Cuban Bread

celia's picture
celia

I have a friend in the US who has asked me to try and find a recipe for Cuban bread for them.  As I have no idea what Cuban bread is, let alone what it tastes like, I thought I'd ask here for some guidance.  Jezza, can you shed any light?

Thanks, Celia
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Sourdough Baking
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celia's picture
celia 2008 October 5

I tried a nice recipe for this today, and was pretty happy with the results.  Great, crispy exterior, although the recipe said to lay string over the top of the loaves, and the bloody thing stuck, so I had to carefully cut it off (hence the odd slashes on the top of the loaves).  Very tasty bread, enriched with good ol' lard. :)




Jeremy's picture
Jeremy 2008 October 6
Celia,
Cuban bread would be considered French bread basically, I do have a formula from Metropolitan bakery in Pennsylvania that makes a bread called pan de Sebao ( me thinks its a Dominican bread?)

I will look it up and post it or if you like I can send it?
Here is something that may give you an idea in the meantime?
http://www.oo.com/kitchen-warfares-cuban-bread-tampa-style/

That sandwich looks good, but for a Media Noche you need, mustard, shredded pork shoulder (really cooked till falling apart) ham and some cheese, it's not for the lighthearted, but it's good comfort food!


Cheers!
LeadDog's picture
LeadDog 2008 October 6
Amazing video!  I think for me that has to be the best bakery video I have ever seen.  Now I have an idea what Cuban bread looks like.
celia's picture
celia 2008 October 6

Hehehe....thanks, Jeremy!  That's both the recipe I used AND the video I was inspired by.  Good to know you think they're authentic !  The bread was delicious...
TeckPoh's picture
TeckPoh 2008 October 6
Does anyone know the story behind the placement of a string or palmetto fronds in the bread? So unique. 

TP 
Jeremy's picture
Jeremy 2008 October 6
In mexico they make a pane bollilo sort of a fendu, where the seam side is proofed down and upturned, me thinks all these breads are related one way or another?


TeckPoh's picture
TeckPoh 2008 October 6
I was right after all....that the lines made by the fronds give the slashed effect. Was having a discussion with hubby and he believed it was something to do with the breads being made to resemble a cuban cigar.  :?

Thanks for starting this thread, C. So fascinating.

TP
celia's picture
celia 2008 October 6

It really is, isn't it, TP?  I had never heard of Cuban bread before last week.  But apparently it's a gourmet treat - and oddly enough, only available in Florida (so not even Cuba!).

Have a look here - there is an interesting description of a "cubano" or Cuban sandwich, made in a panini press. http://whatscookingamerica.net/History/Sandwiches/CubanSandwich.htm . 

You should try this bread, TP, I reckon you'd enjoy it.  There is something very Chinese about putting lard in bread.. :)

I used the recipe Jeremy linked above, with the following changes :

- I used bread flour instead of all purpose
- I used instant yeast instead of fresh (so halve the amounts specified)
- I used sourdough starter in place of the yeast starter - I put 1/2 cup in the final dough
- the string was a disaster - find an alternative!  I'm actually now wondering if we could use a piece of leek...

Cheers, Celia




Jeremy's picture
Jeremy 2008 October 6
I think once you get the string down into the dough, bring it back up just to the top and bake it in, gives that sort of cool look! Or just leave it off?




TeckPoh's picture
TeckPoh 2008 October 6
I might just give it a go. I'd use a blade or 2 of lemongrass or pandan leaves....alright, I won't call mine cuban. I hope to call it delicious.

TP

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