Cuban Bread

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar
• 4 cups bread flour
• 2 teaspoons salt
• 3 tablespoons lard, softened
• 1 tablespoon cornmeal, for dusting
• 1 tablespoon water, for brushing crust

Method

1. 1

   In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Let sit until foamy, about 5 minutes.

   5:00 · Yeast proofing
2. 2

   Add the bread flour, salt, and softened lard to the yeast mixture. Mix with the dough hook on low speed until a rough dough forms, about 2 minutes.

   2:00 · Mixing dough
3. 3

   Increase speed to medium and knead until the dough is smooth, elastic, and pulls away from the bowl, about 8 minutes.

   8:00 · Kneading
4. 4

   Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled.

5. 5

   Punch down the dough and turn it out onto a lightly floured surface. Shape into a long oval loaf about 14 inches long, tapering the ends slightly.

6. 6

   Sprinkle cornmeal over a baking sheet and place the shaped loaf on top. Cover loosely with a kitchen towel and let rise until puffy and nearly doubled.

7. 7

   Preheat the oven to 375°F. Place a small pan of water on the bottom rack to create steam.

8. 8

   Using a sharp razor or knife, slash a shallow line down the length of the loaf, then brush the top with water.

9. 9

   Bake the loaf until the crust is golden brown and the bread sounds hollow when tapped on the bottom, 25 minutes.

   25:00 · Baking
10. 10

    Transfer the loaf to a wire rack and let cool at least 20 minutes before slicing.

    20:00 · Cooling