Roasted Cuban Bread Recipes

Steps:

• Combine yeast, brown sugar and warm water in a large mixing bowl; stir to mix.
• Stir in 2 cups of the flour; beat well.
• Let stand 10 minutes for yeast to develop.
• Stir in salt.
• Add remaining 3 to 4 cups flour, about 1 cup at a time, stirring after each addition, until a stiff dough forms.
• Turn out dough onto a lightly floured surface.
• Knead 8 to 10 minutes, adding more flour as needed to keep dough manageable.
• Dough should be smooth, elastic and not sticky.
• Oil the surface of the dough and put it in the rinsed mixing bowl.
• Cover and let rise in a warm, draft-free place 45 to 60 minutes, or until doubled in bulk.
• Punch down dough.
• Knead lightly.
• Form into two long loaves.
• Sprinkle cornmeal on a baking sheet; place loaves on baking sheet.
• Let rise, uncovered, 10 minutes.
• Using a sharp knife or razor blade, make 3 or 4 diagonal slashes in the top of each loaf.
• Brush loaves with egg wash.
• Place on middle shelf of a cold oven.
• Place a shallow pan on the bottom shelf; pour hot water into pan.
• Set oven temperature at 400 degrees and bake 30 to 35 minutes, or until loaves are well browned and sound hollow when tapped.
• Remove from baking sheet and let cool on wire racks.
• Note: For the best results, this recipe requires bread flour.
• All-purpose flour works, but it often produces a low loaf if it is not kneaded thoroughly.
• Notice the absence of oil or butter in the dough, which makes the bread crustier.
• This bread is so good you won't have to worry much about leftovers, but if you think you'll use only one loaf within a day, don't freeze the other-- just give it away!

Steps:

• Grease a large bowl, and set aside.
• Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes.
• Meanwhile, measure out 1/4 cup of lard Heat in the microwave until melted.
• Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.
• Take your measuring cup and sift together the two flours.
• Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added.
• Continue adding more flour until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
• Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point.
• Shape the dough into a ball and place it into the greased bowl.
• Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
• Turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. This recipe called for a large loaf, shaped to fit a long baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. BUT:( I prefer 4 smaller ones for individual rolls)Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
• Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam.
• Grease a baking sheet and sprinkle lightly with cornmeal.
• Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.).
• Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises.
• Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
• Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf.
• Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
• Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.

Steps:

• For the Tomato Marinade:.
• Combine all ingredients in a blender and process until thoroughly blended. Can be made a day in advance and kept refrigerated.
• For the Garlic herb butter:.
• Combine all ingredients in a small mixing bowl and mash with a fork until evenly blended. Can be made a day in advance and kept refrigerated.
• For the Bread:.
• Preheat oven to 450º F with rack in the middle of the oven.
• Wash tomatoes and remove the core, then cut into ¼" slices. Lay the slices in a glass dish and pour the marinade over them. Set aside while preparing the bread.
• Slice bread lengthwise with a serrated knife to create a top and bottom. Spread half of garlic herb butter on the cut surface of each half of the bread.
• Place bread, cut side up, on a sheet pan. Place in the oven for 3-4 minutes until the bread is lightly toasted. Remove from oven.
• Lift tomato slices from the marinade and drain. Lay slices, slightly overlapping, on the toasted bread. Sprinkle with Parmesan cheese. Return to the oven for 1-2 minutes to just melt the cheese. Remove from oven and transfer to cutting board.
• Cut each half loaf, crosswise, into 8 pieces. Sprinkle with sliced basil leaves and arrange on a warm serving platter. Garnish with a fresh sprig of basil.

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.

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.

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Steps:

• Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
• Preheat oven to 500 degrees F (260 degrees C).
• Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
• Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
• Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.