Apr 21, 2006

Cuban Bread


I've been wanting to try this recipe from The Tightwad Gazette for a while now and I finally made it today. I made two loaves (for my mom and sister) but I'm going to make more tomorrow for us... it smelled so good coming out of the oven! I can't wait to try it!



Cuban Bread

5-6 c. all-purpose flour
2 T. dry yeast
2 T. sugar
1 T. salt
2 c. hot water (not boiling)
1 T. sesame or poppy seeds or oats

Mix 4 cups of the flour with the yeast, sugar, and salt. Pour in hot water and beat 100 strokes, or 3 minutes with a mixer. Stir in the remaining flour until the dough is no longer sticky. Knead 8 minutes. Place the dough in a greased bowl and cover with damp towel. Let rise 15 minutes. Punch down. Divide into 2 pieces, shape into 2 round loaves and place on baking sheet. Cut an X 1/2 inch deep on top with sharp knife. Brush with water and sprinkle with seeds or oats. Place on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 400 degrees. Bake 40-50 minutes until deep golden brown.

2 comments:

Jenn said...

I love making this bread (I also got the recipe from TWG). It is so yummy! As a side benefit, it impresses the heck out of folks because it looks like an expensive artisian loaf of bread.

Michele said...

Jenn, it smells so good I can't wait to bake some for my family. It's on my to do list for this week. It does look very impressive. :)