PAN CUBANO CON MANTEQUILLA DE PAPAYA Y MANGO (Cuban bread ? papaya and mango butter)

After my pizza making experience, I find myself a bit more confident working with dough. In keeping with my Latino roots, I decided to make Pan Cubano.    Also, my friend at Foodalogue is continuing her Culinary Tour and the next stop is Cuba. Here's hoping that she picks the "pan" for her blog.  


When I thought of making the bread I wanted to add a little pizzazz to the loaf and remembered some fruits in my freezer that were left from one of my past posts, fruit compote.



I found this recipe in my cookbook library, ?A Taste of Cuba? and made a change or two.  I used my food processor, but I will also give you instructions to make it by hand.

For the bread:
1envelope of instant yeast 
2 teaspoons of sugar
1-1/2 cups lukewarm water (or less)
3 cups flour
1 tablespoon salt
2 tablespoons of olive oil
Flour for dusting work surface (if making by hand)
Oil for greasing bowl and loaf pan
1 egg, beaten and mixed with 1 teaspoon or water, for glazing



TO MAKE IN FOOD PROCESSOR: Put all dry ingredients in work bowl and pulse to blend. When blended, turn the machine on and add the olive oil, then slowly add enough of the water so that the dough becomes smooth and forms a ball in the work bowl. (Be careful not to add too much water or the dough will become sticky). Stop machine as soon as ingredients are blended so the dough does not get too tough.

Transfer dough to a large, lightly oiled bowl. Cover with a damp cloth and let rise for 30 minutes.
Punch down the dough and roll into a loaf shape place on a lightly oiled loaf pan (or a cookie sheet covered with parchment paper). Brush top with the beaten egg. Make 3 diagonal scores, 1/8 inch deep, across the top of the bread and bake for 35 minutes in a preheated oven at 400F. Remove bead and place on a wire rack to cool.


TO MAKE BY HAND: Incorporate all dry ingredients in a mixing bowl and make a well in the center, add olive oil and water as needed so the dough holds its shape but does not become sticky.


Transfer the dough from the bowl to a lightly floured surface and knead for about 4 to 5 minutes. Place the dough in a lightly oiled bowl, cover with a damp cloth. And let rise for 30 minutes.


Punch down the dough and roll into a loaf shape place on a lightly oiled loaf pan (or a cookie sheet covered with parchment paper). Brush top with the beaten egg. Make 3 diagonal scores, 1/8 inch deep, across the top of the bread and place in a cold oven then turn oven to 400F and bake for 45 to 50 minutes. Remove bread and place on a wire rack to cool.


MANTEQUILLA DE PAPAYA Y MANGO (papaya mango butter):


½ cup of softened butter
½ cup of papaya and mango chunks
2 tablespoons honey.


Blend the above ingredients. Transfer to a bowl and serve with the bread.


Buen Provecho!