Bread: Crusty Cuban Bread

6 1/2 c. unsifted flour

2 pkgs. dry yeast

2 c. water

2 tsp. salt

2 T. sugar

Stir together two cups of the flour and the yeast in a large bowl.  Heat water, sugar and salt until very warm to the touch; add to flour-yeast blend.  Beat for 3 minutes at high speed or until smooth.  Stir in enough additional flour to make a stiff dough.  Turn out on a lightly floured surface.  Knead for 12 to 15 minutes or until the dough becomes bouncy.  Cover with a large bowl and let rest for 45 minutes.  Grease a baking sheet.  Divide dough into thirds.  Roll each third into a rectangle about 13x10 inches.  Starting from the widest side, roll each rectangle jellyroll fashion, pressing the dough into the roll each time you turn it.  Press ends together to seal and fold under slightly.  Place seam side down on the baking sheet.  Make diagonal slits across top of loaf.  Brush all over with water.  Let rise in warm place until double (20 minutes).  Put in unheated oven.  Bake at 400 for 45 to 50 minutes.  Yields 3 loaves.

Mrs. Hugh David (Janet) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987