Pan Cubano - Authentic Cuban Bread recipe
INGREDIENTS
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The distinctive taste is due to the use of a starter, which is made the day before. Also the dough is enriched with lard. You can substitute the lard with solid vegetable shortening if you prefer, but the bread acquires its' basic smoothness through
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STARTER
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3/4 tsp active dry yeast(1/3 envelope)
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1/3 cup warm water
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1/3 cup bread or all-purpose flour
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The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Leftover starter will keep for seve
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DOUGH
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4-1/2 tsp active dry yeast - (2 envelopes or 2 cakes of compressed yeast)
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1 Tbsp sugar
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1-1/2 cups warm water
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3 to 4 Tbsp lard or solid vegetable shortening, at room temperature
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1/2 batch starter (see above recipe)
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1 Tbsp salt
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4 to 5 cups bread or all-purpose flour
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