Cuban Bread

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.

Recipe From allrecipes.com

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
Calories169.1 calories
Carbohydrate29.4 g
Cholesterol3 mg
Fat3.6 g
Fiber1.2 g
Protein4.1 g
SaturatedFat1.3 g
Sodium389.5 mg
Sugar0.8 g

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-STYLE BREAD



Cuban-Style Bread image

Recipe From foodnetwork.com

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

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.

Recipe From food.com

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.


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.

Recipe From allrecipes.com

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
Calories158.3 calories
Carbohydrate32.8 g
Fat0.6 g
Fiber1.3 g
Protein4.5 g
SaturatedFat0.1 g
Sodium291.8 mg
Sugar0.6 g

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



CUBAN BREAD image

Recipe From epicurious.com

Categories     Bread     Bake

Yield 4 loaves

Number Of Ingredients: 13

Starter Ingredients
3/4 tsp active dry yeast(1/3 envelope)
1/3 cup warm water
1/3 cup bread or all-purpose flour
The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Leftover starter will keep for several days in the refrigerator and can be frozen.
Dough Ingredients
4-1/2 tsp active dry yeast - (2 envelopes or 2 cakes of compressed yeast)
1 Tbsp sugar
1-1/2 cups warm water
3 to 4 Tbsp lard or solid vegetable shortening, at room temperature
1/2 batch starter (see above recipe)
1 Tbsp salt
4 to 5 cups bread or all-purpose flour

Steps:

  • Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the 1/2 batch of starter. Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky. Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down. To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 of the loaves on a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it 3 to 4 hours instead. Preheat oven to 350 F Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top length of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes. Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling. Yields 4 loaves.


HOMEMADE CUBAN BREAD/PAN CUBANO CASERO



Homemade Cuban Bread/Pan Cubano Casero image

The distinctive taste of Cuban bread is due to the use of starter, which is made the day before and also very important the dough is enriched with lard. Yes, I said Lard from pork!! You can substitute with vegetable shortening such as Crisco if you prefer. However the taste the bread acquires and it's basic smoothness will only...

Recipe From justapinch.com

Provided by Juliann Esquivel

Categories     Other Breads

Time 30m

Number Of Ingredients: 12

~~starter~~
3/4 tsp active dry yeast
1/3 c warm water
1/3 c bread flour or all purpose flour
~~dough~~
4 1/2 tsp active dry yeast 2 envelopes or 2 cakes compressed yeast
1 Tbsp sugar
1 1/2 c warm water
4 Tbsp lard or solid shortening
1/2 batch of the starter made the night before
1 Tbsp salt
4 to 5 c bread flour or all purpose flour

Steps:

  • 1. The day before baking your bread make the starter. Mix starter ingredients dissolving the yeast in very warm water, Not hot but warm. You want a thick paste when you add the flour. Cover the bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Left over starter will keep for several days in the refrigerator or can be frozen.
  • 2. Dough: Dissolve the yeast and sugar in three 3 tablespoons of warm water in a large mixing bowl. When the mixture is foamy (5-10 minutes)Stir in lard. (It's best to melt the lard in the microwave but it should not be hot just warm) Let cool if the lard or shortening is too hot. Next add the remaining warm water and half of the batch of the starter. Refrigerate the other half or freeze.
  • 3. Mix well with your hands or a wooden spoon. Stir in the salt and the flour 1 cup at a time. You want a dough that is stiff enough to knead. You can also mix and knead with a dough hook or in a food processor fitted with a double blade.
  • 4. Turn dough to a lightly floured work surface and knead until smooth and elastic. About six to eight (6 to 8) minutes, Adding flour as necessary. The dough should be pliable and not real sticky.
  • 5. Transfer to a lightly oiled bowl, cover and let rise in a warm draft-free spot until it doubles in bulk, about 45 minutes. Then Punch down.
  • 6. After punching down next to form the loaves, divide the dough in 4 pieces. Roll each one out to form a 14 inch long tube, with rounded ends. (sort of like a long meatloaf) Put 2 loaves on a baking tray or sheet, about 6 inches apart. You can lightly spray each tray or sheet with a little Bakers helper or very lightly oil and flour the tray. Or you can use parchment paper first then spray a little with the Bakers helper. Cover the loaves with a dampened cloth or clean dish towel and let rise in a warm draft-free spot, until doubled in their bulk. About One (1) hour. Then Pre-heat the oven on 350 degrees, then lay a warm dampened thick piece of kitchen twine or butchers twine about 18 inches long, all along the top length of each loaf. Press the twine down on each loaf just a little. Bake the bread until the breads are a lightly golden brown on top and sound hollow when lightly tapped about 30 minutes baking time. Then remove let cool slightly and remove strings.
  • 7. This will leave a distinct little ridge on top of each loaf. Very typical and the trademark of Authentic Cuban bread. Transfer loaves to a cooling rack. Enjoy as is with butter or sliced for Cuban pork sandwiches or for making Cuban toast. Any way it is delicious. Buen Appetito... Enjoy
  • 8. The above picture is not mine. It is a picture of Cuban bread from the Cuban Bakery. They do not show the distinctive ridge across the top. I am planning baking some Cuban bread for the holidays. I will post a picture of my own home made bread then. The picture above is of good Cuban bread.




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  1. The mixture should be foamy and bubbly. If it’s not, your yeast is not fresh, so try again with fresh yeast.
  2. The mixture should be foamy and bubbly. If it’s not, your yeast is not fresh, so try again with fresh yeast.
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Recipe From : recipelion.com
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Category: Bread
Total Time: 50 mins
Estimated Reading Time: 3 mins
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Recipe From : huffpost.com
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Recipe From : crecipe.com
Chef john's cuban bread recipe. Learn how to cook great Chef john's cuban bread . Crecipe.com deliver fine selection of quality Chef john's cuban bread recipes equipped with ratings, reviews and mixing tips. Get one of our Chef john's cuban bread recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 97% Chef John's Cuban Bread Allrecipes.com "I didn't think ... ... Show details


Cuban Bread - Pan Cubano - Simple, Easy-to-Make Cuban ...

Recipe From : icuban.com
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Servings: 1
Total Time: 2 hrs 18 mins
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Take your measuring cup and dig in to the flour bag, scooping out two whole cups of each flour. Now the important part: in a separate bowl, sift together the two flours.
  6. 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.
  7. Continue adding more flour -- A LITTLE AT A TIME -- 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.
  8. 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.
  9. NOTE: If you don't have a mixer with a dough hook, you can also do this the old fashioned way. Turn the dough out onto a lightly floured surface. Pound the dough ball down and knead by hand until the dough is smooth and elastic, about ten minutes.
  10. Shape the dough into a ball and place it into that bowl you originally greased in the first step of this recipe, what was that, something like a week ago now?
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Recipe From : recipetips.com
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Recipe From : chowhound.com
2014-04-29  · La Segunda is the biggest cuban bread bakery in Tampa, and they supply the county school system with cuban bread. There was a fuss several years back when the school system demanded that they stop using lard in their bread recipe, in order to meet federal standards. Apparently the school system was a big enough customer that La Segunda changed ... ... Show details


Bread Substitution for Cuban Sandwiches? - Home Cooking ...

Recipe From : chowhound.com
2007-07-20  · Put a layer of Jarlsberg swiss cheese on the bottom of the bread, layered the pork tenderloin, a layer of Black Forest ham, dill pickles, and then the top of the bread. Slide the loaf back onto the aluminum pan the bread came in. Heat a skillet on medium heat until hot. ... Show details


Cuban Bread Recipe | Easy & Delicious | Cook's Hideout

Recipe From : cookshideout.com
2020-10-10  · This homemade Cuban bread recipe is easy to make and is a perfect accompaniment for Cuban breakfast with cafe con leche. Bread has a crusty-chewy crust with a beautiful light crumb inside. Cuban bread aka Pan Cubano is a simple white bread that is a staple in Cuban-American cuisine. Traditionally it is about 3-feet long, slightly flat and wide. It is the bread of choice to make authentic Cuban ... ...
Estimated Reading Time: 6 mins
Total Time: 50 mins
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the dough into 6 pieces and shape each one into a log. Cover and let the logs rest for 15 minutes. Then shape each piece into a 8" long log that is tapered on both sides.
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