I decided to make the Cuban bread recipe from my New York Times Cookbook because it seemed fairly easy and I had all the ingredients. After mixing, I let the dough rise in a greased bowl in a sink full of hot water while I talked with my mom. Did I not let it rise long enough? Don't know, but it didn't rise again once it was in the oven.
In the end, the flavor was good, but it came out dense and chewy, rather than fluffy. Tomorrow I will take down the fondu pot that I've never used and make something to dip it in for lunch.
If anyone has any suggestions for my next to around, please let me know.