Cuban Bread

I’ve been trying for 2 weeks to make the perfect Cuban bread, just like I remember eating back in South Florida. I stumbled upon several recipes and finally decided to try the one posted on the website below.

http://www.tasteofcuba.com/pancubano.html

I follow the directions –  I did end up using 4 1/2 cups of bread flour (I only used bread flour even for the starter). The only thing I did different is that I divided the dough into 2 instead of 4 and did not use a string down the middle instead I used a knife to make the slit down the middle. All I know is that it came out perfect and yes you need the lard, I know it’s bad for you but this makes the bread authentic. Yummy…. Now I can make Cuban press sandwiches with the pickles. 🙂

Here are some pictures of the process.

Starter – below

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Yeast with water and sugar

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yeast, water and sugar after 10 mins.

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same as above but with lard and ready to add flour

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dough before first rising

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dough after 45 minutes

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dough rolled out into 2 loaves with the slits cuts

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loaves after 1hour rising

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After being baked for 30 minutes

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