Cuban Bread

Ingredients

• 1.75 cups water – warm (105–110°F)
• 1 tbsp sugar
• 2.25 tsp instant yeast
• 2 tbsp lard – softened
• 5 cups bread flour
• 2 tsp fine sea salt
• 1 tsp neutral oil – for greasing bowl
• 1 cup water – very hot (for steam)

Instructions

1. In a large mixing bowl, combine the warm water and sugar, then sprinkle in the instant yeast. Whisk to dissolve and let stand until slightly creamy and foamy, 2–5 minutes.
2. Add the softened lard, 3 cups of the bread flour, and the salt. Mix until a shaggy dough forms. Gradually add the remaining bread flour while mixing, then knead by hand or mixer until smooth, slightly tacky, and elastic, 8–10 minutes; the dough should stretch thin without tearing.
3. Lightly grease a clean bowl with the neutral oil. Place the dough in the bowl, turn to coat, cover, and let rise at warm room temperature until doubled in size, 60–75 minutes.
4. Set an oven rack in the middle position. Place a sturdy empty metal pan (not glass) on the lower rack for steam and preheat the oven to 450°F for at least 20 minutes.
5. Gently deflate the dough, turn it out onto the counter, and divide into 2 equal pieces. Shape each piece into a long, tight torpedo 16–18 inches long with well-sealed seams and tapered ends. Transfer seam side down to an ungreased baking sheet, spaced apart.
6. Cover loosely and let rise until puffy and the dough slowly springs back when gently pressed, 45–60 minutes.
7. Just before baking, use a sharp knife or razor to make one long, centered slash about 0.5 inch deep along the length of each loaf.
8. Pour the very hot water into the preheated empty pan to generate steam. Immediately place the loaves in the oven and bake with steam for 10 minutes, then carefully remove the steam pan to vent the oven and continue baking 10–15 minutes more, until the loaves are deep golden, sound hollow on the bottom, and register 205–210°F internally.
9. Cool on a rack for at least 30 minutes before slicing. Serve the same day for the thinnest, crackly crust.