Yeast- Cuban Bread
Best eaten the day made.
List of Ingredients
- 1 1/2 package active dry yeast
- 1 tablespoon granulated sugar
- 2 cups warm water (100 to 115 degrees F)
- 1 tablespoon salt
- 5 to 6 cups all-purpose or hard wheat flour
- 3 tablespoons yellow cornmeal
- 1 tablespoon egg white, mixed with 1 tablespoon cold water
Instructions
- Combine the yeast with sugar and warm water in a large bowl and allow to proof.
- Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary.
- Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.
- Punch down the dough. Turn out on a floured board and shape into two long, French bread-style loaves. Place on a baking sheet that has been sprinkled with the cornmeal but not buttered. Slash the tops of the loaves diagonally in two or three places, and brush with the egg wash.
- Place in a cold oven, set the temperature at 400 degrees F. and bake 35 minutes, or until well browned and hollow sounding when the tops are rapped.
Final Comments
From James Beard on Bread
|
|
member logon
