Recipe courtesy of Enrique Reyes, Cuban Sandwich Cafe, Austin, TX
Ingredients: [‘bread flour’, ‘water’, ‘active dry yeast’, ‘bread flour’, ‘pork fat’, ‘salt’, ‘active dry yeast’]
Quantity of Ingredients: [“”,”5 lbs bread flour”,”1 liter water”,”1 ounce active dry yeast”,””,”8 lbs bread flour”,”4 ounces pork fat”,”1 1/2 ounces salt”,”1 ounce active dry yeast”]
Number of Servings: 1
Steps: [‘For the first part:’, ‘Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours.’, ‘For the second part:’, ‘Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray.’, ‘Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.’, ‘Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.’]