Cuban Bread
Source of Recipe
JEWISH-FOOD digest
Recipe Introduction
Adapted from the book "Beard on Bread" by Chef James Beard
List of Ingredients
1 1/2 pk Active dry yeast
1 tb Granulated sugar
2 c Warm water (100-115ºF)
1 tb Salt
5 c All-purpose or hard wheat flour plus 1 cup ifnecessary
3 tb Yellow cornmeal for sprinkling on baking sheets
-----WASH-----
1 tb Egg white whisked with
1 tb Cold water Recipe
Combine yeast, sugar and warm water in a large bowl and allow to proof Combine salt, flour and mix into yeast mixture one cup at a time, until the dough comes together in a "ball". Knead on a lightly floured board until no longer sticky, about 10 minutes, adding flour as necessary. Place in a lightly oiled bowl, turning to coat entire surface of dough with oil. Cover with a warm damp cloth, and a dry one on top, and leave in a warm place until dough is doubled in bulk, about 1&1/2 to 2 hours.
Punch down the dough, turn onto lightly floured board and shape into two long, French-style loaves. Sit on an ungreased baking sheet sprinkled with cornmeal. Slash tops of loaves diagonally in two or three places with a single-edge razor blade or very sharp knife. Brush loaves lightly with the egg white wash. Place in a COLD oven, on middle shelf. Set temperature to 400ºF, and bake the bread 35 minutes, or until it's well browned and sounds hollow when tapped on top. Makes 2 loaves
|
Â
Â
Â
|
member logon
