Ingredients

Starter (leave overnight in fridge)

• 1/2 teaspoon active yeast
• 1/2 cup warm water
• 1/2 cup flour

Dough

• 1 package active yeast
• 2 teaspoons white sugar
• 3/4 cup warm water
• 3 tablespoons lard/shortening
• 2 teaspoons salt
• 3 cups flour
• 1 tablespoon cornmeal
• 1 teaspoon water for spray

Instructions

1. Make the starter overnight - The night before, mix 1/2 teaspoon yeast, 1/2 cup warm water, and 1/2 cup flour. Cover and refrigerate 12 hours.

2. Make the dough - In a large bowl, dissolve the yeast and sugar in warm water. Add the starter, lard, salt, and flour. Mix until a dough forms.

3. Knead - Knead for 10 minutes until smooth and elastic.

4. First rise - Let rise in a lard-greased bowl until doubled, about 1-2 hours.

5. Shape - Punch down and shape into 2 loaves. Place on a baking sheet sprinkled with cornmeal.

6. Second rise - Let rise for 30-45 minutes.

7. Bake - Spray with water and bake at 375°F for 30-40 minutes until golden and hollow-sounding when tapped.

Tips

• The starter adds depth of flavor to the bread.
• Spray with water during baking for a crispier crust.
• Great for Cuban sandwiches.