Wednesday, February 6, 2008

versatile bread recipe

i love this recipe. i think i found it online years ago and i've just recently revived it. it is so simple and quick and this time around, i'm experimenting with different ingredients. so far, so good! the basic recipe calls for molding into two round loaves. i've also molded it into baguettes and put it in loaf pans to make an excellent sandwich bread. whole wheat seems to be too heavy but unbleached whole wheat works well. so does half unbleached and half ww or spelt. next, i plan to try adding oats and herbs.

cuban bread

5-6 cups flour (i've used everything from whole wheat to unbleached to spelt)
2 T. sugar
2 T. yeast
1 T. salt
2 cups warm water

mix 4 cups of flour with sugar, yeast and salt. add warm water and mix in mixer for 3 minutes or by hand for 100 strokes. add remaining flour until dough is not sticking anymore. knead until dough reached elastic stage. (i have a kitchaid so i just mix it in there until it's ready).

place in a greased bowl and cover with a damp dish towel. place in a warm place for 15 minutes.

divide into 2 pieces. shape into whatever loaves you would like. if putting in a loaf pan, grease first.

place in cold oven on top shelf. put a 9 x 13 glass baking pan (i forget the real name of these) on bottom shelf and fill with boiling water. turn oven on to 400. bake for about 40-50 minutes. when loaves are nicely browned, set on counter to cool (if you can wait that long but at least let it cool 10 minutes so it cuts easier). this bread can be cut thick to eat with soup or thin for sandwich bread. my kids devour it! (this can actually be a not so good thing as i have to make it several times a week.)


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