Cuban Bread


Cuban bread is a must for a true Cuban Sandwhich. It should have a crisp crust and a fluffy inside.  Baking is an art!

Cuban Bread


For 4 Person(s)


  • 1 Tbsp(s) Active Dry Yeast
  • 2 tsp(s) Sugar
  • 1/4 cup(s) Water, 110 degree F
  • 1/4 cup(s) Lard or Shortening, melted
  • 1 cup(s) Water, 110 degree F
  • 2 tsp(s) Salt
  • 2 cup(s) Bread Flour
  • 2 cup(s) All Purpose Flour
  • 1 Tbsp(s) Cornmeal

Cuban Bread Directions

  1. Heat water for 20 seconds in a microwave. Dissolve the sugar and yeast in 1/4 cup of 110° F water. Cover and let stand for ten minutes in a warm place until it doubles in volumn.
  2. Melt 1/4 cup of lard or shortening in the microwave.
  3. Pour the yeast mixture into a stand mixer bowl. Add an additional cup of warm water and the salt. Install a dough hook and mix on low speed.
  4. Sift the two flours together. Seperate 3/4 cup of the sifted flour and set it aside for dusting the counter while rolling the dough out.
  5. Gradually add the 3 1/4 cup of the flour to the stand mixer bowl with the dough hook on low. Add a little flour and then a little lard/shortening. Alternate adding small amounts of flour and lard/shortening. Once all the lard/shortening has been added, continue to slowly add the remaining flour. Knead the dough about 4 minutes. The dough should be smooth, pliable, elastic and barely cling to the dough hook.
  6. Pre-heat the oven to 170° F. Place a bowl of water in the bottom of the oven. Once the oven reaches temperature turn it off. Grease a bowl.
  7. Shape the dough into a ball, place in the greased bowl, roll the ball around the bowl to coat the entire ball in a light grease coating. Cover the bowl with a wet towel and place in the oven to rise. About 45 minutes to an hour.
  8. Roll the dough out on a lightly floured counter using the 3/4 cup of flour set-aside earlier. Divide the rolled dough in half. Roll each piece into a long loaf tri-folding it and re-rolling a few times. Roll the finished dough into a tight long roll. Place the roll, seam-side down on a lightly greased cookie sheet dusted with cornmeal.
  9. Dust the top of each loaf with flour and cover loosely with plastic wrap. Place back in the oven to rise again about 2 1/2 times it's original size. About 45 minutes to an hour.
  10. Pre-heat the oven to 450° F. Cut a shallow seam down the top of each loaf. Brush the top with warm water and place in the oven to bake. After about 5 minutes brush the tops again with water. Bake a total of about 15 minutes until it is crusty and light brown.


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