Cuban Bread (Vegetarian)

Traditionally, Cuban bread is made with manteca (pork fat) but since I am vegetarian I made a version with Crisco.

Prep: 2 hours

Cook: 20 minutes

Ingredients

For the levain

• 1/2 tsp dry instant yeast
• 1/4 cup flour
• 1/4 cup water

For the bread

• 1 cup water
• 2 Tbsp Crisco
• 1 1/2 tsp salt
• 1 1/2 tsp sugar
• 2 tsp instant dry yeast
• 3 1/2 cups flour
• Levain

Equipment

• Oven, preheated to 425 F
• Medium-sized mixing bowl
• Stand mixer with a dough hook (optional, but it helps a lot)
• French baguette tray (optional, but again, I like it better than cookie sheets)

Instructions

1. Mix the ingredients for levain, cover, and let sit overnight
2. Preheat oven to 425 F
3. Add all ingredients for the bread into a stand mixer with a dough hook
4. Let knead on dough hook for about 10 minutes (or by hand for 15-20 minutes)
5. Place dough in a greased bowl, cover, and let rise until doubled in size
6. Once doubled in size, punch the dough down and let it rise again until doubled in size
7. Divide the dough into two loaves and shape each into a long roll. Place on baguette tray (or cookie tray) seam side down.
8. Bench rest for 20 minutes
9. Brush with milk, or olive oil if you're vegan
10. Bake for 18-20 minutes