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Homemade Cuban Bread
1st result: Makes two loaves that can be cut into 2, 3, or 4 sandwich rolls each. Basically a soft white bread or sandwich roll. Easy to make in a morning or afternoon. I used the butter and oil mixture for the fat and really liked it.
Ingredients
480g (4 cups) King Arthur bread flour
9g (2 ¼ tsp) fast-action yeast
8g (2 tsp) granulated sugar
6g (2 tsp) kosher salt
270g (1 ¼ cups) room-temp water
¼ cup lard or butter or butter/oil melted
Cornmeal or semolina for dusting cooking pan
Making the Dough
¼ cup Fat options:
Lard, or
Butter, or
2 Tbs butter with 2 Tbs oil
Melt and set aside. Do not use it temp is greater than 115°F. Allow to cool if too hot.
Place dry ingredients in mixer bowl. Use scraper paddle attachment on speed 1 to mix thoroughly.
Slowly add the melted fat. Allow to mix.
Slowly add water until a shaggy dough forms. Stop the mixer. Scrape the paddle clean. Change to the spiral dough hook, and turn to speed 2.
Knead until a ball forms, about 3-5 minutes.
Turn out onto a smooth working surface and knead by hand 100 times until the dough passes the window pane test.
Shape the dough into a ball, place in an oiled bowl, spray the ball with oil and cover the bowl tightly with plastic wrap. Let the dough prove until at least doubled in size, about 1 to 1 ½ hours.
Shaping
Lighly spray an 11x17-inch baking pan with water. Add a sheet of parchment paper. Press to adhere. Lightly dust with semolina or cornmeal. Set aside.
Dump the dough onto a floured surface and press flat to knock out air pockets. Shape it into a rectangle. Divide in half. Roll each half it up tightly from one of the long sides so each loaf is about 16-17 inches long. Roll with the palms of hands to build surface tension.
Place on the prepped baking sheet, seam side down. Cover with another pan or cling wrap.
Let the dough prove for 45 minutes to 1 hour, until the loave have almost doubled in size and the dough springs back quickly when lightly prodded with a fingertip.
About 10 minutes before the dough is finished proving, preheat the oven to 400°F.
Once the loaves are fully proved, score each down the center and mist with water.
Slide the tray into the oven.
Bake the loaves for 25 minutes, or until the loaves are golden brown and have an internal temperature of 200+°F on a thermometer probe.
Let the loaves cool for 1 hour on a wire rack before slicing and serving. This allows the bread to finish cooking all the way.
