Cuban Bread

Recipe from

Oxmoor House


6 cups all-purpose flour, divided
2 packages dry yeast
2 cups water
2 tablespoons sugar
2 teaspoons salt
Yellow cornmeal


Combine 2 cups flour and yeast in a large mixing bowl; mix well, and set aside.

Combine water, sugar, and salt in a saucepan; cook over high heat, stirring frequently, until mixture reaches 120° to 130° on candy thermometer. Add to flour mixture; stir until dry ingredients are moistened and dough forms a soft ball. Beat at high speed of an electric mixer 3 minutes or until smooth. Add enough flour to make a stiff dough.

Turn dough out onto a lightly floured surface, and knead 12 minutes or until dough is smooth and elastic.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until dough is doubled in bulk.

Divide dough into 3 portions; roll each portion into a 13- x 10- inch rectangle. Roll up each rectangle jellyroll fashion, starting at long end. Pinch seams and ends together to seal.

Grease 2 baking sheets, and sprinkle lightly with cornmeal. Place loaves, seam side down, on prepared baking sheets.

Cut 4 to 5 diagonal slashes, 3/4-inch-deep, in top of each loaf. Brush with water. Cover and repeat rising procedure 20 minutes or until doubled in bulk. Bake at 400° for 45 minutes (do not preheat oven) or until loaves sound hollow when tapped. Cool bread immediately on wire racks.

Note: Baked loaves may be frozen and thawed for later use.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note