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  • The base number of servings for this recipe is 2
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    Cuban Style Bread (Pan Cubano)

    "You can’t have a meal with out some good Cuban bread," Linares says. "First you cut into two halves, spread butter all over it, and place it face down on a griddle to crisp it up a bit. Once it’s done the bread is passed around the table, some just eating it plain while others make their versions of Cuban sandwiches."

     

    Chef Ronaldo Linares is a New Jersey based Colombian/Cuban chef who is executive chef at Martino’s Cuban restaurant in Somerville, NJ. He’s also CEO of Ronaldo’s Cocina and has been on the Food Network's Chopped and BBC America's Chef Race.


    Ingredients
    1/4
    ounce
    yeast, or 1 package
    1
    teaspoon
    iodized salt
    1
    tablespoon
    sugar
    2
    cups
    lukewarm water
    2 1/4
    cups
    all purpose wheat flour, sifted
    2 1/4
    cups
    bread flour, sifted
    1/4
    cup
    lard
    2
    ounces
    corn meal, to dust loafs
    Directions
    Place yeast in water and stir until it is dissolved. Let it sit for 5 to 10 minutes until bubbles form.
    Add the salt, sugar to water, stirring until dissolved.
    Reserve 1/2 cup of flour mixture. Pour 1 cup of liquid into a food processor, half the lard, and 2 cups of the sifted flour. Repeat with the rest of the flour, lard and water mixture.
    Pulsate mixture 8 times and scrape the sides of the walls. Turn it on to full for 30 seconds or until dough ball forms. If dough is sticky, add the 1/4 cup of reserved flour and pulsate a few times until dough comes together again.
    Remove dough from processor and shape into a ball.
    Place dough in a large greased bowl, turn it a few times so it gets covered with the grease, cover with a dry clean towel, and let stand in a warm place until doubled in size.
    Once the time has elapsed, remove dough from the oven, punch dough to remove excess air and turn dough out onto a lightly floured board and shape into two long French style loafs.
    Arrange loafs onto a greased baking sheet, with a paring knife insert the tip at one end and run down to the other creating a long slit leaving about an inch of untouched bread at each end.
    Heavily sprinkle with cornmeal and allow to rise again for 30 minutes or until doubled in size.
    Brush loafs with water before placing in the oven. Place a shallow pan with water at the bottom of oven so the bread cooks at an even pace. The steam will help the bread bake slower, which results in moister bread.
    Pre-heat oven to 400°F and bake bread for 25 minutes until lightly browned and crispy. Half way through the cooking process, brush bread with water once more.

    The base number of servings for this recipe is 2
    OK

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