Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Last week I went down to Miami for the first time to sample and article on the vibrant Miami food community. What I found was a food community full of astounding exile stories, perilous ocean crossing adventures, and astounding snapshots of great Miami food fare, especially Cuban food. Along with my staffer Emily, we were especially smitten with the smell, taste,texture and serving methods of Cuban bread. 

Cuban sandwiches are world notable and a staple at any Cuban restaurant. Emily thinks it is the bread that makes the sandwich. That consider can rage on forever. The actual Cuban white bread is not at all complex, but absolutely quite simple. It has a separate baking method and is made with separate ingredients than French or Italian bread. The bread is baked in a cold oven over boiling water before it reaches its desired baking temperature. Cuban bread is then baked with a dab of lard or vegetable shortening. Real Cuban bread is baked in long, baguette-style loaves. It has no preservatives so it will not keep long. After a few days, the bread becomes extremely hard. This bread is made to be enjoyed right away. The best way to use it also in a sandwich, is to have it served at breakfast. In Cuban households, the bread is toasted with butter and served with a hot mug of cafe con leche for breakfast. 

Bread Pan

This bread baking method is a great way to savor and enjoy Cuban bread. It is easy to get ready and blends astounding flavors together to form an outstanding exposure to Cuban food and culture.  

Pan de Ajo (Cuban Garlic Bread)

Serves 8-10

1/2 cup olive oil
2 tablespoons butter, melted
6 garlic cloves, minced
2 teaspoons diced parsley
1 teaspoon salt
1/2 teaspoon white pepper
1 (2 feet) loaf Cuban bread or French bread, cut into 1-inch thick slices

1. Couple the oil, butter, garlic, parsley, salt and pepper in a small bowl. Let this mixture sit for at least 15 minutes, so the flavors can blend together.

 2. Preheat the oven to 350*F. 

3. Spread the garlic mixture on one side of each slice of bread. 

4. Place the bread slices on a baking sheet and bake for 6 to 10 minutes, until the butter has melted and the bread has browned. 

Serve immediately.

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

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Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Last week I went down to Miami for the first time to sample and narrative on the vibrant Miami food community. What I found was a food community full of breathtaking exile stories, risky ocean crossing adventures, and breathtaking snapshots of great Miami food fare, especially Cuban food. Along with my staffer Emily, we were especially smitten with the smell, taste,texture and serving methods of Cuban bread. 

Cuban sandwiches are world predominant and a staple at any Cuban restaurant. Emily thinks it is the bread that makes the sandwich. That debate can rage on forever. The actual Cuban white bread is not at all complex, but authentically quite simple. It has a dissimilar baking method and is made with dissimilar ingredients than French or Italian bread. The bread is baked in a cold oven over boiling water before it reaches its desired baking temperature. Cuban bread is then baked with a dab of lard or vegetable shortening. Real Cuban bread is baked in long, baguette-style loaves. It has no preservatives so it will not keep long. After a few days, the bread becomes extremely hard. This bread is made to be enjoyed right away. The best way to use it besides in a sandwich, is to have it served at breakfast. In Cuban households, the bread is toasted with butter and served with a hot mug of cafe con leche for breakfast. 

Bread Pan

This bread baking method is a great way to savor and enjoy Cuban bread. It is easy to put in order and blends breathtaking flavors together to form an outstanding exposure to Cuban food and culture.  

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Pan de Ajo (Cuban Garlic Bread)

Serves 8-10

1/2 cup olive oil
2 tablespoons butter, melted
6 garlic cloves, minced
2 teaspoons diced parsley
1 teaspoon salt
1/2 teaspoon white pepper
1 (2 feet) loaf Cuban bread or French bread, cut into 1-inch thick slices

1. Integrate the oil, butter, garlic, parsley, salt and pepper in a small bowl. Let this compound sit for at least 15 minutes, so the flavors can blend together.

 2. Preheat the oven to 350*F. 

3. Spread the garlic compound on one side of each slice of bread. 

4. Place the bread slices on a baking sheet and bake for 6 to 10 minutes, until the butter has melted and the bread has browned. 

Serve immediately.

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

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Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Last week I went down to Miami for the first time to sample and article on the vibrant Miami food community. What I found was a food community full of phenomenal exile stories, hazardous ocean crossing adventures, and phenomenal snapshots of great Miami food fare, especially Cuban food. Along with my staffer Emily, we were especially smitten with the smell, taste,texture and serving methods of Cuban bread. 

Cuban sandwiches are world sublime and a staple at any Cuban restaurant. Emily thinks it is the bread that makes the sandwich. That moot can rage on forever. The actual Cuban white bread is not at all complex, but literally quite simple. It has a dissimilar baking formula and is made with dissimilar ingredients than French or Italian bread. The bread is baked in a cold oven over boiling water before it reaches its desired baking temperature. Cuban bread is then baked with a dab of lard or vegetable shortening. Real Cuban bread is baked in long, baguette-style loaves. It has no preservatives so it will not keep long. After a few days, the bread becomes very hard. This bread is made to be enjoyed right away. The best way to use it besides in a sandwich, is to have it served at breakfast. In Cuban households, the bread is toasted with butter and served with a hot mug of cafe con leche for breakfast. 

Bread Pan

This bread baking formula is a great way to savor and enjoy Cuban bread. It is easy to prepare and blends phenomenal flavors together to form an superior exposure to Cuban food and culture.  

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Pan de Ajo (Cuban Garlic Bread)

Serves 8-10

1/2 cup olive oil
2 tablespoons butter, melted
6 garlic cloves, minced
2 teaspoons diced parsley
1 teaspoon salt
1/2 teaspoon white pepper
1 (2 feet) loaf Cuban bread or French bread, cut into 1-inch thick slices

1. Couple the oil, butter, garlic, parsley, salt and pepper in a small bowl. Let this mixture sit for at least 15 minutes, so the flavors can blend together.

 2. Preheat the oven to 350*F. 

3. Spread the garlic mixture on one side of each slice of bread. 

4. Place the bread slices on a baking sheet and bake for 6 to 10 minutes, until the butter has melted and the bread has browned. 

Serve immediately.

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

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Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Last week I went down to Miami for the first time to sample and narrative on the vibrant Miami food community. What I found was a food community full of phenomenal exile stories, risky ocean crossing adventures, and phenomenal snapshots of great Miami food fare, especially Cuban food. Along with my staffer Emily, we were especially smitten with the smell, taste,texture and serving methods of Cuban bread. 

Cuban sandwiches are world celebrated and a staple at any Cuban restaurant. Emily thinks it is the bread that makes the sandwich. That consider can rage on forever. The actual Cuban white bread is not at all complex, but unquestionably quite simple. It has a different baking formula and is made with different ingredients than French or Italian bread. The bread is baked in a cold oven over boiling water before it reaches its desired baking temperature. Cuban bread is then baked with a dab of lard or vegetable shortening. Real Cuban bread is baked in long, baguette-style loaves. It has no preservatives so it will not keep long. After a few days, the bread becomes very hard. This bread is made to be enjoyed right away. The best way to use it also in a sandwich, is to have it served at breakfast. In Cuban households, the bread is toasted with butter and served with a hot mug of cafe con leche for breakfast. 

Bread Pan

This bread baking formula is a great way to savor and enjoy Cuban bread. It is easy to prepare and blends phenomenal flavors together to form an outstanding exposure to Cuban food and culture.  

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Pan de Ajo (Cuban Garlic Bread)

Serves 8-10

1/2 cup olive oil
2 tablespoons butter, melted
6 garlic cloves, minced
2 teaspoons diced parsley
1 teaspoon salt
1/2 teaspoon white pepper
1 (2 feet) loaf Cuban bread or French bread, cut into 1-inch thick slices

1. Combine the oil, butter, garlic, parsley, salt and pepper in a small bowl. Let this blend sit for at least 15 minutes, so the flavors can blend together.

 2. Preheat the oven to 350*F. 

3. Spread the garlic blend on one side of each slice of bread. 

4. Place the bread slices on a baking sheet and bake for 6 to 10 minutes, until the butter has melted and the bread has browned. 

Serve immediately.

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

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Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Last week I went down to Miami for the first time to sample and narrative on the vibrant Miami food community. What I found was a food community full of wonderful exile stories, perilous ocean crossing adventures, and wonderful snapshots of great Miami food fare, especially Cuban food. Along with my staffer Emily, we were especially smitten with the smell, taste,texture and serving methods of Cuban bread. 

Cuban sandwiches are world noted and a staple at any Cuban restaurant. Emily thinks it is the bread that makes the sandwich. That turn over can rage on forever. The actual Cuban white bread is not at all complex, but assuredly quite simple. It has a different baking formula and is made with different ingredients than French or Italian bread. The bread is baked in a cold oven over boiling water before it reaches its desired baking temperature. Cuban bread is then baked with a dab of lard or vegetable shortening. Real Cuban bread is baked in long, baguette-style loaves. It has no preservatives so it will not keep long. After a few days, the bread becomes highly hard. This bread is made to be enjoyed right away. The best way to use it also in a sandwich, is to have it served at breakfast. In Cuban households, the bread is toasted with butter and served with a hot mug of cafe con leche for breakfast. 

Bread Pan

This bread baking formula is a great way to savor and enjoy Cuban bread. It is easy to get ready and blends wonderful flavors together to form an excellent exposure to Cuban food and culture.  

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Pan de Ajo (Cuban Garlic Bread)

Serves 8-10

1/2 cup olive oil
2 tablespoons butter, melted
6 garlic cloves, minced
2 teaspoons diced parsley
1 teaspoon salt
1/2 teaspoon white pepper
1 (2 feet) loaf Cuban bread or French bread, cut into 1-inch thick slices

1. Concentrate the oil, butter, garlic, parsley, salt and pepper in a small bowl. Let this compound sit for at least 15 minutes, so the flavors can blend together.

 2. Preheat the oven to 350*F. 

3. Spread the garlic compound on one side of each slice of bread. 

4. Place the bread slices on a baking sheet and bake for 6 to 10 minutes, until the butter has melted and the bread has browned. 

Serve immediately.

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

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Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Last week I went down to Miami for the first time to sample and report on the vibrant Miami food community. What I found was a food community full of wonderful exile stories, dangerous ocean crossing adventures, and wonderful snapshots of great Miami food fare, especially Cuban food. Along with my staffer Emily, we were especially smitten with the smell, taste,texture and serving methods of Cuban bread. 

Cuban sandwiches are world notable and a staple at any Cuban restaurant. Emily thinks it is the bread that makes the sandwich. That turn over can rage on forever. The actual Cuban white bread is not at all complex, but for real quite simple. It has a separate baking method and is made with separate ingredients than French or Italian bread. The bread is baked in a cold oven over boiling water before it reaches its desired baking temperature. Cuban bread is then baked with a dab of lard or vegetable shortening. Real Cuban bread is baked in long, baguette-style loaves. It has no preservatives so it will not keep long. After a few days, the bread becomes highly hard. This bread is made to be enjoyed right away. The best way to use it besides in a sandwich, is to have it served at breakfast. In Cuban households, the bread is toasted with butter and served with a hot mug of cafe con leche for breakfast. 

Bread Pan

This bread baking method is a great way to savor and enjoy Cuban bread. It is easy to get ready and blends wonderful flavors together to form an excellent exposure to Cuban food and culture.  

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Pan de Ajo (Cuban Garlic Bread)

Serves 8-10

1/2 cup olive oil
2 tablespoons butter, melted
6 garlic cloves, minced
2 teaspoons diced parsley
1 teaspoon salt
1/2 teaspoon white pepper
1 (2 feet) loaf Cuban bread or French bread, cut into 1-inch thick slices

1. Incorporate the oil, butter, garlic, parsley, salt and pepper in a small bowl. Let this composition sit for at least 15 minutes, so the flavors can blend together.

 2. Preheat the oven to 350*F. 

3. Spread the garlic composition on one side of each slice of bread. 

4. Place the bread slices on a baking sheet and bake for 6 to 10 minutes, until the butter has melted and the bread has browned. 

Serve immediately.

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

calphalon commercial hard anodized 9 piece

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Last week I went down to Miami for the first time to sample and description on the vibrant Miami food community. What I found was a food community full of amazing exile stories, dangerous ocean crossing adventures, and amazing snapshots of great Miami food fare, especially Cuban food. Along with my staffer Emily, we were especially smitten with the smell, taste,texture and serving methods of Cuban bread. 

Cuban sandwiches are world notable and a staple at any Cuban restaurant. Emily thinks it is the bread that makes the sandwich. That deliberate upon can rage on forever. The actual Cuban white bread is not at all complex, but literally quite simple. It has a distinct baking formula and is made with distinct ingredients than French or Italian bread. The bread is baked in a cold oven over boiling water before it reaches its desired baking temperature. Cuban bread is then baked with a dab of lard or vegetable shortening. Real Cuban bread is baked in long, baguette-style loaves. It has no preservatives so it will not keep long. After a few days, the bread becomes very hard. This bread is made to be enjoyed right away. The best way to use it besides in a sandwich, is to have it served at breakfast. In Cuban households, the bread is toasted with butter and served with a hot mug of cafe con leche for breakfast. 

Bread Pan

This bread baking formula is a great way to savor and enjoy Cuban bread. It is easy to prepare and blends amazing flavors together to form an superior exposure to Cuban food and culture.  

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Pan de Ajo (Cuban Garlic Bread)

Serves 8-10

1/2 cup olive oil
2 tablespoons butter, melted
6 garlic cloves, minced
2 teaspoons diced parsley
1 teaspoon salt
1/2 teaspoon white pepper
1 (2 feet) loaf Cuban bread or French bread, cut into 1-inch thick slices

1. Combine the oil, butter, garlic, parsley, salt and pepper in a small bowl. Let this aggregate sit for at least 15 minutes, so the flavors can blend together.

 2. Preheat the oven to 350*F. 

3. Spread the garlic aggregate on one side of each slice of bread. 

4. Place the bread slices on a baking sheet and bake for 6 to 10 minutes, until the butter has melted and the bread has browned. 

Serve immediately.

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

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Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Last week I went down to Miami for the first time to sample and record on the vibrant Miami food community. What I found was a food community full of spectacular, exile stories, risky ocean crossing adventures, and spectacular, snapshots of great Miami food fare, especially Cuban food. Along with my staffer Emily, we were especially smitten with the smell, taste,texture and serving methods of Cuban bread. 

Cuban sandwiches are world predominant and a staple at any Cuban restaurant. Emily thinks it is the bread that makes the sandwich. That moot can rage on forever. The actual Cuban white bread is not at all complex, but actually quite simple. It has a different baking method and is made with different ingredients than French or Italian bread. The bread is baked in a cold oven over boiling water before it reaches its desired baking temperature. Cuban bread is then baked with a dab of lard or vegetable shortening. Real Cuban bread is baked in long, baguette-style loaves. It has no preservatives so it will not keep long. After a few days, the bread becomes very hard. This bread is made to be enjoyed right away. The best way to use it also in a sandwich, is to have it served at breakfast. In Cuban households, the bread is toasted with butter and served with a hot mug of cafe con leche for breakfast. 

Bread Pan

This bread baking method is a great way to savor and enjoy Cuban bread. It is easy to get ready and blends spectacular, flavors together to form an superior exposure to Cuban food and culture.  

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Pan de Ajo (Cuban Garlic Bread)

Serves 8-10

1/2 cup olive oil
2 tablespoons butter, melted
6 garlic cloves, minced
2 teaspoons diced parsley
1 teaspoon salt
1/2 teaspoon white pepper
1 (2 feet) loaf Cuban bread or French bread, cut into 1-inch thick slices

1. Couple the oil, butter, garlic, parsley, salt and pepper in a small bowl. Let this blend sit for at least 15 minutes, so the flavors can blend together.

 2. Preheat the oven to 350*F. 

3. Spread the garlic blend on one side of each slice of bread. 

4. Place the bread slices on a baking sheet and bake for 6 to 10 minutes, until the butter has melted and the bread has browned. 

Serve immediately.

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

calphalon commercial hard anodized 9 piece

Baking Bread - Cuban Pan De Ajo (Cuban Garlic Bread)

Last week I went down to Miami for the first time to sample and report on the vibrant Miami food community. What I found was a food community full of amazing exile stories, dangerous ocean crossing adventures, and wonderful snapshots of great Miami food fare, especially Cuban food. Along with my staffer Emily, we were especially smitten with the smell, taste,texture and serving methods of Cuban bread. 

Cuban sandwiches are world renowned and a staple at any Cuban restaurant. Emily thinks it is the bread that makes the sandwich. That debate can rage on forever. The actual Cuban white bread is not at all complex, but actually quite simple. It has a different baking method and is made with different ingredients than French or Italian bread. The bread is baked in a cold oven over boiling water before it reaches its desired baking temperature. Cuban bread is then baked with a dab of lard or vegetable shortening. Real Cuban bread is baked in long, baguette-style loaves. It has no preservatives so it will not keep long. After a few days, the bread becomes extremely hard. This bread is made to be enjoyed right away. The best way to use it besides in a sandwich, is to have it served at breakfast. In Cuban households, the bread is toasted with butter and served with a hot mug of cafe con leche for breakfast. 

This bread baking recipe is a great way to savor and enjoy Cuban bread. It is easy to prepare and blends wonderful flavors together to form an outstanding exposure to Cuban food and culture.  

Pan de Ajo (Cuban Garlic Bread)

Serves 8-10

1/2 cup olive oil
2 tablespoons butter, melted
6 garlic cloves, minced
2 teaspoons diced parsley
1 teaspoon salt
1/2 teaspoon white pepper
1 (2 feet) loaf Cuban bread or French bread, cut into 1-inch thick slices

1. Combine the oil, butter, garlic, parsley, salt and pepper in a small bowl. Let this mixture sit for at least 15 minutes, so the flavors can blend together.

 2. Preheat the oven to 350*F. 

3. Spread the garlic mixture on one side of each slice of bread. 

4. Place the bread slices on a baking sheet and bake for 6 to 10 minutes, until the butter has melted and the bread has browned. 

Serve immediately.

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