Cuban bread
The exact right bread for Cuban sandwiches, and also great for making garlic bread and just munching on!
Servings: 2 loaves
Ingredients
- 4 cups all-purpose flour
- 1 1/3 cup warm water
- 4 tablespoons lard
- 4 teaspoons sugar
- 1 tablespoon salt
- 2 ¼ teaspoons instant yeast
- ½ cup sourdough starter
Instructions
- Combine ingredients in stand mixer and mix with dough hook for 5 minutes. Place in a well-oiled bag and refrigerate for 1 to 5 days. Remove from refrigerator and warm the dough by placing it in a warm water bath or proofing oven. When the dough just starts to rise, form 2 loaves and place loaves on parchment paper with corn meal on it. Allow the loaves to rise in a warm place 1-3 hours, until the dough is doubled. Score deeply with a bread lame and place in a preheated 350 degree Fahrenheit oven for 25-30 minutes, until the internal temperature of the bread reads 190 degrees Fahrenheit. Remove from oven and place on a rack to cool.