I am looking for a Cuban bread recipe that starts in a bread machine but bakes in the oven. Thank you.
Joyce Weinreich, Treasure Island
Maggie Stevens from Tampa shares a recipe for Cuban bread that starts in a bread machine. She found the recipe on eHow.com.
The machine does all the heavy lifting and the result is a crusty loaf of bread. My taste testers loved this bread but commented that there was too much salt. I agree. The salt predominates and could probably be scaled back from 1 tablespoon to 1 teaspoon.
As the bread sits it becomes less crusty but still yummy. A few notes about the recipe, in addition to the salt concern. The recipe recommends using King Arthur bread flour. That is what I used. It is what I use for all my bread recipes. It's more expensive but worth it. Don't substitute all-purpose flour or self-rising flour. This dough is a beautiful dough, smooth, soft and elastic. You have two options for baking, a rimmed cookie sheet or a baguette pan. A baguette pan has two rounded sides that better maintains the dough's shape. If you don't have a baguette pan, not to worry. The bread will still taste the same, it just won't look like a true Cuban loaf.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email firstname.lastname@example.org. Please include your name, city and phone number. Phone numbers will not be published.