Pan Cubano

Step by stepInstructions

1. Dissolve the sugar in the warm water, sprinkle the yeast over the top, and let it stand for 5 to 10 minutes until foamy.
2. In a large bowl, mix the flour and salt, then add the yeast mixture and the lard, and stir into a shaggy dough.
3. Knead on a floured surface for about 10 minutes, until smooth and elastic; the dough should be soft and slightly tacky.
4. Place in a greased bowl, cover, and let rise until doubled, about 1½ hours.
5. Punch the dough down, divide it in half, and shape each piece into a long, tapered loaf about 14 inches (35 cm) long.
6. Place the loaves on a baking sheet, cover, and let rise for 45 minutes; meanwhile, heat the oven to 375°F (190°C) and set a pan of water on the bottom rack for steam.
7. Slash each loaf down the center with the leaf or a knife, brush with water, and bake for 25 to 30 minutes, until deep golden and hollow-sounding when tapped.