Aunt Bea
Master Chef
[FONT="]This recipe was passed to me by a friend years ago. It is quick, for a yeast bread, and quite good.
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[FONT="]Cuban Bread[/FONT]
[FONT="]5-6 cups AP flour [/FONT]
[FONT="]2 T dry yeast[/FONT]
[FONT="]2 T sugar[/FONT]
[FONT="]1 T salt[/FONT]
[FONT="]2 cups hot water – 120 to 130 degrees[/FONT]
[FONT="]1 T sesame or poppy seeds[/FONT]
[FONT="]Mix the flour with the yeast, sugar and salt in the bowl of a food processor, fitted with a dough blade. Drizzle in the hot water with the machine running until the dough forms a ball. Spin the ball 20 to 25 times. Place in a greased bowl and let rise 15 minutes. Punch down and form into two round loaves. Place on a baking sheet. Slash an X in the top of each loaf, brush with water and sprinkle with seeds. Place in the middle of a COLD oven. Place a flat pan of boiling water on the bottom shelf. Turn the oven to 400 degrees and bake for 40 to 50 minutes. The bread should be deep golden brown and sound hollow when tapped on the bottom. This bread is best when hot and fresh from the oven.
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[FONT="]I usually make this bread by hand instead of using the food processor. See below.[/FONT]
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[FONT="]Mix the flour with the yeast, sugar and salt in a large mixing bowl. Pour in hot water and beat 100 strokes by hand. Stir in the remaining flour and stir until the dough is no longer sticky. Knead 8 minutes by hand. Place in a greased bowl and proceed with the recipe as shown above.[/FONT]
[FONT="]I don’t keep much bread in the house so I usually cut this recipe in half. [/FONT]
[FONT="] I like to make this recipe when I am having a soup meal on a cold winter night. The leftovers make great toast.[/FONT]
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[FONT="]
[/FONT]
[FONT="]Cuban Bread[/FONT]
[FONT="]5-6 cups AP flour [/FONT]
[FONT="]2 T dry yeast[/FONT]
[FONT="]2 T sugar[/FONT]
[FONT="]1 T salt[/FONT]
[FONT="]2 cups hot water – 120 to 130 degrees[/FONT]
[FONT="]1 T sesame or poppy seeds[/FONT]
[FONT="]Mix the flour with the yeast, sugar and salt in the bowl of a food processor, fitted with a dough blade. Drizzle in the hot water with the machine running until the dough forms a ball. Spin the ball 20 to 25 times. Place in a greased bowl and let rise 15 minutes. Punch down and form into two round loaves. Place on a baking sheet. Slash an X in the top of each loaf, brush with water and sprinkle with seeds. Place in the middle of a COLD oven. Place a flat pan of boiling water on the bottom shelf. Turn the oven to 400 degrees and bake for 40 to 50 minutes. The bread should be deep golden brown and sound hollow when tapped on the bottom. This bread is best when hot and fresh from the oven.
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[FONT="]I usually make this bread by hand instead of using the food processor. See below.[/FONT]
[FONT="]
[/FONT]
[FONT="]Mix the flour with the yeast, sugar and salt in a large mixing bowl. Pour in hot water and beat 100 strokes by hand. Stir in the remaining flour and stir until the dough is no longer sticky. Knead 8 minutes by hand. Place in a greased bowl and proceed with the recipe as shown above.[/FONT]
[FONT="]I don’t keep much bread in the house so I usually cut this recipe in half. [/FONT]
[FONT="] I like to make this recipe when I am having a soup meal on a cold winter night. The leftovers make great toast.[/FONT]