Hello Friends!
Monday when I posted about the weekend and mentioned making Cuban Bread, Kim in Oregon said she hoped I would share the recipe. Today seems like a good day. Here's the picture (again) from Sunday's baking:
The bread has a very good crust and a nice, chewy interior. It is good plain. Good slapped with butter. Good toasted. Good dipped in EVOO or some kind of soup. It's good any way you choose. It's bread! So yummy!!
Cuban Bread
- 5-6 Cups of flour
- 2 TBS sugar
- 2 TBS yeast
- 1 TBS salt
- 2 C Hot Water
Put the HOT water in a large bowl. Sprinkle the yeast on top and let it sit for a few minutes. Meanwhile, mix together 4 cups of flour with the salt and sugar.
Pour that flour mixture onto the yeasty water and beat for 100 strokes. Add the remaining flour (a little at a time - I only needed one more cup) and knead for 8 minutes (adding additional flour as you knead to keep it from sticking to you or the surface on which you are kneading). cover with a towel and let it rise for 15 minutes.
Punch it down; divide and shape into two round loaves. Set the loaves on a greased upside down cookie sheet and cut an X on the top of each loaf.
Place in a COLD oven - do NOT preheat the oven. Place a pan of shallow water under the rack. Turn the oven on to 400 and bake for approximately 50 minutes.
That's it! Easy peasy and so tasty. We are, in fact, having it again tonight along with grilled sausage and a green bean casserole.
On another note, I can't remember if I mentioned or not, but the two lemons forming on our lemon tree fell off! I found them both on the floor. But, now the tree is blooming again (and is so fragrant!), so I'm hoping for at least one more lemon to form.
Time for me to get to work! Have a wonderful Thursday.
Thanks for sharing that recipe -- it sounds very easy! It's certainly less work than my challah recipe.
ReplyDeleteThat sounds like a great recipe, one I'll try in the near future. Thank you! Your lemon tree is loaded with blossoms. My lime tree has had buds forever but no open blossoms yet. I'm going to go show it your tree's picture!
ReplyDeleteThanks for the recipe! You're making me determined to get my stove fixed when I get home. I miss making bread.
ReplyDeleteThanks for the recipe - I definitely have to try that!
ReplyDeleteThat is my kind of recipe -- easy peasy! Thanks!!
ReplyDeleteThat bread sounds delicious! Thank you for sharing!
ReplyDeleteThanks! This looks great. Love that the rising time is only 15 minute!
ReplyDeleteThanks for that recipe, never saw a bread that started in a cold oven. Been wanting to make pepper and cheese bread but haven't as yet. SO good with salami.
ReplyDeleteThank you for the bread lesson--I will try it bc Cuban bread is one of our favorites but I've never made it-only eaten it! lol
ReplyDeleteThat bread is beautiful. I wonder if I can adapt it to be gluten free. I will need to ask my daughter who is our resident baker.
ReplyDeletethanks for the recipe it looks delicious!
ReplyDeleteOh, thanks for the recipe, Vera! It looks so simple -- and so tasty! I'll definitely give it a try. (And I'd love to smell those lemon blossoms.)
ReplyDeleteWhat an interesting bread recipe. It looks to be as you say, Easy Peasy. Do you have any idea why it is called Cuban bread? I too would like to smell those lemon blossoms.
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