Cuban Bread Recipe

3      Reviews by:    Mattie Foster   Cuban Bread Recipe uses flour, water, yeast, and lard in creating this very unique and very flavorful Cuban bread recipe. Food Category:    Bread Cuisine Origin:    Caribbean    Servings:16 Nutrition facts:123 calories3.5 grams fat Print Preview Rate This Recipe Prep Time:   13 Hours 30 Minutes Cook Time:   32 Minutes Total Time:   14 Hours 2 Minutes

INGREDIENTS

• For the Sponge:
• 1/4 cup flour
• 1/4 cup water
• 1/2 tsp instant yeast
• For the bread:
• 3 cups flour
• 2 tsp instant yeast
• 1 1/2 tsp table salt
• 1/4 cup lard
• 1 cup warm water

DIRECTIONS

• Combine the sponge ingredients in a large measuring cup, mix well, cover and set aside. Let sit overnight.
• When ready to bake the bread add the first four ingredients to the bowl of a stand mixer. Add the sponge and then the warm water. With the dough hook in place on the mixer, mix the flour mixture on low speed for two minutes to moisten the dough. After the dough is well mixed with no dry spots, turn the mixer to medium speed and knead the dough for a good 8 minutes.
• Form the dough into a ball. Oil the inside of a large bowl. Place the dough into the bowl and then turn over coating both sides of the dough with oil. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes. When doubled in size, remove the dough from the bowl, place onto a work station and cut the dough into two equal portions. Using finger tips, form each portion of the dough into a 6 inch x 10 inch rectangle with the long side facing you.
• When portion is proper size, fold the top portion down to the middle of the rectangle. Press the folded down edge in the middle of the rectangle down into the dough sealing the edge. Do the same with the bottom portion. Bring the top and bottom together in the center of the rectangle. Pinch the edges sealing the dough. Pinch the ends together sealing the ends. Turn the seam down onto the work station. Roll the rectangles into 16 inch long logs of dough. Heat oven to 350°F. Lay the logs on parchment paper on a rimless cookie sheet, cover with plastic wrap until puffy, about 30 minutes. After the logs are puffy, remove the plastic wrap and cut the top of each log about 1 inch from one end to within 1 inch of the other end, 1/8 inch deep. Cover the logs with a disposable aluminum roasting pan. Cook the loaves, cover for 20 minutes. Remove the pan and cook for an additional 12 minutes. Remove the loaves when they have an internal temperature of 210°F. Place on wire rack to cool.

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