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
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Kiran Limbu
[email protected]The bread didn't rise as much as I expected, but it still tasted good.
Lihle Shange
[email protected]This bread was a bit too sweet for my taste, but it was still good.
Cheryl Frost
[email protected]I'm so glad I found this recipe. It's the best Cuban bread recipe I've ever tried.
Alexis Jancel
[email protected]This bread is a keeper! I will definitely be making it again and again.
Nawab Nawab arzoo
[email protected]I've made this bread several times and it's always a success. It's so easy to make and it tastes amazing.
nansasi zainabu
[email protected]This is my go-to recipe for Cuban bread. It's always a hit with my family and friends.
Akinrele Toyin
[email protected]I love this recipe! It's so easy to follow and the bread always turns out perfect.
Landen Frawley
[email protected]This bread is the best Cuban bread I've ever had. It's so soft and fluffy, and the crust is perfectly crispy.
Abadul Haqk
[email protected]I'm not a baker, but I was able to make this bread with no problems. It was so easy and the bread turned out great.
Smoky Raindrop
[email protected]This bread was a little bit more work than I expected, but it was worth it. The bread was so delicious and it was a hit at my party.
Bindu Yadav
[email protected]I followed the recipe exactly and the bread turned out perfectly. It was so delicious and my family loved it. I will definitely be making this again.
Grace Sullings
[email protected]This bread was amazing! It was so easy to make and it turned out so well. The crust was crispy and the inside was soft and fluffy. I will definitely be making this again soon.
Muhammad Ishtiaq
[email protected]I've tried many Cuban bread recipes, but this one is by far the best! The bread was so light and airy, and the crust was perfectly golden brown. I will definitely be making this again.
Tiisetso Maedi
[email protected]This Cuban bread was a hit! The crust was perfectly crispy and the inside was soft and fluffy. I used a stand mixer to make the dough, which made it really easy. I also added a little bit of garlic powder to the dough, which gave it a nice flavor.