This recipe is for a simple, crusty Cuban bread you can mix up in your bread machine and bake in the oven for the freshest bread ever. Heads up: For the best flavor, make the preferment the night before. Or skip it if you don't have time.
Note: Making the preferment is optional. If you don't make the preferment, add the same ingredients to the dough.
Making the preferment:
Combine ½ cup water, 1 cup unbleached all-purpose flour, and ⅛ teaspoon instant yeast in the bread machine pan. Choose the DOUGH cycle and press START. Unplug the machine after about three minutes. Use a small spatula in the corners to moisten all the flour. Cover and let sit for 6-10 hours.
Making the dough:
Place the preferment and the remaining dough ingredients ½ cup + 1 tablespoon water, 2 teaspoons granulated sugar, 1-¼ teaspoons table or sea salt, 3 tablespoons lard, 2 cups unbleached bread flour, and 1 teaspoon instant or bread machine yeastinto a bread machine pan in the order listed. Select the DOUGH cycle and press START.
Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly and the dough is clumping. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
When the DOUGH cycle completes, if the dough has doubled in size, go to the next step. If the dough has not doubled in size, leave it in the machine until it doubles before proceeding.
Shaping the dough:
Remove the dough from the pan onto a lightly-floured surface. Push the dough down with your palms to remove the bubbles. Divide into two equally sized portions. Shape each portion into a loose ball. Cover and allow the dough to rest for 15 minutes.
Roll the dough into an oval shape slightly longer than you want your final loaf. (I like 9 x 13 inches.)
Starting from a long side, fold the dough like a business letter. Pull one long side over one-third of the dough. Press the dough down with your fingers to ensure there are no tunnels. Pull the long opposite side over the top, and tap down with your fingers. Pinch the ends with the seam, making a small rounded shape on each end. (This isn't easy to describe. See the picture above or watch the video if you are confused.)
Flip the loaf over and carefully place it onto a greased baking sheet or one covered with parchment paper or sprinkled with cornmeal. Gently flatten the dough with your fingers. Cover with a tea towel and allow to rise in a warm place until almost double.
Preheat oven to 425˚F (220˚C) .
Flatten the dough again using your fingers to pat it lightly.
Whisk 1 egg white and 1 teaspoon water together for the glaze. Brush it over the risen loaf.
Use a sharp knife, a single-edge razor blade, or a lame to cut one long slash down the middle of the loaf.
Bake the loaf for 20-25 minutes. Bread should reach 200-205˚F (93˚C) in the middle when cooked through. Place a metal pan of boiling water in the bottom of your oven while the bread bakes for a crispier crust.
Remove to a cooling rack.
Notes
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until the dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate the dough gently and shape it as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn the dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape it as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than is called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.