Sunday, September 28, 2008

Cuban Bread

1 package yeast
2 cups lukewarm water
1 1/4 tablespoons salt
1 tablespoon sugar
6 cups flour (maybe 7 cups)

Dissolve the yeast in the water and add the salt and sugar, stirring
thoroughly. Add the flour one cup at a time, beating it in with a wooden
spoon. Or use the dough hook on an electric mixer at low speed. Add
enough flour to make a fairly stiff dough.

When the dough is thoroughly mixed, shape it into a ball, place in a
greased bowl and grease the top. Cover with a towel and let stand in a
warm place (80-85 degrees) until doubled in bulk.

Turn the dough out onto a lightly floured board and shape into two long,
French-style loaves or round; Italian-style loaves. Arrange on a baking
sheet heavily sprinkled with cornmeal and allow to rise five minutes.

Slash the tops of the loaves in two or three places with a knife or
scissors. Brush the loaves with water and place them in a cold oven. Ste
the oven control at 400 degrees and place a pan of boiling water on the
bottom of the oven. Bake the loaves until they are crusty and done, about
40-45 minutes.

"Hard crust bread and Chewy inside."
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Per Serving (excluding unknown items): 69 Calories; trace Fat (3.9%
calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 7997mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Other Carbohydrates.

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