Where can I find more information about the Cuban Bread - NOT recipes? Do NOT quote Wikipedia?

I'm not sure what kind of information you are looking for, but I'm sure there are websites that explain the origin of Cuban food. I have a Cuban cookbook that talks about how Cuban bread was originally made with lard and still is in some places. However, some states do not allow lard to be used in commercial baking, so it is getting harder to find. It also mentions that pressing and toasting the bread was a way to use bread that was a little stale and would cut down on waste. Cuban food evolved out of a relatively impoverished culture and concentrated on using inexpensive and readily available ingredients.Where can I find more information about the Cuban Bread - NOT recipes? Do NOT quote Wikipedia?
Cuban bread is a fairly simple bread, usually made with lard instead of oil that originated on the island of Cuba. It is similar to French bread, but has a slightly different cooking method and ingredient list. It is a staple of cuban cuisine and is necessary to make an authentic Cuban sandwich.


first bakery to bake Cuban bread in the U.S. was most likely La Joven Francesca Bakery in Tampa. In 1896, La Joven was established by Sicilian baker Francisco Ferlita. This bakery was a major supplier of the Tampa area's bread consumables and bread sold for


1922 saw the destruction of the bakery, with it burning to the ground, leaving only the brick bread oven standing. Francisco rebuilt the bakery even larger than before, and it became a major supplier of bread for the Tampa area, with delivery boys distributing bread throughout the area. The bakery became a place to congregate, drink a good cup of Cuban coffee, and catch up on the local news.


La Joven found a new life in 1974 when it was reincarnated as Ybor City State Museum, becoming the central part of the Museum complex.


The La Segunda Baker ('The Second' as La Primera 'The First' burned down long ago) is currently the major producer of Cuban Bread for the Tampa area. It was founded by Juan Mor猫, who migrated to Tampa, Fla., and opened La Primera (The First) Bakery in 1915.


The recipe they use creates a lovely blooming loaf of bread, caused by placing a long, moist, palm frond on the top of the bread as it bakes. The recipe in the Wikibooks cookbook for Cuban Bread is a resturaunt quantity recipe, so some adjustment is needed for household consumption.


This bread makes an excellent base for the cubano or 'Cuban sandwich' which is a sandwich of roast pork, ham, Swiss cheese, dill pickles, and mustard. The sandwich is assembled, and then the bread is buttered, and pressed in a sandwich press. It's also excellent for breakfast, with a hot mug of cafe con leche (milk coffee) and toasted in a sandwich press with butter.


Cuban bread is best eaten when fresh, as it goes stale quickly.


';When I read your column this morning,'; wrote Carolyn Roland on May 3, ';I thought about the great Cuban bread I had while a guest of former Wilmingtonian Jane Parthemore in Key West, Fla., last year. She served it for breakfast by buttering a slice on both sides and grilling it on both sides in a heavy pan with a weight on top.';


Melissa Scott of Newark was searching for a source for Cuban bread. Carolyn located a marvelous recipe in ';New Complete Book of Breads.';


The author, Bernard Clayton, prefaces the recipe by writing: ';This loaf is a beginner's dream. Often I have used it in baking classes to demonstrate the ease with which good bread can be made. Cuban bread is close kin to the traditional French bread made with only yeast, flour, water, salt and a little sugar. The top is cut with a sharp knife or razor blade before it goes into the oven to allow it to open in the heat like a giant blossom. It is a spectacular loaf to present to family and guests.';


A novice to Cuban bread, I also learned from Clayton's closing comment: ';Since the bread has no shortening it will not keep beyond a day or so. Even though it may begin to stale, it will make excellent toast for several days. It freezes well.';


Roland, of Wilmington, noted: ';This is a great book because it gives three ways to make everything: by hand, in a food processor, or with dough hook. I have made this many times since with the dough hook directions and it is terrific!';


Such enthusiasm is an inspiration to try this recipe that makes ';two plump loaves.';


CUBAN BREAD


By hand or mixer, place 4 cups of flour in a large mixing bowl and add the yeast, salt and sugar. Stir until well-blended. Pour in the hot water and beat with 100 strokes, or for 3 minutes with a mixer. Gradually work in the remaining flour (using fingers, if necessary), 1/2 cup at a time, until the dough takes shape and is no longer sticky.


Sprinkle the work surface with flour. Work in the flour as you knead, keeping a dusting of it between the dough and the work surface. Knead for 8 minutes by hand, or with a dough hook, until the dough is smooth, elastic and feels alive under your hands.


To make by processor, attach the short plastic blade. Place 2 cups of flour in the work bowl and add the other ingredients, as above. Pulse several times to thoroughly mix. Remove the cover and add 2 more cups of flour. Replace the cover and pulse to blend. Add the remaining flour through the feed tube, pulsing after each addition, until the dough begins to form and is carried around the bowl by the force of the blade.


Turn on the machine to knead for 45 seconds.


Place the dough (from either method) in a greased bowl, cover with plastic wrap and put in a warm place (80-100 degrees), until double in bulk, about 15 minutes. (If made with fast-rising yeast, this time will be shorter.)


Punch down the dough, turn it out onto a work surface, and cut it into 2 pieces. Shape each into a round. Place on the baking sheet. With a sharp knife or razor, slash an X on each of the loaves, brush with water, and, if desired, sprinkle with sesame or poppy seeds.


Place the baking sheet on the middle shelf of a cold oven. Place a large pan of hot water on the shelf below, and heat the oven to 400. The bread will continue to rise while the oven is heating. Bake for about 50 minutes, or until the loaves are a deep golden brown. Thump on the bottom crusts to test for doneness. If they sound hard and hollow, they are baked. (For a convection oven, reduce heat to 350.)


Turn the loaves out onto metal racks and cool before slicing.


CUBAN SANDWICHES


I went to recipeisland.com to learn about these. The Web site recipe uses a long loaf of Cuban or Italian bread, trimming off the ends and slicing in half lengthwise. If you bake the bread, use slices.


Preheat the oven to 350. Spread inside cut surfaces with mayonnaise. Layer one side with dill pickles, thinly sliced lengthwise. Top with a single layer of sliced Swiss cheese; add a couple layers of sliced roast pork and sliced boiled or baked ham. Cover with the top. Cut the loaf to make 2 or 3 sandwiches.


Place on a lightly oiled baking sheet. Brush tops with melted butter. Place a heavy cast iron skillet on top to weigh them down. Bake until crisp and hot, about 20 minutes.


5 to 6 cups of bread flour or all-purpose flour, approximately


2 packages dry yeast


1 tablespoon salt


2 tablespoons sugar


2 cups hot water (120-130 degrees)


Sesame or poppy seeds (optional)


1 baking sheet, Teflon, greased, sprinkled with cornmeal or lined with parchment paperWhere can I find more information about the Cuban Bread - NOT recipes? Do NOT quote Wikipedia?
If you don't want to know the history and you don't want recipes, what is you do want to know exactly?