Cuban bread – a detailed recipe for cooking. Share with друзьями: 
Time: 3 час. five min Difficulty: easy. Quantity: 3 – 4 long rolls. In recipes. volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 470 ml. ice water
- 1 tbsp. l salt
- 1 tbsp. l Sahara
- 30 gr cooking oil
- 28 g (4 sachets) dry yeast
- 680 gr. wheat flour plus some more if necessary
- Lubricating oil
- Leaves of a fan palm for a seam (unbleached can be used or colored shoelaces)
Recipes with similar ingredients: sandwich buns, flour premium, lard, Cuban bread
Recipe preparation:
- Pour the dough hook into the bowl of the stationary mixer. water, put salt, sugar, fat and yeast. Slowly add flour to get a dense dough of silky consistency. Shift dough in a large, oiled bowl and cover with a towel. Put in a warm place and let go to increase in volume in two times. Meanwhile, sterilize palm leaves or laces, soaking them in boiling water.
- Put the dough on a lightly floured surface. Knead dough until it becomes smooth. Put the dough in the bowl again cover and let go again twice. Divide the dough by loaves of 280 gr. Once you have formed the loaves, immediately put palm leaves or shoelaces along the dough and turn the loaf over baking sheet sheet / lace down. Repeat with the remaining loaves. Let the dough rise, in the same position (sheet down) for 30 min. Preheat the oven to 205 ° C. Bake bread before golden brown, approximately 30 minutes
