Crispy crust bread with a soft, evenly textured bread.
Ingredients
1 tablespoon active dry yeast
2 teaspoons sugar
1 1/4 cups warm water
2 cups bread flour
2 cups all-purpose flour
2 teaspoons salt
1/4 cup lard
2 tablespoons warm water (to brush on loaves before baking)
Instructions
Mix the flours together in a ziplock bag.
Add the yeast, sugar and water to a mixing bowl fitted with a dough hook.
Melt the lard in a microwave safe bowl. Add lard to mixer bowl. Add 3 cups flour and the salt. Beat with the dough hook until the dough comes together, adding additional flour as necessary to form the dough. Knead with the dough hook for 4 - 5 minutes.
Spray a ziplock bag with cooking spray. Put dough in bag. Seal bag, getting as much of the air out as you can. Refrigerate overnight.
Cut dough into 2 pieces. Roll into a 12 x 8 rectangle. Roll into a tight cylinder. Seal edges by pinching the edge onto the dough. Place on a greased cookie sheet. Cover and let raise until doubled. (about 1 1/2 hours)
Preheat oven to 425 degrees. Place a pan of boiling water on the bottom shelf. Brush water on top of the loaves. Using a sharp knife or razor blade cut 3 slits across the top. Bake for about 18 minutes or until bread sounds hollow when tapped.
adapted from www.icuban.com
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/06/15/cuban-bread/