How to Make Cuban Bread in a Machine

For the Dough:

- 2 1/4 tsp active dry yeast

- 1 cup warm water (110-115°F)

- 1/4 cup sugar

- 1 tbsp unsalted butter, softened

- 1 tsp salt

- 3 3/4 cups all-purpose flour

For the Glaze:

- 1 egg white, lightly beaten

- 2 tbsp evaporated milk

Instructions:

1. Prepare the Bread Maker:

- Insert the dough paddle into your bread maker.

- Add the warm water to the bread pan.

2. Add the Dough Ingredients:

- Sprinkle the yeast evenly over the water.

- Add the sugar, softened butter, salt, and 3 1/2 cups of the flour.

3. Start the Dough Cycle:

- Select the dough setting on your bread maker and press the start button.

- Allow the bread machine to knead and mix the dough until it forms a smooth ball. This usually takes about 10-15 minutes.

4. Add the Remaining Flour:

- Once the dough has formed a ball, add the remaining 1/4 cup of flour to the bread pan.

5. Continue Mixing:

- Allow the bread maker to continue mixing the dough for another 2 minutes or until the dough is smooth and elastic.

6. Shape the Dough:

- When the dough cycle is complete, remove the dough from the bread pan and place it on a lightly greased surface.

- Knead the dough briefly by hand to shape it into a smooth ball.

7. Grease and Pan:

- Grease a 9x5-inch loaf pan.

8. Place the Dough:

- Place the shaped dough in the prepared loaf pan.

- Cover the pan with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 45 minutes or until it has doubled in size.

9. Preheat Oven:

- Preheat the oven to 350°F (175°C) while the dough is rising.

10. Prepare Egg Wash:

- In a small bowl, whisk together the egg white and evaporated milk to create an egg wash.

11. Brush:

- Gently brush the top of the risen dough with the egg wash.

12. Slash:

- Use a sharp knife to make three parallel slashes across the top of the dough.

13. Bake the Bread:

- Place the loaf pan in the preheated oven and bake for about 35-40 minutes or until the bread is golden brown and sounds hollow when tapped.

14. Cool and Enjoy:

- Remove the Cuban bread from the oven and let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

- Slice the bread and enjoy!

Tips:

- For a crisper crust, brush the bread with some additional egg wash before baking.

- You can add some finely chopped onions or garlic to the dough for extra flavor.

- Cuban bread is best when it's fresh, but leftovers can be stored in an airtight container at room temperature for a day or two. For longer storage, you can freeze the bread by slicing and storing it in freezer-safe bags.