Cuban Bread

Cuban Bread No. 2430 Yields 2 Loaves

1 Pkg Yeast 7 Cups Flour, Sifted
2 Cups Lukewarm Water - Cornmeal
1 1/4 Tbls Salt - Water
1 Tbls Sugar

Dissolve the yeast in the lukewarm (90 degrees) water.
Add the salt and sugar.
Stir well.
Add the flour, one cup at a time, beating it in using a wooden spoon (or using
the dough hook on an electric mixer) to make a fairly stiff dough.
Shape the well mixed dough into a ball.
Place in a greased bowl.
Grease the top of the dough.
Cover with a towel.
Let stand in a warm place until doubled in bulk.
Do NOT preheat the oven.
Turn the dough out onto a lightly floured board.
Shape into long, French style loaves (or into round, Italian style loaves, if
you wish).
Sprinkle the baking sheet liberally with cornmeal.
Place the loaves on the baking sheet.
Allow to stand and rise for 5 minutes.
Slash the tops of the loaves in two or three places with a knife.
Brush the loaves with water.
Place in middle shelf of the COLD oven.
Place a pan of BOILING(!) water on the bottom of the oven.
Set the oven control to 400 degrees.
Bake the breads until they are crusty and done (roughly 40-45 minutes).
~~~ James Beard