My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Saturday, January 29, 2011

Cuban Bread

This is an adaptation of one of the most popular breads made at the James Beard Cooking School in New York at one time.

This is the perfect bread for making Cubano Sandwiches .

Cuban Bread
2 loaves
print recipe

1 package yeast (2 1/4 teaspoons)
2 cups lukewarm water
1 1/4 tablespoons salt
1 tablespoon sugar
6 to 7 cups sifted flour (measure after sifting)

1. Dissolve the yeast in the warm water and add the salt and sugar, stirring thoroughly.

2. Add the flour, one cup at a time, beating it in with a wooden spoon or use the dough hook on an electric mixer at low speed. The dough hook is my method of choice. Add enough flour to make a fairly stiff dough.

3. When the dough is thoroughly mixed, shape it into a ball, place in a greased bowl and grease the top. Cover with a towel and let stand in a warm place (80 to 85 degrees F). until double in bulk.

4. Turn the dough out onto a lightly floured board and shape into long, French-style loaves or round, Italian-style loaves. Arrange on a baking sheet heavily sprinkled with cornmeal and allow to rise 5 minutes.

5. Slash the tops of the loaves in two or three places with a knife or scissors. Brush the loaves with water and place them in a cold oven. Set the oven at 400 degrees F and place a pan of boiling water on the bottom of the oven. Bake the loaves until they are crusty and done, about 40 to 45 minutes.

7 comments:

  1. This reminds me of the Italian bread I made the other day. Sounds wonderful! :)

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  2. Beverly,
    You are more ambitious than I ever expect to be. I should send you some palm fronds. The Cuban bakery here in Tampa (can't remember the name right now) always puts a palm frond on top of each loaf.

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  3. I love bread recipes like this one, you make it, you enjoy it, you don't worry about it. It is good. Thanks.

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  4. Stopping by from Miz Helen's Country Cottage, congratulations!

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  5. next time i make cubanos i am using this recipe!

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  6. I just love bread and this sounds wonderful. I bet the house smells great on this one too :)

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  7. Cuban bread! that's a new one - and just when you think you've made it all.
    I do a Cuban black beans and rice dish that we love. I haven't put it on my blog yet, but I need to do that soon! So many recipes, so little time :-)

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