Cuban Bread

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subheading: Sponge:

¼ cup water

¼ cup (1¼ ounces/35 grams) all-purpose flour

½ teaspoon instant or rapid-rise yeast

subheading: Dough:

3 cups (15 ounces/425 grams) all-purpose flour

2 teaspoons instant or rapid-rise yeast

1 ½ teaspoons table salt

1 cup warm water (110 degrees)

¼ cup lard

1 (16 by 12-inch) rectangular disposable aluminum roasting pan

Directions at americastestkitchen.com

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