This is such an amazing bread. It is so crunchy on the out side and soft on the inside. I make it in the bread machine and finnish off in the oven. It has NO FAT in the bread recipe making this an amazing bread recipe to me! I love it, this is such a hit at my house and has been for years and years. I will double the recipe and make big loafs for sandwiches which is great!! Try this recipe and you will love it too!
Cuban Bread
1 1/2 cups bread flour ~ King Arthur
1 1/2 teaspoon salt
3/4 teaspoon sugar
2 teaspoons yeast
2/3 cups water
I place everything in my bread machine and turn to dough setting. Once the dough cycle is complete I let it stay in the warm machine for another 30-45 minutes. Remove
Then I divide into 2 equal portions and roll out like a snake and dust with a generous portion of flour and place in pan. I do have a baguette pan but this is not necessary. Once you roll it out I let it rest and raise again doubling in size in a warm kitchen. Then I bake at 350 -400 until golden brown. Wonderful ! You can cut the bread with little marks on top making look really professional.
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Are you sure about the flour measuremen. idid this by hand.
Rara…About the flour yes the measurement is correct. Some times you may need to add a little flour or a little less. I live in an area that is very humid. I do have to add a little to keep it from sticking. Hope this helps..
Dear Angie,
I tried the cuban bread recipe in my bread machine. I carefully looked at the ingredients to make sure i had them right. I did however,
had to use pillsbury self riseing flour that’s what the wife had. I put it on the dough setting which is to mix the dough and not bake it. That takes 1 hour and 30 minutes. When it finished it was really sticky and i had to scrape as much as i could out of the pan. I’ve got it out and rolled it up and put it in the baking pan and that was a mess too lol,lol. I’m letting it rise but don’t think it will. Can you please tell me what went wrong.
Thank you for your time,
Buck
BuckHarriet@aol.com
Buck ~ the most important parts in the recipe are the flour and the yeast. I use bread flour only….self rising flour has other ingredients in the flour. Self Rising flour goes bad much quicker than other flours due to the add ins ~ which will cause no rise in any thing. You must measure your flour correctly. If your dough is sticky you did not have enough flour. I scoop my flour and bang in a bit to make sure I have no air bubbles. Then I run a knife over the top of the cup. The yeast I use is SAF yeast you can get this at Whole Foods, Trader Joe’s or King Arthur. It is simply the best. The packages at Trader Joe’s are a dollar I think so not big cost there. Yeast must be fresh, I buy in bulk and keep in the freezer in a mason jar and it keeps for ever safely in there. I hope you will try it again ~ please try with King Arthur bread flour and SAF yeast and I bet you will have amazing success !! I wish you happy baking and let us know your progress please!! Smiles…Angie
HI ANGIE!!…. i FINALLY FOUND THE KING ARTHUR FLOUR AND WILL TRY TO MAKE THE CUBAN BREAD IN THE MORNING. wHERE
CAN I FINE ME A BAGUETTE PAN? THE WIFE AND I FROM TAMPA,FL. AND WE REALLY MISS THE CUBAN SANDWICHES. SO NOW THAT I FOUND YOUR WEBSITE I NOW CAN MAKE CUBAN BREAD. I HOPE IT’S JUST LIKE THE CUBAN BREAD THAT WE GOT BACK IN TAMPA. ANYWAY, THOUGHT I WOULD GET IN TOUCH WITH YOU TO LET YOU KNOW THAT I’M READY TO START MAKING THE BREAD AND HOPE IT TURNS OUT RIGHT. I DO MAKE OUR BREAD. RYE, RAISEN, AND REGULAR BREAD . I HAVE A LADY THAT GRINDS THE WHITE BERRY WHEAT FOR ME. SO I KNOW HOW TO DO THIS, BEEN MAKING IT FOR OVER 10 YEARS.
WELL I THINK I’VE BENT YOUR EARS ENOUGH SO. TELL ME WHAT YOU THINK……….BUCK
Buck ….I do love to hear from my readers and help with issues so always write….Love hearing from folks. The pans are called a french tube pan or a baguette pan. Here are a few places I know of that have this pan Sur La Table, amazon, Chicago Metallic on line, Bed Bath and Beyond has one too and they may be in your area think they are cheapest there. I would try it without the pan and see if it works for you and you are happy with it, Just shape it in a log form. Cut slits in the top, place on a parchment lined baking sheet. Then go for the added expense of the pan once you know it is a hit. Did you get your yeast ?
Just my 2 cents once you decided to get a pan I would not get a teflon coated pan. I would not grease the pan at all just sprinkle with a little corn meal or extra flour. I wish you success and please come back and let me know how if faired for you please. Smiles!!
HI ANGIE!!
WELL, I MADE THE CUBAN BREAD YESTERDAY AND IT TURNED OUT PRETTY GOOD. I ROLLED IT OUT ENOUGH TO PUT IT IN MY BREAD PAN TO SEE HOW IT WOULD DO. IT DID WELL EXCEPT IT ROSE MORE THAN I WANTED IT TO. I LET IT RISE ABOUT HALF THE SIZE OF A REGULAR SIZE LOAF AND THEN PUT IT IN THE OVEN WELL, IT ROSE MORE. ANYWAY, AFTER IT COOLED DOWN I SLICED IT IN HALF AND CUT IT INTO A PIECE THAT I COULD TASTE AND IT WAS SOOOO GOOD!!! I GOT TO FIGURE OUT NOW HOW TO MAKE IT LOOK LIKE A LOAF OF REAL CUBAN BREAD. IT WAS A LITTLE STICKY WHEN I GOT IT OUT OF THE BREAD MIXER SO I THINK I HAD JUST A TAD TO MUCH WATER. i WILL TRY TO PUT IT ON A BACKING SHEET WITH THE PARCHMENT PAPER TO SEE HOW THAT WORKS. i THINK TOO THAT THE DOUGH HAS TO BE A LITTLE MORE FIRMER SO I CAN ROLL IT OUT A LOT BETTER. WHEN IT’S STICKY IT’S HARDER TO ROLL OUT. ANYWAY, THOUGHT I WOULD GET BACK TO YOU AND LET YOU KNOW. I GOT THIS FAR WITH IT. OH! I DO HAVE THE YEAST THAT I GET FROM THE LADY THAT I GET MY WHEAT FROM AND ALL MY BREAD THAT I MAKE IS COMPLETELY NATURAL. WE GO DOWN TO VIDALIA,GA. AND GET OUT HONEY FROM THE HONEY FARM. SO MY BREAD HAS ONLY THE NATURAL WHEAT GROUND UP, SEA SALT, OLIVE OIL AND HONEY.
WELL, I GUESS I BURNED YOUR EARS TO MUCH AGAIN BUT LOVE TYPING E-MAILS TO YOU BECAUSE I’VE LEARNED MUCH FROM YOU!! UNTIL NEXT TIME HAVE A WONDERFUL AND BLESSED JESUS FUN FILLED DAY…..bUCK
Buck, That is great news progress, YEA!
I would add a little flour next time then say a 1/4 cup and I bet it will come out just right. I cut my dough when done with the dough setting into 2 balls of = size. Flour the counter really well and roll in a log form and roll it out rather long. Once it is about 2 feet long I lift to my pan and cut little slits in the top with a sharp knife or bread razor…..let double in size then bake. I bet one more run on this bread and you will have it down! Great ….job!!
Thanks dear and you have a blessed day too!
Smiles and happy baking!
Angie
GOOD MORNING ANGIE!!
I HAD A TIME GETTING YOU ONLINE THIS MORNING BUT I GOTTCHA!! LOL,LOL. MY QUESTION IS, I’M HAVING A HARD TIME GETTING A BAGUETTE PAN LIKE YOU HAVE. I’VE BEEN ONLINE THIS MORNING AND ALL I SEE IS THE NON STICK. HARRIET AND I WAS IN ANNISTON, ALA. LAST THURS. TO GET THE STICHES OUT OF HER HAND FOR CARPLE TUNNEL. ANYWAY, WE STOPPED BY BED, BATH AND BEYOND AND THEY DIDN’T STOCK ANY. IS IT POSSIBLE THAT I CAN USE THE NON STICK PAN. i’LL STILL CHECK THE WEB SITES. I CAN THEM FROM $5.00 AND UP TO $25.OO FOR A GOOD ONE. LET ME KNOW BECAUSE WHEN I BAKED THAT LITTLE OLE LOFE THE OTHER DAY IT WAS SOOOOO GOOOOD!!!!! CATCH YOU LATER . YOU HAVE A WONDERFUL, JESUS FUN FILLED DAY ALSO…BUCK…
Your recipes look so very easy and delicious. I am eager to try one. I might try the 7-UP biscuits first 🙂 There goes my diet!!! hahahaha
I made your bread yesterday – my guys love sandwiches on Cuban bread, so I thought I’d try my hand. The dough was sticky, and it overflowed my pan, but the taste was approved! (I can get better at the shaping, right???!)
@Angela ….If your dough was sticky next time I would add a little more flour. I would add 1/4 to start with, then it would be much easier to shape and rolling into the correct size. Try it again with a little more flour and let us know how it came out for you…Happy Baking, Angie
I don’t have a bread machine, so in order for the dough to be warm should I use warm or hot water? Thanks~
Angelica, you need to use warm water. If the water is to hot over 104 it will kill the yeast. So, I like to have the water in the 90’s then it is warm enough to help the yeast to work well. Enjoy….
Thanks Angie!
[…] Cuban Bread Recipe […]
Hi, I know nothing about bread machines. Do they actually mix the dough? Just put the ingredients in and turn it on? Are they expensive? Can you recommend one for me, I will probably only use it once in a while. Otherwise, I could mix by hand..will it come out the same? This is about the Cuban bread.
Karen, Yes….to answer your question you pretty much put every thing in the machines bowl and out comes nice soft dough. I have several and I will say they all have the pros and cons. I have a really expensive one and I have a really cheap one ~surprisingly to say I like the cheap one the best ~ Oyster think I got it for $25.00 ~ You can do it by hand but this requires a lot more effort and skill…the bread machine ~ None! After Christmas lots of time you can find them marked down to nothing look around and see if you can find a deal. I love mine and use them more than you might think …enjoy !
How long do you bake the bread? I normally bake my french bread (which is thicker loaf) at 425 for about 30 minutes.
I would bake for 20 minutes then check, but more than likely about 30 minutes total. My oven cooks so much hotter than most always afraid to give baking times at this hot of a temp. Put timer on for the 20 minute mark and check…hope you enjoy!
Can I use Monk Fruit instead of sugar?
Also, I have a nice gluten free flour, can I use that? In know it won’t taste the same but want to experiment with both recipes
Kelly, I have never used monk fruit? If you want to stay all healthy you could use honey? same amount….The sugar is to feed the yeast really isn’t for taste? so the bread will rise correctly. I would try that then try the gluten free flour come back and tell us how it works for you please….thanks and happy baking! Have you ever tried milling your own flour? NON GMO ? wow