Pan Cubano
- 1 ( 1/4-ounce) package active dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 5 to 6 cups sifted all-purpose flour
- 4 tablespoons melted lard or butter
- 2 tablespoons cornmeal
- 6 to 8 bay leaves (optional)
- In a large mixing bowl, dissolve the yeast and sugar in 2 cups lukewarm water, stirring well.
- Set aside in a warm place until the yeast bubbles actively, 8 to 10 minutes.
- Combine the salt with 3 cups of the flour.
- Add this flour mixture to the yeast mixture, 1 cup at a time, beating it in with a wooden spoon or using the dough hook of an electric mixer at low speed.
- After each cup of flour, drizzle in about 1 tablespoon of lard.
- Once you have added the first 3 cups, use your hands to gradually knead in the remaining flour until the dough is smooth and velvety.
- Gather the dough into a ball and place it in a clean greased mixing bowl.
- Grease the top of the dough with the remaining lard.
- Cover with a dry, clean kitchen towel and place in a warm (80 to 90F.
- ), draft-free area to rise until doubled in bulk, about 1 hour.
- Turn the dough out onto a lightly floured board and divide it in half.
- Shape each piece of the dough by stretching and rolling it into a long sausage shape about 1 foot long and 2 inches in diameter.
- Arrange the loaves 2 to 3 inches apart on a large baking sheet sprinkled with the cornmeal.
- Cover lightly with the towel and let the loaves rise for 5 to 7 minutes.
- Using a sharp knife, slash each loaf in 3 or 4 places and, if desired, place a bay leaf in each slit to decorate the loaf.
- Brush the loaves with water.
- Place a pan of boiling water in the bottom of the oven.
- Immediately place the baking sheet on the middle rack of the cold oven and set the oven temperature 400F.
- Bake the loaves until they are crusty and sound hollow when tapped gently on top, 35 to 45 minutes.
- Remove the loaves to a rack to cool.
active dry yeast, sugar, salt, flour, lard, cornmeal, bay leaves
Taken from www.cookstr.com/recipes/pan-cubano (may not work)