http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x76725Oh my.
Now, I'm really concerned.
I've been all over the cooking and baking forum, and no Mrs. Alfred Packer to be seen.
One wonders if Wild Bill has something to do with her disappearance.
Inchworm Donating Member (1000+ posts) Tue Apr-13-10 01:19 PM
THE SCHMEKELE PRIMITIVE
Original message
I want to make "Cuban Bread"
I yoinked this recipe off the Food Network.
Seems straight-forward... then I see palmetto leaves OR colored shoe strings. Umm, any hints/tips? I'll ptobably be making this Wednesday or Thursday.
Thanks in advance you geniuses!
Ingredients
1 pint ice water
1 tablespoon salt
1 tablespoon sugar
1 ounce shortening (lard or vegetable)
1 ounce (4 packets) dry yeast
1 1/2 pounds flour, plus more if necessary
Oil, for coating
Palmetto leaves, for creating a seam (unbleached or colored shoe strings can be used)
Directions
In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.
Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.
Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.
Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.
Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.
Let the dough rise, leaf side down, for 30 minutes.
Preheat the oven to 400 degrees F.
Bake loaves until they are golden brown, about 30 minutes.
This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.
EFerrari Donating Member (1000+ posts) Tue Apr-13-10 03:46 PM
DOUG'S EX-WIFE, #03 TOP PRIMITIVE OF 2009
Response to Original message
2. If this is what it is supposed to look like
after which a photograph of something that looks like Hungarian round bread
oouldn't you just slash the loaf or use string?
I don't know about in El Salvador, but in the United States, my aunt makes Salvadoran tamales with paper and string. And they're delicious!
Yeah, yeah, Doug's ex-wife trying to "be" Latina again.
Warpy Donating Member (1000+ posts) Wed Apr-14-10 12:34 AM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #2
3. That's what I'd do
The direction to make the slash with either leaf or string and then bake the dough slash side down is puzzling. I'd just slash the tops before the final proofing and bake with the slashes upwards.
Cuban bread is one of those things that really needs the lard, though. Crisco just aint gonna do it.
The only reason I can see for using shoelaces or palmetto leaves to slash the loaves is to do a wet cut. You could probably do the same thing with wet string.
The defrocked warped primitive must have stayed up all night thinking about this.
Warpy Donating Member (1000+ posts) Wed Apr-14-10 05:27 AM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #3
4. I was right!
Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top length of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes.
Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling.
http://www.tasteofcuba.com/pancubano.html
It's not slashing, it's a minimal decoration technique and can probably be dispensed with if you're just making it at home to cut into sandwich bread.
EFerrari Donating Member (1000+ posts) Wed Apr-14-10 02:32 PM
DOUG'S EX-WIFE, #03 TOP PRIMITIVE OF 2009
Response to Reply #4
15. Good catch, Warpy. I'm going to keep that recipe.
Baked goods and tropical fruit = always welcome around here.
Yeah, like spaghetti and lasagna and pizza and pasta are always welcome in Doug's ex-wife's home.
Inchworm Donating Member (1000+ posts) Wed Apr-14-10 09:16 AM
THE SCHMEKELE PRIMITIVE
Response to Reply #3
7. Dern, was counting on Crisco
Umm... where in the store will I find lard?
EFerrari Donating Member (1000+ posts) Wed Apr-14-10 02:05 PM
DOUG'S EX-WIFE, #03 TOP PRIMITIVE OF 2009
Response to Reply #7
10. It's with the oils and the Crisco. Don't feel badly.
You can use the rest to make great pie crusts!
Warpy Donating Member (1000+ posts) Wed Apr-14-10 02:25 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #10
13. Right, lard does make superior piecrusts and biscuits
and a non lard eater like me readily admits that.
I use butter, though, and I do love the flavor.
Now, franksolich is confused.
For years, the defrocked warped primitive has alleged to be "allergic" to dairy products.
So what's this deal with butter?
EFerrari Donating Member (1000+ posts) Wed Apr-14-10 02:30 PM
DOUG'S EX-WIFE, #03 TOP PRIMITIVE OF 2009
Response to Reply #13
14. I didn't even know you could buy lard until my mother-in-law showed me how to make a pie crust. She was a nice lady who must have fought off hundreds of opportunities to laugh herself silly while she patiently taught me how to cook.
Warpy Donating Member (1000+ posts) Wed Apr-14-10 02:34 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #14
16. You're lucky
I had to learn from Julia Child and out of books. Julia was a great teacher, though, and I did cook my way through her book, minus the offal.
My mother hated cooking and it showed.
EFerrari Donating Member (1000+ posts) Wed Apr-14-10 02:43 PM
DOUG'S EX-WIFE, #03 TOP PRIMITIVE OF 2009
Response to Reply #16
17. My mom worked and worked hard. There was no coming home and making a pot roast. I thought spinach grew in cans until 1 was 16 or so, which was pretty horrible for the family because I took over the cooking when I was 12 or 13. My poor brother.
Warpy Donating Member (1000+ posts) Wed Apr-14-10 02:24 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #7
12. You find it with the butter and margarine since it needs refrigeration
There is usually only one brand of lard among all the dizzying brands of fats. I seem to remember seeing it locally in a yellow box with red lettering, if that helps. Unfortunately, around here it's "manteca," not lard.
Vinca Donating Member (1000+ posts) Apr-14-10 08:40 AM
THE HIP-IMPAIRED VINDICTIVE PRIMITIVE, A NOTORIOUS RE-SELLER
Response to Original message
5. Is this what is known as "Cuban Water Bread?"
Finally, the diet cola primitive shows up, having been gone from Skins's island for a couple of months, perhaps drying out in a drunk tank. In case anyone's forgotten, the diet cola primitive used to be a professional chef up in New England, but is now unemployed.
The diet cola primitive's the one who laid on the couch all day long on Thanksgiving, while his wife was at work, and was too lazy to get up and prepare her a sandwich when she came home all tired out. Also, the diet cola primitive's the one who doesn't open the oven door to check inside before he turns on the heat.
Tab Donating Member (1000+ posts) Apr-14-10 08:34 PM
THE DIET COLA PRIMITIVE
Response to Original message
18. Geez
You mean you don't have a "Cuban Colored Shoe String" tree? It's often mistaken for a spaghetti tree:
http://www.youtube.com/watch?v=zaU1y-dS-Bg
except the obvious difference being the variety of colors.
