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Cuban Bread recipe - How to Make Authentic Pan Cubano

courtesy Cocina Cubana Club founded by Pascual Perez and Sonia R. Martinez

 

Cuban bread

Here's a terrific recipe for Cuban bread by my friend and cookbook author Sonia Martinez, the comments below are hers. I'm not sure if there is an easy way to make this in a bread machine, but you can also click here to buy Cuban bread online from a Cuban store in Miami.

  • Prep Time: 2 hours

  • Cook Time: 30 minutes

  • Total Time: 2 hours 30 minutes


Cuban bread is ideal for making Cuban sandwiches, especially pan con lechon. Fresh Cuban bread is also wonderful served with a small slab of guava paste or dollop of guava marmalade and cream cheese! Day-old Cuban bread makes the best bread puddings I've ever tasted! Or if you have some left over bread, the next day, slice it thin, spread a bit of butter and toast it!

The distinctive taste is due to the use of a starter, which is made the day before. Also the dough is enriched with lard. You can substitute the lard with solid vegetable shortening if you prefer, but the bread acquires its basic smoothness through the addition of the lard.
 

Starter Ingredients

3/4 tsp active dry yeast(1/3 envelope)
1/3 cup warm water
1/3 cup bread or all-purpose flour

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.

Dough Ingredients

4-1/2 tsp active dry yeast - (2 envelopes or 2 cakes of compressed yeast)
1 Tbsp sugar
1-1/2 cups warm water
3 to 4 Tbsp lard or solid vegetable shortening, at room temperature
1/2 batch starter (see above recipe)
1 Tbsp salt
4 to 5 cups bread or all-purpose flour

 

Instructions:

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.

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.

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.

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.

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.

Preheat oven to 350 F

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.

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. Yields 4 loaves.




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