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It Was Worth It!!!
The Cubanos were out of this world! What had been less than moist but flavorful 5 day old pork shoulder came alive with a gilding of mayo, the bread and butter pickles from the farmer's market--less sweet than the usual. The slice of ham was a perfect addition and the melted Swiss cheese bound it all together. But it was the bread that was the star--crisp crust, soft flavorful crumb!
The recipe for the bread is on the Harvest King bread bag and in the Bread Bible and all you have to do to make these great rolls is divide it in 6 (5 ounces/144 grams each) and shape them into 6 inch long batons. They only takes 20 minutes to bake. Cool and split in half horizontally. Heaven!
For the Cubano, it took 10 minutes on medium high in a panini maker and in a 350 oven wrapped in foil, and weighted between two baking sheets with an oven-proof skillet on top it will take about 20 minutes or until the cheese melts.
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rushing to the airport but just want to tell you the flour is now called better for bread and the recipe is still on the back of the bag but my photo is now on the front! it's a bright yellow package and for the best results you really must try this terrific flour.
Reply to this Posted by: Anonymous | September 30, 2008 2:26 PM #
Hi all,
I went to atleast 4 different stores to buy the Harvest King flour for this cubano bread recipe but no one carries it. My last hope was Pavillion and Whole Foods but the managers said no. ***Sigh ***. Would it be too much trouble if one of you please email me this recipe please. Thanks in advance.
Reply to this Posted by: Loren | September 30, 2008 2:23 PM #
could you please define 'this'?
Reply to this Posted by: Rose Levy Beranbaum | December 29, 2007 10:03 AM #
you call ,this bread?
Reply to this Posted by: Anonymous | December 28, 2007 9:24 PM #
thanks ann--this is so exciting--i've waited a long time for this amazing flour to be available to the consumer and thrilled that it is appreciated!
Reply to this Posted by: Rose Levy Beranbaum | October 30, 2006 7:55 PM #
Just to let you know as soon as I heard about the Harvest King flour I went to the store and they had 1 bag left on the shelf (I live in Gold Medal's home town). I bought it and have to say I can't believe what good bread this flour makes! I made a baguette on Saturday afternoon. It had that long-rise structure and chewiness even though it was made and baked in a few hours. I'm sold on this flour.
Reply to this Posted by: Ann H. | October 30, 2006 9:06 AM #
andi, i have NO idea what a japanesse bread maker is. ahah! do you mean a bread machine? actually i love bread machines for mixing the dough but not for baking.
LOL.YES Joan,
A "BREAD MACHINE".....
MINE IS AN OLD DAK BREAD MACHINE... OUR FRIEND MADE THESE FOR THE USA..LOVE IT****
This bakes bread, especialy a crusty Italian bread that you dip herbs in,and bakes it very well.. you come home and its all neaded and baked and cooled..
The Japanese are so TECHNOLOGY advanced...I WAS SO IMPRESSED ...even back in the 80s to see all the tech gadgets..especially in cooking...
Thanks for the conversion oven advice..
Living in Vegas is dry and we are a bit high up....so my baking has really been chalenged,but I have you!!!!!!
Thanks so much.
Andi*
Reply to this Posted by: Andi* | October 27, 2006 2:44 PM #
christine--do tell how you like the flour and the bread!
by the way, did you notice that one of the breads is slightly paler? most ovens bake somewhat unevenly even with a big baking stone so i always move the bread around in the oven half way through baking. in this case i removed the paler one along with the others because it was baked fully and i new it would continue to brown in the panini maker when i grilled the cubano.
Reply to this Posted by: Rose Levy Beranbaum | October 27, 2006 2:12 PM #
andi, i have NO idea what a japanesse bread maker is. ahah! do you mean a bread machine? actually i love bread machines for mixing the dough but not for baking.
if you are referring to a convection oven, then the rule of thumb is to decrease the heat by 25 degrees but judge from how long things are taking to bake as not all ovens are alike.
Reply to this Posted by: Rose Levy Beranbaum | October 27, 2006 2:05 PM #
Oh thank goodness! I've been looking for a decent Cubano, something similar to the ones at Porto's in Glendale, Calif. I saw Harvest King yesterday at the store, but didn't bother to pick up the bag. Thanks, I'll be sure to buy some today!
Reply to this Posted by: Christine | October 26, 2006 8:51 PM #
I usually bake my breads in a Japanese bread maker...
Question? I have new conversion ovens. Do I bake breads ,cakes ,cookies on a lower temp. or higher temperature?
cookies4andi*
Reply to this Posted by: Andi* | October 26, 2006 2:43 PM #
basic hearth bread page 306. if you can't find harvest king yet best to do half bread flour half unbleached all purpose but will be more chewy with all bread flour.
just had the 2 inches of leftover reheated for lunch and am reaffirmed in my conviction posted last night!
Reply to this Posted by: Rose Levy Beranbaum | October 26, 2006 11:53 AM #
Mind if I ask, could you specify which recipe in the Bread Bible??
(The weather here's finally cool enough for baking!)
Reply to this Posted by: Anna | October 26, 2006 11:37 AM #