Recipe--Cuban Bread

For years, my Mom received the monthly “Tightwad Gazette.” Some of our favorite recipes have come from its pages! This is one of those. This bread recipe is incredibly easy and fast, and DELICIOUS! My favorite way to eat this bread is hot from the oven, slathered in butter. Heavenly!

Cuban Bread

5-6 cups all-purpose flour (you can substitute whole wheat flour for 1 or 2 cups)

2 Tablespoons dry yeast

2 Tablespoons sugar (we use honey)

1 Tablespoon salt

2 cups hot water (120-130°F)

1 Tablespoon sesame or poppy seeds

In large bowl, mix 4 cups flour with yeast, salt and sugar. Pour in hot water and stir together until all moistened. Add some of the remaining flour and turn out onto bread board dusted with flour. Knead 8 minutes, continuing to add flour until bread is elastic, and no longer sticky. Place dough in a greased bowl; cover with damp towel. Let rise 15 minutes. Punch down. Divide into 2 pieces. Shape into 2 round loaves and place on a baking sheet. Cut an “X” ½ inch deep on top with sharp knife. Brush with water, sprinkle with seeds. Place on middle shelf of COLD oven. Place cake pan of hot water on lowest shelf. Heat oven to 400°F. Bake 40-50 minutes until deep golden brown. Allow to cool, and then enjoy!