dough:

1 1/4 cups water
2 1/4 tsp. yeast
2 tsp. sugar

  • mix together in a small bowl and set aside to let yeast activate

55g lard, melted
2 tsp. salt
470g bread flour

  • add lard, salt, and half the flour to the yeast mixture and mix into a paste
  • add remaining flour until a sticky dough forms
  • knead dough for 10-15 minutes, until it passes the windowpane test (can be stretched thin enough that it is translucent in places)
  • cover dough and let rise until doubled, 60-90 minutes

shaping:

  • turn dough out on a floured surface, punch down, and divide into two pieces
  • roll each piece of dough into a rectangle, then roll into a long roll
  • pinch ends to seal and roll out to about 18”
  • top each loaf with two lengths of string (or traditionally palmetto fronds) and turn over so the string/fronds are on the bottom
  • cover with plastic wrap and prove until almost doubled, about 45-60 minutes

baking:

  • turn loaves over onto parchment-lined baking sheets
  • preheat oven and add a metal baking dish to the lower rack
  • add a cup of water into the metal baking dish, then quickly close the door
  • bake at 425°F for 25-30 minutes (removing the water for the last 5 minutes), until the loaves are golden brown and the internal temperature reaches 200°F.
  • cool the loaves on a wire rack for 45-60 minutes before slicing

source: https://savortheflavour.com/homemade-cuban-bread-pan-cubano/#recipe