Homemade Cuban Bread (Pan Cubano)

• porcje: 8 servings
• czas aktywny: 40 minutes
• całkowity czas: 2 hours 50 minutes

Składniki

4 cups bread flour (sifted)

1/4 cup lard (melted)

1 1/4 cups room-temperature water

2 1/4 teaspoons fast-action yeast

2 teaspoons granulated sugar

2 teaspoons salt

Wskazówki

Making the Dough

Prep:

Weigh the bread flour using a kitchen scale, then sift it into a bowl and set aside. Melt the lard in the microwave or in a small saucepan.

Mix Wet Ingredients:

Stir together the water, yeast, and sugar in a mixing bowl until blended.

Form a Dough:

Add the melted lard and half of the flour to the mixture. Mix until a wet paste has formed, then add in the salt and enough flour to make a somewhat sticky dough. Please remember that the humidity and brand of flour will affect how much flour you add.

Knead:

Knead the dough on a floured surface for 10-15 minutes until the dough is smooth, no longer sticky, and passes the windowpane test. Test the dough by breaking off a lump of dough and stretching it between the thumb and forefinger of each hand to create a windowpane. The dough should stretch until it’s translucent in places without breaking. If it does, this means the dough has been sufficiently kneaded. If not, continue kneading for a minute longer and test again.

First Prove:

Shape the dough into a ball, place in a bowl, and cover tightly with plastic wrap. Let the dough prove until at least doubled in size, about 1 to 1 1/2 hours.

Scoring Device:

While the dough is proving, prepare the palmetto fronds. Cut two fronds, then split them in half lengthwise. Sanitize them with soap and hot water, then dry them. (If you don't have access to palmetto fronds, use a piece of baker's twine, or simply score the loaf with a lame before baking.)

Shaping

Prep the Pan:

Line two 11x17-inch cookie sheets with parchment paper.

Shape:

Dump the dough onto a floured surface and punch it down all over to knock out air pockets. Cut it into two pieces, then shape each piece into a rectangle and roll it up tightly from one of the long sides. Pinch the seam and ends to seal, then roll it gently with the palms of your hands to extend its length to about 18 inches.

Second Prove:

Press the palmetto fronds (or string) into the top of the loaves, overlapping them slightly, then flip the loaf over so the fronds are on the bottom. Cover the bread with plastic wrap and let it prove for 45 minutes to 1 hour, until the loaves have almost doubled in size and the dough springs back quickly when lightly prodded with a fingertip.

Preheat:

Preheat the oven to 425°F and put a metal casserole dish on the lowest shelf of the oven to preheat.

Baking

Flip:

Once the loaves are fully proved, gently flip then over so the palmetto fronds are on top. If they deflate a little, that's okay; they will rise in the oven.

Add Steam:

Slide the trays into the oven, pour a cup or two of water into the hot metal dish, and quickly shut the oven door.

Bake:

Bake for 25-30 minutes, or until the loaves are golden brown, crusty, and have an internal temperature of 200°F on a meat thermometer. Remove the pan of water during the last 5 minutes.

Cool:

Let the loaves cool for 45 minutes to 1 hour on a wire rack before slicing and serving. This allows the bread to finish cooking all the way through.

Wartości Odżywcze

• Kalorie: 234 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nasycony: 0.2 g
• Tłuszcz Nienasycony: 0.6 g
• Sód: 594 mg
• Węglowodany Całkowite: 47 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 1 g
• Białko: 8 g