mm wrote:
> 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.
>
Don't know where you live but around here Fleishmann's is the common
packaged dry yeast.

>> 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?

No! You don't want boiling water; that's *way* too hot for bread and will
kill the yeast, pronto. It's just very HOT water straight from the tap.

>>
>> 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?
>
I've always done so when making bread.

>> 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?
>
Some hand mixers and stand mixers have a flat "paddle" attachment which
scrapes the sides of the bowl rather than just whipping the ingredients
around.

>> 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?
>
I've always just set the covered bowl inside my (cold) oven. The point here
is you don't want the dough exposed to cool drafts. I've made bread in the
winter many times back when I used to bake. I like my apartment to be cool
(68-70F) but if you put the dough in an enclosed place it will rise just
fine.

Jill