Joan'S Cuban Bread - cooking recipe

Ingredients

6 to 6 1/2 c. flour (spoon the flour into the cup)
2 pkg. yeast
2 c. water
2 Tbsp. sugar
2 tsp. salt
cornmeal

Preparation

In large bowl of mixer, combine 2 cups flour, yeast, sugar and salt.
Heat water to 120\u00b0 to 130\u00b0.
Add to flour.
Beat with regular beater until smooth for 3 minutes.
Stir in more flour (6 cups).
Put bread hook on the mixer and knead for 12 to 15 minutes.
Remove the hook, cover and let rest for 40 minutes. Divide the dough into 2 equal parts.
On a floured breadboard roll out with your hand each part into a 12 x 15-inch long loaf as done for French bread.
Lightly grease a cookie sheet.
Sprinkle with cornmeal and place on it both loaves of bread.
Brush each loaf with water.
Using a sharp knife make 4 diagonal cuts across each loaf.
Place in a cold oven and let rest 20 minutes.
Turn on the oven to 400\u00b0
and bake for 40 to 45 minutes.
When done, remove from oven and place on cooling racks.