Cuban Bread

"I enjoy making all kinds of bread, and while searching around on the internet heard all the talk about Cuban Sandwiches all set off by the Cuban Bread recipes. So had to try it out for myself to see what all the hype is about. Well, it's diffidently a wonderful sandwich roll, most attribute it's soft interior and thin crusty exterior to the use of lard. Have to say, after making this bread I just know it's a winner in my families view. This particular recipe I found on icuban.com Prep time does not including rising. NOTE: this recipe tells how to make ONE large loaf, BUT I prefer 4 smaller individual loaves myself"
 
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photo by ForeverMama photo by ForeverMama
photo by ForeverMama
photo by Chef PotPie photo by Chef PotPie
photo by ForeverMama photo by ForeverMama
photo by PanNan photo by PanNan
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
43mins
Ingredients:
8
Yields:
4 Sandwich Rolls
Serves:
4
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ingredients

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directions

  • Grease a large bowl, and set aside.
  • Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes.
  • Meanwhile, measure out 1/4 cup of lard Heat in the microwave until melted.
  • Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.
  • Take your measuring cup and sift together the two flours.
  • Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added.
  • Continue adding more flour until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
  • Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point.
  • Shape the dough into a ball and place it into the greased bowl.
  • Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
  • Turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. This recipe called for a large loaf, shaped to fit a long baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. BUT:( I prefer 4 smaller ones for individual rolls)Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
  • Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam.
  • Grease a baking sheet and sprinkle lightly with cornmeal.
  • Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.).
  • Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises.
  • Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
  • Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf.
  • Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
  • Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.

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Reviews

  1. I also made 4 large rolls instead of 1 huge loaf, as we had French Dips on them! The rolls were tender on the inside and just the right kind of chewy on the outside. They smelled wonderful while baking, and afterwards hubby and I couldn't resist slicing just a bit off one of them with some butter! The flavor is of these rolls is wonderful, and perhaps that is attributed to the use of lard, which was a first for me. I plan on making these again and again, they were so successful. Next time I will try a loaf. Thank you for posting this, Bonnie!
     
    • Review photo by Chef PotPie
  2. What a great bread! Delish in taste and pretty easy to make when following the directions. I decided to turn these into rolls and doubled the recipe (to freeze some for later). I cut crosses to the tops of some and left others alone. The crumb came out so nice and tender. I used some for burgers and they were also perfectly scrumptious slathered with butter hot out of the oven. NOTHING IS BETTER with butter, YUM! The only thing I did different was substitute bacon grease for the lard that I had stored in the refrigerator. Thanks so much for sharing, Bonnie. Made it for FYC.
     
    • Review photo by ForeverMama
  3. This recipe is outstanding. I followed the directions exactly, rolled it in one long 20" roll and cut them into 4 equal smaller rolls. After the second rise and bake, they were about 8" each. The rolls were delicious and came out with a crispy crust and tender, soft inside. The grandsons used theirs to tear and dip into Bolognese sauce, and the adults enjoyed Cuban sandwiches. Everyone said I needed to make them again soon. Made for CQ19.
     
    • Review photo by PanNan
  4. I had a recipe for a Cubano Sandwich and I needed bread so I decided to make this. These are really good and easy to make. Be careful and read directions thoroughly! Don't use all the flour, I almost did but read again and caught myself. I wasn't really sure about the rolling into cylinder but it worked fine and I did make 4 instead of large loaf. The 4 rolls were pretty big so we cut one in half and it was enough for two people. I did have lard in the freezer and used that. Delicious!! Didn't take picture but they looked like Chef PotPie's picture.
     
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RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
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