Cuban Bread
1 pkg. yeast
2 cups lukewarm water
1-1/4 Tbsp. salt
1 Tbsp. sugar
6 to 7 cups sifted flour
Cornmeal
Dissolve the yeast in the water and add the salt and sugar, stirring thoroughly. Add the flour 1 cup at a time, beating it in with a wooden spoon. Add enough flour to make a fairly stiff dough. When dough is thoroughly mixed, shape it into a ball, place in a greased bowl and grease the top. Cover with a towel and let stand in a warm place (80 to 85 degrees F.) until doubled in bulk.
Turn the dough out onto a lightly floured board and shape into 2 long or round loaves. Arrange on a baking sheet heavily sprinkled with cornmeal and allow to rise 5 minutes.
Slash the tops of the loaves in 2 or 3 places with a knife or scissors. Brush the loaves with water and place them in a cold oven. Set the oven control at hot (400 degrees F.) and place a pan of boiling water on the bottom of the oven. Bake the loaves until they are crusty and done, about 40 to 45 minutes. Makes 2 loaves.
