Cuban Bread ABM

Cuban Bread  ABM

This is a very nice bread.  I enjoyed it toasted with cheese on it
and used for garlic bread.

Recipe By     : BMRC (John Ross)
Serving Size  : 16    Preparation Time:
Categories    : ABM Bread


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        potato, peeled, quartered
   1 1/2  cups          water
   1 1/2  cups          whole wheat flour
   1 1/2  cups          bread flour
   1 1/2  teaspoons     sea salt
   1 1/2  teaspoons     date sugar
   2      tablespoons   canola, safflower, or sunflower oil
   4      teaspoons     active dry yeast
   1 1/2  tablespoons   yellow cornmeal

In small pot, combine the potato quarters and the water, and bring to a
boil.  Reduce the heat and simmer until the potato quarters are tender,
about 10 minutes. Remove the potato quarters and either discard or save for
another use.  Set the liquid aside to cool. Add ingredients to pan along
with the 1 1/4 cups of the reserved potato water. Do not add the cornmeal.
Select Whole Wheat Dough cycle. When the dough has finished rising, turn it
out onto a lightly floured surface. Form it into a long loaf. Lightly coat a
baking sheet with oil and sprinkle with the cornmeal. Place the loaf in the
center of the sheet. With a sharp knife, slash the top in 6 places. Cover
with a clean towel and let rise for 20 minutes. Bake the loaf in a preheated
400 degree oven for 10 minutes. Lightly brush the top with cold water and
bake 10 minutes more. Brush the bread again and bake until golden, about 15
minutes more. Serve hot.

Recipe Source: BMRC (John Ross)