Cuban Bread

READY IN: 2hrs 5mins
SERVES: 8-10
YIELD: 2 Loaves




  • Grease a large bowl, and set aside.
  • Dissolve the yeast in warm (90 degree F) water. Add the salt and sugar. Stir well.
  • Mix the flour and wheat gluten. Add lard then add the flour/gluten mixture, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough. Shape dough into a small ball.
  • Place dough in the Pyrex bowl, turn over so both sides are greased, cover with a moist cloth and place in a warm place. Let rise about 20 minutes or until the dough doubles in size.
  • Grease two more bowls. Remove the dough from the bowl and punch it down. Cut dough in half to form two balls. Place each ball in a separate bowl. Cover each with a moist cloth and let rise about 30 minutes or until the dough doubles in size.
  • Lightly grease a cookie sheet and sprinkle with cornmeal.
  • Do NOT preheat the oven.
  • Turn the dough out onto a lightly floured board. Shape into long, Cuban bread-style loaves. Place the loaves on the baking sheet. Allow to stand and rise for five minutes.
  • Brush the loaves with water.
  • Place in middle shelf of the COLD oven. Place a pan of boiling water on the bottom of the oven.
  • Set the temperature to 400 degrees F. Bake the breads until they are crusty and done - about 45 minutes.