Cuban Bread
By
Katherine Brevard
@SAHM2One
1
I love using my kitchen scale to weigh ingredients out instead of measuring. My new scale does the calculating using bakers percentages so now I have to work on converting my bread recipes.
Rating:
★★★★★ 1 vote
Comments:
Serves:
about 4
Prep:
2 Hr 10 Min
Cook:
20 Min
Method:
Bake
Ingredients
- 100%
- all purpose flour
- 1.6%
- instant dry yeast
- 1.8%
- sugar
- 67%
- water
- 2.3 %
- salt
- 12.5%
- crisco ( using good lard makes it authentic)
How to Make Cuban Bread
- 1weigh ingredients
- 2melt Crisco (or lard if using)
- 3dissolve salt in the water
- 4combine thourghly the flour, IDY, and sugar
- 5put dry ingredients into water
- 6with mixer on on lowest speed and equipped with the dough hook, add Crisco, (I used a spoon to slowly add to mixing bowel as the mixer worked the dough
- 7after adding the last of the Crisco, let mixer work the dough for 4 minutes on lowest speed
- 8let rise in greased bowl about 45 minutes to an hour (depends on how warm the environment is), covered with a flour sack cloth that has been spritzed with water
- 9shape loaf, place on greased cookie sheet that has been sprinkled with cornmeal and cover with water spritzed towel, let rise again 45 minutes.
- 10sprinkle with corn meal and slit the top, spritz loaf with water before putting in an oven, place a container with water in the oven to create a moist environment
- 11bake at 450 degrees 12 to 18 minutes spritzing loaf after 5 minutes with water
