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LOCATION: Recipes >> Caribbean >> Cuban Bread 02

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Cuban Bread
Makes 2 Loaves

810 grams (6 cups) bread flour
2 tablespoons sugar
1 tablespoon salt
2 tablespoons wheat gluten (optional)
2 tablespoons yeast
500 ml (2 cups) warm water

Grease a large Pyrex bowl, it will be used for the first rise.

Combine dry ingredients listed above, stir well, and add 2 cups of
water. Mix dough until firm. Shape dough into a small ball.
Place dough in the Pyrex bowl, turnover so both sides are greased,
cover with plastic wrap. 1st rise 20 minutes or double in bulk.
During the first rise prepare for the second rising. If using small
bowls or colanders they should be greased, if dough baskets are
being used they should be floured generously.

Remove dough from Pyrex bowl. Punch down the dough and cut in
half. Form two dough balls and place in the bowls used for rising,
the pretty side down. Cover with a moist cloth and allow 1/2 hour
to rise or double in bulk. If using a baking stone spread with corn
meal and place in oven. If a cookie sheet is being used grease if
necessary. Preheat oven to 375F 8. Carefully turn the bread onto
the baking stone or cookie sheet 9. Bake for 45 minutes. If desired
spray water into the oven 3 times during the first 10 minutes to
produce steam, this will produce a softer crust.

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8 of 13 people found the following review helpful:
Taste: Ease of Prep: (n/a) Appearance: (n/a)
No NO nO, March 30, 2004 - 01:14 AM
Reviewer: Anonymous from Miami, FL
Cuban Bread MUST have lard in the mix. Otherwise, it's not Cuban Bread.

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