Thursday, February 25, 2010

Cuban Bread

Well this sure isn't good for my low carb diet. I don't know what got into me, but when i saw this recipe in the Chicago Tribune, I couldn't resist. And fair warning, not only did I make this bread, but I made three loaves. My kids gobbled down the first loaf, so I decided to make a double recipe. I have a neighbor who takes his snow blower and clears the sidewalks around the entire block - I thought he was deserving of a fresh loaf. The last loaf was for my husband and kids, again. And I ate some too. :)

The best thing about this bread was the crispy crust. The inside was dense and really tasty - the kind of bread that you want to dip in olive oil or smear with butter. I think the next time I make this recipe, I'm going to add some rosemary to the dough.

I'm still trucking along on the low carb diet. I gained a few pounds this past weekend after taking the kids out for fried fish at Del Rhea, making tortelini to go with some almond meal-coated shrimp (recipe coming) and a few glasses of wine. But I've gotten to the gym every day this week and I'm drinking lots of water. I've given myself plenty of time to lose the next 10. I'm headed to New Orleans in two weeks, so before then I'm going to try and be really dedicated. Because what you eat in New Orleans, doesn't stay in New Orleans. It stays on my butt :)

Cuban bread

CUBAN BREAD from the Chicago Tribune

This recipe doubles easily. The extra loaf freezes well; thaw it at room temperature for several hours. Wrap in thick foil and warm in a hot oven for 10 minutes before serving.

2 envelopes active dry yeast

1 tablespoon sugar

1 1/2 teaspoons salt

1 cup warm water (105 to 115 degrees)

2 1/2 to 3 cups flour (I used three)


Dissolve the yeast, sugar and salt in 1/2 cup of the warm water in a small bowl. Let stand until bubbly.

Mix the remaining 1/2 cup water with 1/2 cup of the flour in large bowl until smooth. Stir in the yeast mixture until smooth. Stir in 2 cups of the remaining flour until soft dough forms. Turn out onto a lightly floured surface. Knead, adding remaining 1/2 cup flour as needed to form a slightly stiff dough, about 10 minutes.

Put dough into a large oiled bowl. Cover with a towel and let rise in a warm place until doubled, about 2 hours.

Turn the dough out onto the board. Punch down slightly; form into a round loaf. Lightly oil a baking sheet; sprinkle with cornmeal. Place loaf on sheet. Score an X into the top of the loaf. Cover; let rise about 30 minutes.

Meanwhile, heat a kettle of water to a boil. Place bread in cold oven. Place a large baking pan on the shelf below the bread. Pour the boiling water into the pan. Close the oven; heat to 400 degrees. Bake until golden and bottom sounds hollow when tapped, about 35-40 minutes. Cool on wire rack at least 20 minutes before slicing.

Nutrition information: Per serving: 205 calories, 3 percent of calories from fat, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 43 g carbohydrates, 6 g protein, 584 mg sodium, 2 g fiber


brendan odonnell said...

do you have a recipe for the yellow Cuban bread like they use in Miami to make the media noche sandwich? If so PLEASE Share- can't seem to get that one down...

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