Jump to content


I just made Cuban Bread in the food processor and it turned out great!

Recommended Posts

My family loves Cuban Bread, but the original recipe calls for kneading 8 minutes, plus it makes two loaves of bread and we can eat only one loaf at a sitting. Making it in the food processor speeds up the process, plus I let it rise right in the machine so no extra bowl to wash, and I put my FP parts in the dishwasher.


Here's the recipe for anyone who wants a fast yeast bread. I'm pretty sure you could double this recipe and make the original 2 loaves at one time in the food processor also. (At least in mine, which is an 11-cup.) The original recipe was posted by LuAnn, who said it came out of the Tightwad Gazette.


Cuban Bread in the Food Processor


Don't preheat the oven. This recipe is for one loaf (enough for 3 to 4 people).



2-1/2 cups flour

1 T. dry yeast (I use instant)

1 T. sugar

1-1/2 tsp salt

1 c. warm-to-the-touch water

1 tsp poppy or sesame seeds



Mix the flour, yeast, sugar and salt in the food processor. Scrape sides, if necessary.


As food processor is running, slowly pour in the 1 cup of warm water from the top until the mixture forms a ball. (I used the whole cup of water, but stop adding water if the ball forms before all the water is used.)


Allow the ball to rotate in the food processor for 30 to 60 revolutions. (I did 32 and the ball came out a little sticky, so next time I will do 60 to develop the gluten a little more.)


Let rise in food processor for 15 to 30 minutes. (I did 30.)


Grease or flour your hands, punch down the dough, and shape it into a round loaf. Place on parchment paper in a cake pan or on a cookie sheet. (I used a cake pan to allow better air circulation in the oven.) Cut a cross 1/2 inch deep on top with sharp knife.


Using 2-1/2 cups of flour, this dough was a little sticky to handle, which is why I recommend greasing your hands first. I have found that keeping the dough on the moist side helps make sure it doesn't come out of the oven tough.


Brush with water and sprinkle with poppy seeds.


Place on the middle shelf of a cold oven.


Place a cake pan of hot water on the lowest shelf. (I used 2 bread loaf pans half-filled with water because they are deeper and easier to transport.)


Heat the oven to 400 degrees. Bake 40-50 minutes until deep golden brown. (Mine took 40 minutes.)


This is very yummmy!!! :D IMO, it is easier and faster than the 5-minute artisan breads, plus I *really* like not having to preheat the oven with a stone or lidded casserole.

Link to comment
Share on other sites

My food processor comes with a plastic blade for bread dough. I've forgotten and used the regular metal blade too. The only difference for me is that some of the dough gets stuck under the metal blade, so I prefer the plastic.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...