Cuban Bread

One of the first breads in my book by Bernard Clayton is this Cuban bread, and as a result it was the first one I made from the book.  Since my husband's goal was that I make my way through this book of more than 200 recipes, I've only made it once.

One of the things that is nice as an inexperienced bread maker is the fact that this doesn't need to be in a loaf pan. I was a little nervous about the pan of water on the bottom shelf, but that turned out not to be a problem.  That water makes for a nice crusty loaf.

Here's the recipe:

Cuban Bread
Bernard Clayton

5 cups bread flour

2 pkgs yeast

1 tbsp salt

2 tbsp sugar

2 cups hot water

BAKING PAN: 1 baking sheet sprinkled with cornmeal or lined with parchment paper.

Place 4 cups of flour in a large mixing bowl and add the yeast, salt, and sugar.Stir until they are well blended.

Pour in the hot water and beat with 100 strong strokes.

Gradually work in the remaining flour 1/2 cup at a time, until the dough takes shape and is no longer sticky.

Sprinkle the work surface with flour. Work in the flour as you knead, keeping a dusting of it between the dough and the work surface.

Knead for 8 minutes until the dough is smooth and elastic.

RISING: 15 mins

Place the dough in a greased bowl, cover with plastic wrap, and put in a warm place until double in bulk, about 15 minutes.

Punch down the dough, turn it out on the work surface, and cut into 2 pieces.

Shape each into a round. 

Place on the baking sheet. 

With a sharp knife or razor, slash an X on each of the loaves, brush with water.

Place the baking sheet on the middle shelf of a cold oven.

Place a large pan of hot water on the shelf below and heat the oven to 400°. 

The bread of course will continue to rise while the oven is heating.

Bake for about 50 minutes.