James Beard's Cuban Bread Recipe
Servings: 2
Ingredients
- 1 1/2 pkt Active dry yeast
- 1 Tbsp. Granulated sugar
- 2 c. Hot water (100-115 deg.)
- 1 Tbsp. Salt
- 5 c. All-purpose or possibly hard wheat flour plus 1 c. if necess.
- 3 Tbsp. Yellow cornmeal
- 1 Tbsp. Egg white,mixed with 1Tbl. cool water
Directions
- Combine the yeast with sugar and hot water in a large bowl and allow to proof. Mix the salt with the flour and add in to the yeast mix, a c. at a time, till you have a stiff dough. Remove to a lightly floured board and knead till no longer sticky, about 10 min, adding flour as necessary.
- Place in a buttered bowl and turn to coat the surface with butter.
- Cover and let rise in a hot place till doubled in bulk..1 1/2-2 hours.
- Punch down the dough. Turn out on a floured board and shape into two long, French bread-style loaves. Place on a baking sheet which has been sprinkled with the cornmeal, but NOT buttered. Slash the tops of the loaves diagonally in two or possibly three places with a single edge razor blade or possibly sharp knife, brush the loaves with the egg white wash. Place in a Cool oven, set the temperature at 400 degrees, and bake 35 min, or possibly till well browned and hollow sounding when the tops are tapped.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 592g | |
| Recipe makes 2 servings | |
| Calories 1236 | |
| Calories from Fat 30 | 2% |
| Total Fat 3.58g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3520mg | 147% |
| Potassium 475mg | 14% |
| Total Carbs 258.63g | 69% |
| Dietary Fiber 10.1g | 34% |
| Sugars 7.44g | 5% |
| Protein 36.2g | 58% |
