CUBAN BREAD
Steps:
- Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the 1/2 batch of starter. Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky. Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down. To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 of the loaves on a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it 3 to 4 hours instead. Preheat oven to 350 F Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top length of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes. Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling. Yields 4 loaves.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #5-ingredients-or-less #breads #caribbean #easy #central-american #holiday-event #low-fat #grains #dietary #gifts #low-sodium #low-cholesterol #low-saturated-fat #comfort-food #inexpensive #healthy-2 #yeast #low-in-something #pasta-rice-and-grains #taste-mood
You'll also love
Steve Alewine
[email protected]Meh.
Syeda ishrat
[email protected]I found this recipe to be a bit too complicated for my liking. There are simpler Cuban bread recipes out there that produce just as good results.
Phineas Nxumalo
[email protected]The bread was a bit dry, but overall it was a good recipe.
Lerato Sehole
[email protected]This Cuban bread is a great addition to any meal. It's versatile and can be used for sandwiches, toast, or even croutons. I highly recommend trying this recipe.
Miss Temple
[email protected]Not bad at all! I'm not an experienced baker, but this recipe was easy to follow and the bread turned out great.
Garret Osos
[email protected]Easy to follow recipe with great results. The bread was delicious and had a lovely golden brown color.
MR FAHEEM
[email protected]This recipe is a keeper. I've made it twice now and both times it has been a hit. The bread is light and airy with a crispy crust. Perfect for sandwiches or just eating on its own.
Shuiafa Pagunni
[email protected]5 stars all the way! My Cuban bread turned out fantastic. My guests raved about it and asked for the recipe.
Esther Andera
[email protected]Followed the recipe step by step and the bread came out amazing! The dough was easy to work with and the baking time was spot on. Will definitely be making this again.
Christina Bosser
[email protected]This Cuban bread recipe is a winner! The bread turned out perfectly golden brown and had a delightful aroma. The crust was crispy while the inside was soft and fluffy. My family loved it and it was a great addition to our dinner.