---------- 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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