I have come to really enjoy making bread every week. I love the process of making the bread. I also love that I can provide my family with something wholesome and good.
This bread was great as you are able to skip a few steps.
First, there is no kneading. This saves a ton of time. And quite frankly, a lot of work.
The second step you skip is the second rise.
Instead of the bread taking more than four hours, you can have this bread mixed and ready to bake in under two.
The bread is very thick and hearty. It is also a little on the dense side.
Adding the boiling water to the bottom of the oven gives the bread a lovely crust.
The loaf is crusty on the outside and soft on the inside.
It is a wonderful loaf and very easy to put together!
CUBAN BREAD
1 Package Yeast
2 Cups Lukewarm Water
1 1/4 Tablespoons Salt
1 Tablespoon Sugar
6 - 9 Cups Flour
Dissolve yeast in warm water. Add the salt and sugar, stirring thoroughly. Add flour one cup at a time, beat in with a wooden spoon. Add enough flour to make a smooth dough. Cover with a towel and let rise until doubled in bulk. Turn onto a lightly floured surface and shape into a long French or Italian style loaf. Arrange on a baking sheet sprinkled with cornmeal. Let rest 5 minutes. Slash the top of the loaf in two or three places with a knife. Brush top with water. Place the loaf in a cold oven. Set the oven to 400 degrees. Add a pan of boiling water to the bottom of the oven. Bake 40 to 45 minutes.
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