Pan Cubano
This is the kind of bread one uses for a Cuban Sandwich. It's very tasty and is excellent just warm, or toasted. This recipe makes A LOT of bread, you can freeze the loaves before the 2nd rise. This bread also has to be started the day before you make it.
"Starter"
1.5 teaspoon dry yeast
1/3 cup warm water
1/3 cup AP or Bread flour (I use AP)
Dough
3 Tablespoons dry yeast
2 Tablespoons sugar
3 cups warm water
6-8 Tablespoons lard or solid vegetable shortening at room temperature
1 batch starter
2 Tablespoons salt
8-10 cups AP or Bread flour (again I just use AP)
In a large mixing bowl dissolve the yeast and sugar in 6 tablespoons of the water and wait for it to get foamy (5 to 10 minutes) add in the remaining water, lard, and the starter.
Using your fingers (preferred method) or a wooden spoon stir in the salt and add the flour 1 cup at a time. You want the dough to be stiff enough to knead. You could do this in a mixer fitted with a dough hook but most mixers aren't really big enough and a food processor will go PFT.
On a lightly floured work surface turn the dough out, wash the big bowl, and then knead until elastic and smooth, about 6-8 minutes add flour as necessary, the it should be pliable and not at all sticky.
Oil the big bowl, and drop your very nicely kneaded dough into it. Cover with a damp towel and let it rise till it doubles, about 45 minutes. CHECK ON IT as sometime the yeast will go wonkers and you'll end up with a counter full of dough.
Gently push the dough down, don't punch it down, just give it a little push turn it out and divide into 8 pieces. Roll each piece into about a 14 inch long tube and place 2 tubes on a baking sheet. You can freeze the rest at this point, or bake them as well. Let rise until they double in bulk, should take about an hour again check the progress.
Heat oven to 350, and place a wet piece of kitchen twine down the center of each loaf the long way and bake about 30 minutes, they should be a nice golden color and when you tap sound hollow.
Let them cool off for about 10 minutes on the sheet and remove the twine, then let cool COMPLETELY on a rack. If you don't let them cool they will be wet inside and kinda nasty.
You can reheat the loaves at 250 for 10 minutes.
===========
Now, slice some of that left over Roast Pork, get a few slices of boiled ham, swiss cheese, kosher dill pickle slices, and yellow mustard. Assemble on the bread like a sammich, then press like a panini till the bread is slightly toasted and the cheese is warm and gooey...
This is the kind of bread one uses for a Cuban Sandwich. It's very tasty and is excellent just warm, or toasted. This recipe makes A LOT of bread, you can freeze the loaves before the 2nd rise. This bread also has to be started the day before you make it.
"Starter"
1.5 teaspoon dry yeast
1/3 cup warm water
1/3 cup AP or Bread flour (I use AP)
Dough
3 Tablespoons dry yeast
2 Tablespoons sugar
3 cups warm water
6-8 Tablespoons lard or solid vegetable shortening at room temperature
1 batch starter
2 Tablespoons salt
8-10 cups AP or Bread flour (again I just use AP)
In a large mixing bowl dissolve the yeast and sugar in 6 tablespoons of the water and wait for it to get foamy (5 to 10 minutes) add in the remaining water, lard, and the starter.
Using your fingers (preferred method) or a wooden spoon stir in the salt and add the flour 1 cup at a time. You want the dough to be stiff enough to knead. You could do this in a mixer fitted with a dough hook but most mixers aren't really big enough and a food processor will go PFT.
On a lightly floured work surface turn the dough out, wash the big bowl, and then knead until elastic and smooth, about 6-8 minutes add flour as necessary, the it should be pliable and not at all sticky.
Oil the big bowl, and drop your very nicely kneaded dough into it. Cover with a damp towel and let it rise till it doubles, about 45 minutes. CHECK ON IT as sometime the yeast will go wonkers and you'll end up with a counter full of dough.
Gently push the dough down, don't punch it down, just give it a little push turn it out and divide into 8 pieces. Roll each piece into about a 14 inch long tube and place 2 tubes on a baking sheet. You can freeze the rest at this point, or bake them as well. Let rise until they double in bulk, should take about an hour again check the progress.
Heat oven to 350, and place a wet piece of kitchen twine down the center of each loaf the long way and bake about 30 minutes, they should be a nice golden color and when you tap sound hollow.
Let them cool off for about 10 minutes on the sheet and remove the twine, then let cool COMPLETELY on a rack. If you don't let them cool they will be wet inside and kinda nasty.
You can reheat the loaves at 250 for 10 minutes.
===========
Now, slice some of that left over Roast Pork, get a few slices of boiled ham, swiss cheese, kosher dill pickle slices, and yellow mustard. Assemble on the bread like a sammich, then press like a panini till the bread is slightly toasted and the cheese is warm and gooey...