Cuban bread

 Cuban bread is a traditional loaf bread originating in Cuba hundreds of years ago. It was brought from Cuba by a soldier, Juan More who fought the Spanish war in Cuba. He loved the taste of the bread so much that when opened up a bakery in Tampa Florida he started making it there. It become very popular in the Florida. The thing that differentiates Cuban bread from other breads is the process of making it. Unlike other breads Lard is used. The most common complaint about Cuban bread is that the bread is nice and soft the day of baking but the next day it’s hard as a rock. There’s also a notable line that runs down the middle of the bread made by placing a Palm leaf on top during baking.

The famous Cuban sandwich is made using Cuban bread. It was brought to Miami, Florida and became very popular. Tampa also makes a Cuban sandwich but it’s quite different than Miami’s. In Miami the Cuban sandwich is made of pork, ham, Swiss cheese, pickles & mustard. In Tampa it’s made almost the same way but with an addition of Salami. There’s an ongoing debate about who makes the best Cuban sandwich. Personally I don’t like Salami so I’d say Miami not to say that Tampa’s isn’t delicious.

I’ve made my version of the Cuban bread because I don’t live near any Cuban bakeries. After several attempts at making it I found that this recipe is a close runner up to the ones in the bakeries. I will leave my recipe below. I try not to alter the amount because it seems to come out delicious all the time.

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1/2 tsp yeast

2 tsp sugar

3/4 cup warm water

1/2 cup flour

Bread

3 & 1/2 cup Bread flour 

3/4 cup water

3 Tbsp Manteca/ Lard

2 tsp sugar

2 tsp salt 

2 tsp oil 

1 pk Rapid active yeast

1. Make your Starter by adding 1/2 tsp yeast to a small bowl. Add 2 tsp sugar, 1/2 cup of warm water. Mix together set it aside & let it rest for 10 minutes to see if the yeast is active. Cover it with Saran Wrap. After 10 minutes if it doesn’t rise then your yeast is bad. You have to start all over.

2. If the yeast rises then you add 1/2 cup flour to the yeast mixture to make your Starter. Mix well. Let it rest for 30 minutes covered.

3. To a clean mixing bowl or a stand mixture bowl add 3/4 cup warm water. In addition to that add 1 pack of yeast & 2 tsp sugar. Mix well & cover with Saran Wrap for 10 minutes. Allow to rise.

4. After 10 minutes uncover the bowl & add 1/4 cup melted Lard (3 Tbsp), 2 tsp salt, sift the flour in the bowl 1 cup at a time. Add the 1/2 of the Starter then the rest of the flour. If you’re going to make more bread in a few days save some of your Starter covered with Saran Wrap and refrigerate it. If you’re not making more bread use all of the Starter.
   

5. Mix the flour until you get a lumpy dough. Add a little flour over cutting board. Next remove the dough from the bowl and put it on the cutting board. Knead the dough 10 minutes with your hands. If you’re using a stand mixer use a dough hook & mix for 10 minutes or until it’s smooth & bouncy.

6. Remove the dough & form a ball with the dough. Check the dough to see if it was kneaded enough by pressing the dough with your finger. If it springs back then it’s ready. But If it leaves a dent then you have to knead it more.

7. Rub a drop of oil over it to prevent it from drying. Cover it with Saran Wrap & put it in a bowl in a warm place (preheated stove). It will allow the dough to rise & double in size.
   

8. After 1 hour & 1/2 remove the dough from bowl & form a log with the dough & then cut it in half.

9. Sprinkle some flour on the cutting board. Take one 1/2 of dough and form the shape of bread. Use a rolling pin to roll the dough flat into a rectangle.

10. Next start rolling the the edge of the dough into a tight roll to mold your bread into the shape of a loaf of bread. After you roll the dough into a log then pinch the edges closed lengthwise and pinch the ends closed. Next roll each end under.
    

11. Allow the dough to rest for 1/2 hour on cutting board covered with Saran Wrap. This will allow the dough to continue to rise & get wider. Brush the dough with water or spray dough on top to form a crust.
    

12. Preheat your oven to 350 degrees F.

13. With a knife cut a line in the middle of the dough not deep but on the top. Don’t cut too close to the ends either. Leave about 1 inch from the ends.

14. On a greased tray place the dough.

15. Place a pan of water on the bottom rack of the oven for vapor before you put the dough in the oven.
    Bake it at 350 degrees Fahrenheit for 20 minutes or until your bread is golden. Depending on your oven you may have to leave the bread in a little longer until golden color.