Cuban Bread

Ingredients

2 loaves
  • 5-6 cups all-purpose flour
  • 2 Tablespoons dry yeast
  • 2 Tablespoons sugar
  • 1 Tablespoon salt
  • 2 cups hot water (120°-130° F.)
  • 1 Tablespoon sesame or poppy seeds
1 loaf
  • 2 1/2-3 cups all-purpose flour
  • 1 Tablespoons dry yeast
  • 1 Tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 cups hot water (120°-130° F.)
  • 1 1/2 teaspoon sesame or poppy seeds

Directions

2 loaves

Mix 4 cups flour with yeast, salt and sugar. Pour in hot water and beat 100 strokes or 3 minutes in mixer. Stir in remaining flour until dough is no longer sticky. Knead 8 minutes.

Place dough in greased bowl, cover with damp towel. Let rise 15 minutes. Punch down. Divide into 2 pieces.

Shape into 2 round loaves, place on a baking sheet. Cut an "X" half an inch deep on top with sharp knife. Brush with water, sprinkle with seeds.

Place cake pan of hot water on lowest shelf and baking sheet with bread on shelf above.

Turn on oven to 400° F.

Bake 40-50 minutes until deep golden brown.

1 loaf

Mix 2 cups flour with yeast, salt and sugar. Pour in hot water and beat 100 strokes or 3 minutes in mixer. Stir in remaining flour until dough is no longer sticky. Knead 8 minutes.

Place dough in greased bowl, cover with damp towel. Let rise 15 minutes. Punch down.

Shape into a loav, place on a baking sheet. Cut an "X" half an inch deep on top with sharp knife. Brush with water, sprinkle with seeds.

Place cake pan of hot water on lowest shelf and baking sheet with bread on shelf above.

Turn on oven to 400° F.

Bake 40-50 minutes until deep golden brown.

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