Cuban Bread
Directions
- 1In a mixing bowl, mix 2 oz of water, 2 oz of bread flour, and 1/2 tsp of yeast. Cover and let sit overnight.
- 2In a mixing bowl, mix 2 oz of water, 2 oz of bread flour, and 1/2 tsp of yeast. Cover and let sit overnight.
- 3In a mixing bowl, mix 2 oz of water, 2 oz of bread flour, and 1/2 tsp of yeast. Cover and let sit overnight.
- 4The next day, add 15 oz of flour, 2 tsp of yeast, 1 1/2 tsp of salt, and 4 oz of lard to the mixing bowl.
- 5The next day, add 15 oz of flour, 2 tsp of yeast, 1 1/2 tsp of salt, and 4 oz of lard to the mixing bowl.
- 6The next day, add 15 oz of flour, 2 tsp of yeast, 1 1/2 tsp of salt, and 4 oz of lard to the mixing bowl.
- 7Add 8 oz of warm water and mix for 2 minutes.
- 8Add 8 oz of warm water and mix for 2 minutes.
- 9Add 8 oz of warm water and mix for 2 minutes.
- 10Continue mixing for an additional 8 minutes until a dough forms.
- 11Continue mixing for an additional 8 minutes until a dough forms.
- 12Continue mixing for an additional 8 minutes until a dough forms.
- 13Form the dough into a ball and place it in a greased bowl. Cover and let rise for 1 hour.
- 14Form the dough into a ball and place it in a greased bowl. Cover and let rise for 1 hour.
- 15Form the dough into a ball and place it in a greased bowl. Cover and let rise for 1 hour.
- 16Cut the dough in half. Gently flatten each half into a 10x6 inch rectangle.
- 17Cut the dough in half. Gently flatten each half into a 10x6 inch rectangle.
- 18Cut the dough in half. Gently flatten each half into a 10x6 inch rectangle.
- 19Fold the bottom edge to the middle, then fold the top edge to the middle. Fold in half lengthwise, seal the edges, and roll into a 15 inch loaf, tapering the ends.
- 20Fold the bottom edge to the middle, then fold the top edge to the middle. Fold in half lengthwise, seal the edges, and roll into a 15 inch loaf, tapering the ends.
- 21Fold the bottom edge to the middle, then fold the top edge to the middle. Fold in half lengthwise, seal the edges, and roll into a 15 inch loaf, tapering the ends.
- 22Place the loaves on a greased baking sheet, cover, and let rise for 30-45 minutes.
- 23Place the loaves on a greased baking sheet, cover, and let rise for 30-45 minutes.
- 24Place the loaves on a greased baking sheet, cover, and let rise for 30-45 minutes.
- 25Score the top of each loaf with a sharp knife.
- 26Score the top of each loaf with a sharp knife.
- 27Score the top of each loaf with a sharp knife.
- 28Bake in a preheated oven at 450°F for 28-32 minutes. To add steam to the oven, place a pan of water on the bottom rack before baking.
- 29Bake in a preheated oven at 450°F for 28-32 minutes. To add steam to the oven, place a pan of water on the bottom rack before baking.
- 30Bake in a preheated oven at 450°F for 28-32 minutes. To add steam to the oven, place a pan of water on the bottom rack before baking.
- 31Cool on a wire rack.
- 32Cool on a wire rack.
- 33Cool on a wire rack.
Ingredients
- 2 oz water
- 2 oz water
- 2 oz water
- 2 oz bread flour
- 2 oz bread flour
- 2 oz bread flour
- 0.5 tsp yeast
- 0.5 tsp yeast
- 0.5 tsp yeast
- 15 oz bread flour
- 15 oz bread flour
- 15 oz bread flour
- 2 tsp yeast
- 2 tsp yeast
- 2 tsp yeast
- 1.5 tsp salt
- 1.5 tsp salt
- 1.5 tsp salt
- 4 oz lard
- 4 oz lard
- 4 oz lard
- 8 oz warm water
- 8 oz warm water
- 8 oz warm water
Equipment
mixing bowlmeasuring cupsmeasuring spoonsstand mixersheet panplastic wrapknife