I made your recipe this morning. It was easy and took no time at all,
compared to conventional breadmaking.

I used my Kitchenaid, with the normal beater attached - I did not use the
dough hook.

The bread was hand-kneaded and rose well; into the oven it went, using a
greased, cornmeal-dusted 17 x 10" baking sheet.

As you know, I had to get around the pre-heat problem.
I formed a large, loose tent and fastened it to the two pan ends. I left the
other two sides loose, protected from the broiler (preheat) element but so
the steam could circulate.

I baked it for about 40 minutes but may try backing off a trifle the next
time; say, 5 minutes or so, because of the pre-heating problem.

The bread is great - it browned well and has a very good texture. We love
home-made and/or artisan bread and DH gave it a big thumbs up. Thanks, Jay!

Dora
* Exported from MasterCook *

JAY'S CUBAN BREAD (2 loaves)

Recipe By :Jay, rfc - 2/1/07

5 cups bread or all-purpose flour -- (5 to 6)
2 packages dry yeast
1 tablespoon salt
2 tablespoons sugar
2 cups hot water (125ºF)


Grease baking sheet, sprinkle with cornmeal

By hand or mixer: Place 4 cups flour in a large bowl, add yeast salt, &
sugar.
Stir until well blended. Pour in water, beat 100 strokes, (15 min.) or 3
min with mixer's flat beater.
Gradually work in remaining flour 1/2 cup at a time, until dough loses
stickiness.

(Kneading) Sprinkle work surface with flour. Work in flour as you knead,
keep dusting work surface. Knead for 5 min, until dough is smooth and
elastic.

(Rising) Put dough in greased, covered bowl (warm location) for 15 min.

(Shaping) Punch dough down, turn onto work surface, cut in 2. Shape each
into round, place on baking sheet, slash X with razor. Brush with water. (4
min.)

(Baking) Place baking sheet in middle of cold oven. Put a pan of hot water
on the shelf below. Turn oven to 400F and bake until loaves are deep golden
brown. ( 45 min.) Thump the bottoms - if they sound hollow, they are done.

DORA'S COMMENT: For ovens with a preheat cycle, place loose tent over the
bread until 400 degrees is reached then remove the foil.

Yield: 2 loaves.

(From Bernard Clayton's New Complete Book of Breads)