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Instructions |
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Starter
Prepare Starter at least one day in advance. Dissolve 1/3 envelope of yeast into 1/3 cup of warm water. Wait 5 to 10 minutes for yeast to dissolve on its own (the mixture will turn frothy). Stir in 1/3 cup of flour. Cover the bowl and place in the refrigerator. Starter will keep for a few days in the refrigerator. Leftover starter can be frozen.
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Dissolve 2 envelopes of yeast and the sugar into 3 Tbsp of warm water. Wait 5 to 10 minutes for yeast to dissolve on its own (the mixture will turn frothy). Stir in lard, remaining water and half of the starter.
Mix in the salt and flour, one cup at a time until the dough is firm and holds together. Knead dough on lightly floured surface for about 6-8 minutes (or 10-12 minutes if you substituted bread flour for all-purpose). Add flour as neccessary until dough is elastic but not sticky.
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Place dough in an oiled bowl, cover, and place in a warm place (about 80-85F). I usually turn the oven on its lowest setting for a few minutes before I add the flour and then turn it off again once I have added the 4th cup. Allow dough to rise until it has doubled in size (about 45 to 60 minutes).
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Punch down dough. Divide the dough into 4 portions. Shape dough into loaves about 12 inches long. Place loaves 2 to a baking sheet, about 5-6 inches apart. Cover with a damp cloth and let rise until dough doubles in size (about 60 minutes). Preheat oven to 350F.
I usually make 3 diagonal cuts across the loaves. However, to make the distinct design of traditional Cuban bread- soak kitchen thread or twine (1/8 inch thick) in water and lay a strand lengthwise down each loaf.
Bake for 30-35 minutes. The top of the bread should brown and the loaf should make a hollow noise when tapped. Let the loaves cool a little before removing the string and transfering to an iron rack or a plate to cool.
N.B. Cuban bread should be flaky and produce a lot of crumbs when eaten. To make flakier bread, add more lard. To make healthier bread-try a different bread.
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Suggestions |
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Cuban bread is most famous as the bread in a Cuban sandwich. My family also likes to eat it with cream cheese and guava paste.
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Originally Submitted
11/8/2009
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