Cuban Bread

1 pint ice water
1 tbsp salt
1 tbsp sugar
1 oz shortening (lard or vegetable)
1 oz (4 packets) dry yeast
1 ½ lbs flour, plus more if necessary
Oil, for coating
Palmetto leaves, for creating a seam (unbleached or colored shoe strings can be used)

In a mixing machine fitted with a dough hook, add the water, 
salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff 
dough that is silky smooth. 
Turn dough out into a large oiled bowl, cover with a cloth. Place dough 
in a warm place, and allow to double in bulk. 
Turn the dough out onto a lightly floured surface. Pound and knead the 
dough, until it is silky smooth. Return the dough to the bowl, cover, 
and let rise again, until doubled in bulk. 
Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them 
in boiling water. 
Portion dough into 10-ounce loaves. As a loaf is formed, immediately place 
a palmetto leaf or shoestring down the length of the loaf, and turn the 
loaf over onto a baking sheet, leaf/string side down. Repeat with the 
remaining loaves. 
Let the dough rise, leaf side down, for 30 minutes. 
Preheat the oven to 400 degrees F. 
Bake loaves until they are golden brown, about 30 minutes.