Cuban Bread
By Kelli M
@spiderdust (14741)
San Jose, California
September 12, 2016 7:07pm CST
I decided to make a last minute addition to tonight's dinner and am making a loaf of Cuban Bread, using the recipe found in the book The Tightwad Gazette II. The advantage to this bread is it takes only two hours to make, from the measuring of ingredients to taking it out of the oven. The recipe makes 2 loaves, so we'll have one for dinner tonight and the other can be sandwiches or toast later this week.
Of course my gluten-free child is a bit disappointed that this is a wheat bread, but I have a few gluten-free rolls in the freezer that I can warm up for her instead.
3 people like this
3 responses
@spiderdust (14741)
• San Jose, California
13 Sep 16
I'm not sure what makes it uniquely Cuban, but that's the title of the recipe. It's a lot like the texture of a baguette, just not in that shape. I often make it in round loaves, but I'm making one in the round and one in a traditional loaf pan.
@GardenGerty (157722)
• United States
13 Sep 16
Bread can tend to be my downfall. I will have to look up that recipe.
