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Cuban Bread (aka...quickest yeast bread EVER)

39 comments /
Not only is it quick- it's REALLY GOOD!  It has this beautifully thick and chewy crust with a spongy interior.  I may just have to make it daily.  Or at least every other day.  It's just that simple and that delicious.  I want to make it my everyday, go-to white bread.  I was amazed that the flavors could develop like they did in such a short period of time...I think the poppy seeds added a lot to the top, but I will try using sesame seeds on a loaf next go-round to see if I can taste the difference.

Hubs and I polished off the last of the loaf for lunch yesterday by simply cutting thick slices and slathering them with frijoles con chorizo and washing it all down with a cold glass of milk.  I think it's worth mentioning that as soon as I finish typing this, I'm mixing up another batch so that we have a couple more loaves to carry us through lunch today and breakfast tomorrow.  I feel an obsession coming on.  Thanks so much to Ilva, this month's Bread Baking Babes hostess for choosing this recipe and bringing this bread into my life.
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Cuban Bread

by Heather Schmitt-González
Prep Time: 45 minutes
Cook Time: 50 minutes
Keywords: bake bread vegan flour Cuban

Ingredients (2 small loaves)
  • 5-6 c. bread flour
  • 2 pkgs. dry yeast (~2¼ tsp. each)
  • 1 Tbs. salt
  • 2 Tbs. sugar
  • 2 c. (500 ml) hot water
  • sesame or poppy seeds, optional
  • cornmeal, for baking sheet
Instructions
Place 4 cups flour in a mixing bowl and add the yeast, salt and sugar. Stir until they are well blended. Pour in the hot water and beat with 100 strong strokes or about three minutes in a mixer.

Gradually work in the remaining flour (using fingers if necessary), ½ cup at a time until the dough takes shape and is no longer sticky.

Sprinkle the work surface with flour. Work in the flour as you knead, keeping a dusting of it between the dough and the work surface. Knead for ~8 minutes by hand or with a dough hook until the dough is smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and put in a warm (26-37°C/80-100°F) place until double in bulk, ~15-25 minutes.

Punch down the dough, turn it out on the work surface, and cut into two pieces. Shape each into a round. Place on a baking sheet dusted lightly with cornmeal.

With a sharp knife or razor, slash an X on each of the loaves, mist with water, and sprinkle with sesame or poppy seeds, if using.

Place the baking sheet on the middle shelf of a cold oven. Place a large pan of hot water on the shelf below, and heat the oven to 400°F (205°C). The bread will continue to rise while the oven is heating.

Bake for ~50 minutes, or until the loaves are golden and bottom crusts sound hard and hollow when thumped.

Cool on a wire rack for a bit before eating.
recipe adapted from Bernard Clayton's New Complete Book of Breads
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I am sharing this post with:
Bread Baking Buddies (hosted/chosen by Bread Baking Babe Ilva at Lucullian Delights)
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39 comments

  1. ThemadscientistskitchenJanuary 25, 2012 at 6:59 AM

    looks delicious.

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  2. I LOVE Cuban bread.  And it's quick and easy?  I'm in!!

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  3. It looks real good! And very impressive I have to say

    I'\ve never tasted Cuban bread before, thanks for introducing it me

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  4. This looks so good! I have to learn how to take better photos of my creations. I have a new Bread post for Jan 29th; I will send it to you them; that will 2 breads for January right?
    I have posted bread recipes in the past on my blog; am I allowed to send you these at time?
    Rita

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  5. I can imagine the wonderful fragrances coming from your kitchen heather!

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  6. The words "quick" and "yeast bread" got my attention fast. This look delicious and a must try!

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  7. This bread is calling my name this morning, so I'll have to make it. It looks beautiful and sounds so easy. Thanks for sharing the recipe.

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  8. The idea of warm thick slices of this bread make me happy.

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  9. It looks fabulous, Heather. (I'm so envious that your bread rose so beautifully)

    And isn't the crust amazing? I think it's the best part of the bread! I didn't try poppy seeds - I used brown sesame seeds and they were delicious.

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  10. Wat a prefectly baked bread, looks absolutely stunning and incredible..

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  11. If you read my last post, you know I'm looking for some successes with yeast bread. I promise to give this Cuban bread a go!

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  12. Totally YUMMY

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  13. Totally YUMMY

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  14. Yes! The crust is absolutely the best part! ...and thanks ;)

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  15. Qué rico pan , se vé taaan crujiente!!
    Saludos

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  16. I'm always on hte look out for a great bread recipe.
    Mimi

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  17. Is this the same dough you would use to make Cuban rolls for Cubano sandwiches?

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  18. Oh, good question...but I'm not sure. I'll see what I can find out and let you know if I hear either way!

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  19. I believe there are 2 1/4 teaspoons (not tablespoons) yeast in a package of dry yeast. 

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  20. Okay...so it's looking like a no.  Slightly different. This one sounds good: 
    http://www.food.com/recipe/authentic-cuban-rolls-320725 ...and I'm desperately craving a Cuban now. Thank you for that.

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  21. Que rico pan, me lo apunto

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  22. I have already printed this recipe, will try next weekend!! delicious! I am more for sesame seeds but poppy ones are more glam!Francy

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  23. I wonder what makes it "Cuban"? I like that it goes into a cold oven... handy!

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  24. Well, the recipe originates...or emulates the original...bread found in Cuban restaurants, cafes, and homes.  Cuban! =)

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  25. The former Floridian in me thanks you for these memories! GREG

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  26. What a pretty loaf of bread.  The look of the poppy seeds and the X pattern in the crust came out great.  This is quick for a yeast bread.  Beauty and efficiency!

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  27. After seeing the BBB's make this, and being utterly in awe, I immediately bookmarked it! I don't eat bread as much anymore because I refuse to buy it and making it can sometimes be inconvenient.  But not with this recipe!

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  28. It looks gorgeous Heather.  Is this what one would use to make a Cuban sandwich?

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  29. What a great bread recipe. The bread looks perfect like you mentioned. Crusty on the outside and chewy on the inside. I've bookmarked it to give it a try.

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  30. I read this recipe this morning as I waited for my oil change and picked up some bread flour on the way home, hmm cuban bread and wheat berries.. cannot wait!!

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  31. Natashya Kitchen PuppiesJanuary 30, 2012 at 7:51 AM

    Beautiful! Isn't it amazing how quick it all comes together? The perfect last minute loaf.
    ps, please email me a raspberry brownie for my breakfast. :-)

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  32. Heather I'm going to try this one, it sounds perfect for us! It looks great too!

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  33. I'm happy to have been a buddy with you in January.  I have to say your loaves are so beautiful that I, too suddenly feel an urge to go back to the kitchen and bake the Cuban Bread again.  So cool I've found your blog, GirlieChef!

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  34. Obsessions like this are worth keeping! Nice slashes, thanks for baking with us!

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  35. ;-) I love enthusiasm!  It's really good bread as your photos and words show.  Thanks for baking with us.

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  36. You know I'm going to HAVE to make this.  Love my homemade yeast breads!  Beautifully done, Heather!

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