Cuban Bread

• 1 (1/4 ounce) envelope dry active yeast
• 3 cups water
• 1 pinch salt
• 4 cups bread flour
• 2 tablespoons solid shortening

1. Preheat oven to 300 degrees F.
2. Dissolve yeast in 1 cup of water.
3. Mix in a second cup of water, the salt, flour and shortening.
4. Add enough of the third cup of water to make a pliable dough.
5. Knead dough and form into a ball.
6. Set aside in a warm place, covered with a damp towel, for about 1 hour.
7. Punch down.
8. Allow the dough to rise again for about 30 minutes.
9. Punch down again.
10. Roll the dough lightly into an oblong shape, about 3 inches wide and 12 inches long.
11. Set aside again, with crease up, until it doubles in size, 15 to 20 minutes.
12. Brush lightly with water to produce a nice, hard crust.
13. To create a baker's signature crease along top of the bread, place a strand of thick butcher's string down the middle before baking.
14. The weight of the string will press a ridge into the top of the loaf.
15. Remove string after baking.
16. (In Cuba, Cuevas and other bakers used a palm frond.)
17. Bake in a preheated oven until golden brown, 30 to 45 minutes.

active yeast, water, salt, bread flour, solid shortening

Taken from www.food.com/recipe/cuban-bread-153808 (may not work)