This is very similar to my favorite James Beard recipe for Cuban bread. The main difference in the recipes, is that Beard does not allow the bread to rise until double after having shaped it into loaves It should only sit for around 5-10 minutes. He also only brushes it with cold water once, just prior to putting it in the oven. I recently made this bread with bread flour. BIG MISTAKE! The texture was entirely different with a dense and even insides. Making it with all purpose flour gives a more interesting texture and taste with a crisper crust and lots of air pockets within.
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This is very similar to my favorite James Beard recipe for Cuban bread. The main difference...