Cuban Bread (Pan Cubano)

Directions

For Starter (prepare a day before baking):

1. Combine the yeast and water in a small bowl, stirring to dissolve.
2. Stir in the flour to create a thick paste.
3. Cover bowl with plastic wrap and let rest in the refrigerator for 24 hours. Leftover starter will keep for several days in the refrigerator and can be frozen.

For Dough:

4. Combine the yeast, sugar, and 3 tablespoons of water in a large mixing bowl, stirring to dissolve. Set aside for 5–10 minutes until the mixture becomes frothy.
5. Stir the lard, remaining water, and ½ batch of the starter into the yeast mixture. Combine thoroughly with a wooden spoon or your fingers.
6. Stir in salt and flour, 1 cup at a time, to create a stiff enough dough to knead. The dough can be kneaded by hand, in an electric mixer fitted with a dough hook attachment, or in a food processor fitted with the double blade.
7. Turn out the dough onto a lightly-floured surface and knead until smooth and elastic, about 6–8 minutes. Add additional flour as needed. The dough should be pliable but not sticky.
8. Transfer the dough to a lightly-oiled bowl and cover with a towel. Let it rest in a warm place until it has doubled in size, approximately 45 minutes.
9. Punch down and divide the dough into four pieces. Roll out each piece to form a 14-inch long tube, with rounded ends (resembling a long meat loaf).
10. Place two loaves to a baking sheet, 6 inches apart. Cover with a dampened cotton dish towels and let all four loaves rest in warm place until doubled in size, around 60 minutes.
11. Preheat the oven to 350°F.
12. Lay a dampened piece of thick kitchen twine along the length of the top of each loaf.
13. Bake the loaves for about 30 minutes, or until they are lightly browned on top and sound hollow when tapped.
14. Let them cool slightly and remove the strings, which will leave a distinctive ridge on the top of the loaves.
15. Transfer the loaves to a wire rack to cool completely.