Recipe courtesy of Enrique Reyes
Cuban Sandwich Bread
- Level: Intermediate
- Yield: Thirty 8-inch loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 750
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 143
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 24
- Cholesterol
- 4
- Sodium
- 548
- Total: 5 hr 40 min
- Prep: 1 hr
- Inactive: 4 hr
- Cook: 40 min
Ingredients
First Part:
5 pounds bread flour
1 liter water
1 ounce active dry yeast
Second Part:
8 pounds bread flour
4 ounces pork lard
1 1/2 ounces salt
1 ounce active dry yeast
Directions
- Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours. 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. 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.
- Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.