On Feb 1, 6:12 am, jay > wrote:
> I have made this rustic loaf maybe 50 times. You will not believe how easy it is and how great it turns out.
> I usually make one large loaf from the recipe. It is faster and easier than a bread machine.
>
> jay
>
> CUBAN BREAD (2 loaves)
>
> 5-6 cups bread or all-purpose flour
> 2 packages dry yeast
I have never bought yeast. What brad did you use? I read smoehting
about yeast just now. Wann play it safe.

> 1 tablespoon salt
> 2 tablespoons sugar
> 2 cups hot water (125F)
Do you use thermometer to check the temp of water? I cn just boil it
in a kettle and pour it into the bowl, right?
>
> Sesame or poppy seeds (optional)
>
> grease baking sheet, sprinkle with cornmeal
>
> By hand Place 4 cups flour in a large bowl, add yeast, salt, & sugar.
> or mixer Stir until well blended. Pour in water,

Pour all of the water at once?

> beat 100 strokes, or 3 min with mixers flat beater.

I need to save my hand from getting tired, seriously. So what is flat
beater?

> Gradually work in remaining flour 1/2 cup at a time, until dough loses stickiness.
>
> Kneading (5 min): Sprinkle work surface with flour. Work in
> flour as you knead, keep dusting work surface. Knead for 5 min,
> until dough is smooth and elastic.

It'll probably take me more thnan 5 mins.

>
> Rising (15 min): Put dough in greased, covered bowl (warm
> location) for 15 min.

Warm location? So in winter, the room needs to be at what temp? What a
bout setting the bowl near a portable heater?

>
> Shaping (4 min) Punch dough down, turn onto work surface, cut in 2. Shape each
> into round, place on baking sheet, slash X with razor.
> Brush with water and sprinkle with optional seeds.
>
> Baking (45 min) Place baking sheet in middle of cold oven. Put a pan of hot water
> in the shelf below. Turn oven to 400F until loaves are deep golden
> brown. Thump the bottom- if they sound hollow, they are done.
>
> (From Bernard Clayton's New Complete Book of Breads)