Recipe by Morton Design Graphics
PAN DE CUBA DE AFUERA DURA
Top Review by Kristin Sanabria
My husband and I love this bread. Although not very authentic, it is excellent! I make it all of the time. Instead of separating the bread into two loaves, we bake it in one round loaf. We also love to use it in French toast! It has become a family favorite!
- 1 (1/4 ounce) envelope yeast
- 6 -7 cups flour
- 2 cups water, lukewarm
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 -3 tablespoons cornflour
Directions See How It's Made
- Do not preheat the oven this time! 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