Quick Cuban Bread (Pan Cubano)

By Addie

Yesterday’s baking therapy was a quick Cuban bread from Memories of a Cuban Kitchen. I dubbed it “quick” because this one is made in just a few hours without a starter. It’s a departure from traditional Cuban bread recipes which have oil, lard, or shortening in them. The crust is crispy and the interior is chewy, but still soft, and it makes a good sandwich or toasting bread.

The recipe makes two medium loaves, but the bread doesn’t keep for more than a day or two, so plan to use it soon after you bake it.

Ingredients

• Equipment:
• 2 teaspoons instant yeast
• 6 to 7 cups unbleached all-purpose flour
• 1 1/4 tablespoons salt
• 1 tablespoon granulated sugar
• 2 cups warm water, not boiling hot
• Cooking spray
• Coarse corn meal
• Casserole pan
• 5 cups boiling water
• ........................................
• Stand mixer with dough hook
• Large bowl for rising the dough, lightly coated with cooking spray
• Half sheet baking pan

Preparation

Step 1

1. In the bowl of the stand mixer, stir together the yeast, 3 cups of flour, salt, and sugar. Add the warm water and mix on low speed until the flour mixture is completely wet.

2. Continue adding flour 1 cup at a time and mixing until the dough is very stiff, but not dry.

3. Shape the dough into a ball and put into the prepared large bowl. Lightly spray the top of the dough with cooking spray and cover with a towel. Put in a warm place and allow to rise until doubled, about 2 hours.

4. Remove from oven and turn the dough out onto a floured board. Divide into two pieces and shape into two long, French-style loaves or round, Italian-style loaves.

5. Spread coarse meal over the baking pan and place the loaves on the pan. Cover with a towel and allow to sit for 5 minutes.

6. Slash the tops of the loaves in 2 or 3 places and spritz some water over the tops of them. Place in a cold oven and put a casserole pan filled with boiling water in the bottom. Turn on the oven and set for 400° F. Bake for 40 to 45 minutes, until the loaves are golden brown. Allow to cool completely before slicing.