Show me how funky-is your chicken now...

 

I have embarked on an endeavor to be diligent about solely eating bread that I have baked. This is one angle I have adopted towards eliminating unwanted sugars and preservatives from my diet. As you can imagine with such a challenge it gives way for bountiful opportunities to undertake new breads. Today I explored Cuban bread, not to be confused with Cuban bread that is found in Florida but an authentic Cuban bread. Bread baked in Cuba follows an unconventional method. You position the partially risen bread into a cold oven, and then turn the heat on. The bread advances to rise while initiating the baking process as the oven preheats. This technique was inaugurated in Cuba due to gas and electric rations, this permitted the oven to be in use while preheating so that there was no unused electric. I sprinkled my bread with sesame seeds. It generates excellent sandwich and toast bread. This recipe forms two beautiful loaves. I encourage you to accompany me in my challenge of exclusively eating homemade bread.

 

Cuban Bread

5-6 cups of bread or AP flour
2 packages dry yeast, I used 50 g fresh
1 tbsp salt
2 tbsp sugar
1 1/2 cups hot water
sesame or poppy seeds (optional)

Place 4 cups flour in a mixing bowl and add the yeast, salt and sugar. Stir until they are well blended. Pour in the hot water and beat with 100 strong strokes, or three minutes with a mixer flat beater.

Gradually work in the remaining flour (using fingers if necessary), 1/2 cup at a time until the dough takes shape and is no longer sticky.

Sprinkle the work surface with flour. Work in the flour as you knead, keeping a dusting of it between the dough and the work surface. Knead for 8 minutes by hand or with a dough hook until the dough is smooth, elastic, and feels alive under your hands.

Cover with plastic wrap, and allow to rise for 1 hour, or until doubled in size.Punch down the dough, turn it out on the work surface, and cut into two pieces. Shape each into a round. Place on the baking sheet. With a sharp knife or razor, slash X on each of the loaves, brush water, and, if desired, sprinkle with sesame or poppy seeds.

baking (400°F; 45-50 mins)Place the baking sheet on the middle shelf of a cold oven. Place a large pan of hot water on the shelf below, and heat the oven to 400°F. The bread of course, will continue to rise while the oven is heating. Bake for about 50 minutes, or until the loaves are a deep golden brown. Thump on the bottom crusts to test for doneness. If they sound hard and hollow, they are baked.

Until tomorrow...Peace.