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 vote5
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
- weigh ingredients
- melt Crisco (or lard if using)
- dissolve salt in the water
- combine thourghly the flour, IDY, and sugar
- put dry ingredients into water
- with 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
- after adding the last of the Crisco, let mixer work the dough for 4 minutes on lowest speed
- let 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
- shape loaf, place on greased cookie sheet that has been sprinkled with cornmeal and cover with water spritzed towel, let rise again 45 minutes.
- sprinkle 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
- bake at 450 degrees 12 to 18 minutes spritzing loaf after 5 minutes with water
