Pan Cubano (Cuban Bread)

Memories of a Cuban Kitchen, p. 44

1 package (1/4 ounce) yeast

2 cups lukewarm water

1 ¼ tablespoons salt

1 tablespoon sugar

6 to 7 cups sifted all-purpose flour

Dissolve the yeast in water and add the salt and sugar, stirring thoroughly.

This was my first time working with yeast. IT'S ALIIIIIIIIVE!

Add the flour, one cup at a time, beating it in with a wooden spoon, or use the dough hook on an electric mixer at low speed. Add enough flour to make a fairly stiff dough.

When the dough is thoroughly mixed, shape it into a ball, place in a greased bowl, and grease the top. 

This is when everything starts to smell like beer.

Cover with a dry, clean towel and let stand in a warm place (80 to 85 F) until doubled in bulk.

Be cozy, little baby bread ball.

It's so much bigger! Like magic!

Turn the dough out onto a lightly floured board and shape into two long, French-style loaves or round, Italian-style loaves. Arrange on a baking sheet heavily sprinkled with cornmeal and allow to rise five minutes.

Slash the tops of the loaves in two or three places with a knife or scissors. 

Slash!

Brush the loaves with water and place them in a cold oven. Set the oven control at hot (400F) and place a pan of boiling water on the bottom of the oven. Bake the loaves until they are crusty and done, about 40 to 45 minutes. 

They do expand as they bake, although this is not the fluffiest of breads. 

And then! We made SAMWICHES.

My Rating: 3/5 "For my first attempt at baking bread from scratch, this went well. The steps were easy to follow, and although the process took a long time it was a pleasant experience overall. The recipe seemed to call for more flour than it needed, though, which made the outside of my loaves more powdery than necessary. It's a nice flavor, though, and the bread is pretty dense and filling."