Cuban Bread, Gluten Free! | Allergy Friendly Baking | Pan Cubano Recipe | First Time Using Yeast

Combine warm water and sugar in a bowl, then sprinkle yeast on top and let it sit until frothy, about 5-10 minutes.

In a large mixing bowl, combine bread flour and salt.

Add the yeast mixture and shortening to the flour mixture, and mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough and divide it into two equal pieces.

Shape each piece into a loaf and place them in greased loaf pans dusted with cornmeal.

Cover the loaves and let them rise again until doubled, about 30-45 minutes.

Preheat the oven to 375°F (190°C).

Bake the loaves for 25-30 minutes until golden brown and hollow-sounding when tapped.

Remove from the oven and brush the tops with melted butter.

Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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