Cuban Sandwich Bread

• First Part
• 5 lbs bread flour
• 1 liter water
• 1 ounce active dry yeast
• Second Part
• 8 lbs bread flour
• 4 ounces pork fat
• 1 1/2 ounces salt
• 1 ounce active dry yeast

1. For the first part:
2. Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours.
3. For the second part:
4. Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray.
5. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
6. Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.

bread flour, water, active dry yeast, bread flour, pork fat, salt, active dry yeast

Taken from www.food.com/recipe/cuban-sandwich-bread-532838 (may not work)