Cuban bread

Cuban bread

Starter

3/4 cup warm water
1/2 cup flour
1/2 tsp yeast

Bread

2 & 1/2 cup flour
3/4 cup water
3 Tbsp Manteca/ Lard
1 pk yeast
2 tsp sugar (Adjust sugar if you want it sweeter)
2 tsp salt
2 tsp oil
Olive spray

•Make the “starter”. Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
•Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 10-15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
•Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
•Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
•Line baking sheets with parchment paper or add oil on tray.
•Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 hour.
•Preheat oven to 425 degrees F. To make the lines that Cuban bread normally has add a wooden skewer on top of bread & press down. You can also cut a 1/4-inch deep slit down the top of the loaves with a sharp knife. Mist loaves lightly with water.
•Place pan in pre-heated oven. After 10 minutes, rotate pan . Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing. Total bake time is 25 minutes depending on your oven.

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