Pan Cubano - Authentic Cuban Bread recipe
Cuban bread is ideal for making Cuban sandwiches, especially Pan con Lechon(*)
Fresh Cuban bread is also wonderful served with a small slab of guava paste or
dollop of guava marmalade and cream cheese!
Day-old Cuban bread makes the best bread puddings I've ever tasted! Or if you
have some left over bread, the next day, slice it thin, spread a bit of butter
and toast it!
The distinctive taste is due to the use of a starter, which is made the day
before. Also the dough is enriched with lard. You can substitute the lard with
solid vegetable shortening if you prefer, but the bread acquires its' basic
smoothness through the addition of the lard.
STARTER
3/4 tsp active dry yeast(1/3 envelope)
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 in the refrigerator and can be frozen.
DOUGH
4-1/2 tsp active dry yeast - (2 envelopes or 2 cakes of compressed yeast)
1 Tbsp sugar
1-1/2 cups warm water
3 to 4 Tbsp lard or solid vegetable shortening, at room temperature
1/2 batch starter (see above recipe)
1 Tbsp salt
4 to 5 cups bread or all-purpose flour
Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When
the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water,
and the 1/2 batch of starter.
Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 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 6 to 8 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 4 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 6 inches apart. Cover with dampened cotton
dish towels and let rise in warm, draft-free spot until double their bulk,
about 1 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 3 to 4 hours instead.
Preheat oven to 350 F
Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all
along the top length of the loaf. Bake until the breads are lightly browned on
top and sound hollow when 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.
(*)Pan con Lechon can be found in many little luncheon places all over Miami.
Literary Bread with Pork. The pork is roasted Cuban Style, with the mojo
marinade.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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