James Beard’s Cuban Bread

From the 1999 KLO dinner — Caribbean

James Beard’s Cuban Bread

• 1-1/2 pkg active dry yeast
• 1 Tbsp granulated sugar
• 2 cup warm water (100 to 115 F)
• 1 Tbsp salt
• 5 cups all-purpose or hard wheat flour plus 1 cup
• 3 Tbsp yellow cornmeal
• 1 Tbsp egg white, mixed with 1 Tbsp cold water

Combine the yeast with sugar and warm water in a large bowl and allow to proof.

Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary. Place in a buttered bowl and turn to coat the surface with butter.

Cover and let rise in a warm place until doubled in bulk, 1-1/2 to 2 hours. Punch down the dough. Turn out on a floured board and shape into two long, French bread-style loaves. Place on a baking sheet that has been sprinkled with the cornmeal, but NOT buttered. Slash the tops of the loaves diagonally in two or three places with a single edge razor blade or sharp knife, brush the loaves with the egg white wash.

Place in a COLD oven, set the temperature at 400 F, and bake 35 minutes, or until well browned and hollow sounding when the tops are tapped.