Recipe for cuban bread?

Question

I need to know how to make cuban bread, and this answer has to come from either a cuban, or a native south floridian. I just moved out of florida and the "cuban bread" garbage they have here is a joke and I refuse to buy it. lol. it's the little things that I miss the most.

Answer 1

Cuban Water Bread
2 tablespoons butter
1/3 cup confectioners' sugar
1 cup white sugar
4 eggs
1 egg yolk
2 (14 ounce) cans coconut milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons coconut extract
1 1/2 cups flaked coconut, divided
1/2 cup fresh coconut
1 (1 pound) loaf French bread, cut into 1 inch cubes

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Answer 2

1

Answer 3

1 scant T. or 1 (1/2 oz.) package active dry yeast

2 C. warm water (105 - 115°F.)

1 t. salt

4 1/2 to 5 1/2 C. unbleached all-purpose flour

In a large bowl, soften the yeast in the water.

Add the salt and 3 cups of the flour. Beat vigorously with a dough whisk or a heavy-handled spoon for 2 minutes.

Gradually add more of the remaining flour, 1/4 cup at a time, until the dough forms a mass and begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.

Knead, adding more flour, a little at a time as necessary, about 8 to 10 minutes, or until you have a smooth, elastic dough and blisters begin to develop on the surface.

Put the dough into a lightly oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven kitchen towel and let rise for about 1 hour, or until doubled in size.

Turn the dough out onto a lightly oiled work surface and knead it into a ball. Put the dough on a well-greased baking sheet and flatten it slightly so that is about 3 inches high. Make 3 slits in the top of the loaf, about 1/4 inch deep and 2 inches apart.

Pour 1 cup of boiling water into a shallow pan and put the pan on the lower shelf of an unheated oven. put the dough on the shelf above, wait 10 minutes, turn the oven to 400°F. Bake the bead for 35 to 40 minutes, or until the internal temperature reaches 200°F.

Immediately remove from the baking sheet and cool on a rack.

Answer 4

Cono chico. If you find out, let me know. I'm in the UK and got nothing Cubano!