David and Nichola Files

For beginners or pros- anyone can make this bread!

Practice makes everything better, but in this case, you don’t need much practice to make an amazing loaf in a hurry.

Years ago, David bought me a bread book, “The Complete Book of Breads” and after the fire, it was one of the first books we replaced. In the front of the book, is this amazingly awesome and simple bread. I can’t tell you how many times I’ve made this recipe. If I’m in a hurry or have plenty of time, this loaf is a winner at the table and for the cook.

I’ve made it with white flour, whole wheat, a combo of those, with a little bean flour added, with extra gluten, or not, with seasonings mixed into the dough or just seeds sprinkled on top, or not. Passing this loaf at the table, tearing off chunks of bread, warm from the oven, eating it with butter and stew will always be a favorite mealtime memory at our house. (Sometimes we slice it, too, it is very nice sliced, but a chunk of bread to eat is just…. awesome.)

Ready to make your own loaf? Here is Bernard Clayton’s Cuban Bread recipe. Enjoy!

(For your convenience, you can Pin and save this recipe to Pinterest by Pinning the image below!)

Cuban Bread 2015-12-19 20:59:50

Yields2 Start with a COLD oven, and 45-50 minutes later, pull out delicious, hot bread sure to please anyone! Perfect with soup, salad, etc! Slice or pass the loaf and tear off chunks to butter. Yum!

 

 

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Prep Time 20 min

 

Cook Time 45 min

 

 

Prep Time 20 min

 

Cook Time 45 min

 

 

Ingredients

1. 5-6 C. flour, bread or all purpose
2. 1 Tbsp. salt
3. 2 Tbsp. sugar of your choice ( I like sucanat)
4. 2 pkg of yeast (Or 2 Tbsp active dry yeast)
5. 2 C. hot water (105℉-120℉)

Instructions

1. Add 4 C. flour, salt, sugar, and yeast to mixing bowl. Mix, then add the water. Beat for 3 min with flat beater or 100 strokes by hand. Add remaining flour 1/2 C. at a time until no longer sticky, but avoid getting dough too firm.
2. Knead for 8 min under a dough hook or by hand. Dough should be elastic and stretchy, it will feel alive under your hands as you knead.
3. Rise for 15 min in greased bowl. (If in a BIG hurry, let rest a few minutes and proceed)
4. Punch down, divide into 2 pieces, shape into rounds.
5. Sprinkle baking sheet or stone with cornmeal, slash an X into the top of each loaf with a sharp knife or razor blade. Pat each round with wet hands to moisten, (makes nice crunchy crust), sprinkle with sesame or poppy seeds, if desired.
6. Place baking sheet in middle of COLD oven. Place pan of hot water on lower rack. Turn oven to 400℉, set timer for 45-50 min. Loaves will be golden brown, bottoms will sound hollow and hard when thumped when done.

By Bernard Clayton Adapted from The Complete Book of Breads