Cuban Bread

Mix together in a large bowl, or KitchenAid mixer, the warm water, yeast, sugar and salt and let sit for a couple of minutes to make sure your yeast proofs (gets foamy). With the mixer on (or your strong spoon arm for mixing), add two cups of flour until fully incorporated with yeasty water. Add remaining flour 1 cup at a time.

Turn dough out onto a floured surface and knead for 10 minutes. Form dough into a ball and put it in a greased bowl covered with a damp cloth in a warm place to rise until doubled in bulk (1 to 1 1/2 hours).

Punch dough down and let rest for 10 minutes. While the dough is resting, grease a cookie sheet and sprinkle it with corn meal.

Divide the dough in two, form them into balls or ovals and place balls on the prepared cookie sheet. Cover with your earlier damp cloth, set in a warm place and let rise again (1 hour).

When dough is risen, remove cloth, place in a cold oven and set it to 400 degrees. Bake for 35 to 40 minutes or until loaves are golden brown.