Category: Breakfast Breads

Cuban Bread (or Bread Rolls)

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2 packages of dry yeast
1 tablespoon kosher salt
1 tablespoon sugar
1 1/4 cup warm water
4 cups all purpose flour
1/2 cup cornmeal

Combine warm water, salt, and sugar in a large mixing bowl. Sprinkle yeast on top. Let stand a few minutes until yeast begins to foam. Stir in flour to make a stiff dough. Knead dough well, until it is completely smooth and elastic, adding more flour if necessary.

Place dough in bowl sprinkled with flour. Dust top of dough with flour. Cover bowl with a dish towel. Let rise in a draft-free place until dough has doubled in bulk, about 40 minutes.

Punch down dough. Divide into 2 or 3 pieces. Shape by stretching and rolling each piece of dough into a long sausage about 1 1/2 inches in diameter. Place loaves on ungreased baking sheet which has been sprinkled with cornmeal.

Slash each loaf diagonally across top 3 or 4 times. Brush with water.

Place on lowest rack in a cold oven. Turn oven on and set to 350 degrees. Bread will rise in oven. Bake 1 hour or until bread is a deep golden brown.

Makes about 2 medium size loaves.

Note: To make rolls, roll pieces of dough into long snake like logs after dough has risen once. Bring ends together and twist. Tuck ends under. Allow to rise again until doubled. Bake on a baking sheet sprinkled with corn meal in a 400 degree oven for 20 minutes or until golden on top.

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Apple Roll

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Adapted from “The Art of Fine Baking”

1 recipe coffee cake dough (see below)
2 tablespoons melted unsalted butter
1 1/2 cups peeled, cored, coursely chopped apples (I like honeycrisp)
1/4 cup golden raisins
1/4 cup cinnamon sugar (see note)
1 egg mixed with
1 tablespoon milk

Coffee Cake Dough
2 packages of yeast
1/2 teaspoon salt
1/4 cup sugar
1/2 cup warm milk
1/2 teaspoon vanilla
1/4 teaspoon lemon zest
3 egg yokes or 2 whole eggs
2 – 3 cups all purpose flour
1/4 cup unsalted soft butter

Make coffee cake dough:

Combine yeast with milk, sugar, salt, lemon, and vanilla in the bottom of a large mixing bowl. Allow to sit and foam up a minute. Mix in eggs. Add flour – enough to make a medium soft dough. Work in soft butter. Kneed in bowl or on table for 10 min. adding more flour if necessary. Dough has been kneeded enough when it is shiny and elastic and possibly has small blisters on the surface. Place in bowl dust top lightly with flour. Cover bowl with a towel and place in a draft free warm place (sometimes I flip the oven on its lowest setting for a minute, turn it off, and place dough in oven) to rise 45 minutes. Dough should almost double in size.

Heat oven to 350 degrees. Grease a 9 x 5 x 3 loaf pan.

Mix chopped apples with 1 tablespoon cinnamon sugar.

Punch down dough and roll into a large square or oval shape about 1/4 inch thick. Brush with melted butter. Scatter chopped apples over dough. Sprinkle with raisins. Sprinkle with cinnamon sugar (reserving about 1 tablespoon for later).

Roll dough up jelly-roll style. Fit into loaf pan.

Let rise until dough has almost doubled. Brush with egg mixture and sprinkle with remaining tablespoon of cinnamon sugar.

Bake in preheated oven about 45 minutes or until golden brown.

Makes 1 loaf

Note: Cinnamon Sugar can be made by simply combining 1 cup granulated sugar with 1 tablespoon cinnamon.

 

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