Cuban Bread Using ABM Dough Cycle & Oven

Submitted by KateL

"Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. Some say this should be a round loaf, some make logs for Cuban sandwiches. This is one of the simplest breads, with a thick crust. A Cuban sandwich is filled with ham or roast pork, onion and tomato; the sandwich is pressed down and grilled. Makes 2 12-inch log loaves. NOTE: DO NOT preheat the oven, and DO NOT let the bread rise after removing from the bread machine. Cooking time is estimated."

 

• Ready In: 1hr 37mins
• Ingredients: 7
• Yields: 2 12-inch log loaves
• Serves: 4

ingredients

• 1 1⁄2 teaspoons active dry yeast
• 2 cups bread flour
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 1⁄2 teaspoon salt
• 3⁄4 cup water
• 2 tablespoons water

directions

1. ABM:

2. Add all ingredients in the order directed by your ABM's manual.
3. Process on the dough cycle per manual's direction.

4. OVEN:

5. DO NOT PREHEAT the oven.
6. When the dough cycle ends, remove the dough from the machine and divide in half. Roll each piece into a 12-inch log.
7. Place 2 inches apart on a lightly greased baking sheet (or on top of parchment paper cut to fit the baking sheet :) ).
8. With a sharp knife or single-edged razor blade, cut 3 parallel diagonal slits in the top of each loaf.
9. DO NOT LET RISE.
10. Place in COLD oven. Turn the heat to 375 degrees.
11. Bake for 30 minutes, or until the loaf sounds hollow when the bottom is tapped.