[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Cuban Bread (another Tightwad Gazette recipe)

This a relatively quick yeast bread (about an hour and 15 minutes start to
finish) with a very nice taste and texture.

Cuban Bread
5-6 c. all-purpose flour (note 1)
2 T. dry yeast (yes, that's 2 tablespoons.  Really.)
2 T. sugar
1 T. salt (note 2)
2 c. hot water (not boiling, just from the tap)
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.

1.  Variations:  I always substitute whole wheat flour for at least half of
	the all-purpose flour, and I usually substitute 1/2 cup oatmeal for
	1/2 cup of flour.
2.  You can reduce the amount if this is too much salt for you, but
	you need to leave some--it regulates the growth of the yeast.

Debbie in Iowa City