Bahama Breeze Roasted Cuban Bread
Cuban bread is a cross between French and Italian bread in texture. Bahama Breeze
presses it in a hot press that looks like what dry cleaners use for pressing clothes.
I've used a waffle maker to get a similar effect.
- 6 cups bread flour (or slightly more to bring dough to proper consistency)
- 2 tablespoons granulated sugar
- 1/4 cup lard
- 1 tablespoon salt
- 2 tablespoons
- 2 tablespoons yeast
- 2 cups warm water
- Grease a large bowl, and set aside.
- Dissolve the yeast in warm (90 degree F) water. Add the salt and sugar.
Stir well. Mix the flour and wheat gluten. Add lard then add the flour/gluten
mixture, one cup at a time, beating it in using a wooden spoon (or using the
dough hook on an electric mixer) to make a fairly stiff dough. Shape dough into
a small ball. Place dough in the Pyrex bowl, turn over so both sides are greased,
cover with a moist cloth and place in a warm place. Let rise about 20 minutes
or until the dough doubles in size.
- Grease two more bowls. Remove the dough from the bowl and punch it down.
Cut dough in half to form two balls. Place each ball in a separate bowl. Cover
each with a moist cloth and let rise about 30 minutes or until the dough doubles
- Lightly grease a cookie sheet and sprinkle with cornmeal. Do NOT preheat
the oven. Turn the dough out onto a lightly floured board. Shape into long,
Cuban bread-style loaves. Place the loaves on the baking sheet. Allow to stand
and rise for five minutes.
- Brush the loaves with water. Place in middle shelf of the COLD oven. Place
a pan of boiling water on the bottom of the oven. Set the temperature to 400
- Bake the breads until they are crusty and done - about 45 minutes.