Cuban Bread by omaria

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Cuban Bread
Submitted by omaria on May 10, 2013 at 10:34 am

2 loaf recipe that is quick.
Yield: 2 loaves
Source: Courtesy of The New York Times Cookbook by James Beard.

1 package active dry yeast or 2 1/4 tsp. instant yeast
2 cups lukewarm water
1 TBS salt
1 TBS sugar
6-7 cups flour

Dissolve yeast in the water and add sugar and salt, stirring thoroughly.

Add flour, 1 cup at the time, beating with wooden spoon. You can also use dough hook on electric mixer at low speed.

Add enough flour to make a fairly stiff dough

Shape dough into a ball, place in greased bowl and grease top. Cover with a towel and let rise in warm place until doubled.

Put dough on lightly floured board and shape into 2 round Italian style loaves.

Put on baking sheets sprinkled with cornmeal (I use parchment paper) and allow to rise for 5 minutes.

Slash tops of loaves in 2 or 3 places with knife or scissors. Brush loaves with water and place them in COLD oven. Set oven temp. at 400 F and place a pan of boiling water on bottom of oven.
Bake loaves until they are crusty and done for about 40 -45 minutes

comments
Submitted by omaria on Fri, 2013-05-10 11:01.
I could not believe at first glance that this would work with such a short rising time, but I had 2 nice loaves in a short time.

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