posted by BIANCO 01-08-103 8:37 PM
From Bernard Clayton's New Complete Book of Breads
Cuban Bread
(two plump loaves)
5-6 cups bread or all-purpose flour
2 packages dry yeast
1 tablespoon salt
2 tablespoons sugar
2 cups hot water (125F)
Sesame or poppy seeds (optional)
Grease baking sheet, sprinkle with cornmeal.
By hand Place 4 cups flour in a large bowl, add yeast salt, & sugar. or mixer Stir until well blended. Pour in water, beat 100 strokes, or (15 min) 3 min with mixers flat beater. Gradually work in remaining flour 1/2 cup at a time, until dough loses stickiness.
Kneading: Sprinkle work surface with flour. Work in flour as you knead, (5 min) keep dusting work surface. Knead for 8 min, until dough is smooth and elastic.
Or by Use plastic dough blade: Put 2 cups flour in bowl and add other processor stuff as above. Pulse several times to mix. Add 2 more cups flour. (5 min) Pulse to blend (remove cover to add flour). Add remaining flour through feed tube, pulsing after each addition, until dough is carried around bowl by blade.
Kneading Run machine for 45 seconds. (45 sec)
Rising Put dough in greased, covered bowl for 15 min.
Shaping Punch dough down, turn onto work surface, cut in 2. Shape each (4 min) into round, place on baking sheet, slash X with razor. Brush with water and sprinkle with optional seeds (found in the optional aisle of the supermarket).
Baking Place baking sheet in middle of cold oven. Put a pan of hot water (45 min) in the shelf below. Turn oven to 400F until loaves are deep golden brown. Thump the bottom- if they sound hollow, they are done.