Cuban bread, with its soft, airy texture and golden crust, is a true culinary gem that brings a touch of the Caribbean right into your kitchen. Similar to the rustic loaves found on the streets of Havana, this recipe captures the spirit of Cuban cuisine.
As you prepare this bread, think of it as a gateway to global flavors. From Chicken Asparagus to Marry Me Salmon, this Cuban bread can complement a variety of dishes, offering an unexpectedly comforting balance.
Whether you’re savoring it with family or experimenting in the kitchen, Cuban bread is a versatile staple that invites creative flavor combinations, making it a must-try for any home baker.
Why You’ll Be Hooked!
- I love how Cuban bread effortlessly adds texture to any dish – from soup dips to the perfect sandwich.
- It fits right into my busy lifestyle – easy to prepare with ingredients I already have on hand.
- I’ve experimented with adding herbs and spices, which always gives it a fresh twist.
- The chewy texture paired with a crisp crust is just irresistibly delicious.
- It’s a simple recipe that brings global flavors to my everyday meals.
It tastes good!
Cuban Bread Recipe
Cuban bread is a soft, slightly chewy loaf with a crisp crust, perfect for Cuban sandwiches or enjoying with butter. Made with a simple yeast starter, lard for richness, and a long fermentation for flavor, this bread bakes up golden brown with a signature slit on top.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Stand mixer or wooden spoon
- Baking sheets
- Sharp knife or razor
Ingredients
Dough
- ¾ cup warm water
- 1 package active dry yeast
- 1 tbsp cornmeal
- 3 cups all-purpose flour, or as needed divided
- 2 tsp fine salt
- 1 tsp vegetable oil, or as needed
- 3 tbsp lard
- 2 tsp white sugar
Starter
- ½ tsp active dry yeast
- ½ cup flour
- ½ cup warm water
Instructions
- To prepare the starter, combine warm water, flour, and yeast in a bowl, whisk until smooth, cover, and refrigerate overnight.
- The next day, dissolve yeast and sugar in warm water and let it rest for 15 minutes until bubbly.
- Mix in lard and salt, followed by 1 cup of flour, forming a sticky dough.
- Add the starter, then gradually incorporate the remaining flour, reserving 1/2 cup.
- Knead on a lightly floured surface, adding flour as needed, until a soft, tacky dough forms.
- Transfer to a greased bowl, cover with a damp towel, and let rise until doubled, about 2 hours.
- Line two baking sheets with parchment and cornmeal.
- Shape the dough into two 12-inch loaves, rolling tightly and slightly flattening the tops.
- Transfer to baking sheets, dust with flour, cover lightly, and let rise again for 1 1/2 to 2 hours.
- Preheat the oven to 400°F (200°C).
- Score each loaf with a shallow slit, mist with water, and bake for 10 minutes, swapping racks halfway.
- Continue baking until golden brown, another 10 to 15 minutes.
- Cool on a rack before slicing.
Notes
- Using a mix of all-purpose and bread flour enhances texture, balancing chewiness and softness.
- Lard gives Cuban bread its traditional flavor and texture, but shortening or butter can be substituted.
| Nutrition | Value |
| Calories | 172kcal |
| Carbohydrates | 29g |
| Fibre | 1g |
| Fat | 4g |
| Protein | 4g |
| Cholesterol | 3g |
Tips To Ease Your Job!
- Use a Stand Mixer – If you have one, use a stand mixer with a dough hook to knead the dough instead of doing it by hand. This saves time and ensures even mixing.
- Proof in a Warm Oven – If your kitchen is cold, place the covered dough in an oven with the light on for a consistent, warm environment that helps it rise faster.
- Pre-cut Parchment Paper – Cut parchment paper to fit your baking sheets in advance to streamline the shaping and transferring process.
- Use a Spray Bottle – Instead of brushing water onto the loaves, use a spray bottle to mist them evenly and easily before baking.
- Weigh Ingredients – Measuring flour by weight instead of volume ensures accuracy and prevents using too much, which can lead to dense bread.
