Cuban Bread
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This is a really quick and easy Cuban bread recipe. It can be done in under 1 1/2 hours. This bread ends up with a deep brown color, rather than a golden brown. It has a nice crunchy crust and a dense and chewy inside. Delicious! I got this recipe from Stephanie at Fun Foods on a Budget. Thanks Stephanie, I finally got around to making this.
Here is what you need to make the
Cuban Bread
- ALL-PURPOSE FLOUR (YOU CAN SUBSTITUTE WHOLE WHEAT FLOUR FOR 1 OR 2 CUPS)
- YEAST
- SUGAR
- SALT
- WATER
- SESAME OR POPPY SEEDS (OPTIONAL)
Cuban Bread
Real Mom Kitchen
Ingredients
- 5-6 cups all-purpose flour you can substitute whole wheat flour for 1 or 2 cups
- 1 Tbsp. yeast
- 2 Tbsp sugar
- 1 Tbsp salt
- 2 cups hot water 120-130 degrees
- 1 Tbsp sesame or poppy seeds optional
Instructions
- Mix 4 cups of the flour with the yeast, sugar, and salt. Pour in hot water and beat 100 strokes, or 3 minutes with a mixer. Stir in the remaining flour until the dough is no longer sticky. Knead 8 minutes. Place the dough in a greased bowl, and cover with a damp towel. Let rise 15 minutes (yes, 15 minutes).
- Punch down. Shape into two round or oblong loaves, and place on a baking sheet. Cut an X or a few slashes 1/2 inch deep on top with a sharp knife. If desired, brush with water and sprinkle with seeds (I chose not to do this because I don’t like it when the seeds fall off as you slice the bread – it’s really annoying).
- Place on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 400 degrees. Bake 40 to 50 minutes until deep golden brown.
Tried this recipe?Let us know how it was!
