Baked in an oven that starts cold, this remarkable bread was made using the recipe for 'Cuban Bread' in Bernard Clayton's "New Complete Book of Breads". It takes only 2 hours from start to finish!!
When I took the photos, the sun was streaming in through the window, so I did a little experimentation with the camera - taking this picture without the flash.
I'm afraid that I broke my rule about waiting until the bread was completely cool before cutting it.
The crumb was a little tighter than it should have been due to not allowing the dough to double before shaping. (One of these days, I'll learn to read AND retain what I've read before plunging ahead.)
Our new kitten was so curious about what was going on that he actually stayed still for a few moments before racing off to play with the several kitty toys scattered around tear up yet another forbidden non-toy in a high precarious spot. (Who me?? No!! I didn't rip that to shreds!)
(The thumbnail image appearing on links to this page is housed on Flicker: etherwork photostream.)
Biscotti Picanti . Broa . Brunkans Långa . Challah . Chinese Steamed Flower Rolls . Coccodrillo . Cornucopia . Croissants and Pains au Chocolat . Cuban Bread . Fougasse . Dan's Garlic Bread . Ensaimadas . Five-Grain Bread with Walnuts . Hamburger Buns . Herbed Soda Bread . Italian Knots . Kaiser Rolls . Mary's Dark Onion Rye . Naan . Rewena paraoa . Royal Crown Tortano . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Taralli Pugliesi . Whole-Wheat Pita . Yeasted Sprouted Wheat Bread
