Pan Cubano

CUBAN BREAD

Ingredients

• 1 ½ teaspoons instant yeast

• ½ teaspoon sugar

• 1 1/3 cup warm water (105 degrees F)

• ¼ teaspoon white vinegar

• 3 2/3 cups bread flour

• 2 ½ teaspoons salt

• 2 tablespoons lard

1. In a stand mixer fitted with a dough hook, combine instant yeast, sugar, warm water, and vinegar. Whisk gently and let sit for 5 minutes, until the yeast becomes foamy. If it does not foam, discard and start again.

2. Measure the bread flour by spooning it into a measuring cup and leveling it with a knife. In a separate bowl, combine flour and salt. Once the yeast mixture is foamy, add the flour mixture and lard. Mix on medium speed for 10-12 minutes, until a smooth elastic dough forms.

3. Divide the dough into 2 equal portions and shape into balls (using a kitchen scale will help with this). Place on a baking sheet and cover loosely with plastic wrap. Let rest for 2 hours.

4. After the dough has rested, shape the loaves into Cuban bread. The dough should not be sticky. If it is, you can very lightly flour the counter. Take one dough ball and gently flatten the dough into a rectangle. With a rolling pin, roll out dough to an 18 x 5 rectangle. Tightly fold in the long side of the dough into itself. Then continue to roll it until you have an 18-inch log. Take the ends of the log and fold it in by pinching the seams together. Then pinch the seams along the dough so that it seals. With the seam side down, roll the dough to make sure it’s even and smooth. Place the dough on a full-size baking sheet lined with parchment paper. Do the same with the second dough. Cover loosely with plastic wrap and refrigerate the dough for 2 hours.

5. During the last 15 minutes of refrigeration, bring a small pan of water to a boil. Carefully place the pan on the lowest rack of a cold oven to create a warm, humid environment for proofing. Remove the dough from the refrigerator and remove the plastic wrap and place the baking sheet on the middle rack. Close the oven door and let the dough proof for 2 hours.

6. After proofing, remove the bread and the pan of water from the oven. Preheat the oven to 375 degrees F. When the oven is ready, take a bread lame or a razor blade, score a shallow cut (about ¼ in deep) along the center of each loaf in one quick motion. For a traditional finish, instead of scoring, place a palm leaf along the center of each loaf. Lightly spray the loaves with water and place them on the middle rack. Reduce the temperature to 350 degrees F and back for 35-40 minutes or until golden brown. The bread should sound hollow when tapped on the bottom.

7. Remove from the oven and transfer to a wire rack. Allow the bread to cool completely before slicing. To maintain freshness, store in an airtight bag at room temperature. For best texture, enjoy the bread the same day it’s baked.