Recipe By Sandy
Published May 28th
Prep - Cook - Additional - Ready In -
Servings 2 loaves Calories 158.3

This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour.

Recipe Ingredients

  • 2 ¼ teaspoons active dry yeast
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • 8 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 tablespoon sesame seeds
  • 2 tablespoons cold water

Cooking Directions

  1. 1 In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
  2. 2 On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
  3. 3 Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
  4. 4 Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
  5. 5 Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

Nutrition Facts

  • Calories 158.3
  • Carbohydrate 32.8 g
  • Fat 0.6 g
  • Fiber 1.3 g
  • Protein 4.5 g
  • Saturated Fat 0.1 g
  • Sodium 291.8 mg
  • Sugar 0.6 g


  1. I had NEVER baked bread before but I grew up with a mother that made a lot. I was curious that the recipe didn't put the yeast in a little bowl with warm water first (since I saw my mother do it all the time). So... I looked around to find out why - It - Read more ...
  2. I am a professional baker and this bread was TERRIBLE! After reading the other reviews I added an extra 1/2 T of both salt and sugar but it was still horrible and way too salty. Like others I baked it with a pan of water in the oven. I let it rise for over 12 - Read more ...
  3. I have made this bread a number of times and we always love it. The recipe is very simple but the result is wonderful.
  4. This is the recipe I have been looking for! The crust was awesome the inside chewy--it was spectacular. Even the next day it was a fantastic flavor and texture. This will become a staple in my recipe files. Thank you for a superb recipe.
  5. OMG! I loved this bread! It took a long time to make (I made it at 2 in the morning- my baking hour!) but it was very easy and soooooo delicious! The only changes i made was adding a bit more water (i halved the recipe) and i follwed Malandis's review suggestions with the steam - Read more ...
  6. This is a very easy and very healthy bread to make--a must for beginning bakers. I agree that there is probably more flour listed than necessary. Don't worry if you have some left over during/after kneading. I suggest the following preparation changes to make the bread come out nice and moist: 1) For the bread's - Read more ...
  7. I've been looking for just such a recipe for a long time! My husband grew up in a Cuban family and always praised the bread they served.
  8. You must allow the dough to rise twice which makes the process very long. Also kneading this bread is difficult because of the lack of water and the abundance of flour. But in the end the bread is great. It looks really crazy when it comes out of the oven which makes it even better - Read more ...
  9. I thought this was a fabulous recipe. I cut it in half to make just one loaf but left the sugar amt the same since we like a sweeter bread. I mixed/kneaded in my bread machine and the dough was very very stiff but the flour did incorporate. It raised beautifully & baked fabulous & - Read more ...

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