This bread is wonderfully crusty on the outside and has a chewy interior and is so delicious. Recipe courtesy of The New York Times Cookbook by James Beard.
My Private Note
Units: US | Metric
- 1Dissolve the yeast in the water and add the salt and sugar, stirring thoroughly.
- 2Add flour, one cup at a time, beating it with a wooden spoon.
- 3You can also use the dough hook on an electric mixer at low speed.
- 4Add enough flour to make a fairly stiff dough.
- 5Shape dough into a ball, place in a greased bowl and grease the top.
- 6Cover with a towel and let rise in a warm place until doubled in bulk.
- 7Turn dough out onto a lightly floured board and shape into two round Italian style loaves.
- 8Arrange onto a baking sheet, heavily sprinkled with cornmeal and allow to rise for 5 minutes.
- 9Slash the tops of the loaves in 2 or 3 places with a knife or scissors.
- 10Brush the loaves with water and place them into a cold oven.
- 11Set the oven control at 400° and place a pan of boiling water on the bottom of the oven.
- 12Bake loaves until they are crusty and done for about 40 to 45 minutes.
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Nutritional Facts for Cuban Bread
Serving Size: 1 (1266 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1399.8
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 4374.2 mg
- Total Carbohydrate 293.8 g
- Dietary Fiber 10.8 g
- Sugars 7.3 g
- Protein 40.0 g