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
I enjoy making all kinds of bread, and while searching around on the internet heard all the talk about Cuban Sandwiches all set off by the Cuban Bread recipes. So had to try it out for myself to see what all the hype is about. Well, it's diffidently a wonderful sandwich roll, most attribute it's soft interior and thin crusty exterior to the use of lard. Have to say, after making this bread I just know it's a winner in my families view. This particular recipe I found on icuban.com Prep time does not including rising. NOTE: this recipe tells how to make ONE large loaf, BUT I prefer 4 smaller individual loaves myself
Provided by Bonnie G 2
Categories Yeast Breads
Time 43m
Yield 4 Sandwich Rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Grease a large bowl, and set aside.
- 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.
- Meanwhile, measure out 1/4 cup of lard Heat in the microwave until melted.
- 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.
- Take your measuring cup and sift together the two flours.
- 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. Keep adding a little flour and a little lard until all of the lard is added.
- Continue adding more flour 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. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
- 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.
- Shape the dough into a ball and place it into the greased bowl.
- Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
- Turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. This recipe called for a large loaf, shaped to fit a long baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. BUT:( I prefer 4 smaller ones for individual rolls)Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
- 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.
- Grease a baking sheet and sprinkle lightly with cornmeal.
- 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. (You don't want the rising dough to dry out or stick to the plastic wrap.).
- Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, 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.
- Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
- 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.
- Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
- Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.
Nutrition Facts : Calories 588.5, Fat 14.3, SaturatedFat 5.2, Cholesterol 12.2, Sodium 1169.2, Carbohydrate 98.7, Fiber 4.2, Sugar 2.4, Protein 14.1
BREAD MACHINE CUBAN BREAD
I live in the Tampa area where cuban bread is a staple. This recipe makes bread that is as good as I can get from my local cuban bakery.
Provided by FLGal
Categories Yeast Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Place all ingredients in your bread machine in the order given.
- Set bread machine to dough cycle.
- IMPORTANT! CHECK YOUR MACHINE WHILE IT IS KNEADING and ADD MORE WATER IF NEEDED 1 TABLESPOON AT A TIME. The dough should not be too dry - it should look smooth and satiny after kneading for a few minutes.
- When dough cycle is complete, remove dough from machine and shape into long loaf (like french bread).
- Place on a cookie sheet and let loaf rise for about 45 minutes or until doubled in size.
- Bake at 350 degrees for about 30 minutes or until nicely browned.
- You can also just cook this in your bread machine on the regular bread cycle if you want. It still tastes great, you just don't get the cuban shaped loaf.
Nutrition Facts : Calories 1413, Fat 4, SaturatedFat 0.6, Sodium 2342.9, Carbohydrate 295.5, Fiber 11.8, Sugar 7.3, Protein 41.8
CHEF JOHN'S CUBAN BREAD
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.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 12h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 29.4 g, Cholesterol 3 mg, Fat 3.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 389.5 mg, Sugar 0.8 g
RUSTIC BREAD
This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread with a much more streamlined process.
Provided by Adam Leonti
Categories Bread Sourdough Bake 3-Ingredient Recipes
Yield Makes 1 loaf
Number Of Ingredients 4
Steps:
- Using your hands, mix bread flour, salt, yeast, and 2 cups (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12-18 hours.
- Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
- Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6-12 hours.
- One hour before baking, arrange rack in middle of oven; preheat to 500°F. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 450°F, and bake bread until crust is very brown and an instant-read thermometer registers 190-200°F, 30-40 minutes. Let cool before slicing, about 2 hours.
CUBAN BREAD AUTHENTIC PAN CUBANO RECIPE
Anyone who has ever been to the South Florida-Miami area may be familiar with the classic Cuban Sandwich. These sandwiches, piled high with cold cuts and cheeses, can only be made authentically with the use of Cuban Bread. Whether you want to make a Cuban Sandwich or you just need a delicious loaf of bread to accompany your dinner, this recipe for Cuban Bread will hit the spot.
Provided by April Freeman
Time 12h25m
Number Of Ingredients 11
Steps:
- To create the starter, combine the warm water and the yeast.
- Set it aside for about 15 minutes and then check the bowl.
- The mixture should be foamy and bubbly. If it's not, your yeast is not fresh, so try again with fresh yeast.
- If the yeast is alive, stir in the flour. Cover it loosely with plastic wrap and set it aside overnight.
- The next morning, the starter should be bubbly and slightly risen. Set it aside while you prep the rest of the ingredients.
- Use the remainder of the package of yeast and combine it in a clean bowl with the sugar.
- Stir in the warm water and let it sit for about 15 minutes to check the yeast for freshness. When the time has passed, the yeast mixture should be bubbly and foamy.
- Melt the lard and add it to the bowl, along with the salt and one cup of the flour.
- Mix it well to form a sticky, wet dough.
- Add the starter from last night along with another cup and a half of the flour.
- Stir well. The dough should start to form a ball. You should have about a half cup of flour left for kneading.
- Turn the dough out onto a lightly floured surface and knead in some of the remaining flour.
- You should knead this dough for at least 20 minutes to get the texture right. If you don't want to knead by hand, feel free to use a stand mixer with a dough hook.
- When you are done kneading, the dough should be a ball that is smooth, shiny, and elastic.
- Coat a large mixing bowl with cooking oil and place the dough ball in the bowl, turning it to coat.
- Cover the dough ball with a clean dish towel and allow the dough to rise in a warm place for at least two hours or until it is doubled in size.
- Grease a large baking sheet with a rim and sprinkle cornmeal all over it.
- Punch down the dough and transfer it to a lightly floured surface.
- Divide the dough in half.
- Shape each half into a long rectangular loaf that is about a half-inch thick and twelve to eighteen inches long.
- You can use a rolling pin if you like. Roll the dough from the long side to form a very skinny, rolled loaf.
- Place the loaf on one of the prepared pans and repeat with the remaining piece of dough.
- Cover the loaves with clean dish towels and allow them to rise for about 60 to 90 minutes.
- Preheat the oven to 400 degrees.
- Cut a slit in the top of the loaves by running a sharp knife or razor blade lengthwise down the loaf of bread.
- Lightly spray the loaves of bread with water.
- Place the loaves in the oven and bake for about 20 to 25 minutes, misting every 10 minutes with water.
- Remove from the oven and allow the bread loaves to cool for about twenty minutes before slicing.
- Cuban bread dries out very quickly. If you can't eat it all within a day, freeze the bread, tightly wrapped in aluminum foil, for up to a month.
INCREDIBLE CUBAN BREAD
This is a slight adaption of a recipe from Amy Dacyczyn's "The Complete Tightwad Gazette." We lived on this bread when my son was little as we could not afford to buy regular sliced bread. We often make 12 rolls instead of the 2 loaves. This is wonderful bread!
Provided by ladypit
Categories Yeast Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Mix the 2 cups whole wheat and 2 cups of the white flour together.
- Add the yeast, the sugar, and the salt.
- Pour in the hot water and beat for 100 strokes (or 3 minutes with a mixer).
- Stir in the rest of the flour until it is no longer sticky.
- Knead it for 8 minutes.
- Put the dough in a metal bowl that you have sprayed with cooking spray.
- Cover it with a damp towel.
- Let it rise for 15 minutes.
- Punch it down.
- Divide it into 2 pieces.
- Shape each piece into a round loaf and put them on a baking sheet that you have sprayed with cooking spray.
- Cut an x in the top of each loaf.
- If you want you can brush the top with water and put sesame seeds or poppy seeds on top.
- Put the pan on the middle rack of a cold oven.
- Put a pan of boiling water on the bottom shelf.
- Heat the oven to 400 degrees.
- Bake the bread for 40-50 minutes or until it is deep golden brown.
- **Ifyou want to use your food processor, put all the dry into the bowl.
- Turn it on and slowly add the water until the dough forms a ball.
- Let it spin 20 times.
Nutrition Facts : Calories 946, Fat 4, SaturatedFat 0.7, Sodium 3507.5, Carbohydrate 199.7, Fiber 20.5, Sugar 13.4, Protein 34
CUBAN BREAD FOR THE BREAD MACHINE
Make and share this Cuban Bread for the bread machine recipe from Food.com.
Provided by Missy Wombat
Categories Yeast Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1497.5, Fat 9, SaturatedFat 2.2, Cholesterol 186, Sodium 3587.6, Carbohydrate 298.8, Fiber 12.3, Sugar 10.1, Protein 48.3
CUBAN BREAD
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.
Provided by Marie
Categories Yeast Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 5
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 BREAD
This recipe is the bread recipe used by my college roommate when making the Sandwich Cubano Recipe #286122. A traditional loaf of Cuban bread is approximately three feet long and somewhat rectangular as compared to the rounder shape of Italian or French bread loaves. In the early days, the dough was stretched thin to make it last, creating the bread's distinctive air pockets and long shape. A shallow trench in the upper crust is created using a moist palm frond but it can also be made using a greased wooden dowel in place of the palm frond.
Provided by Member 610488
Categories Yeast Breads
Time 2h5m
Yield 2 Loaves, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Grease a large bowl, and set aside.
- Dissolve the yeast in warm (90 degree F) water. Add the salt and sugar. Stir well.
- Mix the flour and wheat gluten. Add lard then add the flour/gluten mixture, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough. Shape dough into a small ball.
- Place dough in the Pyrex bowl, turn over so both sides are greased, cover with a moist cloth and place in a warm place. Let rise about 20 minutes or until the dough doubles in size.
- Grease two more bowls. Remove the dough from the bowl and punch it down. Cut dough in half to form two balls. Place each ball in a separate bowl. Cover each with a moist cloth and let rise about 30 minutes or until the dough doubles in size.
- Lightly grease a cookie sheet and sprinkle with cornmeal.
- Do NOT preheat the oven.
- Turn the dough out onto a lightly floured board. Shape into long, Cuban bread-style loaves. Place the loaves on the baking sheet. Allow to stand and rise for five minutes.
- Brush the loaves with water.
- Place in middle shelf of the COLD oven. Place a pan of boiling water on the bottom of the oven.
- Set the temperature to 400 degrees F. Bake the breads until they are crusty and done - about 45 minutes.
Nutrition Facts :
HOMEMADE CUBAN BREAD/PAN CUBANO CASERO
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...
Provided by Juliann Esquivel
Categories Other Breads
Time 30m
Number Of Ingredients 12
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.
CUBAN WATER BREAD
This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour.
Provided by Sandy
Categories Bread Yeast Bread Recipes
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 32.8 g, Fat 0.6 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 291.8 mg, Sugar 0.6 g
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- Sift the bread flour into a bowl and set aside. Melt the lard in the microwave or in a small saucepan, being careful not to let it get over 115 F.
- Lightly dust an 11x17-inch cookie sheet with semolina or cornmeal, or line it with parchment paper.
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- Instruction Manual. Check the manufacturer's instruction manual for ingredient order specific to your machine. Each brand can be different. Order of ingredients does matter.
- Things you'll need. Gather the necessary ingredients. For best results, measure ingredients meticulously. Begin by pouring 1 1/3 cup of water into the bread pan.
- Cycle panel. Place bread pan into the machine. Program the machine for "French" or "Basic Cycle" if you want the machine to bake the bread as well as knead and rise.
- Check dough consistency during the first 5 to 10 minutes of the kneading cycle. If ingredients are dry or not easily forming into a smooth, formed ball, add an additional 1/2 tsp.
- Bake the Cuban bread outside the machine if you prefer a more authentic baguette. For the more-serious bread baker, set the bread machine cycle to "Dough" or "Manual."
- Preheat the oven temperature to 375-degrees Fahrenheit for oven-baked bread. Grease a baguette pan's bottom and sides. Carefully remove the dough from the bread pan.
- Test for doneness. The top crust of the Cuban bread will be thin and slightly browned. The inside will have a soft, fluffy consistency. Lightly tap on the bread on its underside.
- Using oven mitts, remove bread pan from the machine. Take baked Cuban bread out of the pan by gently tipping it over a wire cooling rack. Keep oven mitts on.
- Check out fooddownunder.com if you need to increase or decrease the Cuban bread machine recipe (see link in Resources). This site has a yield calculator that allows you to adjust ingredients accurately.
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- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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