Cuban bread, the easy way.

More recipes! Cuban ones at that.  It's winter, dreary and blah types of days here.  Family always wants more comforting cuban meals.  Will be finally updating this site as well.

Making three cuban dishes tonight, Bistec en Cazuela and Moros y Cristianos.  Will also make cuban bread in my bread maker to round out the meal along with a simple avocado and tomato salad.

First, Cuban bread.  Cuban bread is a soft pillowy dough with a super thin crisp crust normally made with a starter.  I am too much of a procrastinator to bother with a starter so I make it simpler with a close result to the real thing.  You can leave the dough in the bread machine and let it bake it for you from start to finish.  But I prefer to do the dough cycle and then shape it into loaves to be baked on a pizza stone in the oven.  Alot of people are leery of lard but it's what gives Cuban bread it's signature soft chewy texture.  I have subbed out butter, oil, shortening coconut oil etc all with no luck.  However in my Middle Eastern store, I buy ghee.  And it's a very close substitute in texture.  If you absolutely do not want to use lard or ghee then omit completely and you might have to add a touch more water to the below.  You will then be making a cuban "water" bread that is a close third to the real thing.

Recipe:

1 cup of warm water
3 cups of bread flour
1 tsp of salt
3 tablespoons of lard OR ghee
2 tsp of yeast
I squeeze of honey

Place in bread machine as noted above. (the honey blooms the yeast)  Place it on dough cycle.  When done, take out dough with floured hands and roll it out on a lightly floured surface.  Roll it into a log or "loaf" and pinch the edges. Tuck the ends down and pinch. (see pictures) This will give that inside that is twirly.

Place on cookie sheet that is lined with parchment paper for easy transfer to pizza stone and cover with plastic wrap to rise for another hour or so.

Preheat oven to 400 with a pizza stone inside. Pour water in a shallow oven safe dish and place on bottom rack under the pizza stone.  This will ensure a thin but crispy crust.  Also get ready a 1/4 cup of water.  When done rising and oven is preheated,get a sharp knife and make a shallow cut lengthwise of the dough.  Brush on water, buttermilk or milk or cream on the outside all over.  Then use the parchment paper to pick up dough and place on pizza stone.  That way you don't deflate the delicate dough.  Here is the tricky part, just before closing the oven door, splash the 1/4 cup of water directly on the oven floor and slam shut the door.  It will make instant steam. Bake for 20 minutes or better yet till a thermometer inserted down the center read 200 degrees.

Serve.