mikrobka
Mistletoe! I bake bread every day. Our family liked it very much
Here are small photo reports I make deep cuts somewhere 1.5 cm. Opens like a flower
Cuban bread (in the oven)
Cuban bread (in the oven)
Cuban bread (in the oven)
Cuban bread (in the oven)
Omela
Lena, be stunned !!! We are going to you.))))))
Natazum
Leafing through the recipes of the breads baked earlier, I stopped at the Cuban one. I didn't want to bother with the oven (although I had baked this particular bread several times before) and loaded it into the bread maker. Panasonic, dir. Basic, size L, medium crust. And ... Everything worked out! Pressed yeast - 9 gr.
Omela
Natalia, great !!!! I'm glad that everything worked out!
NM
Mistletoe, thanks for the Cuban bread. I decided to bake bread and saw your recipe in the bookmarks. Delicious fast, bake for everyone.
mandarina73
So I came with gratitude, the bread turned out to be excellent, I did not even expect that it would turn out so well. Kneading was done in a bread maker on a yeast dough program, an hour and a half. Then in the oven for 20 minutes and baked for 180, 35-40 minutes. I have a converter, I couldn't get used to it for a long time). She baked in the evening, did not have time to get her daughter immediately broke off a piece)), you can see in the photo. And in the morning she had breakfast in the photo, too, you can see, so much is left in general a big merci Omela

Cuban bread (in the oven)
Cuban bread (in the oven)
Cuban bread (in the oven)




first photo failed)
Cuban bread (in the oven)




I made cuts before proofing in the oven. next time I will do after, before baking. Baked without form, on a stone.
Omela
mandarina73, Olga, the beauty!!! Glad you liked!)
Ninelle
Omelawhy Cuban? Dancing salsa in preparation?
Innochek
Quote: Ninelle
Omela, why Cuban? Dancing salsa in preparation?
I want to bake for the weekend, what if you really need to dance?
And then my dancing is somehow not very good
Ninelle
Quote: Innochek

I want to bake for the weekend, what if you really need to dance?
And then my dancing is somehow not very good
Perhaps the talent shows up after cooking ...
Yunna
Omela, thanks for the bread recipe, it turned out wonderful. : girl_claping: My husband said that this is the most successful bread that I have baked. One digression, I used pressed yeast, 15 gr.
meatball
Omela, Good day!
I want to bake this bread. But I have neither ghee nor lard. What to replace and how much to put?
NM
Mistletoe, I'm sorry to wet the answer. Meatball, I put butter and just a drop of vegetable. THE BREAD IS VERY DELICIOUS.
meatball
NM, thanks for the advice. I'm going to create!




Here is my bread Cuban bread (in the oven)
Thanks a lot for the recipe
Tatyana1103
Omela, I baked your bread yesterday, I got great pleasure from working with the dough, I did everything according to the recipe, but I didn't understand one phrase from the recipe
Quote: Omela
Roll up next in tight balls,
What to roll into tight balls a ball that has already been lying on the table for 10 minutes, roll it up tighter
In general, I did so, as I understood, I don’t know if it was right? As a result, the bread is excellent.

Cuban bread (in the oven) Cuban bread (in the oven) Cuban bread (in the oven)
nila
Tatyana1103, Tatyana, I was kneading bread in a kneader. I also did it strictly according to the recipe, and this phrase also confused me. But my dough melted in the mixing bowl, and not on the table. I just delivered the dough soaked in rast. butter with her hands, stretched a little and sold the shape of a bun in bulk, pulling the edges of the dough inward. Then she returned this kolobok back to the bowl, having previously greased the bottom with the rast. oil.
Here's my bread. She did not have time to make the incision either, she went to work, leaving him hot. In the morning I forgot to take a picture in the cut, and then there was nothing to shoot

Cuban bread (in the oven)
Olga VB
Ksyu, and Ksyu! Look what I brought you
Cuban bread (in the oven) Cuban bread (in the oven)

Incidentally, I did it with leaven
I will report on the cut and taste tomorrow.
echeva
I hasten to express Mistletoe a huge THANKS from our whole family! The bread is wonderful! Weightless, indestructible, springy crumb, delicious yummy! Bread = definitely a favorite !!!
Cuban bread (in the oven)
Cuban bread (in the oven)
Olga VB
Ksyu, and Ksyu! You ignore me, but I decided do not stop there.
Omela
Girls, Olya, Evgenia, you have great bread! Just a lovely sight! 👍




Quote: Olga VB
decided not to stop there.
Olya, I have a similar thing, but it doesn’t fit into my mini oven. ”But you did a great job !!
sammm
Omela, thank you very much for the recipe and technology. I didn’t think that they would start trying the hot one and went to the store, came and took a picture of what was left. Baked in a small 3L aluminum cauldron in a roaster-type mini-oven. The smell was ... it seems there is still. The pulp is airy, as if you could eat with your nose. Tomorrow I will probably still bake, I will try to take normal photos, if they do not start eating it right from the oven
Cuban bread (in the oven)
Cuban bread (in the oven)
Omela
sammm, Vyacheslav, great bread turned out! 👍 glad I liked it! 😍
ghtktcnm
what form should it be?
sammm
Here is another one, this one did not have time to gobble up before the photo shoot
A bit the top fried when the lid was removed. The oven is small and the upper heater is too close, you probably need to lower the temperature a little at the end of baking. I reduced the whole recipe by 1.3 times, I was afraid that he would lift the lid, but no, there was still room.
Cuban bread (in the oven) Cuban bread (in the oven)Cuban bread (in the oven)Cuban bread (in the oven)Cuban bread (in the oven)
kirch
I am going to bake this wonderful bread and I have questions. Covered oven 40 minutes - does this also take into account the heating of the oven? And proofing at 40-45 degrees. required? I have nowhere to take this temperature
Olga VB
Quote: kirch
proofing at 40-45 degrees. required?
I just break up under a light in the oven.
And 40-45 can be provided, for example, in a multicooker. But I don't bother with it
Quote: kirch
Oven under the lid for 40 minutes - does this also take into account the heating of the oven?

Good luck!
sammm
kirch, yes, 40 minutes take into account the heating of the oven. And 40-45 ° C can be obtained either with a light in the oven, or by briefly heating the oven, or put in the oven along with the dough, for example, a jar (saucepan) with hot water, at the same time the humidity will rise. My stove can hardly be called an oven, it is quite small. Even from the lid of the cauldron, you need to remove the handle so that it fits into the stove, but everything works out.
Cuban bread (in the oven)Cuban bread (in the oven)
kirch
Olga VB, Olga, sammm, Vyacheslav, Thank you. Previously, I also had a small oven and I did the proofing with a light bulb. Now I have a big one, Burning, and I have not yet got used to it and do not understand how you can only turn on the light bulb. Vyacheslav, I'm going to bake in exactly the same saucepan as yours. I also have a cast-iron pan, but I'm afraid it's too small. It is exactly less than 3L
sammm
kirch, measured his - weighed the empty one, poured water on the inner side and weighed again - 3.25 liters turned out.
kirch
sammm, Vyacheslav, I poured water into mine, exactly 3 liters. The bread is already baked. I'll show you later




Here's my bread, it's getting cold
Cuban bread (in the oven)
Omela
kirch, Ludmila, Gorgeous turned out !! 👍👍👍




sammm, sammm, what a beauty!!! Don't take your eyes off !! 👍👍👍
NM
Omela, I've baked your bread again, it's just delicious. Working with the dough is a pleasure. Thank you HUGE FOR THE WONDERFUL RECIPE.
kirch
And I got hooked on this bread. Fast, easy to perform, tasty and always successful. And add lard
Omela
NM, kirch, girls, I'm glad that the recipe stuck! 😍
Palych
Quote: Omela
for HP it is necessary to knead on any program, just so that the flour is all moistened and gathered in a "kolobok", but not knead. Then turn off the program, leave the dough for 20 minutes. Then you can knead on the main program or on the dough.
The second time I bake in KhP, I scored a program step by step. I want to clarify again. The first stage - the main thing is to mix water (+ salt-sugar) with a part of the flour, and at the second - add the remaining flour and lard until a good bun is formed.?
Lard only 4 grams? Not a little? Tea room floor)
Omela
Palych, Palych, Igor, first mix forces + sugar + yeast + water and some flour, leave for 10 minutes. Then add the remaining flour and lard, and let it sit for 20 minutes. Lard is not enough, yes, it was in the original source.
Palych
Omela, well I do. First batch 6 min. I share with a pause (10 minutes just), that is, putting hot water, salt, sugar, some flour and yeast and mixed for 3 minutes. I pause and add the remaining flour and fat.Kneading starts automatically after 10 min. And the remaining 3 minutes lasts. Before the formation of a semblance of a kolobok. Then 20 minutes. proofing and kneading 20 min. (maximum duration which can be set)
Omela
Palych, Igor, 👍 is that correct?
Palych
I want to clarify to what states the dough turns out at each stage?
At the first stage, everything is well mixed to the state of "semolina", after adding flour - almost almost a bun, that is, there is still sticky dough on the walls and the bun is almost molded, but not kneaded.
Omela
Palych, Igor, everything is correct.
Palych
There will be no harm if, after mixing for 3 minutes, IMMEDIATELY fill the rest. flour? How it works under a fur coat.
And I would add time for stage 2, for a couple of minutes, so that the kolobok is finally and guaranteed to be formed, BUT you write that you would not knead.




I don’t understand how from such a modest batch (425 grams of flour, I usually use about 500 in other breads) it rises to a volume of 5 (five) liters !! ?? Five! I have a bucket of hb a little over 2 liters. And the maximum reaches half when proofing ... then kneading and the dough is "blown away" a little. And for the last 20 minutes it has been restoring almost the same volume. It is dumb to make cuts; when touched, the dough can fall off.
Palych
Today I baked a Cuban for the third time, adjusted the process timings in the HP program. There is a question ...
Palych
Attempt number 8.
I liked this recipe for bread with its "ala ciabatta" crumb and thin crust. I bake everything in a bread maker. One of the "life hacks" is with steam. At the end of the last finishing proofing, I add water of 50 grams between the bucket and the body, during baking it evaporates (as can be seen from the fogged window) and additional water from the pulver. I spray before incl. TENov dough.
Now I delivered it on not strained whey with 1 hour "dough".

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