Cuban bread is a cross between French and Italian bread in texture. Bahama Breeze
presses it in a hot press that looks like what dry cleaners use for pressing clothes.
I've used a waffle maker to get a similar effect.
6 cups bread flour (or slightly more to bring dough to proper consistency)
2 tablespoons granulated sugar
1/4 cup lard
1 tablespoon salt
2 tablespoons wheat gluten
2 tablespoons yeast
2 cups warm water
Grease a large bowl, and set aside.
Dissolve the yeast in warm (90 degree F) water. Add the salt and sugar.
Stir well. Mix the flour and wheat gluten. Add lard then add the flour/gluten
mixture, one cup at a time, beating it in using a wooden spoon (or using the
dough hook on an electric mixer) to make a fairly stiff dough. Shape dough into
a small ball. Place dough in the Pyrex bowl, turn over so both sides are greased,
cover with a moist cloth and place in a warm place. Let rise about 20 minutes
or until the dough doubles in size.
Grease two more bowls. Remove the dough from the bowl and punch it down.
Cut dough in half to form two balls. Place each ball in a separate bowl. Cover
each with a moist cloth and let rise about 30 minutes or until the dough doubles
Lightly grease a cookie sheet and sprinkle with cornmeal. Do NOT preheat
the oven. Turn the dough out onto a lightly floured board. Shape into long,
Cuban bread-style loaves. Place the loaves on the baking sheet. Allow to stand
and rise for five minutes.
Brush the loaves with water. Place in middle shelf of the COLD oven. Place
a pan of boiling water on the bottom of the oven. Set the temperature to 400
Bake the breads until they are crusty and done - about 45 minutes.