Cuban Bread Kitchenaid Recipes

CUBAN BREAD KITCHENAID

Steps:

• 1. In mixer bowl dissolve yeast and sugar into warm water. Let the yeast proof until bubbly ( 5 plus minutes).
• 2.) Add 1 cup of flour and salt to bowl and mix with dough hook.
• 3.) While hook is going, keep adding flour a few Tb's at a time until a soft elastic dough is formed. You may use and the 3 cups of flour or more or less. After a soft dough ball has formed, let the machine knead for an additional 7 minutes.
• 4.) Stop mixer and let dough sit in bowl for 3 minutes.
• 5.) Form dough into ball and place in very lightly oiled bowl . Roll the ball around just so the oil is on the top of the bread. Cover with saran wrap and let rise , in a warm place, until doubled.
• 6.) Punch down dough and roll into a loaf approx 12 " long. Place loaf onto french loaf pan ( which has been sprayed with non-stick spray).
• 7.) Slash the top 3x and cover the loaf with saran wrap. Let rise for 10 minutes .
• 8.) Preheat oven ( by now i have already done this) to 400°F Place a bowl of boiling water on the bottom of the oven ( or on a lower shelf).
• 9.) Bake 25 - 35 minutes until loaves are golden brown.
• 10.) Invert and cool on rack.

CUBAN BREAD (PAN CUBANO)

Steps:

• Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
• Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
• Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
• Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
• Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.

CUBAN BREAD**** RECIPE - (3.6/5)

Steps:

• 1-Put ingredients into bread machine in order listed. 2-Set machine on dough cycle. 3-Flour counter, take dough out of machine, roll dough out to a 12 x 20-inch rectangle. 4-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. 5-Grease baking sheet and sprinkle slightly with cornmeal. 6-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. 7-Place in a warm spot and allow the loaf to stand and rise once again, 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. 8-Preheat oven to 450* and place a pan full of water on bottom rack. 9-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. 10-Brush the top of the loaf with water and place in your preheated oven on the middle shelf. 11-After about 5 minutes of baking, brush some more water on top of the bread. 12-Bake the loaf until it is light brown and crusty - about 12 to 18 minutes total baking time.

CUBAN BREAD FOR THE BREAD MACHINE

Steps:

• Add water, salt, flour, brown sugar and yeast to bread machine pan in the order suggested by manufacturer.
• Select dough/manual cycle.
• When cycle is complete, transfer dough to a lightly floured surface.
• Shape into a long loaf; taper ends by gently rolling back and forth.
• Place on a baking sheet that has been sprinkled with cornmeal.
• Let rise, uncovered, 10 minutes.
• Using a sharp knife, make 3 or 4 diagonal slashes on top of loaf.
• Brush with egg glaze.
• Place on the middle shelf of a cold oven.
• Place a shallow pan on bottom shelf and add hot water to pan.
• Set oven temperature at 400 degrees and bake 30 minutes, or until done.
• Remove from pan and let cool on wire rack.

BREAD MACHINE CUBAN BREAD

Steps:

• Place all ingredients in your bread machine in the order given.
• Set bread machine to dough cycle.
• IMPORTANT! CHECK YOUR MACHINE WHILE IT IS KNEADING and ADD MORE WATER IF NEEDED 1 TABLESPOON AT A TIME. The dough should not be too dry - it should look smooth and satiny after kneading for a few minutes.
• When dough cycle is complete, remove dough from machine and shape into long loaf (like french bread).
• Place on a cookie sheet and let loaf rise for about 45 minutes or until doubled in size.
• Bake at 350 degrees for about 30 minutes or until nicely browned.
• You can also just cook this in your bread machine on the regular bread cycle if you want. It still tastes great, you just don't get the cuban shaped loaf.

CHEF JOHN'S CUBAN BREAD

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.