- 1 packet or 2 1/4 teaspoons active dry yeast
- 2 teaspoons honey
- 1 1/2 cups warm water
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1/4 cup lard, Crisco or spectrum shortening (I used spectrum shortening as a healthier choice and the loaves turned out great).
Melt the lard in a microwave-safe bowl. Add the lard to the bowl.
Mix on low-speed for a few minutes until the flour is wet then turn your mixer up to medium speed. Let the dough knead for 6 to 10 minutes.
Gather the dough into a ball lifting it out of the bowl. Spray the bowl with cooking spray. Put the dough back in the bowl. Cover the bowl with plastic wrap and let rise for 1 1/2 hours or overnight in the refrigerator. Using a bench knife or spatula cut the dough into 2 pieces. Roll into a 12 x 8 rectangle.
Roll the rectangle from the long side into a tight cylinder. Seal edges by pinching the edge of the dough. Place on a Silpat or parchment lined baking sheet. Cover loosely with plastic and let rise until doubled about 1 hour.
While the loaves rise preheat the oven to 425 degrees.
- 2 tablespoons warm water (to brush on loaves before baking)
Brush water on top of the loaves. Using a lame, sharp knife or razor blade cut 2 slits lengthwise on the top of each loaf.
Bake for about 16 to 20 minutes
The loaves will be a golden brown and will sound hollow when tapped on the bottom of the loaf.
Let the loaves cool completely then slice in half lengthwise for a proper Cuban sandwich.