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CATEGORY CUISINE TAG YIELD
Vegetables Cuban 4 Loaves

INGREDIENTS

1/3 Envelope active dry yeast
3/4 teaspoon
1/3 c Warm water
1/3 c Bread or all-purpose flour
2 Envelopes active dry yeast
2 1/4 teaspoons each or-
2 Cakes compressed yeast, 0.6
ounces each
1 T Sugar
1 1/2 c Warm water
3 T Lard or solid vegetable
shortening at room
temperature up to 4
1/2 Batch starter, see above
1 T Salt
4 c Bread or all-purpose flour
up to 5

INSTRUCTIONS

Prepare the starter. The day before you plan on baking, dissolve the
yeast in the water in a small mixing bowl. Stir in the flour to  obtain
a thick paste. Cover the bowl with plastic wrap and let the  starter
ripen for 24 hours in the refrigerator. Leftover starter will  keep for
several days in the refrigerator and can be frozen. Make the  dough:
Dissolve the yeast and sugar in 3 tablespoons water in a large  mixing
bowl. When the mixture is foamy (5 to 10 minutes), stir in the  lard,
the remaining water, and the 1/2 batch of starter. Mix well  with your
fingers or a wooden spoon. Stir in the salt and the flour,  1 cup at a
time, to obtain a dough that is stiff enough to pull away  from the
sides of the bowl, but soft enough to knead. The dough can  also be
mixed and kneaded in a mixer fitted with a dough hook or in a  food
processor fitted with the dough blade. Turn the dough onto a  lightly
floured work surface and knead until smooth, 6 to 8 minutes,  adding
flour as necessary. The dough should be pliable, but not  sticky.
Transfer the dough to a lightly oiled bowl, cover, and let  rise in a
warm, draft-free spot until doubled in bulk, about 45  minutes. Punch
down the dough. Form the loaves: Divide the dough into  4 equal pieces.
Roll each out to form a 14-inch long tube. Divide the  tubes between 2
baking sheets with 6 inches space between each. Cover  the loaves with
dampened cotton dish towels and let rise in a warm,  draft-free spot
until doubled in bulk, about 1 hour. (The dough can  be allowed to rise
at a lower temperature - even in the refrigerator  ~ but the rising
time will be 3 to 4 hours.) Preheat the oven to 350  F. Lay a dampened
piece of thick kitchen string or twine (about 1/8  inch thick) on top
of each loaf, running the length of the loaf. Bake  until the breads
are lightly browned on top and sound hollow when  lightly tapped, about
30 minutes. Let the loaves cool slightly and  remove the strings.
Transfer the breads onto a wire rack to cool  completely.  Recipe is
from Miami Spice by Steven Raichlen.  Posted to EAT-L Digest 01 Feb 97
by Felicia Pickering  <MNHAN063@SIVM.SI.EDU> on Feb 2, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 20
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1748.7mg
Potassium: 25.4mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 3.1g
Protein: 1g


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