Cuban Bread
From Best Recipes from New England Inns
Bread Recipes
Yield: Makes 2 loaves
Crusty, chewy loaves that are an easy substitute for French bread. The Bethel Inn, Bethel, Maine
- 1-1/2 packages dry yeast
- 1 tablespoon sugar
- 2 cups warm water
- 1 tablespoon salt
- 5 to 7 cups all-purpose or hard wheat flour
- 3 tablespoons cornmeal
- 1 tablespoon egg white mixed with 1 tablespoon cold water
Combine yeast with sugar and water in bowl and allow to proof. Mix salt with flour and add to yeast mixture, a cup at a time, until you have a stiff dough. Remove to lightly floured board and knead until no longer sticky, about 10 minutes. Place in buttered bowl. Cover and let rise until doubled, about 1-1/2 to 2 hours. Punch down. Turn out on floured board and shape into 2 long, French-bread-style loaves, Place on baking sheet that has been sprinkled with cornmeal. Brush with egg wash. Place in cold oven, set temperature at 400 degrees F, and bake about 35 minutes or until well browned.
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