Cuban Bread
Cuban "style" 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
- 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.
- 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.
- Allow the mixer to thoroughly mix the dough until it becomes smooth, about twelve to fourteen minutes.
- 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.
- 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.
- 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.)
