Incredible Cuban Bread
photo by Zimply add water
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
2 loaves
ingredients
- 2 cups whole wheat flour
- 2 -4 cups white flour
- 2 tablespoons yeast
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cups hot water (120-130 degrees)
directions
- Mix the 2 cups whole wheat and 2 cups of the white flour together.
- Add the yeast, the sugar, and the salt.
- Pour in the hot water and beat for 100 strokes (or 3 minutes with a mixer).
- Stir in the rest of the flour until it is no longer sticky.
- Knead it for 8 minutes.
- Put the dough in a metal bowl that you have sprayed with cooking spray.
- Cover it with a damp towel.
- Let it rise for 15 minutes.
- Punch it down.
- Divide it into 2 pieces.
- Shape each piece into a round loaf and put them on a baking sheet that you have sprayed with cooking spray.
- Cut an x in the top of each loaf.
- If you want you can brush the top with water and put sesame seeds or poppy seeds on top.
- Put the pan on the middle rack of a cold oven.
- Put a pan of boiling water on the bottom shelf.
- Heat the oven to 400 degrees.
- Bake the bread for 40-50 minutes or until it is deep golden brown.
- **Ifyou want to use your food processor, put all the dry into the bowl.
- Turn it on and slowly add the water until the dough forms a ball.
- Let it spin 20 times.
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Reviews
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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.
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I can't believe how fast this went. I also like the idea of starting it in a cold oven to save electricity. The flavor was good and well rounded. I messed the crust up because I forgot the pan of water. Mine didn't rise as high in the oven, but it was probably because I subbed one cup of white flour with spelt (I'm trying to use it up) and it is lower gluten. The only thing that would make this better is if I could figure out how to make it 100% whole wheat, but I can see myself making it often.
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Tweaks
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I can't believe how fast this went. I also like the idea of starting it in a cold oven to save electricity. The flavor was good and well rounded. I messed the crust up because I forgot the pan of water. Mine didn't rise as high in the oven, but it was probably because I subbed one cup of white flour with spelt (I'm trying to use it up) and it is lower gluten. The only thing that would make this better is if I could figure out how to make it 100% whole wheat, but I can see myself making it often.
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As you said in the description, "This is wonderful bread!" It is so easy and fast (for a yeast bread) and produces such a wonderful loaf! I made 2 subs- I used whole wheat pastry flour instead of white and sucanat instead of sugar, but other than that, followed the recipe exactly. I made a half recipe, and found I only needed the lesser ammount of 'white' flour (1 cup for me, but 2 cups for the full recipe). It is wonderfully dense chewy with a wonderful artesian crust. I baked mine on my pizza stone and followed your suggestion of brushing the top with water and sprinkling with sesame seeds. Only 1 thing- My bread hadn't really risen at all after 15 minutes, so next time I might give it a longer rising time, or let it rise in the pan or both. It did make a rather smallish loaf (which is fine by me, since its just BF and myself). This is a wonderful recipe for a simple healthful bread. It worked perfectly (I have had issues with other yeast bread recipes I have tried) and is SO EASY! Thank you, Jen... I will make this often!
RECIPE SUBMITTED BY
ladypit
Oklahoma City, Oklahoma
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