-
1
Grease a large bowl, and set aside.
-
2
Dissolve the yeast in warm (90 degree F) water. Add the salt and sugar. Stir well.
-
3
Mix the flour and wheat gluten. Add lard then add the flour/gluten mixture, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough. Shape dough into a small ball.
-
4
Place dough in the Pyrex bowl, turn over so both sides are greased, cover with a moist cloth and place in a warm place. Let rise about 20 minutes or until the dough doubles in size.
-
5
Grease two more bowls. Remove the dough from the bowl and punch it down. Cut dough in half to form two balls. Place each ball in a separate bowl. Cover each with a moist cloth and let rise about 30 minutes or until the dough doubles in size.
-
6
Lightly grease a cookie sheet and sprinkle with cornmeal.
-
7
Do NOT preheat the oven.
-
8
Turn the dough out onto a lightly floured board. Shape into long, Cuban bread-style loaves. Place the loaves on the baking sheet. Allow to stand and rise for five minutes.
-
9
Brush the loaves with water.
-
10
Place in middle shelf of the COLD oven. Place a pan of boiling water on the bottom of the oven.
-
11
Set the temperature to 400 degrees F. Bake the breads until they are crusty and done - about 45 minutes.
