Cuban Bread
Cuban bread is a delightfully soft and fluffy bread that is shaped like a French baguette. It has a soft crust and the secret ingredient is lard which is what gives this bread great flavor and the perfect chew!
Servings: 2 loaves
Ingredients
Overnight Starter:
- ½ cup water
- ½ cup bread flour
- ½ teaspoon dry active yeast
Bread:
- 1 package active dry yeast 2 ½ teaspoons
- 1 tablespoon honey
- ½ cup warm water
- ¼ cup lard
- 2 teaspoons salt
- 2-3 cups bread flour
Instructions
Overnight starter:
- In a small bowl, whisk together water, bread flour, and active dry yeast until well combined. Cover with plastic wrap and leave in the fridge overnight, or at least 8 hours.
Bread:
- In a stand mixer fitted with the dough hook, add your package of active dry yeast, honey, and water. Mix and let sit for about 5 minutes to activate the yeast.
- Melt your lard in the microwave, until just melted. Don't let the lard get too hot!
- To the bowl of the stand mixer, add your melted lard, salt, 2 cups of bread flour and all your overnight starter. Mix on medium low speed until all ingredients are properly incorporated and the dough has come together.
- At this point you may want to add more flour, only add in ¼ cup increments. The dough shouldn’t be too wet, it should pull away from the sides of the mixer when fully incorporated.
- Increase mixer speed to medium high and allow it to mix for 3-5 minutes, this will knead the dough and strengthen the gluten.
- Once the dough has finished mixing, place the dough into a bowl oiled with vegetable oil, cover and let rest until it has doubled in size. About an hour.
- Prepare two baking sheets with parchment paper and a dusting of flour, set aside.
- Take the proved dough and place on a floured surface, shaping into a large rectangle. Cut the rectangle in half lengthwise so you have 2 rectangles. Tightly roll each rectangle into cylinders with slightly tapered ends and place both on the floured parchment lined sheet pans.
- Preheat oven to 400℉
- Cover and allow the loaves to proof until just before double in size, about 30-45 minutes. Perform a poke test by lightly poking each loaf about 10 times along the length of the loaf, your pokes should slightly remain but spring back, if they spring back and you can no longer see the pokes you need to let them sit for a bit longer.
- When the loaves are ready, lightly dust with flour and make one cut on top of each loaf that runs the length of the loaf. Bake for 20-25 minutes, with one pan on the top rack and one on the bottom rack. Halfway through the bake switch the positions of the pans to ensure an even bake. Loaves should be evenly golden brown.
- Allow the loaves to cool completely before cutting.
Nutrition
Calories: 609kcal | Carbohydrates: 124g | Protein: 20g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 2337mg | Potassium: 205mg | Fiber: 5g | Sugar: 9g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
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