CUBAN BREAD
Source: Cuba Cocina: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow by Joyce Lafray; P. 211
Makes 2 large loaves

2 (1/4 ounce) packages fast rising yeast
1 tbsp granulated sugar
1 1/2 to 2 cups or more lukewarm water
1 tsp salt
6 cups all purpose flour
2 tbsp cornmeal for baking sheet
6 to 8 bay leaves, for tops of loaves

In a small bowl dissolve the yeast and sugar in 1/2 cup of warm water.

In a separate large mixing bowl, to be used with an electric mixer with a dough hook, combine flour and salt and mix thoroughly.

Add yeast mixture to flour mixture and blend with the dough hook at LOW speed. Add additional water, 1/2 cup at a time, until mixed thoroughly and dough is smooth. The amount of water you need will vary with the mixture's ability to absorb water. Cover dough with a clean cloth and place in a warm area (85 to 90 degrees F) where there are no cold drafts. Note the size of the dough at this point.

Allow dough to rise until doubled in volume, about 1 hour when using the fast rising yeast, about 2 hours if you use regular yeast.

When doubled, deflate the dough by punching it two or three times. Turn out onto a lightly floured wooden board. Divide into two equal balls. Shape by stretching and rolling each piece of dough into a long sausage shape about 2-inches in diameter and about a foot long.

Sprinkle cornmeal heavily onto an ungreased baking sheet. Arrange loaves with considerable space between. Cover with cloth and allow to rise 5 to 7 minutes.

With a sharp knife, slash the tops of the loaves in 5 or 6 places and play bay leaves in slits. Brush loaves with water and place in an unheated oven.

Turn on the oven to 400 degrees F. Add a pan of boiling water to the oven.

Bake bread until crusty and browned, 40 to 45 minutes. When done loaves will sound rather hollow when tapped lightly on top. Remove loaves and cool on wire racks.

To serve, cut in half lengthwise. Butter liberally. Serve immediately or reheat and serve hot and crispy.