Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours. Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Enrique Reyes of The Cuban Sandwich Cafe, Austin, Texas.