Cuban Bread Using Abm Dough Cycle &Amp; Oven

1. ABM:

2. Add all ingredients in the order directed by your ABM's manual.

3. Process on the dough cycle per manual's direction.

4. OVEN:

5. DO NOT PREHEAT the oven.

6. When the dough cycle ends, remove the dough from the machine and divide in half. Roll each piece into a 12-inch log.

7. Place 2 inches apart on a lightly greased baking sheet (or on top of parchment paper cut to fit the baking sheet :) ).

8. With a sharp knife or single-edged razor blade, cut 3 parallel diagonal slits in the top of each loaf.

9. DO NOT LET RISE.

10. Place in COLD oven. Turn the heat to 375 degrees.

11. Bake for 30 minutes, or until the loaf sounds hollow when the bottom is tapped.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	18.0484 g
Protein	32.8252 g
Carbohydrates	203.323 g
Energy	1126.834 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2205 g
Water	214.3222 g
Aspartic acid	1.3262 g
Calcium, Ca	59.562 mg
Lutein + zeaxanthin	216.46 g
Fiber, total dietary	6.576 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	2.74 g
Niacin	2.74 mg
Arginine	1.1398 g
Riboflavin	0.1644 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	11.5025 g
Sodium, Na	9.443 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1831 g
Total lipid (fat)	18.0484 g
Manganese, Mn	2.1722 mg
Proline	3.8607 g
Fatty acids, total saturated 16:0	2.1214 g
Sucrose	4.5627 g
Choline, total	28.5365 mg
Sugars, total	5.4121 g
Serine	1.5892 g
Fatty acids, total saturated 18:0	0.2911 g
Vitamin B-6	0.1014 mg
Selenium, Se	108.778 g
Ash	1.42 g
Fatty acids, total saturated 18:1 undifferentiated	9.9912 g
Pantothenic acid	1.2001 mg
Phenylalanine	1.6193 g
Copper, Cu	0.5115 mg
Betaine	0.0135 mg
Thiamin	0.2192 mg
Methionine	0.5754 g
Iron, Fe	2.5586 mg
Carbohydrate, by difference	203.323 g
Phosphorus, P	265.826 mg
Folate, total	90.42 g
Tocopherol, gamma	0.112 mg
Alanine	1.0028 g
Valine	1.3755 g
Fatty acids, total saturated 18:2 undifferentiated	3.1948 g
Glycine	1.1234 g
Fatty acids, total saturated 14:0	0.0027 g
Zinc, Zn	2.3304 mg
Isoleucine	1.2166 g
Fatty acids, total polyunsaturated	3.4126 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	2.2687 g
Vitamin A, IU	5.48 IU
Folate, DFE	90.42 g
Tryptophan	0.3809 g
Phytosterols	29.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.8987 g
Vitamin K (phylloquinone)	8.949 g
Fatty acids, total saturated	2.5327 g
Histidine	0.696 g
Fatty acids, total monounsaturated	10.2333 g
Threonine	0.8768 g
Folate, food	90.42 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	3.0332 mg
Magnesium, Mg	72.147 mg
Lysine	0.6329 g
Potassium, K	275.469 mg
Cystine	0.7371 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	0.5 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Water	0.75 cup	0	0	0
active yeast	1.5 1/2	0	0	0
bread flour	2 cups	989.14	198.7322	4.5484