Cuban Bread

Name: Cuban Bread
Yield: Makes two 15-inch loaves
Ingredients: 1/4 cup, water; 1/4 cup (1¼ ounces), all-purpose flour; 1/2 teaspoon, instant or rapid-rise yeast; 3 cups (15 ounces), all-purpose flour; 2 teaspoons, instant or rapid-rise yeast; 1 1/2 teaspoons, table salt; 1 cup, warm water (110 degrees); 1/4 cup, lard; 1 (16 by 12-inch) rectangular, disposable aluminum roasting pan

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Appears in Cook's Country February/March 2020

Desserts or Baked Goods

Breads

SERVESMakes two 15-inch loaves

TIME2½ hours, plus 12 hours resting sponge and 30 minutes cooling

WHY THIS RECIPE WORKS

For Cuban bread that's as good eaten on its own as it is in our recipe for Tampa-Style Cuban Sandwiches, we wanted to highlight the bread's signature qualities: golden loaves that were cottony on the inside and crisp on the outside. For the...

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