I just love this video. You make Cuban Bread look possible and amazing. We love Cuban sandwiches, but after eating in Calle Ocho and Ybor City, the bread is never good enough at home. Thank you very much!
As usual, I'm late to the Cuban bread party. I just wanted to add that I grew up in Miami and I'm a huge Cuban food fan, this is the absolutely BEST bread recipe I've ever used. I've made this bread recipe several times, I made double batches several times as well and they came out equally as fantastic. Perfect amounts on all ingredients, Gracias!
@@ilisabelpaganrivera733 Tony wanted me to reach my goal of 100 subscribers and I am getting close!!! He also gave me a set of glasses for Christmas, so I promised to use them in one of these videos!!!
Made today and it is delicious! I just don't understand why mine puffed up so much instead of lying flat. Maybe I didn't press down enough prior to the second proof. Thank you for sharing!
Que rico! Gotta make it, almost impossible to get REAL Cuban bread where I live. We have Publix here, as in Miami, but they don't make the recipe that has lard in it..🤮
Publix Cuban bread is Cuban bread in name only. Make your own and enjoy! Find -Manteca de chancho- pig lard, available in every Latin grocery. This is the secret!
Hello, I am not sure what you mean by processed lard. Make sure it is Manteca de chancho- and not Manteca vegetal. It is white and is usually in small tubs. It is just rendered pig fat. It gives it that light crusty outside and gives flavor that just isn't there with crisco or vegetable based. We went through about 3 loaves of bread from la Segunda bakery in Tampa every week in my house growing up. I have been eating it for almost 60 years and it is my absolute favorite bread!! I had to learn how to make it because I moved from the area. Hope this helps you make better Cuban bread. - David
I melted it in the microwave and poured it into the bowl, it shouldn't stick the spatula, but once you add the flour, it shouldn't matter, the dough will come together!
I have a question, I'm looking at your bread after the 2nd rise what am I doing wrong it's small how's all over it? I've done this recipe again and it's the same?
I just finished baking the bread following your recipe to the letter. The resulting bread was good but it came out too dense and heavy, darker in color and the crust was not crispy at all. When I made the starter with 1/4 c of flour and 1/4 c of water, it came out like a thick paste not as liquid as yours. I used Crisco, not lard. I cut the top of the loaves with a dinner knife and perhaps did not cut deep enough because the bread did not open up as in your example. What type of yeast are you using and should I perhaps place the starter and the dough to rise in a warmer area? My house stays at 70 - 73 f. Thanks, I love Cuban bread and would love to be able to learn to make a good one at home.
Hi Luis and thank you for checking out the recipe - sorry to hear it came out too dense....I use Fleischmann's yeast in the packet, or the kind that comes in the jar. Did you put yeast in the starter and also in the water/crisco mixture the next day? Sounds like your bread didn't get to rise long enough. I live in Florida, so the air is warm enough usually, but what I will sometimes do to proof bread, is to set the oven on 200 F, then turn it off. Then I will cover the bread and let it rise in the oven covered with a we towel and the door to the oven is cracked - never let it rise in an oven that is on - I let the oven heat up just enough to guarantee a warm area for the loaves to proof. The secret to crisping the bread is to spray it with water in a spray bottle, or brush it with water. This will make it crispy when you bake it. Please also check out my recipe for Medianoche bread which is also fantastic bread - here's the URL : czcams.com/video/NV8-IWargig/video.html - I hope your next loaves come out better, let me know!!!
@@CookBakeLearn I made the bread again and used all purpose flour in the starter this time. I also proofed it in the oven - my oven has a "Proof" setting just for that purpose. It did rise better but not to where I would think it should be. The other problem is that at 400 f. even brushing the dough with water before I put it in the oven, it browns on top by the end of the 20 minutes and the inside is not fully cooked. I am going to try to bake it at 375 f for maybe 25 or 30 minutes and see if I get it to the right place. I'm also going to buy the same type of bread flour you use to see if that changes it. It seems to me I need to add more water than one cup to the mix because it stays too dry. Will let you know about my next try.
@@miamiracer try it with a baking stone under your pan ... the extra "kick" of heat from the bottom should help give a little more rise when baking and help the bottom/inside keep pace with the top. I will be trying this recipe this week!
Hi, temperature could be a factor, may need longer rise time if it is cooler...different flours absorb water differently...using crisco may give you different texture and brown differently than lard. Some things to think about.
I just love this video. You make Cuban Bread look possible and amazing. We love Cuban sandwiches, but after eating in Calle Ocho and Ybor City, the bread is never good enough at home. Thank you very much!
As usual, I'm late to the Cuban bread party. I just wanted to add that I grew up in Miami and I'm a huge Cuban food fan, this is the absolutely BEST bread recipe I've ever used. I've made this bread recipe several times, I made double batches several times as well and they came out equally as fantastic. Perfect amounts on all ingredients, Gracias!
Thank you Joe!
I've made this numerous times now for my children and husband and they love love love it! Thank you!
I'm so glad! This is my most popular video! I shot it on my iphone! Try my recipe for media noche bread if you like sweeter bread, it's so good!!!
i guess I am quite randomly asking but do anyone know a good site to stream newly released tv shows online ?
@Sincere Gerald Flixportal :P
@Reign Ben thank you, I went there and it seems to work :D I really appreciate it !
@Sincere Gerald Happy to help =)
He visto muchos videos de pan Cubano y este es el mejor. Gracias.
Gracias!!!!
Yes, your videos are brief, professional and practical. The food delicious and the bread awesome. Thanks.
Thank you - I am making Medianoche bread next, I had this in PR when I visited. Made some earlier this week!!!!
@@CookBakeLearn You are very welcome to return. Thanks.
@@ilisabelpaganrivera733 This is something that I had talked about with Tony before the pandemic :( But I will be back!!!
@@CookBakeLearn Our dear Tony is no longer with us. Thank you for being his friend. He valued you and wanted you to succeed.
@@ilisabelpaganrivera733 Tony wanted me to reach my goal of 100 subscribers and I am getting close!!! He also gave me a set of glasses for Christmas, so I promised to use them in one of these videos!!!
Love homemade bread. Your videos are very well presented and explained. Thanks.
Thank you, I'd like to do Italian bread next!
Made today and it is delicious! I just don't understand why mine puffed up so much instead of lying flat. Maybe I didn't press down enough prior to the second proof. Thank you for sharing!
Puffy is better. Frankly, I wouldn't squish it down like that takes out some of the gas you try so hard to get during rising.
Cuban bread is Very unique. And they're's only one, folks!🇨🇺
Exquisito 🔝
Thank You!!
Que rico! Gotta make it, almost impossible to get REAL Cuban bread where I live. We have Publix here, as in Miami, but they don't make the recipe that has lard in it..🤮
Its so good and my media noche recipe is good too!!
Publix Cuban bread is Cuban bread in name only. Make your own and enjoy! Find -Manteca de chancho- pig lard, available in every Latin grocery. This is the secret!
@@hiindandes So are you saying not to use the processed lard but the one they make at the store?
Hello, I am not sure what you mean by processed lard. Make sure it is Manteca de chancho- and not Manteca vegetal. It is white and is usually in small tubs. It is just rendered pig fat. It gives it that light crusty outside and gives flavor that just isn't there with crisco or vegetable based. We went through about 3 loaves of bread from la Segunda bakery in Tampa every week in my house growing up. I have been eating it for almost 60 years and it is my absolute favorite bread!! I had to learn how to make it because I moved from the area. Hope this helps you make better Cuban bread. - David
@@hiindandes oh yes.
I don't have a mixing bowl. Could I knead by hand (and for how long) or do you have any suggestions? Thank you!
Sure you can knead it by hand!!! Knead it for 10-15 minutes by hand until it is no longer sticky!!!! THANK YOU
Wonderful! Thank you.
I've made this twice and both times the melted shortening clumped and sticks to spatula. Is that supposed to happen?
I melted it in the microwave and poured it into the bowl, it shouldn't stick the spatula, but once you add the flour, it shouldn't matter, the dough will come together!
I have a question, I'm looking at your bread after the 2nd rise what am I doing wrong it's small how's all over it? I've done this recipe again and it's the same?
It's possible your yeast is dead...old yeast isn't very effective, and it does have a shelf life.
Yes, proof your yeast before using this could be the reason why it is not rising.
Can you use all purpose flour instead of bread flour?
Yes you can, I have used it 1 to 1 substitute, with good results!!!
I just finished baking the bread following your recipe to the letter. The resulting bread was good but it came out too dense and heavy, darker in color and the crust was not crispy at all. When I made the starter with 1/4 c of flour and 1/4 c of water, it came out like a thick paste not as liquid as yours. I used Crisco, not lard. I cut the top of the loaves with a dinner knife and perhaps did not cut deep enough because the bread did not open up as in your example. What type of yeast are you using and should I perhaps place the starter and the dough to rise in a warmer area? My house stays at 70 - 73 f. Thanks, I love Cuban bread and would love to be able to learn to make a good one at home.
Hi Luis and thank you for checking out the recipe - sorry to hear it came out too dense....I use Fleischmann's yeast in the packet, or the kind that comes in the jar. Did you put yeast in the starter and also in the water/crisco mixture the next day? Sounds like your bread didn't get to rise long enough. I live in Florida, so the air is warm enough usually, but what I will sometimes do to proof bread, is to set the oven on 200 F, then turn it off. Then I will cover the bread and let it rise in the oven covered with a we towel and the door to the oven is cracked - never let it rise in an oven that is on - I let the oven heat up just enough to guarantee a warm area for the loaves to proof. The secret to crisping the bread is to spray it with water in a spray bottle, or brush it with water. This will make it crispy when you bake it. Please also check out my recipe for Medianoche bread which is also fantastic bread - here's the URL : czcams.com/video/NV8-IWargig/video.html - I hope your next loaves come out better, let me know!!!
@@CookBakeLearn I made the bread again and used all purpose flour in the starter this time. I also proofed it in the oven - my oven has a "Proof" setting just for that purpose. It did rise better but not to where I would think it should be. The other problem is that at 400 f. even brushing the dough with water before I put it in the oven, it browns on top by the end of the 20 minutes and the inside is not fully cooked. I am going to try to bake it at 375 f for maybe 25 or 30 minutes and see if I get it to the right place. I'm also going to buy the same type of bread flour you use to see if that changes it. It seems to me I need to add more water than one cup to the mix because it stays too dry. Will let you know about my next try.
@@miamiracer try it with a baking stone under your pan ... the extra "kick" of heat from the bottom should help give a little more rise when baking and help the bottom/inside keep pace with the top. I will be trying this recipe this week!
Hi, temperature could be a factor, may need longer rise time if it is cooler...different flours absorb water differently...using crisco may give you different texture and brown differently than lard. Some things to think about.
What would happen if you skip the starter part? What would the outcome be? Gracias
It is supposed to enhance the flavor and texture
Active dry or rapidrise yeast?
I use active dry yeast!
Quien te enseño a hacer pan cubano tan rico?
¡Aprendí de un chef cubano !!
My bread came out so dense and heavy. I could lift weights with them. What did I do wrong? Something is off in this recipe! 🤷🏽♀️
Oh no! Check to see if your yeast is fresh TC!
I can not get any lard here. What else can I use ??
You can use Crisco and melt it in the microwave