Cuban Bread


From my story, Drift away

An adaptation of a James Beard recipe, reprinted from The New York Times Cook Book by Craig Claiborne. Copyright ©1961 by Craig Claiborne. Published by Harper & Row, Publishers, Inc.

The Ingredients

1 package yeast

2 cups lukewarm water

1 ¼ tablespoons salt

1 tablespoon sugar

6 cups sifted flour

  1. In the bowl of a stand mixer fitted with the dough hook dissolve the yeast in the water and add the salt and sugar, stirring thoroughly.
  2. With the mixer on low speed, add the flour, one cup at a time, allowing the flour to absorb into the dough before adding the next cup.
  3. Allow the mixer to thoroughly mix the dough until it becomes smooth, about twelve to fourteen minutes.
  4. When the dough is thoroughly mixed, shape it into a ball, place in a greased bowl and grease the top. Cover with a towel (or plastic wrap) and let stand in a warm place until doubled in bulk—about an hour and half.
  5. Turn the dough out onto lightly floured bowl and shape into two long baguette-shaped loaves. Arrange on a baking sheet heavily sprinkled with cornmeal and allow to rise for five minutes.
  6. Using a sharp knife make three slashes in the top of each loaf, brush with water and place them in a cold oven. Set the oven to 400˚F and place a pan of boiling water on the bottom shelf of the oven. Bake the loaves until they are crusty and browned, about 35 to 40 minutes (depending on the oven.)
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