PAN CUBANO (AUTHENTIC CUBAN BREAD RECIPE) RECIPE - (4.3/5)
Provided by brandnewlife
Number Of Ingredients 12
Steps:
- To Prepare Starter: 1. The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Leftover starter will keep for several days in the refrigerator and can be frozen. To Prepare Dough: 1. Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the 1/2 batch of starter. 2. Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily. 3. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky. 4. Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down. 5. To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 of the loaves on a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it 3 to 4 hours instead. 6. Preheat oven to 350 F 7. Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top length of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes. 8. Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling.
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Sajad ali Bhutti
[email protected]I'm so glad I found this recipe. I've been looking for a good Cuban bread recipe for a while now, and this one is perfect. It's easy to follow and the bread turns out amazing! I will definitely be making this again.
Dale Griffin
[email protected]This bread is delicious! I've made it several times now and it always turns out great. It's the perfect bread for sandwiches or just eating on its own. I will definitely be making this again.
raja haider
[email protected]I love Cuban bread, and this recipe is one of the best I've tried. It's easy to follow and the bread turns out perfect every time. I will definitely be making this again.
Aleen Yonan
[email protected]I'm not a huge fan of Cuban bread, but I decided to give this recipe a try. I'm so glad I did! This bread is amazing! It's soft and fluffy, with a nice crispy crust. I will definitely be making this again.
Sister Sewaa
[email protected]This bread is so good! I made it for my family and they loved it. It's soft and fluffy, with a nice crispy crust. I will definitely be making this again.
arif hussain
[email protected]I've been looking for a good Cuban bread recipe for a while now, and I'm so glad I found this one. It's easy to follow and the bread turns out amazing! It's the perfect bread for sandwiches or just eating on its own. I will definitely be making this
MAFIA 333
[email protected]This recipe was absolutely delicious! I've made it twice now and both times it turned out perfectly. The bread is soft and fluffy on the inside, with a nice crispy crust. I love that it's not too sweet, and it's perfect for sandwiches or just eating