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home > recipes > breads > cuban bread
CUBAN BREAD Cuban bread is a crusty, delicious water bread. It was popularized by James Beard in his cooking classes, where students particularly enjoy making it because it is so quickly and easily learned. Since it is a water bread without any shortening, it can be kept only for a day or two. However, it freezes as well as any other bread. 4 packages dry yeast or 2 ounces fresh yeast 2 tablespoons salt 1 tablespoon sugar 1 1/2 cups warm water 7 to 8 cups flour 1/2 cup cornmeal 3 tablespoons sesame seeds (optional) If dry yeast is used, follow directions on package. If fresh yeast is used, cream with salt and sugar to make a syrup. Add lukewarm water. Stir in enough flour to make a stiff dough. Knead dough well, until it si completely smooth and elastic, adding more flour if necessary. Place dough in bowl. Dust top with flour. Cover bowl. Let rise in a draft-free place until dough has doubled in bulk, about 40 minutes. Punch it down. Divide into 3 or 4 pieces. Shape by stretching and rolling each piece of dough into a long sausage about 1 1/2 inches in diameter. Place loaves, well apart, on ungreased baking sheet which has been sprinkled with cornmeal. Slash each loaf diagonally across top 3 or 4 times. Brush with water. Sprinkle with sesame seeds if desired. Place on lowest rack in a cold oven. Turn oven on and set at 350 degrees. Bread will rise in oven. Bake 1 hour to 65 minutes, or until it is a deep, golden brown. Makes 3 medium-size loaves. WHOLE WHEAT CUBAN BREAD Follow preceding recipe for Cuban bread. Substitute 3 to 4 cups whole wheat flour for the same amount of white flour, still using 6 to 8 cups in all.

Cuban Bread


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keyword: cuban
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recipes by PoohBearMe
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(posted October 29, 1995)

CUBAN
BREAD

Cuban
bread is a crusty, delicious water bread. It was popularized by James
Beard in his cooking classes, where students particularly enjoy making it
because it is so quickly and easily learned.

Since it is a water
bread without any shortening, it can be kept only for a
day or two. However, it freezes as well as any other
bread.
4 packages
dry yeast or 2 ounces fresh yeast
2 tablespoons
salt
1 tablespoon
sugar
1 1/2 cups warm water
7 to 8 cups
flour
1/2 cup
cornmeal
3 tablespoons sesame seeds (optional)

If
dry yeast is used, follow directions on package. If fresh yeast is used,
cream with salt and sugar to make a syrup. Add lukewarm water. Stir in
enough
flour to make a stiff dough. Knead dough well, until it si completely
smooth and elastic, adding more flour if necessary.

Place
dough in bowl. Dust top with flour. Cover bowl. Let rise in a
draft-free place until
dough has doubled in bulk, about 40 minutes.

Punch it down. Divide into 3 or 4 pieces. Shape by stretching and rolling
each piece of
dough into a long sausage about 1 1/2 inches in diameter.
Place loaves, well apart, on ungreased
baking sheet which has been sprinkled
with
cornmeal.

Slash each loaf diagonally across top 3 or 4 times.
Brush with water.
Sprinkle with sesame seeds if desired.

Place on lowest rack in a cold oven. Turn oven on and set at 350 degrees.
Bread will rise in oven. Bake 1 hour to 65 minutes, or until it is a deep,
golden
brown.

Makes 3 medium-size loaves.

WHOLE
WHEAT CUBAN BREAD

Follow preceding recipe for Cuban
bread. Substitute 3 to 4 cups whole wheat
flour for the same amount of white flour, still using 6 to 8 cups in all.



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from Loganholme, Qld., Australia wrote:1  6

I'm a transplanted Floridian used to Ybor City Cuban bread. Hope to make some here as no one knows about Cuban bread. Thanks for the assist mate!
4 starsJune 21, 2002


 
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