Cuba's crunchy bread is a delicious tradition that reflects the cultural mix and history of the Caribbean island. This bread is characterized by its golden crust and crispy texture, reminiscent of French breads, but with a local touch that makes it unique. In Cuba, this bread is an essential accompaniment to many typical dishes and is especially popular for making the famous Cuban sandwich.
In other Latin American countries, although this type of bread has various names, it is generally called "pan francés" or "baguette bread" due to its origin inspired by the French baguettes that arrived in the region during the occupation and European influence. However, Cuban bread is distinguished by its less dense texture and very crispy crust, achieved through a particular fermentation and steam baking process.
How to Prepare Cuba's Crunchy Bread
Ingredients: Yeast, Flour, Water, Salt, Sugar, Cornstarch
Do not preheat the oven this time! Proof the yeast in the warm water with the sugar in a large mixing bowl.
Add the flour and salt, little by little, stirring and mixing until you get a fairly firm dough.
Place on a lightly floured work surface and knead the dough for a few minutes, then place it in a large bowl greased with butter, cover with a towel, and let it rest in a warm place for about 1 hour or until it has doubled in size.
Again, place the dough on the floured surface and press down a couple of times.
Divide into 2 equal parts and shape into 2 elongated loaves approximately 45 cm long.
Sprinkle a baking sheet with corn flour and place the loaves on top.
Cover and let rest for a few minutes.
Now place the baking sheet with the 2 loaves on the top rack of your oven.
On the rack below the baking sheet, place a pan with hot water and turn the oven on to 400 degrees.
Bake the loaves for about 16 minutes or until a crust begins to form.
Remove from the oven and brush the top with cold water, then put the loaves back in the oven and bake for about 30 minutes more, or until golden brown.
Cool on a rack.
