Pan Cubano
Author: 
 
Ingredients
  • 4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 2¼ teaspoons instant or active dry yeast
  • 4 tablespoons (2 ounces) butter; or 3 tablespoons fresh lard, cut into small pieces
  • 1¼ cups (10 ounces) water
Instructions
  1. Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 30 minutes. After 30 minutes gently fold the dough in upon itself and turn it upside-down.
  2. Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
  3. Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/cubano-sandwich/