Kristina Creighton's Cuban Bread - WCAX.COM Local Vermont News, Weather and Sports-

Kristina Creighton's Cuban Bread

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BURLINGTON, Vt. -

It's getting chilly outside, a time when many want to be cozy in their homes eating feel-good food.
 
Chef and cookbook author Kristina Creighton is known for making comfort food and shares all her recipes in her cookbook, Kristina's Kitchen Cookbook.   
 
She shared her recipe for making authentic Cuban Bread.

CUBAN BREAD

Make one round or long loaf

2 ¾ - 3 cups white bread flour

1 package of active dry yeast

1 ½ teaspoons sugar

1 ½ teaspoons salt

1 cup of very hot tap water

 

  1. In a large bowl mix together 1 cup of the flour, the yeast, sugar and salt.
  2. Add the water and mix well.
  3. Add 1 more cup of flour, ½ cup at a time, mixing well after each addition. Knead in the remaining flour until the dough is smooth and no longer sticky.
  4. Place the dough in a greased bowl, turning to grease top. Cover and let rise in a warm spot till doubled in size.
  5. Line a cookie sheet with parchment. Spray the parchment, and then sprinkle on fine cornmeal.
  6. Punch dough down and form into a round or long loaf. Place on the prepared sheet. With a sharp knife or razor, cut an "X" or slash into the top of the loaf. Sprinkle the top with water and sprinkle on cornmeal.
  7. Place in a cold oven and set the temperature to 450°.
  8. After 15 minutes turn the heat down to 375°. Spray or brush the loaf with a mist of water, then bake another 30 minutes.
  9. Remove from the baking sheet and cool on wire rack.
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