pckouris
Senior Cook
- Joined
- Mar 26, 2005
- Messages
- 169
My Cuban Bread recipe instructs: "Cold oven". "Pan of boiling water". Set for 400 degrees and put the dough in the oven and bake for 40-45 minutes.
Now I have never heard of a cold oven start. But the boiling water I can see. 400 degrees for 40 minutes....whew...burnt bread...(perhaps), but not this time.
I would like to suceed to making perfect Cuban Bread. Thin crusty outside and delicisous inside. Used for many things. Toast, sandwiches, dunkin' dippin' and just great bread, however you must eat it up in one or two days. Otherwise it gets hard quickly.
What say yee all?
Now I have never heard of a cold oven start. But the boiling water I can see. 400 degrees for 40 minutes....whew...burnt bread...(perhaps), but not this time.
I would like to suceed to making perfect Cuban Bread. Thin crusty outside and delicisous inside. Used for many things. Toast, sandwiches, dunkin' dippin' and just great bread, however you must eat it up in one or two days. Otherwise it gets hard quickly.
What say yee all?