Dominican Republic Baked Goods: What's The Secret Ingredient

Dr. B and I just returned from a last-minute vacation to Punta Cana, and while the foods served at our resort were perfectly fine, there was something about the baked goods. Fresh-baked breads had a slightly crumbly texture; the mouthfeel wasn't as chewy as I expected, even from what looked to be baguette-style breads. Same thing even for the packaged white bread used for toast. My guess is that they don't necessarily use 100% wheat flour -- maybe there's a small percentage of cassava or yucca flour in the mix? My Spanish wasn't good enough to get a definitive answer from any of the dining room staff. Anyone know the answer, or am I completely off base?
>>Brent

Was any of it similiar to what I ''ve heard referred to as monkey bread?I've heard of it from Jamaicain friends.I believe it has cinnamon and brown sugar.

Manteca, perhaps?

Actually, I would have liked it if they served monkey bread. These were simply traditional white rustic loaves you'd slice with a knife, or garden-variety dinner rolls. Jeff, you might be right about the lard -- and now I'm thinking I should run right out for a cholesterol test.
>>Brent