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Friday, June 12, 2015

Cara's Cuban Bread

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

  • 3 packages active dry yeast (eg fleischmanns)
  • 4 teaspoons brown sugar
  • 2 cups water
  • 5 -6 cups bread flour, divided
  • 1 tablespoon salt
  • cornmeal, for sprinkling on baking sheet
  • 1 egg (or 1 egg mixed with 1 tablespoon water, for egg wash)
  • 3/4 cup hot water

Recipe

  • 1 combine yeast, brown sugar and warm water in a large mixing bowl; stir to mix.
  • 2 stir in 2 cups of the flour; beat well.
  • 3 let stand 10 minutes for yeast to develop.
  • 4 stir in salt.
  • 5 add remaining 3 to 4 cups flour, about 1 cup at a time, stirring after each addition, until a stiff dough forms.
  • 6 turn out dough onto a lightly floured surface.
  • 7 knead 8 to 10 minutes, adding more flour as needed to keep dough manageable.
  • 8 dough should be smooth, elastic and not sticky.
  • 9 oil the surface of the dough and put it in the rinsed mixing bowl.
  • 10 cover and let rise in a warm, draft-free place 45 to 60 minutes, or until doubled in bulk.
  • 11 punch down dough.
  • 12 knead lightly.
  • 13 form into two long loaves.
  • 14 sprinkle cornmeal on a baking sheet; place loaves on baking sheet.
  • 15 let rise, uncovered, 10 minutes.
  • 16 using a sharp knife or razor blade, make 3 or 4 diagonal slashes in the top of each loaf.
  • 17 brush loaves with egg wash.
  • 18 place on middle shelf of a cold oven.
  • 19 place a shallow pan on the bottom shelf; pour hot water into pan.
  • 20 set oven temperature at 400 degrees and bake 30 to 35 minutes, or until loaves are well browned and sound hollow when tapped.
  • 21 remove from baking sheet and let cool on wire racks.
  • 22 note: for the best results, this recipe requires bread flour.
  • 23 all-purpose flour works, but it often produces a low loaf if it is not kneaded thoroughly.
  • 24 notice the absence of oil or butter in the dough, which makes the bread crustier.
  • 25 this bread is so good you won't have to worry much about leftovers, but if you think you'll use only one loaf within a day, don't freeze the other-- just give it away!

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