Step 1

To create the starter, combine the warm water and the yeast.

Step 2

Set it aside for about 15 minutes and then check the bowl.

Step 3

The mixture should be foamy and bubbly. If it’s not, your yeast is not fresh, so try again with fresh yeast.

Step 4

If the yeast is alive, stir in the flour. Cover it loosely with plastic wrap and set it aside overnight.

Step 5

The next morning, the starter should be bubbly and slightly risen. Set it aside while you prep the rest of the ingredients.

Step 6

Use the remainder of the package of yeast and combine it in a clean bowl with the sugar.

Step 7

Stir in the warm water and let it sit for about 15 minutes to check the yeast for freshness. When the time has passed, the yeast mixture should be bubbly and foamy.

Step 8

Melt the lard and add it to the bowl, along with the salt and one cup of the flour.

Step 9

Mix it well to form a sticky, wet dough.

Step 10

Add the starter from last night along with another cup and a half of the flour.

Step 11

Stir well. The dough should start to form a ball. You should have about a half cup of flour left for kneading.

Step 12

Turn the dough out onto a lightly floured surface and knead in some of the remaining flour.

Step 13

You should knead this dough for at least 20 minutes to get the texture right. If you don’t want to knead by hand, feel free to use a stand mixer with a dough hook.

Step 14

When you are done kneading, the dough should be a ball that is smooth, shiny, and elastic.

Step 15

Coat a large mixing bowl with cooking oil and place the dough ball in the bowl, turning it to coat.

Step 16

Cover the dough ball with a clean dish towel and allow the dough to rise in a warm place for at least two hours or until it is doubled in size.

Step 17

Grease a large baking sheet with a rim and sprinkle cornmeal all over it.

Step 18

Punch down the dough and transfer it to a lightly floured surface.

Step 19

Divide the dough in half.

Step 20

Shape each half into a long rectangular loaf that is about a half-inch thick and twelve to eighteen inches long.

Step 21

You can use a rolling pin if you like. Roll the dough from the long side to form a very skinny, rolled loaf.

Step 22

Place the loaf on one of the prepared pans and repeat with the remaining piece of dough.

Step 23

Cover the loaves with clean dish towels and allow them to rise for about 60 to 90 minutes.

Step 24

Preheat the oven to 400 degrees.

Step 25

Cut a slit in the top of the loaves by running a sharp knife or razor blade lengthwise down the loaf of bread.

Step 26

Lightly spray the loaves of bread with water.

Step 27

Place the loaves in the oven and bake for about 20 to 25 minutes, misting every 10 minutes with water.

Step 28

Remove from the oven and allow the bread loaves to cool for about twenty minutes before slicing.

Step 29

Cuban bread dries out very quickly. If you can’t eat it all within a day, freeze the bread, tightly wrapped in aluminum foil, for up to a month.