Cuban Water Bread

Cuban Water Bread

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"This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour."

Ingredients {{adjustedServings}} servings 158 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
  2. On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
  3. Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
  4. Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
  5. Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.
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Reviews 31

  1. 33 Ratings

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MALANDIS
3/16/2004

This is a very easy and very healthy bread to make--a must for beginning bakers. I agree that there is probably more flour listed than necessary. Don't worry if you have some left over during/after kneading. I suggest the following preparation changes to make the bread come out nice and moist: 1) For the bread's second rise (step 3), place the loaves in a cold oven. Put a tray of hot water on the bottom of the oven and close the oven. Let rise until doubled (around 30-45 minutes). 2) Brush the bread with water, add the seeds if you want, and bake as indicated. Leave the tray of water in the oven along with the bread.

NICKRYAN
4/14/2003

You must allow the dough to rise twice, which makes the process very long. Also, kneading this bread is difficult because of the lack of water and the abundance of flour. But in the end, the bread is great. It looks really crazy when it comes out of the oven, which makes it even better I think. Who thinks that perfectly-shaped bread is fun to eat anyway? This bread is a must-try! If you've got a few spare hours of course...

AEOWYN74
4/14/2003

I've been looking for just such a recipe for a long time! My husband grew up in a Cuban family and always praised the bread they served.