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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.
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Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 11 hours 30 minutes
Total Time 12 hours 15 minutes
Course bread
Cuisine American
Servings 12 people
Calories 172 kcal

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.
    preparing-the-starter-for-traditional-cuban-bread-2
  • The next day, dissolve yeast and sugar in warm water and let it rest for 15 minutes until bubbly.
    activating-the-yeast-for-light-and-fluffy-bread-2
  • 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.
    adding-the-first-cup-of-flour-to-begin-the-dough-formation-2
  • Knead on a lightly floured surface, adding flour as needed, until a soft, tacky dough forms.
    kneading-the-dough-for-a-smooth-and-elastic-texture
  • Transfer to a greased bowl, cover with a damp towel, and let rise until doubled, about 2 hours.
    first-dough-rise-allowing-the-yeast-to-work-its-magic
  • Line two baking sheets with parchment and cornmeal.
  • Shape the dough into two 12-inch loaves, rolling tightly and slightly flattening the tops.
    preparing-the-baking-sheets-for-the-loaves
  • Transfer to baking sheets, dust with flour, cover lightly, and let rise again for 1 1/2 to 2 hours.
    second-dough-rise-giving-the-loaves-time-to-expand
  • 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.
    baking-the-cuban-bread-to-golden-perfection

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.