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Name: Cuban Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 package Active dry yeast; 1 tablespoon Granulated sugar; 2 cups Warm water 110-115F; 1 tablespoon Salt; 5 cup All-purpose flour or hard wheat flour; 3 tablespoon Yellow cornmeal for dusting; 1 tablespoon Egg white whisked with (below); 1 tablespoon Cold water

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INGREDIENTS

1 1/2 package Active dry yeast
1 tablespoon Granulated sugar
2 cups Warm water ; 110-115F
1 tablespoon Salt
5 cup All-purpose flour ; or hard wheat flour
3 tablespoon Yellow cornmeal ; for dusting
WASH
1 tablespoon Egg white ; whisked with (below)
1 tablespoon Cold water

INSTRUCTIONS

Adapted from the book "Beard on Bread" by Chef James Beard. Makes 2 Loaves.

Combine yeast, sugar and warm water in a large bowl and allow to proof Combine salt, flour and mix into yeast mixture one cup at a time, until the dough comes together in a "ball".

Knead on a lightly floured board until no longer sticky, about 10 minutes, adding flour as necessary. Place in a lightly oiled bowl, turning to coat entire surface of dough with oil. Cover with a warm damp cloth, and a dry one on top, and leave in a warm place until dough is doubled in bulk, about 1 1/2 to 2 hours. Punch down the dough, turn onto lightly floured board and shape into two long, French-style loaves.

Sit them on an ungreased baking sheet sprinkled with cornmeal. Slash tops of loaves diagonally in two or three places with a single-edge razor blade or very sharp knife. Brush loaves lightly with the egg white wash. Place in a COLD oven, on middle shelf. Set temperature to 400F, and bake the bread 35 minutes, or until its well browned and sounds hollow when tapped on top. Posted to JEWISH-FOOD digest by "I M Mushroom" on Oct 20, 1998,

NOTES

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Cuban Bread

1 1/2 package Active dry yeast
1 tablespoon Granulated sugar
2 cups Warm water 110-115F
1 tablespoon Salt
5 cup All-purpose flour or hard wheat flour
3 tablespoon Yellow cornmeal for dusting
 WASH
1 tablespoon Egg white whisked with (below)
1 tablespoon Cold water

Adapted from the book "Beard on Bread" by Chef James Beard.  Makes 2 Loaves.

Combine yeast, sugar and warm water in a large bowl and allow to proof  Combine salt, flour and mix into yeast mixture one cup at a time, until the  dough comes together in a "ball".

Knead on a lightly floured board until no longer sticky, about 10 minutes, adding flour as necessary. Place in a  lightly oiled bowl, turning to coat entire surface of dough with oil. Cover  with a warm damp cloth, and a dry one on top, and leave in a warm place  until dough is doubled in bulk, about 1 1/2 to 2 hours. Punch down the dough, turn onto lightly floured board and shape into two long,  French-style loaves.

Sit them on an ungreased baking sheet  sprinkled with cornmeal. Slash tops of loaves diagonally in two or three  places with a single-edge razor blade or very sharp knife. Brush loaves lightly with the egg white wash. Place in a COLD oven, on middle shelf. Set  temperature to 400F, and bake the bread 35 minutes, or until its well  browned and sounds hollow when tapped on top.    Posted to JEWISH-FOOD digest by "I M Mushroom" <imushroom@hotmail.com> on  Oct 20, 1998,

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Nutrition

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Serving Size: 1 Serving (1196g)
Recipe Makes: 1 Servings

Calories: 2487
Calories from Fat: 73 (3%)

Amt Per Serving		% DV

	Total Fat 8.1g	11 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 3.2g
Cholesterol 0mg		0 %
Sodium 107.5mg		4 %
Potassium 1225mg		32 %
Total Carbohydrate 519.8g		153 %
	Dietary Fiber 25.5g	102 %
	Sugars, other 494.3g
Protein 76g		109 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2487

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