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Nutrition Facts
Serving Size 1 loaves 515g Recipe makes 2 loaves)
Calories 945
Calories from Fat 36		(3%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3507mg		146%
Potassium 860mg		24%
Total Carbohydrate 199.7g		66%
	Dietary Fiber 20.5g	82%
	Sugars 13.4g
Protein 34.0g		67%
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Cuban Supper

SLColman

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Cuban Bread

Recipe #81296 | 1¼ hours | 25 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: ladypit
Jan 16, 2004

This is a slight adaption of a recipe from Amy Dacyczyn's "The Complete Tightwad Gazette." We lived on this bread when my son was little as we could not afford to buy regular sliced bread. We often make 12 rolls instead of the 2 loaves. This is wonderful bread!

2 loaves (change servings and units)

Ingredients

2 cups whole wheat flour
2-4 cups white flour
2 tablespoons yeast
2 tablespoons sugar
1 tablespoon salt
2 cups hot water (120-130 degrees)

Directions

1
Mix the 2 cups whole wheat and 2 cups of the white flour together.
2
Add the yeast, the sugar, and the salt.
3
Pour in the hot water and beat for 100 strokes (or 3 minutes with a mixer).
4
Stir in the rest of the flour until it is no longer sticky.
5
Knead it for 8 minutes.
6
Put the dough in a metal bowl that you have sprayed with cooking spray.
7
Cover it with a damp towel.
8
Let it rise for 15 minutes.
9
Punch it down.
10
Divide it into 2 pieces.
11
Shape each piece into a round loaf and put them on a baking sheet that you have sprayed with cooking spray.
12
Cut an x in the top of each loaf.
13
If you want you can brush the top with water and put sesame seeds or poppy seeds on top.
14
Put the pan on the middle rack of a cold oven.
15
Put a pan of boiling water on the bottom shelf.
16
Heat the oven to 400 degrees.
17
Bake the bread for 40-50 minutes or until it is deep golden brown.
18
**Ifyou want to use your food processor, put all the dry into the bowl.
19
Turn it on and slowly add the water until the dough forms a ball.
20
Let it spin 20 times.

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Featured Reviews for This Recipe

From: Chef #725332

On Feb 6, 2009

These are ok but not spectacular. I let it rise a lot more than the recipe said, 3 rises (1.5h, 1h, 15min.) but the bread was still very dense. I would have liked a more airy bread considering all the yeast it used. I probably won't make it again.

0 people found this review helpful

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From: Cat Berner

On Dec 8, 2008

I really liked how easy this bread was to make, and the dense, chewy texture of it was perfect for sandwiches. I don't think it would be something I'd make regularly since the basic wheat bread recipe I normally make uses less yeast and yields more bread overall(hence more bang for my buck), but it was nice to try something a little different.

0 people found this review helpful

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From: Misty Mathews

On Mar 27, 2004

I made this bread today and it was very good. The bread is dense and chewy and has a good crust. My husband really liked it also. I did let the dough rise longer (45 min)on the first rise and I also allowed for a second rise of 30 minutes in the pan.

6 people found this review helpful

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From: Jellyqueen

On Apr 6, 2004

This is a really great recipe. Since it is just the 2 of us, I did cut the recipe in half and make just the one loaf. It worked just fine this way. I used the food processor method and followed the directions to a T. I will be making this bread again. Wish I had a digital camera to show everyone what a beautiful loaf this bread makes.

4 people found this review helpful

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Read all 18 reviews