Dissolve the yeast in warm water. Add T flour & sugar. When yeast foams up, actively working covering most of top of liquid. Combine 6 C flour, yeast liquid, salt in large bowl.
Stir until stiff, adding additional flour (or water) if needed.
When thoroughly mixed, shape into a ball. Place in a Pam sprayed bowl. cover with plastic wrap. Place in a warm spot. Let rise until double.
Turn the dough out. Shape into two long loaves. Place on baking sheet sprinkled with corn meal. Let rise in warm spot until doubled.
Slash the top with razor blade or sharp knife. Heat small cast iron skillet. Boil a cup or 2 of water. In oven, place one rack in middle, one rack on bottom. Place skillet on bottom shelf. Place bread on middle shelf. Turn on cold oven to 400 degrees. Pour boiling water in heated skillet IMMEDIATELY shut oven door. Bake until crusty, about 45 minutes. Remove from oven, set on rack to cool. Let cool before slicing.
E-Z to make
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