Made a loaf of Cuban Bread. Outstanding results REC

Wow! Thanks for sharing. Just curious. I am not a bread baker. How is Cuban bread different

form the standard breads available in the stores. Is it consistency, taste or technique. Just curious. I love my cuban sandwiches from a local restaurant, and never thought about the differences in breads.

 
All three things make it different Barb

The fat makes the consistency different- it is very "light" and sort of fragile dough and when baked the crumb is dense, a little spongy and very moist. The taste is not too far from Italian bread but still different- the crust is thin and crunchy when browned- not thick and one smashes the sandwich so the bread is about 1/3 of the original height. The dough mixing technique is a bit different- really pay attention to the recipe so the dough does not get tough.

As I mentioned originally, I used bacon grease instead of lard- I could not discern any smoke in the taste- I will use it again I think but first I will find lard and try that to see if there is a difference.

 
I've had the same problems...

but, I am making this bread!!! It's just that with the current schedule I can't do it yet. Just finished the Christmas Dinner and now I'm off tomorrow driving around Ohio and Kentucky making my Christmas visits to West Union, Maysville, back to Cincinnati for a 'tween the holidays party, then to Lexington, and finally back at home where I plan to make the bread. I actually bought the ham and Münster at the grocery this week thinking I was going to have time to bake. Silly me. There has been so much food the Dachshunds are enjoying the ham and cheese!

 
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