Mar. 7th, 2006

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This is so simple and tasty that I used to make it every second day. I don't know why I ever stopped.

Mixed Grain Cuban Bread, from Ken Haedrich's Home for the Holidays

Dissolve 1 T active dry yeast and 1 t sugar in 1 1/4 C lukewarm water. While that's steeping, put 1 t salt, 2 T rye flour and 1/4 C corn meal into a bowl. When the yeast is dissolved, add the dry to the yeast and stir it up. Add just enough unbleached flour (the recipe calls for up to 2 1/2 C) to make the dough doughy (it should be a little sticky) and then knead it for six minutes. Put it back in the bowl, cover with a towel, and leave it in a warm spot until it doubles. (Probably about an hour.)

When the dough is doubled, punch it down. Let it rest for a few minutes, and then make the loaf. (Insert your favorite loaf-making technique here.) Place the dough on a cookie sheet and let it rest for fifteen minutes.

Don't preheat the oven!!

After 15 minutes, brush the surface of the dough with water and use a serrated knife to make diagonal slashes across the top. Put the dough into a cold oven and turn the heat up to 425. Bake until done - about a half hour.


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