---------- Recipe via Meal-Master (tm) v8.02
 
      Title: James Beard's Cuban Bread
 Categories: Bread, Easy
      Yield: 2 Loaves
 
  1 1/2    Pkg active dry yeast
      1 tb Granulated sugar
      2 c  Water; warm (100 to 115°F)
      1 tb Salt
      5 c  All-purpose or
           - hard wheat flour;
           - +1 c if necessary
      3 tb Yellow corn meal
      1 tb Egg white; mixed with:
      1 tb Water; cold
  
  Combine the yeast with sugar and warm water in a large bowl and
  allow to proof. Mix the salt with the flour and add to the yeast
  mixture, a cup at a time, until you have a stiff dough. Remove to a
  lightly floured board and knead until no longer sticky, about
  10 minutes, adding flour as necessary. Place in a buttered bowl and
  turn to coat the surface with butter.
  
  Cover and let rise in a warm place until doubled in bulk, about
  1-1/2 to 2 hours.
  
  Punch down the dough. Turn out on a floured board and shape into
  two long, French bread-style loaves. Place on a baking sheet that
  has been sprinkled with the corn meal, but not buttered. Slash the
  tops of the loaves diagonally in two or three places with a single
  edge razor blade or sharp knife, brush the loaves with the egg
  white wash. Place in a cold oven, set the temperature at 400°F, and
  bake 35 minutes, or until well browned and hollow sounding when the
  tops are tapped.
 
  Recipe FROM: Beard on Bread
  
  Posted by: Suzy.Q
 
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