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  Recipe Home » Breads » James Beard's Cuban Bread
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  James Beard's Cuban Bread
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 200
Ingredients:
1 1/2 package Active dry yeast
1 tbsp Granulated sugar
2 cup Warm water (100-115 deg.)
1 tbsp Salt
5 cup All-purpose or hard wheat flour plus 1 cup if necess.
3 tbsp Yellow cornmeal
1 tbsp 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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