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Print this Recipe    Pan de Cuba de Afuera Dura

Crusty Bread from Cuba
Yield: 2 loaves.

1 envelope yeast
6 to 7 cups flour
2 cups lukewarm water
2 Tbs. salt
1 Tbs. sugar
2 to 3 Tbs. corn flour

Proof the yeast in the lukewarm water with the sugar in a large
mixing bowl. Add the flour and the salt, a little at a time, stirring
and mixing until you have a rather stiff dough. Remove to a lightly
floured work surface and knead the dough for a few minutes, then
place in a large buttered bowl, cover with a towel and let it rise
in a warm place for about 1 hour or until it has doubled in bulk.
Again, remove the dough to the floured work surface and punch it
down a couple of times. Divide into 2 equal pieces and shape into
2 oblong loaves about 18" long. Sprinkle a baking sheet with the
corn flour and place the loaves on top. Cover and let rise for a
few minutes. Now place the baking sheet with the 2 loaves on the
upper rack in your oven. On the rack beneath the baking sheet
place a tin form with hot water and turn the oven on to 400 degrees.

Bake the breads for about 16 minutes or until a crust begins to
form. Remove from the oven and brush the tops with cold water,
then return the breads to the oven and bake about 30 minutes more,
or until they are golden.

Cool on a rack.

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