Ingredients
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-
3/4
-
1/3
-
1/3
-
-
4 1/2
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1
-
1 1/2
-
3 - 4
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1/2
-
1
-
4 - 5
-
-
-
Directions
Pan Cubano,This is a recipe from Cocina Cubana/ Sonia Martinez/ Pascual Perez. I have not tried this recipe. I am adding it to ‘zaar because there have to uses for sourdough starter besides traditional sourdough and Amish Friendship Bread. I doubt that I will ever use the lard, which is recommended for authentic flavor. My bread machine makes sourdough starter, so I am hoping to play with this recipe on the bread machine. If I can figure out a bread machine version, then I’ll add that, too. Note: Preparation time does not include the development time to make the starter, which is at least 24 hours. Also, if you’ve never made starter, I recommend you research a little bit. It’s not difficult but there are a couple rules for success.,LaJuneBug, this is a great cubano recipe. The dough is great to work with. I only needed 4 cups of flour. I made 6 nice size individual loaves out of them. I did everything by hand and baked them at 375 for 25 minutes.The crust is lightly crispy and the crumb is tender. Thank you for sharing this recipe.,This is a recipe from Cocina Cubana/ Sonia Martinez/ Pascual Perez. I have not tried this recipe. I am adding it to ‘zaar because there have to uses for sourdough starter besides traditional sourdough and Amish Friendship Bread. I doubt that I will ever use the lard, which is recommended for authentic flavor. My bread machine makes sourdough starter, so I am hoping to play with this recipe on the bread machine. If I can figure out a bread machine version, then I’ll add that, too. Note: Preparation time does not include the development time to make the starter, which is at least 24 hours. Also, if you’ve never made starter, I recommend you research a little bit. It’s not difficult but there are a couple rules for success.
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Steps
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1
Done
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Starter: the Day Before Baking, Dissolve the Yeast in Warm Water in a Nonreactive Bowl. Add Flour. You Want a Thick Paste When You Add the Flour. Cover Bowl With Plastic Wrap (punch a Couple Air Holes) and Place in Refrigerator For 24 Hours. |
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2
Done
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Leftover Starter Can Be Left in the Refrigerator or Frozen. (you Will Need to Maintain Starter If You Are Going to Keep It; There Are Several Zaar Recipies That Describe Sourdough Starter Care.). |
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3
Done
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Dough: Dissolve Yeast and Sugar in Warm Water in a Large Mixing Bowl. When the Mixture Is Foamy (5 to 10 Minutes), Mix in the Lard/ Shortening, Remaining Water and Starter (remember, It's 1/2 Cup of Starter and not the Entire Volume That You Made the Day Before). |
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4
Done
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Mix Well With Your Fingers or a Wooden Spoon. Stir in Salt and Flour, 1 Cup at a Time. You Want to Get a Dough That Is Stiff Enough to Knead. You Can Also Mix and Knead in a Mixer Fitted With a Dough Hook or in a Food Processor Fitted With the Double Blade (the Processor Hook Will not Handle This Job Easily). |
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5
Done
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Turn Dough Onto a Lightly Floured Work Surface and Knead Until Smooth and Elastic, About 6 to 8 Minutes, Adding Flour as Necessary. the Dough Should Be Pliable and not Sticky. |
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6
Done
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Transfer to a Lightly Oiled Bowl, Cover and Let Warm, Draft-Free Spot Until It Doubles Its Bulk, About 45 Minutes. Punch Down. |
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7
Done
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to Form the Loaves, Divide the Dough in 4 Pieces. Roll Out Each Piece to Form a 14-Inch Long Tube, With Rounded Ends (sort of Like a Long Meat Loaf). |
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8
Done
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Put 2 of the Loaves Per Baking Sheet, Each Loaf About 6 Inches Apart on the Sheet. Cover With Dampened Cotton Dish Towel and Let Rise in Warm, Draft-Free Spot Until Double Their Bulk, About 1 Hour. If You Want It to Rise at a Slower Pace, You Can Put It in the Refrigerator For 3-4 Hours. |
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9
Done
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Preheat Oven to 350f. |
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10
Done
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Lay a Piece of Dampened Thick String or Twine (about 1/8" Thick) All Along the Top of the Loaf. Bake Until the Loaves Are Lightly Browned on the Top and Sound Hollow When Lightly Tapped, About 30 Minutes. |
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11
Done
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Remove Loaves from Oven and Let Cool Slightly. Remove the Strings. They Will Leave a Distinct Little Ridge on Top. Transfer Loaves to a Wire Rack For Cooling. |
