Looking for a good recipe to try. Anyone one to share?? I'd like to make sandwich size rolls out of the dough or make loaves. Thanks again for your help!!!!
Many , many moons ago when I first started to make bread, I made what was I believe Cuban water bread, it turned out ok, but I think you would do better looking through other recipes as I found the Cuban water bread staled very quickly.
I could be wrong but thats what I found, I haven't made it since. There are thousands of recipes for breads that are quite simple to make.
Thank you for responding. Will let you know how my next batch works.
There are multiple Cuban Bread recipes on this thread. Check them out.
James Beard's book, Beard on Bread (pg. 46), has a recipe, which he refers to as "French Style" Cuban bread. It's a fairly good recipe, which I have made.
I am new on this site, this is my first blog/comment. I am looking for a recipe for authentic Cuban Bread. We are a multi-cultural family and our children's mother was from Cuba. She has long passed and I would like to honor her memory in making bread when we serve our Cuban-style dinners.
I have tried numerous recipes and the end result in each one is a hard crust, similar to Italian-style bread. Since I am not familiar with the texture of bread from this area. Don't get me wrong, the kids love the bread, but the crust seems thicker and the insides are firmer, rather than the soft and fluffy they remember. What am I doing incorrectly?
Does anyone have a special recipe for Cuban-style bread they would like to share?
You probably need to add (more) oil/butter/shortening/lard(authentic), for softer texture.
I don't know athentic Cuban bread, but the recipe I tried at KAF turn out very good for me. I have made them a couple times:
I've never made Cuban bread but have eaten it many times at the Columbia restaurant in Ybor City. The crust is extremely crisp and crackly, more so than any other bread I have ever eaten. The waiters carry little brushes and "dust pans" to clean the crumbs from the table cloth.
The cuban bread mystery,,,,
First, as was said in a prior post, there really is no.. purely authentic version in the US. The largest reason being almost everyone here making it professionally is using a recipe handed down from a prior generation or two, that was made originally in Cuba. Much like if bakery A on one side of the street and bakery B on the other make sourdough bread out west shut down, and kids head off to another country to start on there own. There is not going to be one recipe that works for all. However, the qualities of cuban breads are somewhat based more on the science or recipe then it seems at times. If you look harder at why the bread comes out as it does, you can filter through the recipes.
Bubbles,, are causes by basically one thing,, yeast being "shocked" as the bread cooks. This means relatively cool temperature dough, put in a very hot oven. the rapid increase in temperature causes the side effect of bubbling.
The smoothness of the bread come from the fat, or lard, the "higher" quality the fat,, the smoother the bread.. mostly meaning margarine is not the best option. Something of the reverse we think of for health standards, and realizing true fat... keeps the bread soft, not hard crusted.
The light texure comes from the fermentation of the yeast. The better a mixture the more the sugars are best used, and the less dense the bread is.
The prestarts with better yeast or rise times provide ligher texture, much like sourdough starts influence those breads.
It is also somewhat important to realize there are many kinds of yeast. The bags we buy in the grocery store are just one kind. Once you move into more specialized breads, there are many more yeasts that perform differently. If you truly want to get good results for some specialized breads, reading up on the different yeasts and finding a store that sells other options then the 3 pack at the local grocery might make quite a difference.
Having grown up in Tampa and then going to college in Miami, I can say at least for myself, the breads are only as different as the hands that made them. Both places make superb cuban bread, and I would consider either cities authentic cuban bread.
one a side note;
One of the things that make cuban bread unique in its quality and hard to duplicate, is the bubbling. That may be more from the difference in a commercial bakery oven, and baking it at home. The air distribution, convection, versus conventional, and oven temperature can have a significant impact. I noticed a few people that may be baking more for a living then a hobby have better success in there ovens.
Try bumping the oven temperature up a few degrees and letting your finished dough chill slightly,,,( by this I mean around 70 to 72F). Then put the dough in to bake only after your positive the oven is up to temperature when baking in a home electric oven.
Here's a link to my favortie Cuban bread recipe:
I first made this last summer and took it along for the first leg of a summer vacation. Best Cuban bread recipe I ever used! My Cuban friends insist that lard has to be used for some or all of the fat in this bread for authentic taste, so I just followed what this recipe recommended. I also used the soaked string trick for the center portion of the loaves. It made wonderful sandwich bread for any kind of sandwich, including Cuban sandwiches. If you really want the best sandwich, cook your own marinated pork in the crockpot. Here's my favorite pork marinade and recipe (scroll down a ways in this link, but interesting reading about the "perfect" Cuban sandwich to read while you scroll):
I'm a huge fan of this sandwich and this bread--it's wonderful stuff!
In a pinch, you can use a bottled mojo marinade, Goya brand Mojo Criollo marinade, instead of making up your own fresh marinade. I find mine in the Hispanic/Mexican/Latino section of my local supermarket here in Riverside, CA (Stater Bros.). It saves some time and is pretty good--but if you have the time, make the marinade up fresh using the one from the Cuban sandwich link. The flavors of the finished meat will be "brighter" and fresher-tasting.