* Exported from MasterCook *
Bread, Cuban (Pan Cubano)
Recipe By :King Arthur Flour
Serving Size : 48 Preparation Time :1:50
Categories : Bread Bread Machine
Ethnic Food Processor
Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups unbleached all-purpose flour
4 teaspoons sugar
2 teaspoons salt
2 1/4 teaspoons active dry yeast
4 tablespoons butter -- or 3 tablespoons fresh lard, cut
into small pieces
1 1/4 cups water
Cuban
This is the best recipe I have ever tried for Cuban bread. I lived in
Key West, FL for a time and could get bread fresh in the bakery. When
I moved back to SD it was NO WHERE!!!! I had to make my own. I found
this recipe on the King Arthur website and have used it ever since.
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 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" 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 375F 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.
Makes 6 loaves
Source:
"food.com"
S(Internet Address):
"http://www.food.com/recipe/cuban-bread-pan-cubano-338034";
Start to Finish Time:
"2:00"
T(Cook Time):
"0:30"
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Per Serving (excluding unknown items): 48 Calories; 1g Fat (20.1%
calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber;
3mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.