Email to Dawn       

Recipe Categories: Greybird2's HOME PAGE5ingredorless APPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BrownBag CakeMixRecipes CAKESandPIES Camping CANDY Canning CASSEROLES COOKIES CrescentRoll CROCKPOT DESSERTS EasyKidRecipes EGGS ETHNIC FallRecipes FISHandSEAFOOD FiveorLess FreezerMeals FrozenDesserts FrozenMeatballs FRUIT Gifts Ham IndoorGrill JiffyMix Lamb LowCarb MadewithCampbell39ssoup MainDishPie MARINADES Mealinminutes MEATS Mexican Microwave Muffins NewMexican OrientalNoodle PASTA PCRecipes PIZZA Pork Potluck POULTRY QuickCookin RealSimple Rotisserie SALADandDRESSING Salmon SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SuperEasyRecipes Teaparty VEGETABLES WeightWatcher

Cuban Bread




Source of Recipe


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

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


Recipe