Authentic Cuban Sandwich Bread

1. Sponge Creation

In a liquid measuring cup, combine 1/4 cup water, 1/4 cup all-purpose flour, and 1/2 teaspoon yeast. Whisk until it reaches the consistency of thin pancake batter. Cover with plastic wrap and refrigerate overnight to let the sponge rise and fall.

2. Dough Base

In your stand mixer's bowl, whisk together 3 cups all-purpose flour, 2 teaspoons yeast, and 1 1/2 teaspoons salt. Add in 1 cup warm water, 1/4 cup lard, and the sponge. Attach the dough hook and mix on low for about 2 minutes, until the flour is fully incorporated, scraping the bowl if needed.

3. Kneading

Increase the mixer speed to medium and knead for 8 minutes; the dough should be sticky and mostly clear the sides of the bowl, but still stick slightly to the bottom.

4. First Rise

Transfer the dough onto a lightly floured surface, dust the top with flour, and knead briefly to form a smooth ball, roughly 30 seconds. Place the dough in a greased large bowl, turning to coat, cover with plastic, and let it rise at room temperature until it doubles in size, about 45 minutes.

5. Shaping the Loaves

Prepare a rimless baking sheet with parchment paper. On a floured surface, divide the dough into two equal pieces. Work with one piece at a time, flattening it into a 10 by 6-inch rectangle. Fold and seal the top and bottom edges to the midline, then fold in half and seal the seam and ends. Gently roll the dough seam side down to a 15-inch loaf with tapered ends.

6. Second Rise

Place the shaped loaf on the prepared sheet. Repeat with the second dough piece, spacing the loaves about 3 inches apart. Cover loosely with plastic and let them rise at room temperature until puffy, about 30 minutes.

7. Scoring and Baking

Preheat the oven to 450 degrees with the rack in the middle position. Make a ⅛-inch-deep lengthwise slash along the top of each loaf. Cover with an inverted disposable pan and bake for 20 minutes. Remove the pan with tongs and continue to bake until the loaves are light golden brown and the internal temperature reaches 210 degrees, about 10 to 12 minutes more.

8. Cooling

Transfer the baked loaves to a wire rack and let them cool for at least 30 minutes before serving.