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
THE ULTIMATE CUBAN SANDWICH
Provided by Tyler Florence
Categories main-dish
Time 1h24m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
- Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
- Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
- To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
- To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.
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.
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.
24 TRADITIONAL CUBAN FOODS (+ RECIPE COLLECTION)
Looking for authentic Cuban recipes to spice up your dinner ideas? From ropa vieja to mojo pork, these dishes are easy to make and simply irresistible!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cuban dish in 30 minutes or less!
Nutrition Facts :
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
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.
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HOMEMADE CUBAN BREAD (PAN CUBANO) - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (7)Calories 182 per servingCategory Bread
- 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.
- Once the loaf is fully proved, gently flip it over on the tray so the palmetto fronds are on top. If the loaf deflates a little, that's okay; it will rise in the oven.
CUBAN BREAD RECIPE | EASY & DELICIOUS | COOK'S HIDEOUT
From cookshideout.com
Reviews 11Category BreadsCuisine CubanTotal Time 3 hrs 5 mins
- 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.
- 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.
- 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.
- 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.
CUBAN BREAD - PAN CUBANO - SIMPLE, EASY-TO-MAKE CUBAN ...
From icuban.com
- 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?
CUBAN BREAD {PAN CUBANO DE MANTECA} - KAREN'S …
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CUBAN SANDWICH - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (33)Total Time 10 hrs 40 minsServings 12Calories 451 per serving
- To make the rolls: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix, then knead together all of the dough ingredients — by hand, or using a stand mixer or bread machine set on the dough cycle — to make a smooth, supple dough., Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until it's puffy, though not necessarily doubled in bulk — about 1 hour, depending on the warmth of your kitchen.
- Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth., Deflate the dough, and divide it into six pieces.
- Shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth roll about 8" long, slightly tapered at each end.
PAN CUBANO (CUBAN-STYLE BREAD) RECIPE BY RONALDO LINARES
From thedailymeal.com
Servings 16Total Time 2 hrsEstimated Reading Time 2 minsCalories 182 per serving
- In a bowl, place the yeast in the water and stir until dissolved. Let sit until bubbles form, about 5-10 minutes. Add the salt and sugar and stir until dissolved. In a bowl, mix together the wheat flour and bread flour and reserve ½ cup of the flour mixture.
- Pour 1 cup of the liquid into the bowl of a food processor, half of the lard, and 2 cups of the sifted flour.
- Pulse the mixture 8 times and scrape the sides of the walls. Turn it to full power until a dough ball forms, about 30 seconds. If sticky, add ¼ cup of the reserved flour and pulsate a few times until the dough comes together again.
- Remove the dough from the food processor and shape into a ball. Grease a large bowl and place the dough there. Turn it a few times so it gets covered with the grease, cover with a dry clean towel, and let stand in a warm place until doubled in size.* Repeat with the rest of the flour, lard, and water mixture.
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