Looking for a recipe for Pan Cubano bread - with a catch

I'm looking for a proper tested recipe for Pan Cubano that is based on weight, not volume. I really want to make a cubano at home in Delaware and spend the time doing everything right, but the main thing that I learned so far when looking into breadmaking is that measuring by weight (not volume) is the secret to success and consistency in the recipe. Unfortunately, the 3 or 4 recipes online are by volume. Also, the recipe must obviously contain lard, or it isn't Pan Cubano

I'm sorta hoping someone has a southern Florida church cookbook with the answer - - -

bon appetit