CARA'S CUBAN BREAD

Steps:

• Combine yeast, brown sugar and warm water in a large mixing bowl; stir to mix.
• Stir in 2 cups of the flour; beat well.
• Let stand 10 minutes for yeast to develop.
• Stir in salt.
• Add remaining 3 to 4 cups flour, about 1 cup at a time, stirring after each addition, until a stiff dough forms.
• Turn out dough onto a lightly floured surface.
• Knead 8 to 10 minutes, adding more flour as needed to keep dough manageable.
• Dough should be smooth, elastic and not sticky.
• Oil the surface of the dough and put it in the rinsed mixing bowl.
• Cover and let rise in a warm, draft-free place 45 to 60 minutes, or until doubled in bulk.
• Punch down dough.
• Knead lightly.
• Form into two long loaves.
• Sprinkle cornmeal on a baking sheet; place loaves on baking sheet.
• Let rise, uncovered, 10 minutes.
• Using a sharp knife or razor blade, make 3 or 4 diagonal slashes in the top of each loaf.
• Brush loaves with egg wash.
• Place on middle shelf of a cold oven.
• Place a shallow pan on the bottom shelf; pour hot water into pan.
• Set oven temperature at 400 degrees and bake 30 to 35 minutes, or until loaves are well browned and sound hollow when tapped.
• Remove from baking sheet and let cool on wire racks.
• Note: For the best results, this recipe requires bread flour.
• All-purpose flour works, but it often produces a low loaf if it is not kneaded thoroughly.
• Notice the absence of oil or butter in the dough, which makes the bread crustier.
• This bread is so good you won't have to worry much about leftovers, but if you think you'll use only one loaf within a day, don't freeze the other-- just give it away!