Best Cuban Water Bread Recipes

CUBAN WATER BREAD

Cuban Water Bread image

This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour.

Provided by Sandy

Yield 24

Number Of Ingredients 8

Ingredients

2 ¼ teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
1 tablespoon salt
8 cups all-purpose flour
1 tablespoon cornmeal
1 tablespoon sesame seeds
2 tablespoons cold water

Steps:

In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 32.8 g, Fat 0.6 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 291.8 mg, Sugar 0.6 g

CUBAN WATER BREAD

Cuban Water Bread image

I ofter use 2 cups whole wheat and 2 cups unbleached flour. You can vary the mixture to your taste.

Provided by quixoposto

Categories Yeast Breads

Time 2h25m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 5

Ingredients

2 (1/4 ounce) packages yeast
2 tablespoons sugar
2 cups water, lukewarm
6 cups flour
1 tablespoon salt

Steps:

Dissolve yeast, sugar, and salt in 1/2 cup warm water.
Add flour to the rest of the warm water. Mix to form a relatively smooth batter. Add yeast mixture. Mix in 4 cups of flour to form stiff dough.
Turn out on flat surface and knead, adding flour as necessary to keep from sticking until smooth and elastic.
Let rise in warm place until doubled in bulk for 60 to 90 minutes.
Punch dough down. Divide into 2 balls. Place balls on greased cookie sheet that have been sprinkled with cornmeal or breadcrumbs of whole wheat flour.
Cover and let rise for 5 MINUTES ONLY.
Boil a pan of water.
Cut a fairly deep cross on top of each ball. If desires, brush with cold water and sprinkle with sesame seeds.
Place in COLD OVEN. Set oven at 400°F and place a pan of boiling water on floor of oven.
Bake 45 minutes.