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Pan Cubano

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HistoricFoodie View Drop Down
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    Posted: 10 January 2015 at 05:54
There are many recipes for Cuban bread. This one comes from Cuban cookbook writer Sonia Martinez, who points out that the use of a starter and making it with lard both contribute to its distinctive taste. You can sub vegetable shortening for the lard, but it isn’t quite the same.

Pan Cubano

For the starter:

¾ tsp (1/3 envelope) active dry yeast
1/3 cup warm water
1/3 cup bread or all-purpose flour

The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let “ripen” in refrigerator for 24 hours. Leftover starter will keep for several days I the refrigerator and can be frozen.

For the dough:

4 ½ tsp active dry yeast (2 envelopes)
1 tbls sugar
1 ½ cups warm water
3-4tbls lard or solid vegetable shortening at room temp
½ batch starter
1 tbls salt
4-5 cups bread or all-purpose flour

Dissolve yeast and sugar in three tablespoons of water in a large mixing bowl. When the mixture is foamy (five to ten minutes) stir in the lard, the remaining water, and the half batch of starter.

Mix well with your fingers or a wooden spoon. Stir in salt and flour, one cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily.

Turn dough onto a lightly floured work surface and knead until smooth and elastic, about six to eight minutes, adding flour as necessary. The dough should be pliable and not sticky.

Transfer to a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until it doubles its bulk, about 45 minutes. Punch down.

To form the loaves, divide the dough in four pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf). Put 2 of the loaves on a baking sheet, about six inches apart. Cover with dampened cotton dish towels and let rise in a warm, draft-free spot until double their bulk, about one hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it three to four hours instead.

Preheat oven to 350F.

Lay a dampened piece of thick kitchen string or twine all along the top length of the load Bake until the breads are lightly browned on top and sound hollow with lightly tapped, about 30 minutes. Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling

Yields four loaves.

But we hae meat and we can eat
And sae the Lord be thanket
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 22 April 2015 at 09:53
  interesting...I'll give it a try at some point during the "smoking season".

  thanks
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 22 April 2015 at 15:03
When I use all purpose flour I find a tablespoon of wheat gluten per cup of flour is necessary to get a high and fall proof loaf.
I need to make a loaf of whole wheat with chopped pecans and raw, unsalted sunflower seeds.
Tomorrow!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2015 at 11:56
Decided I needed a loaf of sandwich bread first so a sourdough flavored bread mix is in the bread machine now.
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