Cuban Water Bread
Source of Recipe
The Tampa Tribune 12/01
List of Ingredients
2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees) or potato water
1 tablespoon sugar
1 tablespoon salt
8 cups flour
1 tablespoon cornmeal
2 tablespoons cold water
1 tablespoon sesame seeds
Recipe
In a large bowl, dissolve yeast in warm water (or substitute potato water). Add sugar and salt; mix well.
Stir in 7 cups of the flour.
On a well-floured surface, knead dough 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover; let rise until almost doubled.
Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven. Heat oven to 400 degrees.
Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.
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