This is a simple and delicious white bread with no oil. It's baked on a crusting of polenta and you can add sesame seeds if you like.
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 second rise (step 3), place the loaves in a cold oven. Put a tray of hot water on the bottom of the oven and close the oven. Let rise until doubled (around 30-45 minutes). 2) Brush the bread with water, add the seeds if you want, and bake as indicated. Leave the tray of water in the oven along with the bread. - 16 Mar 2004 (Review from Allrecipes USA and Canada)
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 I think. Who thinks that perfectly-shaped bread is fun to eat anyway? This bread is a must-try! If you've got a few spare hours of course... - 17 Oct 2000 (Review from Allrecipes USA and Canada)
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. - 01 Jul 2000 (Review from Allrecipes USA and Canada)