Comments on: The Cubano: Miami vice

By: gregoryfraley

gregoryfraley — Mon, 16 Jan 2012 05:33:55 +0000

i tried these. Not enough rise. I think that my length was too long. How long do you suggest? I needed for about 7 minutes.

After final shaping, the little loaves will be about 8″ long. Frank @ KAF.

By: Ricardo Neves Gonzalez - Petrópolis, R.J. - BRAZIL

Ricardo Neves Gonzalez - Petrópolis, R.J. - BRAZIL — Mon, 07 Jun 2010 20:01:04 +0000

I´d made a sandwich with this fantastic bread. It turns one of my favorites in years. Nice crust, nice tastes and ohhhh!!!, give you a TRY, i recommend, fabulous in all the ways!!!!!!

By: May Pedersen

May Pedersen — Sun, 01 Feb 2009 15:38:12 +0000

Now that you have posted Cuban sandwich, would/could you post Asian-style filled sweet bread? This type of bread is very popular in Asia. There is Bread Talk in Singapore with all sorts of delectable fillings. If you google in Bread Talk Singapore or search in YouTube you will find them. Asian bakeries in North America also carry these types of buns. Thanks.

Hi Mary,
Thanks for the suggestions. We are always looking for new and different things to share with our fellow bakers. Happy Baking! ~ MaryJane

By: David L. Greer

David L. Greer — Sat, 18 Oct 2008 19:14:11 +0000

I just discovered this Cuban bread recipe and the photos convinced me to try it as a replacement for french baguette po’ boy sandwiches I crave from years living in the New Orleans area…plus, likely good for garlic-butter bread w/pasta..

By: Karen

Karen — Thu, 07 Aug 2008 17:06:30 +0000

Mmmmm. Good stuff. Made these this past weekend. The bread was very tasty and a lot of fun to make. I’m always amazed that such bland ingredients can come together in wonderful ways. I kept the sandwiches “authentic” and served them with dipping sauces, which went over really well. I love the recipes on this site — every one I’ve tried has become a keeper.

By: Adam

Adam — Fri, 01 Aug 2008 22:54:25 +0000

ahh, love cubanos.. yum

i was surprised not to see mustard in the recipe, then i saw the comment that mustard’s not traditional, didn’t know that

personally i gotta have the mustard, it’s the mustard and pickles that really make it for me

By: Susan

Susan — Fri, 01 Aug 2008 03:38:23 +0000

Next time try adding some crumbled chorizo on top of your last layer (cheese) on your Cuban sandwich. That’s how I grew up eating them.

By: Sandy

Sandy — Mon, 28 Jul 2008 19:45:35 +0000

Thanks….I just sent her an email letting her know y’all will be ready and waiting for her! I can’t tell you how excited she is to be coming to your store!

By: Sandy

Sandy — Mon, 28 Jul 2008 18:40:06 +0000

I can buy some fairly authentic lard here in NC but for ease will try using the grocery store lard.
I also saw the comment about you closing tomorrow. OH NO! My sister, who lives in Iowa, is heading your way and plans to stop at your store this coming weekend. Will you be open? She loves, loves, loves King Arthur stuff and orders it online. I gave her a gift certificate for her birthday this year and she is so eagerly looking forward to her pilgrimmage to your store. Will you be open? She would be absolutely crushed if you were not. This was going to be the highlight of her vacation.

Never fear, we’re open today – we were just closed for about 24 hours while we had new flooring installed. Your sister will love it – we’ll be al spiffed up by the time she gets here! – PJH

By: Sara

Sara — Mon, 28 Jul 2008 18:03:37 +0000

Oh my gosh…. I am definitely making these later this week. Thank you so much for this recipe! I’ve always wanted to try a Cubano. I am now off to see if I can order one of your 8 cup measuring cups. I have wanted one since Mary introduced me to your blog. Hope you ship to Canada!