The 5 Best Substitutes For Cuban Bread Food
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
THE 5 BEST SUBSTITUTES FOR CUBAN BREAD
Steps:
- Choose your preferred substitute from the list of options.
- Organize all of your ingredients.
- Follow the substitution ratio to determine how much is required in your recipe.
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- Baguette. First, let us introduce you to baguette – the signature bread of French. Culturally, the baguette has become a symbol for French daily cuisine.
- Focaccia. The second option on the list is focaccia from Italy. Typically, people call “Italian bread” to mention focaccia. Unlike the baguette, focaccia is soft, tender, and spongy.
- Anadama Bread. Originating from New England, Anadama bread is famous for its distinctive taste and color. This bread has a strong yeasty smell that you can recognize far away with the combination of yeast, wheat flour, rye flour, and cornmeal.
- White Sandwich. No need to introduce more; anybody has tried a white sandwich before. This is one of the most common breakfast foods for people worldwide.
- Ciabatta. Ciabatta – such an Italian name, right? Yes, it is. Let us introduce you to another Italian bread, which is famous for its unique color and texture.
- Bolillo. You may not know about this bread, but in fact, it is so famous in Central American and South American countries. Bolillo is shorter than the baguette, but the taste is quite similar.
- Pan Sobao. Now that we have already mentioned Mexican food let me introduce you to another South American “neighbor” – Puerto Rican’s food. The most famous Puerto Rican is “pan sobao” – such a fun name, right?
- Challah. You may wonder what challah is since this bread is not widely famous, though. So, let me introduce you to the braided, rich, and sweet bread from the Ashkenazi Jewish people.
- Brioche. Lots of people feel confused between challah and brioche because they look quite similar in appearance. Therefore, we will distinguish their differences, and through that, describe why this bread is a great Cuban bread substitute.
- Muffuletta. If you have come to visit Louisiana, you must try its locality – Muffuletta – once. This is the famous bread, recommended by most of our Louisiana friends, to try once when coming to town.
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- French bread. French bread is a long, narrow bread with round edges and a chewy texture. Baguette is the most common form consumed worldwide. It is considered white bread.
- Italian bread. Italians have made this delicious treat for the world proving them to be an expert in the culinary world. The shape of this bread is flat and circular.
- American bread. Nothing like all the other types mentioned here, American bread can be used when you can’t find anything else. It is an easy replacement because you usually have it at home or a nearby store.
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- Baguettes. There are few things more delicious than a freshly-baked baguette. The crispy crust and fluffy interior are the perfect combinations of texture and flavor.
- Ciabatta Bread. Ciabatta is a type of Italian bread that is characterized by its elongated shape and chewy texture. The dough is made with a high proportion of water to flour, which gives it a moist and sticky consistency.
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- Sourdough Bread. Most people are familiar with the taste of sourdough bread – it is tangy and slightly acidic, with a chewy texture. ALSO READ. The 5 Best Substitutes for Applesauce.
- Rye Bread. Rye bread is a type of bread made with rye flour. It can be made with either all-purpose flour or bread flour. The addition of rye flour gives the bread a subtle flavor and a chewy texture.
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