by Heather Schmitt-Gonzalez / Wednesday, January 25, 2012
Cuban Bread (aka...quickest yeast bread EVER)
Hubs and I polished off the last of the loaf for lunch yesterday by simply cutting thick slices and slathering them with frijoles con chorizo and washing it all down with a cold glass of milk. I think it's worth mentioning that as soon as I finish typing this, I'm mixing up another batch so that we have a couple more loaves to carry us through lunch today and breakfast tomorrow. I feel an obsession coming on. Thanks so much to Ilva, this month's Bread Baking Babes hostess for choosing this recipe and bringing this bread into my life.
- 5-6 c. bread flour
- 2 pkgs. dry yeast (~2¼ tsp. each)
- 1 Tbs. salt
- 2 Tbs. sugar
- 2 c. (500 ml) hot water
- sesame or poppy seeds, optional
- cornmeal, for baking sheet
Bread Baking Buddies (hosted/chosen by Bread Baking Babe Ilva at Lucullian Delights)
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.