James Beard's Cuban Bread
This is one of the first breads I ever baked about 1975? - from Beard on Bread. I still have the book although it's kinda messed up and floury....
It's still a really good recipe - although it goes stale fast - but you can freeze what you aren't going to use within a day and it only has one rising so it's also fast.
I know it's called Cuban bread - but Beard calls it French-style - not truly French, but just plain old bread - whatever you call it - Italian, French, Cuban ....
I guess you can see from all the posts today - I had meatballs and spaghetti and Italian bread for dinner :)
1 package active dry yeast or 2 1/4 tsp.instant yeast
2 cups lukewarm water
1 TBS salt
1 TBS sugar
6-7 cups flour (Bread flour is best)
Dissolve yeast in the water and add sugar and salt, stirring thoroughly
Add flour, 1 cup at the time , beating with wooden spoon. You can also use dough hook on electric mixer at low speed.
Add enough flour to make a fairly stiff dough
Knead until no longer sticky - adding flour as needed
Shape dough into a ball, place in greased bowl and grease top.
Cover with a towel and let rise in warm place till doubled.
Put dough on lightly floured board and shape into 2 round Italian style loaves or baguettes.
Put on baking sheets sprinkled with cornmeal and allow to rise for 5 minutes.
Slash tops of loaves in 2 or 3 places with knife or scissors.
Brush loaves with water or egg wash and place them in COLD oven.
Set oven temp. at 400 F and place a pan of boiling water on bottom of oven.
Bake loaves until they are crusty and done for about 40 -45 minutes
It's still a really good recipe - although it goes stale fast - but you can freeze what you aren't going to use within a day and it only has one rising so it's also fast.
I know it's called Cuban bread - but Beard calls it French-style - not truly French, but just plain old bread - whatever you call it - Italian, French, Cuban ....
I guess you can see from all the posts today - I had meatballs and spaghetti and Italian bread for dinner :)
1 package active dry yeast or 2 1/4 tsp.instant yeast
2 cups lukewarm water
1 TBS salt
1 TBS sugar
6-7 cups flour (Bread flour is best)
Dissolve yeast in the water and add sugar and salt, stirring thoroughly
Add flour, 1 cup at the time , beating with wooden spoon. You can also use dough hook on electric mixer at low speed.
Add enough flour to make a fairly stiff dough
Knead until no longer sticky - adding flour as needed
Shape dough into a ball, place in greased bowl and grease top.
Cover with a towel and let rise in warm place till doubled.
Put dough on lightly floured board and shape into 2 round Italian style loaves or baguettes.
Put on baking sheets sprinkled with cornmeal and allow to rise for 5 minutes.
Slash tops of loaves in 2 or 3 places with knife or scissors.
Brush loaves with water or egg wash and place them in COLD oven.
Set oven temp. at 400 F and place a pan of boiling water on bottom of oven.
Bake loaves until they are crusty and done for about 40 -45 minutes
posted by Silverthyme | 11:04 PM
1 Comments:
Thank you, Thank you for this recipe!! I cut it out of a magazine in the late 60's early 70's and it was my go to recipe any time we were having company! In those days the spaghetti and meat balls dinner was the most expensive we could afford for guests. The bread was always the hit of the evening!! I lost my recipe, and have looked for it on line but never found it again til now! I could just cry, I am so happy!!
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