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omaria badge: Community Member

If you are in a hurry to get fresh bread.......

The Bread Baking Babes baked "Cuban Bread" from Bernard Clayton's New Complete Book of Breads.
It is a great bread and very quick. Here is the recipe

5-6 cups of bread or AP flour
2 packages dry yeast or 10.4 grams of instant (I used the instant)
1 tbs. salt
2 tbs. sugar
2 cups hot water ( Mine was about 110 F.)

Put 4 cups of the flour in a mixing bowl and add yeast, salt and sugar. Stir till they are well blended. Pour in the water and beat with flat beater for about 3 minutes.
Gradually work in the remaining flour, 1/2 cup at a time till the dough takes shape and is no longer sticky.
With the dough hook knead for about 8 minutes till dough is smooth and elastic
Place the dough in a greased bowl, cover with plastic wrap and put in a warm place (80 - 100 F) until double in bulk, about 15 min.
Punch dough down, turn it out on a work surface and cut into 2 pieces. Shape each into a round.Put on a baking sheet .Slash the dough with a razor or sharp knife.
Put baking sheet on the middle shelf of a COLD oven. Place a large pan with hot water on the shelf below and heat the oven to 400F. The bread will continue to rise while the oven is heating. Bake for about 50 minutes or until the loaves are a deep golden brown. Thump on the bottom crust to test for doneness.(I used my thermapen , it was about 202F.)If they sound hollow they are done.

I started at 6.30 this morning and the bread was done before 8.00 am.
I was really happy with this "quick" bread.

Replies to This Discussion

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sandra Alicante

Sounds good Ria! I did something similar years ago I think. My problem at the moment would be finding somewhere warm enough for that first rise! :)
Temps got down to around zero last night and this is southern Spain! Brrrrr!

sandrascookbook.com

dachshundlady

Watch this video the next time you plan to make Cuban Bread. And the music is great too.

http://www.youtube.com/watch?v=W0WGL6pIlnw

sandra Alicante

Fascinating! That looks like my sort of place! Also found a recipe for cuban bread. I've never had it and not likely to go to Cuba. Question, what were they laying in the long batons of dough? What is the significance, anyone know?

Think I shall have to have a go at this....

sandrascookbook.com

mrscindy
  • Reply by mrscindy on January 31, 2012 at 8:48 am
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Funny how we have commented on coincidences in the past. There was an article in this morning's Houston Chronicle about the first flight from Houston Intercontinental to Cuba. We know some of the 80 people flying out this morning. And here we are, making Cuban bread!

Cutting edge of FLOUR POWER!!!

~Cindy
p.s. If I had known I would have baked a loaf.😃
~C

aak
  • Reply by aak on January 31, 2012 at 7:54 pm
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Hey, perfect post! We're in need of bread and it's getting late. Now I can have both sleep and bread! Thanks!!! Is it 50 minutes from time oven comes to temp?

omaria
  • Reply by omaria on January 31, 2012 at 9:21 pm
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No,From time you put the loaves in the oven. I put the timer to 45 minutes in case I need some foil on top to prevent overbrowning for the last 5 minutes.n The first 2 breads I did I put them on my stone. They stuck to the stone and I had to carefully unstuck them This morning I put them on parchment paper on a cookie sheet. Worked great.

ZenSojourner

Hey, Omaria, any chance you weighed your flour? My "cups" vary so much I only make bread using weights these days ...

jeanjeanie
  • Reply by jeanjeanie on February 05, 2012 at 2:29 pm
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Well, if you ever visit Florida, there is plenty of Cuban bread here! It is good, but I've only seen it in the long, baton shape. Great for the sandwiches!

Mike Nolan
  • Reply by Mike Nolan on February 05, 2012 at 4:53 pm
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From wiki:

As they have for decades, La Segunda and other traditional Cuban bread makers lay a long, moist palm frond on top of the loaves before baking, creating a shallow trench in the upper crust, producing an effect similar to the slashing of a European-style loaf. (The frond is removed before eating.)

ZenSojourner

BTW I did find a version of the recipe with weights for the flour:

http://breadmakingblog.breadexperience.com/2012/01/cuban-bread-about-as-...

ZenSojourner

I was kinda into it right up to the end there, when they started thwacking the bread with their forearms...

Then all I could think was ... forearm hair in my bread ...

0o

sandra Alicante

Eeeeewww! Perhaps they have enforced shaving?:)

sandrascookbook.com

dachshundlady

Mike, I wonder if there is anything from our culture that we could lay on the bread. The problem would be removing it before baking. Thanks for the info.
And Zen, I thought the EXACT same thing the first time I viewed. But still love watching it. Reminds me of something they would show on Sesame Street. The music is just great. I keep expecting Gloria Estefan to jump out from behind a sack of flour and belt out a song.

ZenSojourner

Well I'm getting ready to cut up some more panpal teflon liner sheets, one for the pizza stone and some cake pan liners.

So I was planning on using strips of that as I will have some quite long scraps left over.