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Caras Cuban Bread

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Ingredients

Adjust Servings:
3 packages active dry yeast (eg fleischmanns)
4 teaspoons brown sugar
2 cups water
5 - 6 cups bread flour, divided
1 tablespoon salt
cornmeal, for sprinkling on baking sheet
1 egg (or 1 egg white mixed with 1 tablespoon water, for egg wash)
3/4 cup hot water

Nutritional information

1243.3
Calories
56 g
Calories From Fat
6.3 g
Total Fat
1.4 g
Saturated Fat
93 mg
Cholesterol
3547.8 mg
Sodium
252.1g
Carbs
11.3 g
Dietary Fiber
9.9 g
Sugars
39.8 g
Protein
1385 g
Serving Size

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Caras Cuban Bread

Features:
    Cuisine:

    I like this bread and I usually go some time in between cooking it. So much so, that I can't remember where to use the warm water, the hot water and the water. I think the 2 cups of water should be changed to 2 cups of warm water to be more in line with the text of the recipe.

    • 150 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Cara’s Cuban Bread,Cara is a wonderful woman on my cyber-playgroup. She makes this a lot despite having 2 preschoolers. She got it from someone by the name of Father Dominic. Times are guesses.,I like this bread and I usually go some time in between cooking it. So much so, that I can’t remember where to use the warm water, the hot water and the water. I think the 2 cups of water should be changed to 2 cups of warm water to be more in line with the text of the recipe.,I lost my recipe, and voila, here it is thanks to my buddy Missy Wombat! Thanks! I love this bread, my family inhales it and my late uncle once at a whole loaf at Christmas, never beliving I made it. It’s easy to make and I’ve never worried about left overs.


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    Steps

    1
    Done

    Combine Yeast, Brown Sugar and Warm Water in a Large Mixing Bowl; Stir to Mix.

    2
    Done

    Stir in 2 Cups of the Flour; Beat Well.

    3
    Done

    Let Stand 10 Minutes For Yeast to Develop.

    4
    Done

    Stir in Salt.

    5
    Done

    Add Remaining 3 to 4 Cups Flour, About 1 Cup at a Time, Stirring After Each Addition, Until a Stiff Dough Forms.

    6
    Done

    Turn Out Dough Onto a Lightly Floured Surface.

    7
    Done

    Knead 8 to 10 Minutes, Adding More Flour as Needed to Keep Dough Manageable.

    8
    Done

    Dough Should Be Smooth, Elastic and not Sticky.

    9
    Done

    Oil the Surface of the Dough and Put It in the Rinsed Mixing Bowl.

    10
    Done

    Cover and Let Rise in a Warm, Draft-Free Place 45 to 60 Minutes, or Until Doubled in Bulk.

    11
    Done

    Punch Down Dough.

    12
    Done

    Knead Lightly.

    13
    Done

    Form Into Two Long Loaves.

    14
    Done

    Sprinkle Cornmeal on a Baking Sheet; Place Loaves on Baking Sheet.

    15
    Done

    Let Rise, Uncovered, 10 Minutes.

    Avatar Of Elise Griffin

    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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