Cuban Bread Using Abm Dough Cycle Oven Recipes

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-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 (PAN CUBANO)

Steps:

• Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
• Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
• Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
• Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
• Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.

CUBAN BREAD FOR THE BREAD MACHINE

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.

TO BEER OR NOT TO BEER - WHEAT BREAD (HAND OR ABM DOUGH CYCLE)

Steps:

• In a medium bowl (or in the bread machine) place the water, honey and beer and add the yeast.
• Mix well with wooden spoon or using the dough cycle and let sit for 10 minutes (turn off the bread machine for 10 minutes).
• Add flour and mix well (can use bread machine, starting it over on the dough cycle).
• Cover and let it sit for 1 to 4 hours (unplug bread machine and close the lid).
• To make the dough, stir the yeast into the starter and let sit for 10 minutes.
• Add the rest of the ingredients and mix well (or start the machine on dough cycle).
• If making it by hand, dump onto a floured surface and knead briefly for a couple of minutes. Cover and let sit for 20 minutes.
• Knead for 5 minutes until smooth either by hand or machine on dough cycle.
• Remove dough and place in a oiled, clean bowl and cover with plastic wrap or cotten towel. A straight sided clear container is even better. If using machine, let rise with machine off and lid down. Let sit at room temp or slightly above until double in volume.
• Remove and stretch and fold until degassed. By stretching or dimpling or rolling, form a rectangle with short side the length of the loaf pan. Roll up from the short side, sealing as you go using your thumbs.
• Oil or spray 9 x 5 pan and place dough into it. Cover with oiled wrap.
• Let rise until doubled or about 1 inch above the pan edges.
• Bake at 350F until 200F to 210F internally (about 40 minutes for my oven).
• Turn out onto wire rack and cool until warm before slicing.

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.

HOMEMADE FRENCH BREAD (ABM)

Steps:

• Place all bread dough ingredients in bread machine and select dough cycle.
• When cycle is complete, remove dough and roll into a 12"x15" rectangle on a lightly floured board.
• Roll up from long side and pinch seam to seal.
• Fold ends under.
• Place seam side down on greased baking sheet that has been dusted with cornmeal.
• Cover loosely with plastic wrap and let rise for 45 minutes.
• Make 4 diagonal cuts with a sharp knife across top of bread.
• Bake at 375° for 25 minutes.
• Beat egg white and water; remove bread from oven and brush with egg wash.
• Return to oven and bake an additional 5 minutes.

CUBAN WATER BREAD

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.

CUBAN BREAD USING ABM DOUGH CYCLE & OVEN

Steps:

• ABM:.
• Add all ingredients in the order directed by your ABM's manual.
• Process on the dough cycle per manual's direction.
• OVEN:.
• DO NOT PREHEAT the oven.
• When the dough cycle ends, remove the dough from the machine and divide in half. Roll each piece into a 12-inch log.
• Place 2 inches apart on a lightly greased baking sheet (or on top of parchment paper cut to fit the baking sheet :) ).
• With a sharp knife or single-edged razor blade, cut 3 parallel diagonal slits in the top of each loaf.
• DO NOT LET RISE.
• Place in COLD oven. Turn the heat to 375 degrees.
• Bake for 30 minutes, or until the loaf sounds hollow when the bottom is tapped.