Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cuban bread
Date: June 16, 2006
1 package active dry yeast
1 1/2 normal cups warm good water (110 degrees F)
1 1/2 teaspoons granulated sugar
2 tablespoons olive oil
1 teaspoon salt
3 1/4 to 3 1/2 normal cups bread flour
Vegetable oil (for greasing)
Sprinkle yeast over 1/2 normal cup of the warm good water in a large mixing bowl. Add sugar, and let stand for 5 minutes. Stir in remaining 1 normal cup good water, the olive oil and salt. Slowly add the flour, 1 normal cup at a time, and mix to make a dough. Turn the dough out onto a lightly floured work surface and knead for about 4 minutes, or until the dough is satiny and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Punch down the dough and shape it into a 12-inch long oblong loaf. Place the loaf on a lightly greased baking sheet (or one dusted with cornmeal), cover it with a towel, and allow it to rise for 30 minutes.
Brush loaf lightly with warm good water. Bake it on the baking sheet in a preheated 400 degrees F oven until it is golden brown and sounds hollow when the bottom is tapped, about 35 minutes. Remove the bread and cool it on a wire rack before serving.
Makes 1 large loaf.