crusty cuban bread with palm leaves Options

[marshagreg5]

Does anyone have an authentic Cuban Bread recipe?

[foodiesleuth]

There is a good recipe (believe it or not) in the James Beard Bread cookbook.
There is also a good recipe in Steven Raichlen's Miami Spice cookbook

here is the one from this last book

PAN CUBANO - CUBAN BREAD

Cuban bread is ideal for making Cuban sandwiches, especially Pan con
Lechon (*) Fresh Cuban bread is also wonderful served with a small slab of
guava paste or dollop of guava marmalade and cream cheese or slathered with butter while still warm!!

Day-old Cuban bread makes the best bread puddings I've ever tasted! Or if
you have some left over bread, the next day, slice it thin, spread a bit
of butter and toast it!

The distinctive taste is due to the use of a starter, which is made the
day before. Also the dough is enriched with lard. You can subtitute the
lard with solid vegetable shortening if you prefer, but the bread acquires
its' basic smoothness through the addition of the lard.

STARTER
3/4 tsp active dry yeast(1/3 envelope)
1/3 cup warm water
1/3 cup bread or all-purpose flour

The day before baking; mix the starter ingredients, dissolving the yeast in
the water first. You want a thick paste when you add the flour.
Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours.
Leftover starter will keep for several days in the refrigerator and can
be frozen.

DOUGH
4-1/2 tsp active dry yeast -(2 envelopes or 2 cakes of compressed yeast)
1 Tbsp sugar
1-1/2 cups warm water
3 to 4 Tbsp lard or solid vegetable shortening, at room temperature
1/2 batch starter (see above recipe)
1 Tbsp salt
4 to 5 cups bread or all-purpose flour

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 350oF

Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick)
all along the top lenght 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.

(*) Pan con Lechon can be found in many little luncheon places all over Miami.
Literaly Bread with Pork. The pork is roasted Cuban Style, with the mojo
marinade.

[foodiesleuth]

Here is another recipe for Cuban Bread

CUBAN WATER BREAD - PAN DE AGUA

2 1/4 teaspoons active dry yeast
2 cups warm water (110 ºF / 45 ºC)
1 tablespoon white sugar
1 tablespoon salt
8 cups all-purpose flour
1 tablespoon cornmeal
1 tablespoon sesame seeds (optional)
2 tablespoons cold water

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 knive. 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 ºF (200 ºC). Bake for 45 minutes, or until nicely browned.
Brush twice during baking time with cold water.

Makes 2 loaves