. Place it on a cookie sheet and roast for 30 minutes.
- Place your butter in a large mixing bowl near the hot oven so it softens. Chop your parsley, and slice your bread in half longways, and open it so the inside of the bread is facing up.
CUBAN BREAD SHIPPED FROM TAMPA - THERESCIPES.INFO
From therecipes.info
GLUTEN FREE CUBAN BREAD RECIPE - GLUTEN FREE RECIPES, #1 ...
From gfjules.com
PUBLIX CUBAN BREAD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CUBAN BREAD RECIPE |THE BREAD MAKERS
From thebreadmakers.blogspot.com
CUBAN BREAD RECIPE - HOW TO MAKE CUBAN BREAD FOR CUBANO ...
From youtube.com
CUBAN BREAD {PAN CUBANO DE MANTECA} - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
TAMPA CUBAN BREAD RECIPE - RESTAURANTS - CHOWHOUND
From chowhound.com
CUBAN BREAD FROM SCRATCH - RECIPES | COOKS.COM
From cooks.com
CUBAN BREAD - BAKING BITES
From bakingbites.com
CUBAN BREAD RECIPE - RECIPETIPS.COM - RECIPES - HOW TO ...
From recipetips.com
REAL CUBAN BREAD RECIPE - DVO
From dvo.com
CUBAN BREAD TORREJAS RECIPE - COOKING CHANNEL
From cookingchanneltv.com
CUBAN BREAD AUTHENTIC PAN CUBANO RECIPE - HOW TO …
9 BEST CUBAN BREAKFAST IDEAS - TOP RECIPES
From topteenrecipes.com
CUBAN SANDWICH - RECIPE - COOKS.COM
From cooks.com
CUBAN BREAD RECIPE | BREAD MACHINE RECIPES
From breadmakermachines.com
ULTIMATE CUBAN SANDWICH RECIPE (CUBANO ... - LITTLE SUNNY ...
From littlesunnykitchen.com
CUBAN RECIPES - THE GENUINE CUBAN CUISINE
From cubarecipes.org
HOMEMADE CUBAN BREAD - THE STAY AT HOME CHEF
From thestayathomechef.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