Cuban Sandwich Bread

  • Recipe courtesy Enrique Reyes of The Cuban Sandwich Cafe, Austin, Texas.
  • Show: Eden Eats
  • Episode: Austin

Total Time:
5 hr 40 min
Prep:
1 hr
Inactive Prep:
4 hr
Cook:
40 min
Yield:
Thirty 8-inch loaves
Level:
Intermediate

Ingredients

FIRST PART:
  • 5 pounds bread flour
  • 1 liter water
  • 1 ounce active dry yeast
SECOND PART:

Directions

Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours.

Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.

Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.

This recipe was provided by a professional chef or restaurant and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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