Baking 1

Craig Claiborne’s version of James Beard’s Cuban Bread:

I’m looking forward to supper.

The recipe is below the fold.

From the New York Times Cookbook, 2nd. edition:

(I normally double the recipe, so this is my doubled version:

12-14 cps. flour
4 cps. lukewarm water
2 pkg. or tbs. yeast
1 tsp. salt or to taste
2 tbs. sugar
2 eggs (not in Mr. Claiborne’s recipe)

Proof the yeast in the water.

Add the salt and sugar.

Add the flour 1 cp. at a time, stirring well (I use a whisk until the mixture gets too thick). Add the eggs after adding about a third of the flour and beat them into the mixture.

When the dough reaches the right consistency, turn it out on a floured board and knead until it feels just right. Add flour during kneading if the dough is sticky until it feels just right. (The first time I baked bread, I learned that you can tell with your hands when the dough is ready.)

Form the dough into a ball and place it in an oiled bowl (I use olive oil), then lightly oil the top of the ball of dough and cover it with a cloth.
Allow it to rise until it is at least doubled in size, more if you want it lighter.

Decant it to the floured board (you don’t need much flour this time–the flour’s mainly to keep it from sticking to the board), punch it down, and form it into loaves.

Allow it to rise some more while preheating the oven to 400 Fahrenheits. (If you want to use it for sandwiches, use loaf pans).

Place the loaves in the oven and place a pan of boiling water on the bottom shelf.

Cook for approximately 50 minutes or until a knife comes out clean. For a better crust, brush the tops of the loaves with water from the pan on the bottom shelf several times during baking.