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    You are in: Home / Low-cholesterol / Cuban Bread Recipe
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    Cuban Bread

    Cuban Bread. Photo by Zimply add water

    1/1 Photo of Cuban Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    25 mins

    50 mins

    ladypit's Note:

    This is a slight adaption of a recipe from Amy Dacyczyn's "The Complete Tightwad Gazette." We lived on this bread when my son was little as we could not afford to buy regular sliced bread. We often make 12 rolls instead of the 2 loaves. This is wonderful bread!

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Mix the 2 cups whole wheat and 2 cups of the white flour together.
    2. 2
      Add the yeast, the sugar, and the salt.
    3. 3
      Pour in the hot water and beat for 100 strokes (or 3 minutes with a mixer).
    4. 4
      Stir in the rest of the flour until it is no longer sticky.
    5. 5
      Knead it for 8 minutes.
    6. 6
      Put the dough in a metal bowl that you have sprayed with cooking spray.
    7. 7
      Cover it with a damp towel.
    8. 8
      Let it rise for 15 minutes.
    9. 9
      Punch it down.
    10. 10
      Divide it into 2 pieces.
    11. 11
      Shape each piece into a round loaf and put them on a baking sheet that you have sprayed with cooking spray.
    12. 12
      Cut an x in the top of each loaf.
    13. 13
      If you want you can brush the top with water and put sesame seeds or poppy seeds on top.
    14. 14
      Put the pan on the middle rack of a cold oven.
    15. 15
      Put a pan of boiling water on the bottom shelf.
    16. 16
      Heat the oven to 400 degrees.
    17. 17
      Bake the bread for 40-50 minutes or until it is deep golden brown.
    18. 18
      **Ifyou want to use your food processor, put all the dry into the bowl.
    19. 19
      Turn it on and slowly add the water until the dough forms a ball.
    20. 20
      Let it spin 20 times.

    Ratings & Reviews:

    • on March 27, 2004

      45

      I made this bread today and it was very good. The bread is dense and chewy and has a good crust. My husband really liked it also. I did let the dough rise longer (45 min)on the first rise and I also allowed for a second rise of 30 minutes in the pan.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2009

      45

      These are ok but not spectacular. I let it rise a lot more than the recipe said, 3 rises (1.5h, 1h, 15min.) but the bread was still very dense. I would have liked a more airy bread considering all the yeast it used. I probably won't make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2008

      45

      I really liked how easy this bread was to make, and the dense, chewy texture of it was perfect for sandwiches. I don't think it would be something I'd make regularly since the basic wheat bread recipe I normally make uses less yeast and yields more bread overall(hence more bang for my buck), but it was nice to try something a little different.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)

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    Nutritional Facts for Cuban Bread

    Serving Size: 1 (1031 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 945.9
     
    Calories from Fat 36
    82%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 3507.4 mg
    146%
    Total Carbohydrate 199.6 g
    66%
    Dietary Fiber 20.5 g
    82%
    Sugars 13.4 g
    53%
    Protein 33.9 g
    67%

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