Cuban Bread And Cubanos

Heat your lard until just melted. Whisk the water and honey into it to cool it down.

Stir together the dry yeast, honey, lard and water, and salt.

Move your bowl to the mixer and use the dough hook. Add flour a little at a time and knead in.

Increase mixer speed to medium high and allow it to knead for about 3-5 minutes, until it has formed a cohesive, fairly smooth (but still sticky) ball. If it doesn’t form a ball, add flour in very small increments until it does.

Place the dough in an oiled bowl or container, cover, and let rise in a warm place until it has doubled in size. About 1-2 hours.

If you have a baguette pan, place it on a large sheet tray. Spray it with cooking spray and dust it lightly with cornmeal. If you do not have a baguette pan, line a baking sheet with parchment or a silicone mat.

Place the dough on a lightly floured surface and cut in half. Stretch each piece out into a rectangle. If the dough tears or springs back too much, spritz it with water and let it rest 15 minutes before continuing.

Roll up tightly and pinch the seams into the rolls. Roll each gently into a long log.

Place on the pan seam side down. If you are using a baguette pan, you may need to trim up the ends so the logs are slightly shorter than the pan.

Spritz with water, and let rise until doubled, about 1-1 1/2 hours.

Heat your oven to 350°F.

When the loaves are ready, spritz with water, then make one cut (or a continuous series if you are using scissors) on top of each loaf that runs the length of the entire loaf. Gently flatten any points that form if you use scissors.

Bake for 20-25 minutes, or until golden brown.

Allow the loaves to cool completely before cutting.

Cubanos:
Cut the rounded ends off your bread before slicing it into servings.

Mix some mayo and mustard in a small bowl and spread it evenly on both slices of bread.

Layer on cheese, some mojo pork, ham, pickles, and more cheese. Close up the sandwich and butter the top.

Heat a cast-iron skillet to medium or medium low heat with a press inside. Make sure both are lightly oiled. (If you don’t have a press, use a second pan.)

Pick up the press, spread some butter in the pan, and place a sandwich in. Top with the press or pan and press slowly, but firmly. Cook for 2 minutes. Flip, press, and cook another 2 minutes.