| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Cuban |
Breads, Easy |
2 |
Loaves |
INGREDIENTS
| 1 1/2 |
pk |
Active dry yeast |
| 1 |
tb |
Granulated sugar |
| 2 |
c |
Warm water (100-115 deg.) |
| 1 |
tb |
Salt |
| 5 |
c |
All-purpose or hard wheat flour plus 1 cup if necess. |
| 3 |
tb |
Yellow cornmeal |
| 1 |
tb |
Egg white,mixed with 1Tbl. cold water |
INSTRUCTIONS
Source: Beard on Bread
Combine the yeast with sugar and warm water in a large bowl and allow to
proof. Mix the salt with the flour and add to the yeast mixture, a cup at a
time, until you have a stiff dough. Remove to a lightly floured board and
knead until no longer sticky, about 10 minutes, adding flour as necessary.
Place in a buttered bowl and turn to coat the surface with butter.
Cover and let rise in a warm place until doubled in bulk..1 1/2-2 hrs.
Punch down the dough. Turn out on a floured board and shape into two long,
French bread-style loaves. Place on a baking sheet that has been sprinkled
with the cornmeal, but NOT buttered. Slash the tops of the loaves
diagonally in two or three places with a single edge razor blade or sharp
knife, brush the loaves with the egg white wash. Place in a COLD oven, set
the temperature at 400 degrees, and bake 35 minutes, or until well browned
and hollow sounding when the tops are tapped.
From the recipe files of Suzy.Q
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