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.

That is great. I have really missed the fresh bread out of the oven I
used to get at an Italian resturant in the previous city I lived. No,
seeds or anything. So soft and very tasty. I want to make so,ething
like that. Is that possible? I only want a small one. If the dough
can be kept in the fridge (for hwoever long), it would be nice.

I really would like to learn making, only the easy version, of
(1)
- bread (w/o no machine if possible, but w/ machine if I can get a
recipe for the same ttse at that restaurant)
and
(2)
non-greasy pizza dough




>
> jay
>
> CUBAN BREAD (2 loaves)
>
> 5-6 cups bread or all-purpose flour
> 2 packages dry yeast
> 1 tablespoon salt
> 2 tablespoons sugar
> 2 cups hot water (125F)
>
> 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, beat 100 strokes, or
> (15 min) 3 min with mixers flat beater.
> Gradually work in remaining flour 1/2 cup at a time, until dough
> loses stickiness.
>
> Kneading Sprinkle work surface with flour. Work in flour as you knead,
> (5 min) keep dusting work surface. Knead for 5 min, until dough is smooth and elastic.
>
> Rising Put dough in greased, covered bowl (warm location) for 15 min.
> (15 min)
>
> Shaping Punch dough down, turn onto work surface, cut in 2. Shape each
> (4 min) into round, place on baking sheet, slash X with razor. Brush
> with water and sprinkle with optional seeds.
>
> Baking Place baking sheet in middle of cold oven. Put a pan of hot water
> (45 min) 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)