[Sca-cooks] grilled Cuban sandwiches?

[Terry Decker]

Roll in my grave?  Puuuulese!  This is just another trick for the kit bag.

Actually, this is a fairly common technique for producing fast yeast breads. 
I might go as high as 450 degrees F and I'll point out that the light, airy 
baguettes are baked around 500.

You know, a little semolina and a hot oven might make some real taste buns.

Bear


> The term Cuban bread (eaten, AFAIK, both in and outside of Cuba)  refers 
> to a long loaf like a baguette, made without oil or  shortening, and 
> generally with a lot of yeast, so it rises very  quickly. There are 
> written recipes for Cuban bread going back to the  40's or 50's, in which 
> the dough consists of flour, water, salt, and  active dry yeast (and, I 
> believe, some sugar), is kneaded and formed  into loaves, and placed into 
> a cold gas or electric oven without any  significant rise time. The oven 
> is set for a fairly high baking  temperature, say 400 degrees F. (I'd have 
> to check the details for  that), and turned on, and by the time the oven 
> has reached that  temperature the warming bread has started to rise. Oven 
> spring from  steam building up in the bubbles in the dough helps inflate 
> it  further, and by the time the loaf is done it's light in texture and 
> has a good, crisp crust.
>
> If Bear weren't alive and well, I'm sure he'd be turning over in his 
> grave ;-).
>
> Adamantius