Cuban Bread
Recipe by: Real Mom Kitchen, modified by the O’Connor clan
Servings: 8-10
| Amount |
Ingredient |
Prep Notes |
| 5-6 cups |
flour |
divided |
| 1 scant tablespoon |
yeast |
|
| 2 tablespoons |
sugar |
|
| 2 teaspoons |
salt |
|
| 2 cups |
hot water |
110-120° |
- in stand mixer bowl, mix 4 cups flour with the yeast, sugar, and, salt
- pour in warm water and beat about 3 minutes
- stir in as much of the remaining flour as needed until the dough is no longer sticky
- knead until smooth and elastic, about 8 minutes
- cover and let rise 15 minutes
- shape into two round or oblong loaves on baking sheet
- put baking sheet into cold oven, adding a pan of hot water to bottom shelf
- heat oven to 400 (setting timer as soon as oven is turned on), bake 40-50 minutes until golden brown and hollow sounding
[Download PDF]