Home Sportsman's Kitchen

Cuban Bread

flagoldflagold AbbevillePosts: 763 Officer


Short video of the process: https://youtu.be/TJKGSqLnMIw
EZ Recipe:

Directions for Cuban Baked Bread: You Need: 14 oz cool water 2 Teasp. Sugar 1/4 Teasp. Yeast (active dry) 1 1/2 Teasp. Salt Mix Above Together and ADD: 1 1/2 Cups All Purpose Flour 2 Cups Bread Flour Mix until dough comes off sides of bowl. Cover - leave 8-12 hours (overnight works well) darkened room Morning: sprinkle some flour on until not sticky roll out into: Bread pan you have greased very lightly with bacon fat Cover with another bread pan and clip together if necessary Let rise 40 minutes - put into: 400º oven 40 minutes Take off top and let bread bake 10 more minutes (brown top) Total baking time: 50 minutes at 400º

Everything goes better with bread.


Flying Low: https://youtu.be/-pfKRDwJpPE
Zebco 33 Buyer's Guide: https://youtu.be/Tg917tVFrM8
Daytona Rig: Any Depth Water Snag Free: https://youtu.be/eCruAntyeW4
Rebuild Grandpa's Zebco: https://youtu.be/_4BTSEVcbQ4
Bomb Holes, Wrecks, Reefs How To ID & GPS: https://youtu.be/b5ljdWyLR5I
Fish Attractor That Works: https://youtu.be/ushkhZUxUWg 
Big Sheepshead With Snails: https://youtu.be/gqE0az7WqH4

Replies

  • conchydongconchydong Pompano BeachPosts: 10,780 AG
    It does look really good, and probably taste good also but it doesn't resemble any Cuban bread that I have ever seen. It should be elongated similar to a French Baguette and real Cuban bread always has lard in the recipe. 

    “Everyone behaves badly--given the chance.”
    ― Ernest Hemingway

  • gogittumgogittum SW New MexicoPosts: 2,473 Captain
    Yah, I've always enjoyed getting bred, too.
  • gogittumgogittum SW New MexicoPosts: 2,473 Captain
    Actually, more seriously, it wasn't Cuban, but a young fella and his wife migrated from Cape Cod to Port Angeles, WA in the early '90s.  He was a baker and they opened a small boutique bakery/lunch stop that quickly became very popular.  He was of Portugese descent and baked a yellow Portagee bread in a loaf about the size of a flattened large Cantaloupe and it was fairly moist.  HoooBoy.....from time to time I'd buy a loaf and didn't bother with butter or anything else.  Just rip chunks off it and eat them like that.  Deelushus.
  • flagoldflagold AbbevillePosts: 763 Officer
    gogittum said:
    Actually, more seriously, it wasn't Cuban, but a young fella and his wife migrated from Cape Cod to Port Angeles, WA in the early '90s.  He was a baker and they opened a small boutique bakery/lunch stop that quickly became very popular.  He was of Portugese descent and baked a yellow Portagee bread in a loaf about the size of a flattened large Cantaloupe and it was fairly moist.  HoooBoy.....from time to time I'd buy a loaf and didn't bother with butter or anything else.  Just rip chunks off it and eat them like that.  Deelushus.
    Yep - nothing like bread from the small shops.  The best I had was from Melita's on 36th street in Miami (had a bakery on one side and a restaurant on the other).  The loaf & boule bread definitely better on the Cuban side too, but not much known outside of the community & their bakeries.  Tourists simply know sandwiches and that's it.
    Flying Low: https://youtu.be/-pfKRDwJpPE
    Zebco 33 Buyer's Guide: https://youtu.be/Tg917tVFrM8
    Daytona Rig: Any Depth Water Snag Free: https://youtu.be/eCruAntyeW4
    Rebuild Grandpa's Zebco: https://youtu.be/_4BTSEVcbQ4
    Bomb Holes, Wrecks, Reefs How To ID & GPS: https://youtu.be/b5ljdWyLR5I
    Fish Attractor That Works: https://youtu.be/ushkhZUxUWg 
    Big Sheepshead With Snails: https://youtu.be/gqE0az7WqH4
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