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Recipe: Cuban Bread (started in a cold oven, James Beard recipe)

Breads - Yeast Breads
CUBAN BREAD

1 1/2 pkg. active dry yeast
1 tbsp. granulated sugar
2 cups warm water (100-115 degrees F)
1 tbsp. salt
5 cup all-purpose or hard wheat flour (plus 1 cup if necessary)
3 tbsp. yellow cornmeal
1 tbsp. egg white mixed with 1 tbsp. cold water

Combine the yeast with sugar and 2 cups warm water in a large bowl and allow to proof.

Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary. Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.

Punch down the dough. Turn out on a floured board and shape into two long, French bread-style loaves. Place on a baking sheet that has been sprinkled with the cornmeal, but NOT buttered. Slash the tops of the loaves diagonally in two or three places with a single edge razor blade or sharp knife, brush the loaves with the egg white wash.

Place in a COLD oven, set the temperature at 400 degrees F, and bake 35 minutes, or until well browned and hollow sounding when the tops are tapped.

Makes 2 loaves
Source: Beard on Bread by James Beard
MsgID: 0225430
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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