Easy Homemade Cuban Bread

Easy Homemade Cuban Bread

Easy Homemade Cuban Bread
This image courtesy of gooddealmeals.blogspot.com

Ever wanted to try to bake homemade bread but thought it would be too hard? Then you will be amazed at how simple this Easy Homemade Cuban Bread recipe is. With just a few ingredients, a little time, and an oven, you will have two loaves of delicious artisan bread. Soft and fluffy on the inside with a crunchy crust on the outside, this beautiful bread will impress your family with its taste and texture. Serve with pasta, use for a sandwich, or slice for toast in the morning, this homemade bread recipe will be a hit no matter how you slice it.

Cooking Time50 min

Ingredients

  • 6 cups bread or all-purpose flour
  • 1 1/2 tablespoon dry yeast
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 2 cups hot water
  • Sesame or poppy seeds for sprinkling (optional)
  • Pan filled with about 4 cups of hot water

Instructions

  1. Place 4 cups of flour in a mixing bowl with yeast, salt and sugar. Stir until blended. Pour in hot water and beat 100 strong strokes by hand, or three minutes with a mixer flat beater. Gradually work in remaining flour, 1/2 cup at a time until the dough takes shape and is no longer sticky.

  2. Knead 8 minutes by hand or with a dough hook until dough is smooth, elastic. Place dough in a greased bowl, cover with plastic wrap, and put in a warm (80-100°F) place until double in size, about 15-20 minutes.

  3. Punch down dough, turn out on work surface, and cut into two pieces. Shape each into a round. Place on baking sheet. With a sharp knife or razor, slash an X on each of the loaves about a half inch deep. Brush or spray with water, and sprinkle with sesame or poppy seeds.

  4. Place baking sheet on middle shelf of a cold oven. Place a large pan of hot water from kitchen tap on shelf below, (or bottom of oven) and turn oven on to 400 degrees F. Loaves will continue to rise while oven is heating and water steams.

  5. Bake about 50 minutes, or until the loaves are a deep golden brown. Thump on bottom crusts to test doneness. Loaves should sound hollow.

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I'm curious as to why this is referred to as Cuban bread, since the one I'm familiar with has lard or butter as an ingredient, plus the shape is similar to a French baguette, rather than the round loaf as pictured and as described in the directions. I'm not sure this recipe would produce something I'd know as tasting like authentic Cuban bread, but I should give it a try and see how it actually turns out and tastes.

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