Cuban Bread

Duration:

3 1/2 hours

Serving Size:

2 loaves of bread

INGREDIENTS

Starter:

1/2 cup of warm water

1/2 cup of flour

1/2 teaspoon of active dry yeast

Dough:

9 grams of yeast

18 grams of sugar

6.5 fluid ounces of warm water

39 grams of lard

18 grams of salt

300 grams of flour

DIRECTIONS

Tips:

You may need more or less of flour. You can substitute butter for the lard. Be sure your water is not too hot, you can kill your yeast if it is.

Combine all starter ingredients together and refrigerate overnight, this step is a must.

In a large bowl combine yeast, sugar and water and let sit for about 15 minutes. If the mixture is not foamy your yeast is not alive, and your bread will not rise. You will need to start over.

Stir in your butter salt and 1/2 cups of flour and mix together.

Once well combined, stir in almost all your starter leaving about 1/4 cup behind.

Start combining in the rest of your flour 1/2 cup at a time, you may need flour depending on how sticky the dough is.

You will need to knead your dough for about 5 minutes. You want a slightly tacky dough, not sticky.

Place your dough in a lightly greased bowl and cover with a wet paper towel and leave in a warm place for about 2 hours or until doubled in size.

Punch your dough down.

Flip your dough out on a lightly floured surface and cut in half.

Shape your dough into a loaf shape and place on a cookie sheet with parchment paper.

Cover your dough with a dry cloth and place back into a warm spot for another hour.

Preheat your oven to 400 degrees.

Right before you place your loaves into the oven, cut your loaves longways down about 1/4" deep and spray with water.

Bake for 25 minutes or until golden.

Let rest on a resting rack for about 15 minutes before eating.