Crusty bread that tastes:
After my Cuban bread disaster, I eventually tried the recipe again and got it right. I’d go further than that. The recipe is fantastic because it tastes great but also requires little time. The result is a crusty bread that tastes so good that there probably won’t be any left over. The only ingredients are water, flour, sugar and yeast. This bread only has to rise once so it’s quicker than most bread recipes. Give it a try and you won’t be disappointed.
Cuban bread makes 2 loaves
1 package dry yeast 7 cups flour
2 cups lukewarm water olive oil or cornmeal
1 tbsp sugar
Proof the yeast in the water with the sugar in a large mixing bowl. Add flour gradually, stirring vigorously with a wooden spoon. Add enough flour to make a stiff dough. Knead the dough for 1 or 2 minutes. Wash, dry and grease mixing bowl with olive oil and add the dough. Cover with a damp towel and place in a warm oven to rise until double in bulk, about 1 hour. Punch down the dough, cut the dough in half and form 2 long loaves. Place on a greased cookie sheet or one covered with corn meal, slash with a sharp knife in a few places and let rise for 5 minutes. Turn on the oven to 400°; place a pan of boiling water in the oven under the loaves. Bake the loaves for about 40 minutes or until they are brown and crusty. Serve hot out of the oven.
Chicken cacciatore serves 4 :
handful of fresh oregano fresh ground pepper
2 cloves garlic, minced 2 tbsp chopped parsley
1 tsp dried basil 1 large onion, chopped
2 tbsp olive oil 1 green pepper, chopped
1 frying chicken, cut up 1 tsp sugar
4 tbsp flour ½ cup dry red wine
1 28-oz can tomatoes 1 cup sliced green olives
Mince the oregano. Use 1 tsp of dried oregano if fresh is not available. Sauté garlic, oregano and basil in oil in a large Dutch oven over moderate heat for 2 minutes. Dredge chicken parts in flour and brown each piece in the Dutch oven. Add all remaining ingredients, except for the olives and bring to a boil. Lower heat and simmer for 25 minutes. Add olives and simmer for 15 more minutes or until chicken is done. Serve over thin spaghetti or boiled rice.
