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From James Beard by way of Bernard Clayton, Jr.'s "The Complete Book Of Breads".
CUBAN BREAD
[TWO PLUMP LOAVES]
A large dose of yeast-twice the usual yeast-flour ratio-gives a fast rise to this unusually crusty white loaf comprised of only water, flour, yeast, salt and sugar. The crust is cut with a sharp knife or razor blade before it goes into the oven and it opens in the heat like a giant blossom.
A number of food authors have lauded this bread, first popularized by James Beard in his cooking classes, because it is so quick and easy, even for beginners. (You don't even need to preheat the oven.)
INGREDIENTS
5 to 6 cups all-purpose or bread flour, approximately
4 packages dry yeast
1 tablespoon salt
2 tablespoons sugar
2 cups warm water (105º-115º)
1/2 cup flour for the board
Sesame seeds (optional) -
BAKING SHEET One baking sheet, greased or Teflon.
PREPARATION Place 4 cups of flour in a large mixing bowl and add yeast, salt and sugar. Stir these dry ingredients until they are well blended. Pour in water and beat with 100 strong strokes. Gradually work in remaining flour (using fingers if necessary), a half cup at a time, until the dough takes shape and is no longer sticky.
KNEADING
Sprinkle work surface-counter top or bread board liberally with flour. Work in the flour as you knead,keeping a layer of it between the dough and the work surface. Knead for about 6 minutes or until smooth, elastic and feels alive under the hands.
RISING Place dough in a greased bowl, cover with plastic wrap and put it in a warm place (80°-85°) until doubled in bulk, about 15 minutes. You can test if it is light or risen by poking a finger in it; the dent will remain.
SHAPING Punch down the dough, turn it out on the work surface and cut into two pieces. Knead each piece 30 seconds to squeeze out the bubbles and form into round, plump loaves. Place on baking sheet. With a sharp knife or razor, slash an "X" on each of the loaves, brush with water, and, if desired, sprinkle with sesame seeds.
BAKING Place baking sheet on middle shelf of a cold oven.
Set the temperature at 400°, place a large pan of hot water on the shelf below and turn on the heat. The bread, of course, will continue to rise while the oven is heating. Bake for about 50 minutes or until the loaves are a deep golden brown. Thump on the bottom crust to test for doneness. If they sound hollow and hard, they are done.
FINAL STEP Place on metal racks and cool. Since this bread has no shortening it will not keep beyond a day or so. It does, however, freeze as well as other loaves. Serve warm, but not hot.
