Cuban Bread, So Easy

The fastest, easiest, attractive artisan type bread I've ever discovered!  Saw this recipe online at Cathy's Blog: Bread Experience.Com and had to try.  From start to a "ta-dah" finish takes no more than a mere hour-and-a-half.

Mixing and kneading with mixer takes 15 minutes; the rise 15 to 20 minutes; shaping 5 minutes, then it goes directly into a cold oven with a pan of hot water on bottom shelf; set oven to 400 degrees and bake 50 minutes.  As the oven heats, bread continues to rise and bake.  It couldn't be more simple!

I use active bulk dry instant yeast for about $6 a pound and store in refrigerator.  Jars or packets of yeast can add 50 cents to a dollar per loaf, but bulk yeast costs a mere 4 to 8 cents a loaf. That's quite a savings if making bread often, as I do. Red Star or SAF Instant brands are available on line if your store doesn't carry them, as mine does.

Cuban Bread, So Easy
5-6 cups of bread or all-purpose flour
2 packages or 1 1/2 Tabs. dry yeast, I use SAF Instant
1 Tab. salt
2 Tabs. sugar
2 cups hot water
Sesame or poppy seeds for sprinkling (optional)
Pan filled with about 4 cups of hot water, I used a stir fry pan

Place 4 cups of flour in a mixing bowl with yeast, salt and sugar. Stir until blended. Pour in hot water and beat 100 strong strokes by hand, or three minutes with a mixer flat beater. Gradually work in remaining flour, 1/2 cup at a time until the dough takes shape and is no longer sticky. 

Knead 8 minutes by hand or with a dough hook until dough is smooth, elastic. Place dough in a greased bowl, cover with plastic wrap, and put in a warm (80-100°F) place until double in size, about 15-20 minutes.

Punch down dough, turn out on work surface, and cut into two pieces. Shape each into a round. Place on baking sheet. I used a silicone baking pan, but a lightly greased pan, or parchment paper can be used.  With a sharp knife or razor, slash an  X on each of the loaves about a half inch deep.  Brush or spray with water, and sprinkle with sesame or poppy seeds.  I put sesame on one and poppy seeds on the other.

Place baking sheet on middle shelf of a cold oven. Place a large pan of hot water from kitchen tap on shelf below, (or bottom of oven) and turn oven on to 400°F. Loaves will continue to rise while oven is heating and water steams.  Bake about 50 minutes, or until the loaves are a deep golden brown. Thump on bottom crusts to test doneness.  Loaves should sound hollow.  If using a digital thermometer, it should be done at 200 degrees.

You'll love the look, texture and taste of these beauties!  
Cool  loaves on a wire rack for about an hour before slicing. Makes 2, (slightly over) 1 pound loaves. Freezes well. 


Estimated cost: $1.25 for two loaves.