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 active dry yeast

Dough:
2 1/4 teaspoon of active dry yeast
2 teaspoons of sugar
3/4 cup of warm water
3 tablespoons of room temp butter
2 teaspoons of salt
3 cups of flour

DIRECTIONS

Combine all starter ingredients together and refrigerate overnight.
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.
Stir in your butter salt and 1/2 cups of flour and mix together,
Once well combined, stir in almost all of 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 more or less flour depending on how sticky the dough is.
You will need to kneed 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,