Pan de Agua/Pan Cubano

Description

Procedure:

1. Combine the yeast with sugar and warm water in the bowl of a Kitchenaid mixer. Let sit for 15-30 minutes.
2. Mix the salt with the flour, and add to the yeast mixture. Add one cup at a time until you have a stiff dough with a smooth surface (about 8-10 minutes on “stir” setting of Kitchenaid). Dough should no longer stick to the side of the bowl.
3. Grease your hands with olive oil and remove dough to a lightly floured board and shape into a ball, adding flour as necessary.
4. Place in a greased bowl (I used olive oil). Cover with a dry, clean towel and let stand in a warm place (80 to 85F) until doubled in size, 1 1/2 to 2 hours.
   1. Alternatively, place a loaf pan at the bottom of an oven (turned OFF) and pour 3 cups boiling water into the pan. Place the bread on the rack above, and keep the oven door closed. Do not turn on or heat the oven at all—the hot water will keep the closed oven warm and moist.
   2. Press the dough gently with your knuckle or finger to determine if it is properly proofed and ready for baking. If the dough springs back right away, it needs more proofing. But if it springs back slowly and leaves a small indent, it’s ready to bake. Your dough is over-proofed if, when poked, it never springs back.
5. Punch down the dough. Turn out on a floured board, and divide in half. Shape each half into two long, French-style loaves.
   1. For shaping, flatten the dough into a rectangle about 18″ in length and 4″ in width. Roll tight along the long side (like a cinnamon roll), and seal the seams with the palm of the hand.
6. Place shaped loaves on a baking sheet that has been sprinkled with the cornmeal but not buttered. Allow to rise for 5-10 minutes.
7. Slash the tops of the loaves once horizontally along the length of the loaf, or diagonally in two or three places.
8. Brush loaves with egg wash and place them in a cold oven.
9. Set the temperature at 400F, and bake 35 minutes, or until well browned and hollow sounding when the tops are rapped.