A great bread for sandwiches, this slightly hard crusted small loaf produces outstanding results and is great when cut in half to make a hearty sandwich.

Cuban Bread
Recipe type: Breads and Rolls
Serves: 1
  • 5 Cups to 6 Cups bread flour approximately
  • 2 packages dry yeast
  • 1 Tablespoon salt
  • 2 Tablespoons sugar
  • 2 1/2 Cups hot water, 120 to 130 degrees
  • corn meal
  • water
  1. Sprinkle the cornmeal on a non stick baking sheet. Place 4 Cups of flour in large mixing bowl, add yeast, salt, and sugar. Stir until all are well blended.
  2. Pour in the hot water and beat 100 strong strokes or three minutes with mixer dough hook. Gradually work enough of the remaining flour, using fingers if necessary,1/2 cup at a time, that the dough takes shape an no longer sticky.
  3. Sprinkle work surface with some of the remaining flour. Place dough on work surface, working in flour as you knead. Keep a dusting of flour between dough and working surface. Knead for 8 minutes by hand or with dough hook of mixer until it feels alive under your hands.
  4. Place dough in a greased bowl. Cover with plastic wrap and put in a warm place, 80 to 100 degrees, until double in bulk, about 15 minutes.
  5. Punch down dough; turn it out on work surface, cut into 2 pieces. Shape each piece into a round. Place on non-stick baking sheet sprinkled with corn meal.
  6. With a sharp knife or razor slash an x on each loaf: brush with water. Place baking sheets on middle shelf of cold oven. Place a large pan of hot water on shelf below.
  7. Heat the oven to 400 degrees. After 1/2 hour reduce oven to 375 degrees.
  8. The bread will continue to rise while oven is heating. Bake for a total of 45 minutes. (Timing starts when you turn on the oven.)
  9. Loaves should sound hollow when baked. Cool before slicing. Bread will not keep beyond a day or two, but freezes well and makes excellent toast when old.

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