"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 10-21-2011, 04:12 AM   #1
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,008
Cuban Bread

This recipe was passed to me by a friend years ago. It is quick, for a yeast bread, and quite good.



Cuban Bread
5-6 cups AP flour
2 T dry yeast
2 T sugar
1 T salt
2 cups hot water – 120 to 130 degrees
1 T sesame or poppy seeds
Mix the flour with the yeast, sugar and salt in the bowl of a food processor, fitted with a dough blade. Drizzle in the hot water with the machine running until the dough forms a ball. Spin the ball 20 to 25 times. Place in a greased bowl and let rise 15 minutes. Punch down and form into two round loaves. Place on a baking sheet. Slash an X in the top of each loaf, brush with water and sprinkle with seeds. Place in the middle of a COLD oven. Place a flat pan of boiling water on the bottom shelf. Turn the oven to 400 degrees and bake for 40 to 50 minutes. The bread should be deep golden brown and sound hollow when tapped on the bottom. This bread is best when hot and fresh from the oven.


I usually make this bread by hand instead of using the food processor. See below.


Mix the flour with the yeast, sugar and salt in a large mixing bowl. Pour in hot water and beat 100 strokes by hand. Stir in the remaining flour and stir until the dough is no longer sticky. Knead 8 minutes by hand. Place in a greased bowl and proceed with the recipe as shown above.

I don’t keep much bread in the house so I usually cut this recipe in half.
I like to make this recipe when I am having a soup meal on a cold winter night. The leftovers make great toast.
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 10-21-2011, 06:17 AM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
That's a pretty simple recipe.
What makes it Cuban? It looks like your typical French/Italian loaf ingredients. Maybe a bit more salt. Is it the method of starting in a cold oven?
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-21-2011, 12:20 PM   #3
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,008
Quote:
Originally Posted by pacanis View Post
That's a pretty simple recipe.
What makes it Cuban? It looks like your typical French/Italian loaf ingredients. Maybe a bit more salt. Is it the method of starting in a cold oven?

I have no idea.
__________________
Aunt Bea is offline   Reply With Quote
Old 10-21-2011, 12:59 PM   #4
Senior Cook
 
Join Date: Oct 2010
Posts: 277
Thanks, will have to try your recipe. I went through a phase of making my own bread and the first few came out really good but then I had a few bad loaves and was put off and went back to buying. These days I prefer rye bread.
__________________
Fabiabi is offline   Reply With Quote
Old 10-21-2011, 04:21 PM   #5
Assistant Cook
 
Join Date: Aug 2011
Location: Arizona, USA
Posts: 19
This might be a lame question - but when you say bake for 40-50 minutes, is that from the time you put the loaves in the cold oven or from the time your oven is finally preheated to 400 even tho the bread has already been in there during heating?
__________________
jess11 is offline   Reply With Quote
Old 10-21-2011, 04:38 PM   #6
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,008
Quote:
Originally Posted by jess11 View Post
This might be a lame question - but when you say bake for 40-50 minutes, is that from the time you put the loaves in the cold oven or from the time your oven is finally preheated to 400 even tho the bread has already been in there during heating?

From the time you turn on the oven.
__________________
Aunt Bea is offline   Reply With Quote
Old 10-21-2011, 10:45 PM   #7
Senior Cook
 
Join Date: Nov 2009
Location: Cape Coral Florida
Posts: 440
Add 1-2 Tbls lard and then you'll have Cuban bread
__________________
Burrowing Owl Brewery----Better things for better living...Through Debauchery and Inebriation
niquejim is offline   Reply With Quote
Old 10-22-2011, 01:05 AM   #8
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Quote:
Originally Posted by pacanis View Post
That's a pretty simple recipe.
What makes it Cuban? It looks like your typical French/Italian loaf ingredients. Maybe a bit more salt. Is it the method of starting in a cold oven?
They are a pretty similar recipe. . .but doing a Cuban on a baguette is good, just not the same. . .

Quote:
Originally Posted by niquejim View Post
Add 1-2 Tbls lard and then you'll have Cuban bread
That helps with the texture. The best thing, and CRUCIAL ingredient is indeed the bread. The lard I am sure helps once you get to the pressing part, and helps it get that super crispy outside, while staying soft, yet gummy on the inside.

NOM NOM NOM, Mi Gusta!
__________________

__________________
flickr
TATTRAT is offline   Reply With Quote
Reply

Tags
bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.