CUBAN BREAD
Yield 2 Medium Loaves
Number Of Ingredients 7
Steps:
- 1. Place the yeast, whole wheat flour, 2 cups of white flour, sugar, and salt in a dishpan or large bowl. Add the water while stirring with a wooden spoon. Beat well with the spoon for 2 minutes. 2. Add 1 more cup of white flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for 5 to 6 minutes, or until the dough feels smooth and elastic. Shape into a ball. 3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about 15 minutes, or until the dough doubles in bulk. Lightly sprinkle a large baking sheet with cornmeal and set aside. 4. Punch down the risen dough, knead for a minute, and form into a ball. Cut in half, then pat each half into a torpedo-shaped loaf with a fat middle and gently tapered ends. Place the loaves on the prepared baking sheet, leaving enough space between them to allow for expansion. 5. Cut a 1/2-inch-deep slash lengthwise down the center of each loaf. Brush the tops with cold water and place in a cold oven. (For a very crunchy crust, set a pan with very hot water in the bottom of the oven to create steam as the bread bakes.) Turn on the oven to 400°F and bake for 50 minutes, or until the loaves are brown, crisp, and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.
Nutrition Facts : Nutritional Facts Serves
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