Recipe for cuban bread?

I need to know how to make cuban bread, and this answer has to come from either a cuban, or a native south floridian. I just moved out of florida and the ';cuban bread'; garbage they have here is a joke and I refuse to buy it. lol. it's the little things that I miss the most.Recipe for cuban bread?
Cuban Water Bread


2 tablespoons butter


1/3 cup confectioners' sugar


1 cup white sugar


4 eggs


1 egg yolk


2 (14 ounce) cans coconut milk


1 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/4 teaspoon salt


2 tablespoons coconut extract


1 1/2 cups flaked coconut, divided


1/2 cup fresh coconut


1 (1 pound) loaf French bread, cut into 1 inch cubes





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DIRECTIONS:


Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.


In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.


Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.Recipe for cuban bread?
100, wrong Report Abuse

Best Answer - Chosen by Voters is way off, ...cinnamon, coconut milk, ground nutmeg, nothing to do with cuban bread, please dont follow those instructions. The secret to get it right you have to get it from a cuban baker (good luck). http://www.tasteofcuba.com/pancubano.html Report Abuse

Cono chico. If you find out, let me know. I'm in the UK and got nothing Cubano!
1 scant T. or 1 (1/2 oz.) package active dry yeast





2 C. warm water (105 - 115掳F.)





1 t. salt





4 1/2 to 5 1/2 C. unbleached all-purpose flour





In a large bowl, soften the yeast in the water.





Add the salt and 3 cups of the flour. Beat vigorously with a dough whisk or a heavy-handled spoon for 2 minutes.





Gradually add more of the remaining flour, 1/4 cup at a time, until the dough forms a mass and begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.





Knead, adding more flour, a little at a time as necessary, about 8 to 10 minutes, or until you have a smooth, elastic dough and blisters begin to develop on the surface.





Put the dough into a lightly oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven kitchen towel and let rise for about 1 hour, or until doubled in size.





Turn the dough out onto a lightly oiled work surface and knead it into a ball. Put the dough on a well-greased baking sheet and flatten it slightly so that is about 3 inches high. Make 3 slits in the top of the loaf, about 1/4 inch deep and 2 inches apart.





Pour 1 cup of boiling water into a shallow pan and put the pan on the lower shelf of an unheated oven. put the dough on the shelf above, wait 10 minutes, turn the oven to 400掳F. Bake the bead for 35 to 40 minutes, or until the internal temperature reaches 200掳F.





Immediately remove from the baking sheet and cool on a rack.