Cuban Bread

(From Sarah Severns, Kensington OH through The Tightwad Gazette).

Recipe:

5-6 c all-purpose flour
2 tbsp dry yeast
2 tbsp sugar
1 tbsp salt
2 c hot water (120-130 degrees)
1 tbsp sesame or poppy seeds or kosher salt
 

Mix 4 c flour with yeast, sugar and salt.  Pour in hot water and beat 100 strokes or 3 minutes with a mixer.

Stir in remaining flour until dough is no longer sticky.  Knead 8 minutes. 

Place dough in greased bowl and cover with a damp towel.  Let rise 15 minutes. 

Punch down.  Divide into two pieces. 

Shape into rounds and place on baking sheet.  Cut an X in the tops, brush with water and sprinkle with seeds or salt. 

Place on the middle shelf of a COLD oven.  Put a cake pan of HOT water on the lowest shelf. 

Heat the oven to 400 degrees.  Bake 40-50 minutes until deep golden brown.

Typhaine Arondeal