James Beard's Cuban Bread

Title:
James Beard's Cuban Bread

Yield:
2 Loaves

Categories:
Bread,
Easy




Ingredients:





 1 1/2 pk Active dry yeast


     1 tb Granulated sugar


     2 c  Warm water (100-115 deg.)


     1 tb Salt


     5 c  All-purpose or hard wheat


          -flour plus 1 cup if necess.


     3 tb Yellow cornmeal


     1 tb Egg white,mixed with 1Tbl.


          -cold water






 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