Directions:
- Preheat oven to 300º F.
- Dissolve yeast in 1 cup of water.
- Mix in a second cup of water, the salt, flour and shortening.
- Add enough of the third cup of water to make a pliable dough.
- Knead dough and form into a ball.
- Set aside in a warm place, covered with a damp towel, for about 1 hour.
- Punch down.
- Allow the dough to rise again for about 30 minutes.
- Punch down again.
- Roll the dough lightly into an oblong shape, about 3 inches wide and 12 inches long.
- Set aside again, with crease up, until it doubles in size, 15 to 20 minutes.
- Brush lightly with water to produce a nice, hard crust.
- To create a baker's signature crease along top of the bread, place a strand of thick butcher's string down the middle before baking.
- The weight of the string will press a ridge into the top of the loaf.
- Remove string after baking. (In Cuba, Cuevas and other bakers used a palm frond.)
- Bake in a preheated oven until golden brown, 30 to 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.04 Kcal (867 kJ) | ||
| Calories from fat | 11.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 2% | |
|---|---|---|---|
| Sodium | 13.65mg | 1% | |
| Potassium | 81.88mg | 2% | |
| Total Carbs | 41.17g | 14% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 7.71g | 15% | |
| Iron | 2.2mg | 12% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 160.8 Kcal (673 kJ) | ||
| Calories from fat | 9.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 2% | |
|---|---|---|---|
| Sodium | 10.6mg | 1% | |
| Potassium | 63.59mg | 2% | |
| Total Carbs | 31.97g | 14% | |
| Dietary Fiber | 1.45g | 7% | |
| Protein | 5.99g | 15% | |
| Iron | 1.7mg | 12% | |
| Calcium | 12.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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