Making, Baking, Breaking Bread ....TOGETHER
Makes two loaves or three bread bowls!
Ever since I married, it has been a personal goal to learn how to make a soft light bread to compliment my meals. It has since changed to anything that will rise above two inches. One day, I would like to be able to bake bread from memory. Join me as I continue my bread making quest!
This past Saturday morning I tried my hand at a bread recipe I found on the Internet of course. Originally from the Tightwad Gazette
Cuban Bread
5-6 cups all-purpose flour (I used a little more than 4 including 1 cup of wheat)
2 tbsp. sugar
1 tbsp. salt
2 cups hot water (120-130 degrees)
5-6 cups all-purpose flour (I used a little more than 4 including 1 cup of wheat)
2 tbsp. sugar
1 tbsp. salt
2 cups hot water (120-130 degrees)
1- Proof your yeast!
I used my kitchen aid mixing bowl, added the yeast, water and sugar and let it sit about 15-20 minutes. Begin the recipe when it is foamy. This means your yeast is good.
For hot water, I let the tap run till it feels pretty hot. When I have microwaved in the past, I have gotten it way too hot and that will kill your yeast!
2-Add the salt. This is after you visualize the foam. You are ready for the flour!
3-Add 2-4 cups of the flour and beat 3 minutes with the mixer.
4-Stir in the remaining flour until the dough is no longer sticky.
5- Pick up the dough in your hands. Take off your rings! Spray your hands with oil. Knead 8 minutes. You should feel as though the bread is alive in your hands. To knead you are pulling and rolling while holding it with both hands. Some folks use a greased cutting board. Roll it into a ball and flatten then turn and roll and flatten again. TIME this part!
6-Spray or grease the mixing bowl you used and place the dough in it for about 15-25 minutes.
I put my dough to rise in the cold oven because I have central ac and that can affect the rising. Somehow it is humid enough in a small space like an oven to rise. I have heard of folks covering the bowl wiht a larger bowl as a cap while it sits on a counter.
7- After time has passed, punch down the dough. Shape into two round or oblong loaves, and place on a baking stone or use your cast iron.
Cut an X or a few slashes 1/2 inch deep on top with a sharp knife. I fogot this part and it worked fine.
8-Baking Do not preheat your oven! Place a pan of boiling water on the lowest shelf. (The water helps to form a tough crust) Add your bread to the oven. My shelf was one level from the top. Turn oven on to 400 degrees and check in about 20-35 miinutes. Your bread should sound hollow to some degreee when you tap on it.
9-Shine with olive oil.
