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Back when I was tutoring a Western Civilization class, I came across this random tidbit that about made my head spin. Especially with the whole gluten-free diets that have swept the country.
The daily ration for monks in Carolingian society was 3.7 pounds of bread! (from Spielvogel’s Western Civilization)
3.7 pounds. Can you imagine? That’s like several loaves of whole wheat bread every single day!
When my friend Candace introduced me to this Cuban bread recipe I thought, hmmmmm, I probably couldn’t eat 3.7 pounds of this bread, but I probably could polish off a whole loaf on my own.
Don’t worry, I didn’t. But it is awfully tasty. It doesn’t need to be kneaded and it only takes about an hour from start to finish, including baking time! Talk about easy!
Cuban Bread Recipe
Modified from the Tightwad Gazette (I almost always modify any new recipe using these simple strategies to make it healthier.)
Grease a cookie sheet.
Combine the first five ingredients. Add enough white flour to make a soft dough. Let the dough rise for 15 minutes. Divide and shape it into two round loaves, brush with water, and sprinkle with sesame seeds.
Place a pan of hot water on the lowest rack of a cold oven.
Place the loaves on the middle rack and then turn the oven on to 375. Bake for 30-45 minutes or until a light golden brown. Once it’s done, lightly spray with cold water for a nice soft crust. Serve warm with butter.
See, isn’t that easy?!
Make some Cuban Bread
As you can see, this is one of the easiest bread recipes ever, and it’s ever so moist and delicious. Whip up a batch and have it on the table in just over an hour!