Cuban Bread

Name: Cuban Bread
Yield: Makes two 15-inch loaves
Ingredients: 1/4 cup, water; 1/4 cup (1¼ ounces/35 grams), all-purpose flour; 1/2 teaspoon, instant or rapid-rise yeast; 3 cups (15 ounces/425 grams), 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

Desserts or Baked Goods
Breads

By Cecelia Jenkins ･ Appears in Cook's Country February/March 2020, Cook's Country TV

Our savory loaf has the perfect texture for pressed sandwiches.

SERVES Makes two 15-inch loaves

TIME 2½ hours, plus 12 hours resting sponge and 30 minutes cooling

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