Cuban Bread

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Strapped for time but still want to make some great bread? This recipe is perfect because it has no rise time! It makes two cute little boules that can be served with just about anything, we dipped it in the Parmesan Pesto Fondue and it was absolutely perfect.

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Although this version of the recipe uses a standing mixer it can absolutely be done by hand and still be a simple and quick recipe. This bread was baked by the amazing Sharon Terry, I don’t think there is anything this woman can’t do.

Cuban Bread
Adapted from a Bernard Clayton recipe

Ingredients
5-6 cups of all-purpose flour
2 cups hot water
2 TBS yeast
2 TBS sugar
2 tsp salt

Method
Put the hot water and the yeast in the bowl of a stand mixer fitted with the whisk attachment. Combine the ingredients on a low speed. Add in sugar, salt, and about little bit of flour (less than 1 cup). When barely mixed, switch to the paddle attachment. Keep beating on medium/low while adding more flour (about 2 cups in all) or until the dough starts to pull away from the sides of the bowl.

Switch to the dough hook and knead for about 10 minutes. Add more flour as necessary so that the dough stays on the dough hook, approximately 5-6 cups of flour total. After 10 minutes have passed, ease the dough off the hook and let it rest in the mixing bowl for 5 minutes.

Shape the dough into 2 equal boules and cross slash them. Place them on a lightly greased cookie sheet and place them in a cold oven set to 400°F. Bake for 45 minutes or until the boules sound hollow when tapped.

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One response to “Cuban Bread

  1. These look awesome and so simple!!

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