CUBAN BREAD
I love using my kitchen scale to weigh ingredients out instead of measuring. My new scale does the calculating using bakers percentages so now I have to work on converting my bread recipes.
Provided by Katherine Brevard
Categories Other Breads
Time 2h30m
Number Of Ingredients 6
Steps:
- 1. weigh ingredients
- 2. melt Crisco (or lard if using)
- 3. dissolve salt in the water
- 4. combine thourghly the flour, IDY, and sugar
- 5. put dry ingredients into water
- 6. with mixer on on lowest speed and equipped with the dough hook, add Crisco, (I used a spoon to slowly add to mixing bowel as the mixer worked the dough
- 7. after adding the last of the Crisco, let mixer work the dough for 4 minutes on lowest speed
- 8. let rise in greased bowl about 45 minutes to an hour (depends on how warm the environment is), covered with a flour sack cloth that has been spritzed with water
- 9. shape loaf, place on greased cookie sheet that has been sprinkled with cornmeal and cover with water spritzed towel, let rise again 45 minutes.
- 10. sprinkle with corn meal and slit the top, spritz loaf with water before putting in an oven, place a container with water in the oven to create a moist environment
- 11. bake at 450 degrees 12 to 18 minutes spritzing loaf after 5 minutes with water
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