Bread-Bakers v101.n012.13

Aloha Reggie;

Cuban bread is not supposed to be salty.  It should be crustry on the 
outside and quite soft and "pillowy" on the inside, with a nice mild flavor 
that goes well with anything.

I haven't made it in a long time, but I lost my recipe in the fire that 
destroyed my home/business, and can't remember the exact quantities on 
ingredients,  but there is one that I tried many years ago in the James 
Beard bread book.  It turned out ok, but I still can't make it like the 
Cuban bakeries can.

I'll see if my sister in Miami can help get us a good recipe, though most 
Cubans just get it at the baker's.