202 | BREAD CUBAN BREAD Bernard Clayton’s New Complete Book of Breads After Saba was hospitalized for a bleeding ulcer that included a blood transfusion, raising his iron level became a challenge. The iron tablets he took excluded having milk products and whole wheat flour (which is a staple for us) as well as the need to cut down on fats. This bread adapted from Bernard Clayton’s New Complete Book of Breads is a winner – even my maid, who refused to taste anything I make, loved this bread. 6 cups bread or all-purpose flour * 4 ½ tsp dry yeast 1 Tbs salt 2 Tbs sugar/silan **1 Tbs vital wheat gluten 2 + cups warm water 1 tsp vinegar if adding rye flour Place 4 cups flour in a mix master bowl; add yeast, salt and sugar and blend with flat paddle. Pour in warm water and beat for 3 minutes. If using silan add it with the water. Add remaining flour, ½ cup a time until dough takes shape and is no longer sticky. San Gimignano Italy
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