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Cuban Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)55.062
Carbohydrates (g)13.7724
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve the yeast in the water and add the salt and sugar, stirring thoroughly. | 2. Add flour, one cup at a time, beating it with a wooden spoon. | 3. You can also use the dough hook on an electric mixer at low speed. | 4. Add enough flour to make a fairly stiff dough. | 5. Shape dough into a ball, place in a greased bowl and grease the top. | 6. Cover with a towel and let rise in a warm place until doubled in bulk. | 7. Turn dough out onto a lightly floured board and shape into two round Italian style loaves. | 8. Arrange onto a baking sheet, heavily sprinkled with cornmeal and allow to rise for 5 minutes. | 9. Slash the tops of the loaves in 2 or 3 places with a knife or scissors. | 10. Brush the loaves with water and place them into a cold oven. | 11. Set the oven control at 400° and place a pan of boiling water on the bottom of the oven. | 12. Bake loaves until they are crusty and done for about 40 to 45 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 1 package - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    salt 1 1/4 1/4 - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    flour 6 -7 cups sifted 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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