Bread Machine Recipes




Cuban Bread
Ingredients:


Cooking Directions:
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=== SMALL 1 lb LOAF ===
1 medium potato -- peeled, quartered
1 1/2 cups water
1 1/4 cups whole wheat flour
1 1/4 cups bread flour
1 teaspoon sea salt
1 teaspoon date sugar
1 tablespoon canola, safflower, or sunflower oil
1 package active dry yeast
1 tablespoon yellow cornmeal
=== MEDIUM 1 1/2 lb LOAF ===
1 medium potato -- peeled, quartered
1 1/2 cups water
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 1/2 teaspoons sea salt
1 1/2 teaspoons date sugar
2 tablespoons canola, safflower, or sunflower oil
4 teaspoons active dry yeast
1 1/2 tablespoons yellow cornmeal

In small pot, combine the potato quarters and the water, and bring to a
boil. Reduce the heat and simmer until the potato quarters are tender,
about 10 minutes. Remove the potato quarters and either discard or save
for another use. Set the liquid aside to cool.

Add ingredients to pan along with the 1 cup (or 1 1/4 cups) of the
reserved potato water. Do not add the cornmeal. Select Whole Wheat Dough
cycle.

When the dough has finished rising, turn it out onto a lightly floured
surface. Form it into a long loaf. Lightly coat a baking sheet with oil
and sprinkle with the cornmeal. Place the loaf in the center of the
sheet. With a sharp knife, slash the top in 6 places. Cover with a clean
towel and let rise for 20 minutes.

Bake the loaf in a preheated 400 degree oven for 10 minutes. Lightly
brush the top with cold water and bake 10 minutes more. Brush the bread
again and bake until golden, about 15 minutes more. Serve hot.

This recipe yields 1 loaf.

Comments: What makes this simple bread different is the way it is baked.
Brushing the bread with cold water while it is baking in the oven makes
the loaf crisp. The bread is marvelous served hot, straight from the
oven.




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