CHEF JOHN, I'M CUBAN AND ACTUALLY THIS ISN'T HOW YOU-- Nah, I'm just kidding, this recipe rules. Been wanting a Cubano recipe for a while, so definitely looking forward to the next vid!!
omg, Chef John...you always make me giggle with your throw away humor. And I have to say, that is one of most perfect kneads I have ever seen on TH-cam. I recently found your channel and think you are terrific. The videos are like sitting in your kitchen, watching you cook. Thank you so much for your time and talent and sharing this information!! From a Grammy who can always learn something.
There are many great and skilled chefs on TH-cam, but Chef John is the best of them all. There is nobody quite as good as Chef John. Literary none of them make video recipes as detailed, easy to follow, fabulous, entertaining, and funny as Chef John! Keep it up Chef John!
Just checking in. As per my comment last night, I was already actively planning on making cubans today, but with rye bread. After seeing this video, those plans were changed to use this bread recipe. Well, the deed is done, and dare I say this is one of the best cubans I've ever had. I absolutely love the crunch this bread developed. Far, far more than any other bread I've ever tried. Maybe that's the lard factor? You know I didn't skip out on that! A++, Chef; thanks for the recipe!
It really is the same as the ones they sell in PR. Always buy it for sandwiches yet it doesn't always last longer than the five minute drive to buy it. Haha. I'll definitely try this one non-lazy day. Thank you for sharing!
Dear Chef John, Thank you for sharing this recipe. I was wondering if you have the steps for the sweet Cuban bread used for Cuban Medianoche (Midnight Sandwiches). I would appreciate this greatly!
Chef John, speaking of lard, how do you feel about sandwiches with pork lard, bacon bits, and caramelized onions? Did your polish grandmother ever make that?
I love breadmaking, but don't have a mixer. I look for a cheap one on craigslist, but talk myself out of it, I usually find that with this kind of thing I end up not using it because it's a hassle to clean and end up just making by hand anyway. This looks great, and I will definitely try this soon. Were you happy with the nonstick pan? Looks like they might have already been warped....... 7:01
What impact does the two stage yeast technique have on the final product. How would it be different if you just put all the yeast in the dough at once and skipped making the starter the night before?
Thank you for such a beautiful bread recipe! Why must we put corn meal on the sheet pan? Does the corn meal help to prevent sticking, is it pretty to look at, is there a mystery reason for it? o.O
Hi Chef John! I used to get a bread loaf that looked JUST like this from the local supermarket, but the inside was more stiff and heavy, with big air pockets, unlike the rather spongy soft texture that your loaf has. Would longer rise time make it heavier, or is it a matter of aging the starter or usingf less or more yeast or something?
I think it would be good, but usually bahn mi sandwiches are usually make with a firm crusty bread where as the Cuban bread is much more soft and fluffy. Probably would still be tasty though.
I'm using chicken schmatlz when I make this. It looks like a good substitute for the Italian sub rolls from the New Jersey sub shops. My dad is missing them and I'm trying to replicate it. Nothing has come close yet. starting the sponge today! Woohoo!
Just made some Cuban style mojo chicken last week. Can't wait for chef John's take on Cuban sandwich :) chef: any charge you could made a Uli Uli chicken video please?
Ethan Horn shortening is rather a sad than good solution 😉 try butter instead or if you are going for a vegan option, go for a nice oil. Lard is a very interesting ingredient in baking and ads a fine, creamy undertone to bread and cookies.
Hey Chef have you tried the Japanese technique of making a paste of cooked flour and water to increase the hydration level of bread dough? Seems like that could be interesting in this recipe. Also could I use bacon fat (I save it) and cut back the salt instead of lardo?
I'm currently hunting for a condo or a small home as my current studio has no oven in it - just a stove top and my slow-cooker. When I finally get an oven, this will likely be the first thing I cook.
Interesting recipe John. I'd slather that puppy in rare roast beef and horseradish mayo, some crunchy pickles and sweet roasted red peppers. Looks awesome as always chef. ☺
Darth Lily The Root Boy Cooks ! yeah, but Mexican bollilos get a coating of cornstarch dissolved in water to get that really good crunch . I thought this chef was going to use that technique but he used plain water
Check out the recipe: www.allrecipes.com/Recipe/256967/Chef-Johns-Cuban-Bread/
Being Cuban American this makes me so happy. Dipping it in café con leche for breakfast is everything.
I love this guy "lemme give a sneak preview... Ok, That's enough!" never change, Chef John. Never change!
CHEF JOHN, I'M CUBAN AND ACTUALLY THIS ISN'T HOW YOU-- Nah, I'm just kidding, this recipe rules. Been wanting a Cubano recipe for a while, so definitely looking forward to the next vid!!
omg, Chef John...you always make me giggle with your throw away humor. And I have to say, that is one of most perfect kneads I have ever seen on TH-cam. I recently found your channel and think you are terrific. The videos are like sitting in your kitchen, watching you cook. Thank you so much for your time and talent and sharing this information!! From a Grammy who can always learn something.
There are many great and skilled chefs on TH-cam, but Chef John is the best of them all. There is nobody quite as good as Chef John. Literary none of them make video recipes as detailed, easy to follow, fabulous, entertaining, and funny as Chef John! Keep it up Chef John!
I left Miami about 30 years ago. Thanks, now I'm craving a medianoche. Won't be able to try this for a couple of days when I have time. Perfect.
love your channel. hands down the best cooking channel on TH-cam, with no daytime tv-esque gimmicks. I can't wait for that Cubano.
You are without a doubt my favourite TH-cam personality!
I'm lucky to have a Cuban bakery near me, and their cubano sandwich is MASSIVE and delicious.
I love all of your videos and your narrating, it makes me smile no matter my mood
long time i search for a good recipie for cuban bread , and now finaly i have it thank you food wishes !! good job like always !!
Whole video was excellent. That sneak peak made me exclaim " Gawd!!! " immediately. Can't wait till the follow up video!
this is the best cooking show of all time
I can't WAIT to see Chef John's Cuban Sandwich video. I heard it was so authentic that Trump wants to deport it!
Pro tip: what's the best way to cut pizza made out of Cuban bread? Little Caesars!
Nice one, Suzanne!
;D
Suzanne Baruch you'd be good at these videos lol
Only they are here illegally.
oh no way! that was just too funny
Chef John I came here yesterday to make bread today 😁
As a Florida boy, I can't wait to see your take on Cuban sandwiches! The bread already looks amazing! :)
Just checking in. As per my comment last night, I was already actively planning on making cubans today, but with rye bread. After seeing this video, those plans were changed to use this bread recipe. Well, the deed is done, and dare I say this is one of the best cubans I've ever had. I absolutely love the crunch this bread developed. Far, far more than any other bread I've ever tried. Maybe that's the lard factor? You know I didn't skip out on that! A++, Chef; thanks for the recipe!
I'm an native Floridian (5th gen), born and raised in Tampa and THAT is exactly how it's done.
Well done, Chef John.
Holy moly I'm salivating just from the sneak peak! I am NOT going to miss that video!
best chef on youtube. hands down.
It really is the same as the ones they sell in PR. Always buy it for sandwiches yet it doesn't always last longer than the five minute drive to buy it. Haha. I'll definitely try this one non-lazy day. Thank you for sharing!
We have the yummiest Cuban bread here in Miami 😄❤
Nicole Algarin yes we do I live in Hialeah
PHILIPPINES FOOD WISHES!!!!
Crispy pata, sisig, bibingka and buko pie are all amazing
wow, that smelled really good when it came out of the oven!
Thanks for sharing. wish I could have really smelled it instead of just imagining it.
Looks good! I hope to travel to Cuba someday to try some authentic Cuban bread in person!
Thanks! Me too. Although I assume this is as good as anything I'd get down there. ;)
It looks just as good!
Cooking Lessons for Dad
Come to Tampa - it's where the sandwich was invented!
Cooking Lessons for Dad me too. I'll go with you
Do they not make Italian bread or any other kind of bread in Cuba?
Thanks Chef! Our family loves Cuban sandwiches! This is definitely on my list to make and invite the family over. Can't wait for the sandwich video!
Cuban breaddd 🙌🏽 I'm not Cuban, I just really love bread
That looks so good i love cuban bread 🇨🇺
That looks amazing! I might have to try baking up a couple loaves of this for gifts.
You are so awesome! Thanks for the techniques that I have missed when making bread! I'm going to try them now!!!
aww yiss! Cubano is my fav sandwich, can't wait!
These loaves look beautiful!
That sandwich peek was very teasing. Of course, I can't wait for your next video!
Chef John! I Love you, and butter.
where has this channel been all my life!!!!!!
it's nice that now we are allowed to make and eat cuban bread
Great video as always Chef John! ^^ My family loves your tikka masala recipe :D
Truth. His Tikka Masala recipe is incredible. All kidding aside, I really don't say that very often.
Just made his Chicken Tikka last week and man, it was amazing. Comparable to restaurant quality.
Andreas Hetland Haavik yup! I made it for guests last week and everyone loved it
Reminds me of 'Pan de Agua' from Puerto Rico. Looking forward to the pork filled deliciousness on those sammiches :)
Cool it is a one day(plus) fermented starter. Looking forward to the Cuban sandwich yum!
Hi John! This bread looks good. I've never had Cuban sandwich. Looking forward to that 😊
I love this man. I have learned so much. Thank you so much Chef John.
I've made Cuban Bread and didn't even know it! Yay for experimenting!
Just made this after following your recipe, so good!
z33z11 wow the was super quick..lol
so good chef
Dear Chef John, Thank you for sharing this recipe. I was wondering if you have the steps for the sweet Cuban bread used for Cuban Medianoche (Midnight Sandwiches). I would appreciate this greatly!
I've just died and entered heaven ! ♡ THANK YOU CHEF ♡
Hola chef John have you tried ropa vieja? that bread looks delish
I think it's awesome that we can enjoy these recipes again now that the US and Cuba have restored diplomatic relations.
I've had one to many unrisen (is that a word?) bowls of dough because I didn't test my yeast. I'm with the chef, I always proof my yeast now.
yes! I've been waiting for this forever!!
You are awesome John!!!
Chef could you use shorting if you do not have lard? It can be hard to find even at walmart where I live
Chef John, speaking of lard, how do you feel about sandwiches with pork lard, bacon bits, and caramelized onions? Did your polish grandmother ever make that?
Now I want a cuban sandwich! Thanks for sharing this recipe!
Chef John, I have a food wish! Could you make some more one-pot recipes or anything else relatively cheap and easy? Thanks! 💕
possibly silly question, but, Chef John, could I use some of the bacon fat that I keep in a mason jar, next to the stove?
That is a great looking bread recipe. I don't even think bakeries in my city have that type of bread.
This is an especially great video.. I can't wait to see the sandwich 🍞
Hey chef John! Avid viewer here. I've been craving a good chile relleno. Would love to see your take on that yummy southwest classic.
hey can i use bacon fat instead of lard or are the smoke and salt goung to mess up my life?
Looks amazing! I will give this recipe a try :) Shame that we didn't have crust sound test.
If only you could make your next receipt
A media noche or
A ropa vieja sandwich
Then I'd make this bread for sure
But if you make a media noche with cuban bread you have a cubano... media noche is made with soft, sweet egg dough bread.
I love the way you talk lol everything you say sounds so nonchalant and cheery
l love Cuban sandwiches! BTW nice hands;)
You have my interest Chef John, as I come from the land of cuban sandwiches... that being Florida. Can't wait to see the next episode.
I love breadmaking, but don't have a mixer. I look for a cheap one on craigslist, but talk myself out of it, I usually find that with this kind of thing I end up not using it because it's a hassle to clean and end up just making by hand anyway. This looks great, and I will definitely try this soon. Were you happy with the nonstick pan? Looks like they might have already been warped....... 7:01
What impact does the two stage yeast technique have on the final product. How would it be different if you just put all the yeast in the dough at once and skipped making the starter the night before?
Mucho gracias, Chef Juan!
I just happen to have 125 g of "saindoux", French for lard. It's been in the fridge for awhile. I hope it's not rancid.
cool one.. will try in my channel.
Thank you for such a beautiful bread recipe!
Why must we put corn meal on the sheet pan? Does the corn meal help to prevent sticking, is it pretty to look at, is there a mystery reason for it? o.O
Superb.. I need to learn to bake.. :)
What a beautiful thing! 😊
looking forward to the next video!
how does the end loaf of bread change if you don't leave the starter to soak enough? Does it get less fluffy in the middle? More brittle crust?
Chef, this sounds so good!! AND, I just happen to have some beautiful Fatty Ham in the freezer for this.
Cool recipe sir
Hi Chef John!
I used to get a bread loaf that looked JUST like this from the local supermarket, but the inside was more stiff and heavy, with big air pockets, unlike the rather spongy soft texture that your loaf has. Would longer rise time make it heavier, or is it a matter of aging the starter or usingf less or more yeast or something?
That looks like one very special, family knife you're using to slash the loaf at 6:15
Hi chef! do you have any recipe for 100% whole-wheat bread?
I've made a lot of breads, but never Cuban. I've got to try it.
Pan de Manteca!!!! Cuban LIFE!
Looks delicious🍞🍞🍞
Chef John's comedy show ... love it!
I've been using French bread for my Cuban sandwiches I hope I haven't caused an international incident.
Would this bread work well with your bahn mi recipe chef john??
MasTeRnoOkz I thought the same thing when I saw it
I think it would be good, but usually bahn mi sandwiches are usually make with a firm crusty bread where as the Cuban bread is much more soft and fluffy. Probably would still be tasty though.
Looks great..The Pork Lard is at Safeway in the cooking oil area.
I'm using chicken schmatlz when I make this. It looks like a good substitute for the Italian sub rolls from the New Jersey sub shops. My dad is missing them and I'm trying to replicate it. Nothing has come close yet. starting the sponge today! Woohoo!
luv ya Brother Chef John!
hey that's pretty good
Just made some Cuban style mojo chicken last week. Can't wait for chef John's take on Cuban sandwich :) chef: any charge you could made a Uli Uli chicken video please?
Can I use my own sourdough starter, or do I have to make it out of active dry yeast?
is vegetal shortening good enough, since that seems the most like lard
Ethan Horn shortening is rather a sad than good solution 😉 try butter instead or if you are going for a vegan option, go for a nice oil. Lard is a very interesting ingredient in baking and ads a fine, creamy undertone to bread and cookies.
Ethan Horn if you are ok with bacon tasting like veggies then go for it!
Real Cuban uses LARD! Accept no substitutes!
good thing he's not real Cuban then
ooh, I'm making this one, yum.
Hey Chef have you tried the Japanese technique of making a paste of cooked flour and water to increase the hydration level of bread dough? Seems like that could be interesting in this recipe. Also could I use bacon fat (I save it) and cut back the salt instead of lardo?
I'm currently hunting for a condo or a small home as my current studio has no oven in it - just a stove top and my slow-cooker. When I finally get an oven, this will likely be the first thing I cook.
been waiting for this...
Interesting recipe John. I'd slather that puppy in rare roast beef and horseradish mayo, some crunchy pickles and sweet roasted red peppers. Looks awesome as always chef. ☺
I suppose this is the same technique I have to use to make a mexican "bolillo", right?
Darth Lily The Root Boy Cooks ! yeah, but Mexican bollilos get a coating of cornstarch dissolved in water to get that really good crunch . I thought this chef was going to use that technique but he used plain water
Liz 2100 B oh good, I want to try it out, thanks!