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“Recipe courtesy of Enrique Reyes, Cuban Sandwich Cafe, Austin, TX”
READY IN:
5hrs 40mins
YIELD:
30 8-inch loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. For the first part:
  2. Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours.
  3. For the second part:
  4. Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray.
  5. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
  6. Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.

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