Pan Cubano Recipes

Steps:

• 1. The day before baking your bread make the starter. Mix starter ingredients dissolving the yeast in very warm water, Not hot but warm. You want a thick paste when you add the flour. Cover the bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Left over starter will keep for several days in the refrigerator or can be frozen.
• 2. Dough: Dissolve the yeast and sugar in three 3 tablespoons of warm water in a large mixing bowl. When the mixture is foamy (5-10 minutes)Stir in lard. (It's best to melt the lard in the microwave but it should not be hot just warm) Let cool if the lard or shortening is too hot. Next add the remaining warm water and half of the batch of the starter. Refrigerate the other half or freeze.
• 3. Mix well with your hands or a wooden spoon. Stir in the salt and the flour 1 cup at a time. You want a dough that is stiff enough to knead. You can also mix and knead with a dough hook or in a food processor fitted with a double blade.
• 4. Turn dough to a lightly floured work surface and knead until smooth and elastic. About six to eight (6 to 8) minutes, Adding flour as necessary. The dough should be pliable and not real sticky.
• 5. Transfer to a lightly oiled bowl, cover and let rise in a warm draft-free spot until it doubles in bulk, about 45 minutes. Then Punch down.
• 6. After punching down next to form the loaves, divide the dough in 4 pieces. Roll each one out to form a 14 inch long tube, with rounded ends. (sort of like a long meatloaf) Put 2 loaves on a baking tray or sheet, about 6 inches apart. You can lightly spray each tray or sheet with a little Bakers helper or very lightly oil and flour the tray. Or you can use parchment paper first then spray a little with the Bakers helper. Cover the loaves with a dampened cloth or clean dish towel and let rise in a warm draft-free spot, until doubled in their bulk. About One (1) hour. Then Pre-heat the oven on 350 degrees, then lay a warm dampened thick piece of kitchen twine or butchers twine about 18 inches long, all along the top length of each loaf. Press the twine down on each loaf just a little. Bake the bread until the breads are a lightly golden brown on top and sound hollow when lightly tapped about 30 minutes baking time. Then remove let cool slightly and remove strings.
• 7. This will leave a distinct little ridge on top of each loaf. Very typical and the trademark of Authentic Cuban bread. Transfer loaves to a cooling rack. Enjoy as is with butter or sliced for Cuban pork sandwiches or for making Cuban toast. Any way it is delicious. Buen Appetito... Enjoy
• 8. The above picture is not mine. It is a picture of Cuban bread from the Cuban Bakery. They do not show the distinctive ridge across the top. I am planning baking some Cuban bread for the holidays. I will post a picture of my own home made bread then. The picture above is of good Cuban bread.

Steps:

• STARTER: The day before baking, dissolve the yeast in warm water in a nonreactive bowl. Add flour. You want a thick paste when you add the flour. Cover bowl with plastic wrap (punch a couple air holes) and place in refrigerator for 24 hours.
• Leftover starter can be left in the refrigerator or frozen. (You will need to maintain starter if you are going to keep it; there are several zaar recipies that describe sourdough starter care.).
• DOUGH: Dissolve yeast and sugar in warm water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), mix in the lard/ shortening, remaining water and starter (remember, it's 1/2 cup of starter and not the entire volume that you made the day before).
• 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 a dough hook or in a food processor fitted with the double blade (the processor 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 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 piece to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf).
• Put 2 of the loaves per baking sheet, each loaf about 6 inches apart on the sheet. Cover with dampened cotton dish towel and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want it to rise at a slower pace, you can put it in the refrigerator for 3-4 hours.
• Preheat oven to 350°F.
• Lay a piece of dampened thick string or twine (about 1/8" thick) all along the top of the loaf. Bake until the loaves are lightly browned on the top and sound hollow when lightly tapped, about 30 minutes.
• Remove loaves from oven and let cool slightly. Remove the strings. They will leave a distinct little ridge on top. Transfer loaves to a wire rack for cooling.

Steps:

• Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
• Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
• Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
• Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
• Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.

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.