---------- Recipe via Meal-Master (tm) v8.02

     Title: James Beard's Cuban Bread
Categories: Bread, Tried, Favorite, Easy, Posted-mm
     Yield: 2 loaves

 1 1/2 pk Active dry yeast
     1 T  Granulated sugar
     2 c  Warm water (100-115 deg.)
     1 T  Salt
     5 c  All-purpose or hard wheat
          -flour plus 1 cup if necess.
     3 T  Yellow cornmeal
     1 T  Egg white,mixed with 1Tbl.
          -cold water

 Source: Beard on Bread

 Combine the yeast with sugar and warm water in a large bowl and allow
 to proof. Mix the salt with the flour and add to the yeast mixture, a
 cup at a time, until you have a stiff dough. Remove to a lightly floured
 board and knead until no longer sticky, about 10 minutes, adding flour
 as necessary. Place in a buttered bowl and turn to coat the surface with
 butter.

 Cover and let rise in a warm place until doubled in bulk..1 1/2-2 hrs.

 Punch down the dough. Turn out on a floured board and shape into two
 long, French bread-style loaves. Place on a baking sheet that has been
 sprinkled with the cornmeal, but NOT buttered. Slash the tops of the
 loaves diagonally in two or three places with a single edge razor blade
 or sharp knife, brush the loaves with the egg white wash. Place in a
 COLD oven, set the temperature at 400 degrees, and bake 35 minutes, or
 until well browned and hollow sounding when the tops are tapped.

 From the recipe files of Suzy.Q

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