Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the water in mixing bowl. | 2. Mix all other ingredients in separate bowl. | 3. Add dry ingredients. on top of the water. | 4. Mix on low or speed #2 for kitchen aid mixers (12min.). | 5. Add a little oil at the end of the mix, this will make it easy to remove the dough from the bowl. | 6. Lightly flour or oil flat surface and flatten the dough by hand. Lightly stretch and fold in all 4 sides (note: this will help to get a higher dough when baked off. | 7. Place the dough in an oiled bowl with the folded sides down. | 8. After 30min punch down and do one more strech and fold. Let ferment 30 more minutes. | 9. Punch down and form dough into a round loaf (about a 20 oz loaf). | 10. Set loaf in or on what ever your going to bake in or on. (oiled or greased pan). | 11. At this point you can choose to score the bread now or I wait about 20 minutes or even the end of proofing (take care not to cut to deep if at the end.). | 12. Let loaf proof about 30 to 60 minutes (dough should dent to the touch but don't over proof). | 13. You can eggwash just before you bake but I place a small iron skillet at the bottom of the oven when heating to 400°F I place the bread on the oven racks and add a 1/2 oz of cool water to the skillet to steam. 3 times or 1st 5min. No egg wash is needed if your going to steam. | 14. Bake at 400°F about 18 minutes (don't forget to turn your bread after about 12min or halfway (even browning). | 15. Remove the bread and place on a cooling rack.(if you use a bread pan be sure to remove your loaf from the pan so it doesn't become soggy when cooling). | 16. Cool and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	15	ounces		0.0	0.0	0.0	0.0
yeast	1	ounce		52.4466	5.789	6.7699	0.2551
bread flour	24	ounces		2456.2	493.4853	81.5105	11.2944
salt	1/2	ounce		106.029	0.0	0.7158	11.4109
sugar	1	ounce		113.1145	28.2928	0.0	0.0

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