Cuban Bread
Cuban bread is a must for a true Cuban Sandwhich. It should have a crisp crust and a fluffy inside. Baking is an art!
| Category: | Bread |
| Seasons | |
| Cuisine Type | COM_JOOMRECIPE_CUISINE_CUBAN |
Ingredients
Recipe
| 1 Tbsp(s) Active Dry Yeast |
| 2 tsp(s) Sugar |
| 0.25 cup(s) Water, 110 degree F |
| 0.25 cup(s) Lard or Shortening, melted |
| 1 cup(s) Water, 110 degree F |
| 2 tsp(s) Salt |
| 2 cup(s) Bread Flour |
| 2 cup(s) All Purpose Flour |
| 1 Tbsp(s) Cornmeal |
Cuban Bread Directions
- Heat water for 20 seconds in a microwave. Dissolve the sugar and yeast in 1/4 cup of 110° F water. Cover and let stand for ten minutes in a warm place until it doubles in volumn.
- Melt 1/4 cup of lard or shortening in the microwave.
- Pour the yeast mixture into a stand mixer bowl. Add an additional cup of warm water and the salt. Install a dough hook and mix on low speed.
- Sift the two flours together. Seperate 3/4 cup of the sifted flour and set it aside for dusting the counter while rolling the dough out.
- Gradually add the 3 1/4 cup of the flour to the stand mixer bowl with the dough hook on low. Add a little flour and then a little lard/shortening. Alternate adding small amounts of flour and lard/shortening. Once all the lard/shortening has been added, continue to slowly add the remaining flour. Knead the dough about 4 minutes. The dough should be smooth, pliable, elastic and barely cling to the dough hook.
- Pre-heat the oven to 170° F. Place a bowl of water in the bottom of the oven. Once the oven reaches temperature turn it off. Grease a bowl.
- Shape the dough into a ball, place in the greased bowl, roll the ball around the bowl to coat the entire ball in a light grease coating. Cover the bowl with a wet towel and place in the oven to rise. About 45 minutes to an hour.
- Roll the dough out on a lightly floured counter using the 3/4 cup of flour set-aside earlier. Divide the rolled dough in half. Roll each piece into a long loaf tri-folding it and re-rolling a few times. Roll the finished dough into a tight long roll. Place the roll, seam-side down on a lightly greased cookie sheet dusted with cornmeal.
- Dust the top of each loaf with flour and cover loosely with plastic wrap. Place back in the oven to rise again about 2 1/2 times it's original size. About 45 minutes to an hour.
- Pre-heat the oven to 450° F. Cut a shallow seam down the top of each loaf. Brush the top with warm water and place in the oven to bake. After about 5 minutes brush the tops again with water. Bake a total of about 15 minutes until it is crusty and light brown.
Nutrition facts
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