Bread, Cooking

Mrs. Brown’s Cuban Bread


1 envelope active dry yeast
2 cups very warm water
2 tablespoons sugar
3 teaspoons salt
6 cups sifted all-purpose flour


1. Sprinkle yeast into very warm water in a large bowl. Stir until yeast dissolves, then stir in sugar, and salt.
2. Beat in the flour to make a soft dough.
3. Turn out onto lightly floured pastry board. Knead until smooth and elastic, about 5 minutes, using only as much flour as need to keep dough from sticking.
4. Place in a greased large bowl, turn to coat all over with shortening; cover with a clean towel. Let rise in a warm place, away from draft, 1 hour, or until double in bulk.
5. Punch dough down.
6. Grease a large rectangle oven cooking pan, sprinkle with flour.
7. Divide the dough into two loaves, and place them into the baking pan.
8. Let rise again in the same warm place for another 1 hour.
9. Make slits 2 inches apart on top of loaves with a very sharp knife or razor blade.
10. Brush all with ice water.
11. Place the baking pan in cold oven.
12. Turn oven to 400ᵒF.
13. Bake 40 minutes, brushing several times with ice water.
14. Cool completely.

Mrs. Brown's Cuban Bread

Mrs. Brown’s Cuban Bread

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