Pan Cubano

This is a recipe from cocina cubana/ sonia martinez/ pascual perez. I have not tried this recipe. I am adding it to 'zaar because there have to uses for sourdough starter besides traditional sourdough and amish friendship bread. I doubt that i will ever use the lard, which is recommended for authentic flavor. My bread machine makes sourdough starter, so i am hoping to play with this recipe on the bread machine. If i can figure out a bread machine version, then i'll add that, too. Note: preparation time does not include the development time to make the starter, which is at least 24 hours. Also, if you've never made starter, i recommend you research a little bit. It's not difficult but there are a couple rules for success.

Steps

Starter: the day before baking , dissolve the yeast in warm water in a nonreactive bowl.

Add flour.

You want a thick paste when you add the flour.

Cover bowl with plastic wrap and place in refrigerator for 24 hours.

Leftover starter can be left in the refrigerator or frozen.

Dough: dissolve yeast and sugar in warm water in a large mixing bowl.

When the mixture is foamy , mix in the lard / shortening , remaining water and starter.

Mix well with your fingers or a wooden spoon.

Stir in salt and flour , 1 cup at a time.

You want to get a dough that is stiff enough to knead.

You can also mix and knead in a mixer fitted with a dough hook or in a food processor fitted with the double blade.

Turn dough onto a lightly floured work surface and knead until smooth and elastic , about 6 to 8 minutes , adding flour as necessary.

The dough should be pliable and not sticky.

Transfer to a lightly oiled bowl , cover and let warm , draft-free spot until it doubles its bulk , about 45 minut.

Ingredients

yeast, warm water, all-purpose flour, sugar, lard, sourdough starter, salt, bread flour