Recipe#5815

Title: James Beard's Cuban Bread

From: suzy 
Date: Tue, 18 Jun 1996 14:58:41 -0400 (EDT) 
From the recipe files of Suzy.Q

      Yield: 2 loaves
 
  1 1/2 pk Active dry yeast
      1 T  Granulated sugar
      2 c  Warm water (100-115 deg.)
      1 T  Salt
      5 c  All-purpose or hard wheat
           -flour plus 1 cup if necess.
      3 T  Yellow cornmeal
      1 T  Egg white,mixed with 1Tbl.
           -cold water
 
  Source: Beard on Bread
  
  Combine the yeast with sugar and 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 1/2-2 hrs.
  
  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, and bake 35 minutes, or
  until well browned and hollow sounding when the tops are tapped.