CUBAN BREAD KITCHENAID
Make and share this Cuban Bread Kitchenaid recipe from Food.com.
Provided by petlover
Categories Yeast Breads
Time 1h30m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. In mixer bowl dissolve yeast and sugar into warm water. Let the yeast proof until bubbly ( 5 plus minutes).
- 2.) Add 1 cup of flour and salt to bowl and mix with dough hook.
- 3.) While hook is going, keep adding flour a few Tb's at a time until a soft elastic dough is formed. You may use and the 3 cups of flour or more or less. After a soft dough ball has formed, let the machine knead for an additional 7 minutes.
- 4.) Stop mixer and let dough sit in bowl for 3 minutes.
- 5.) Form dough into ball and place in very lightly oiled bowl . Roll the ball around just so the oil is on the top of the bread. Cover with saran wrap and let rise , in a warm place, until doubled.
- 6.) Punch down dough and roll into a loaf approx 12 " long. Place loaf onto french loaf pan ( which has been sprayed with non-stick spray).
- 7.) Slash the top 3x and cover the loaf with saran wrap. Let rise for 10 minutes .
- 8.) Preheat oven ( by now i have already done this) to 400°F Place a bowl of boiling water on the bottom of the oven ( or on a lower shelf).
- 9.) Bake 25 - 35 minutes until loaves are golden brown.
- 10.) Invert and cool on rack.
Nutrition Facts : Calories 352.2, Fat 1, SaturatedFat 0.2, Sodium 440.5, Carbohydrate 73.7, Fiber 2.9, Sugar 1.8, Protein 10.3
CHEF JOHN'S CUBAN BREAD
I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 12h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
- Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
- Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
- Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
- Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
- Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
- Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 29.4 g, Cholesterol 3 mg, Fat 3.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 389.5 mg, Sugar 0.8 g
CUBAN-STYLE BREAD
Steps:
- In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.
- Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.
- Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.
- Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.
- Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.
- Let the dough rise, leaf side down, for 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake loaves until they are golden brown, about 30 minutes.
INCREDIBLE CUBAN BREAD
This is a slight adaption of a recipe from Amy Dacyczyn's "The Complete Tightwad Gazette." We lived on this bread when my son was little as we could not afford to buy regular sliced bread. We often make 12 rolls instead of the 2 loaves. This is wonderful bread!
Provided by ladypit
Categories Yeast Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Mix the 2 cups whole wheat and 2 cups of the white flour together.
- Add the yeast, the sugar, and the salt.
- Pour in the hot water and beat for 100 strokes (or 3 minutes with a mixer).
- Stir in the rest of the flour until it is no longer sticky.
- Knead it for 8 minutes.
- Put the dough in a metal bowl that you have sprayed with cooking spray.
- Cover it with a damp towel.
- Let it rise for 15 minutes.
- Punch it down.
- Divide it into 2 pieces.
- Shape each piece into a round loaf and put them on a baking sheet that you have sprayed with cooking spray.
- Cut an x in the top of each loaf.
- If you want you can brush the top with water and put sesame seeds or poppy seeds on top.
- Put the pan on the middle rack of a cold oven.
- Put a pan of boiling water on the bottom shelf.
- Heat the oven to 400 degrees.
- Bake the bread for 40-50 minutes or until it is deep golden brown.
- **Ifyou want to use your food processor, put all the dry into the bowl.
- Turn it on and slowly add the water until the dough forms a ball.
- Let it spin 20 times.
Nutrition Facts : Calories 946, Fat 4, SaturatedFat 0.7, Sodium 3507.5, Carbohydrate 199.7, Fiber 20.5, Sugar 13.4, Protein 34
More about "cuban bread kitchenaid recipes"
RIDICULOUSLY EASY CUBAN BREAD YOU CAN MIX WITH A …
From saladinajar.com
4.8/5 (4)Calories 152 per servingCategory Bread
CUBAN BREAD | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
HOMEMADE CUBAN BREAD (PAN CUBANO) - SAVOR THE FLAVOUR
From savortheflavour.com
4.7/5 (23)Uploaded Nov 5, 2020Category BreadPublished May 14, 2021
CUBAN BREAD RECIPE - PAN CUBANO - HOSTESS AT HEART
From hostessatheart.com
4.5/5 (2)Total Time 2 hrs 8 minsCategory BreadCalories 96 per serving
CUBAN BREAD – COOKING IN CUBAN
From cookingincuban.com
THE BEST HOMEMADE CUBAN BREAD - YOUTUBE
From youtube.com
HOMEMADE CUBANOS - JOSHUA WEISSMAN
From joshuaweissman.com
HOW TO MAKE HOMEMADE BREAD WITH A STAND MIXER | KITCHENAID
From
35 STAND MIXER RECIPES | KITCHENAID
From
A GUIDE TO MAKING BREAD USING A KITCHENAID MIXER - THE MANUAL
From themanual.com
CUBAN BREAD | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
CUBAN BREAD - KITCHENAID RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CUBAN BREAD - KITCHENAID RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CUBAN BREAD - BAKE FROM SCRATCH
From bakefromscratch.com
CUBAN SANDWICH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BREAD MACHINE CUBAN BREAD | ALLRECIPES
From allrecipes.com
FLASH DEAL: SAVE $200 ON A KITCHENAID STAND MIXER - E! ONLINE
From eonline.com
CUBAN BREAD | THE RECIPE CRITIC
From therecipecritic.com
You'll also love