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Cuban Bread


published in the miami herald prep time icludes rising times. "this recipe is from the father of schools superintendent roger cuevas, retired baker roberto cuevas it was reduced and modified for home kitchens by bob menditto, culinary arts teacher at lindsey hopkins technical center. cuevas also uses a commercial dough conditioner that keeps the bread soft longer, but home bakers can skip this."

Time: 32 minutes


  • preheat oven to 300 f
  • dissolve yeast in 1 cup of water
  • mix in a second cup of water , the salt , flour and shortening
  • add enough of the third cup of water to make a pliable dough
  • knead dough and form into a ball
  • set aside in a warm place , covered with a damp towel , for about 1 hour
  • punch down
  • allow the dough to rise again for about 30 minutes
  • punch down again
  • roll the dough lightly into an oblong shape , about 3 inches wide and 12 inches long
  • set aside again , with crease up , until it doubles in size , 15 to 20 minutes
  • brush lightly with water to produce a nice , hard crust', "to create a baker's signature crease along top of the bread , place a strand of thick butcher's string down the middle before baking", 'the weight of the string will press a ridge into the top of the loaf
  • remove string after baking
  • bake in a preheated oven until golden brown , 30 to 45 minutes

cuban bread image

Number Of Ingredients: 5


  1. dry active yeast
  2. water
  3. salt
  4. bread flour
  5. solid shortening


I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.

Recipe From

Provided by Chef John

Time 12h15m

Yield 12


  • Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
  • Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
  • Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
  • Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
  • Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
  • Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
  • Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.

Chef John's Cuban Bread image

Number Of Ingredients: 11


  • ½ teaspoon active dry yeast
  • ½ cup warm water
  • ½ cup flour
  • 1 package active dry yeast
  • 2 teaspoons white sugar
  • ¾ cup warm water
  • 3 tablespoons lard
  • 2 teaspoons fine salt
  • 3 cups all-purpose flour, or as needed - divided
  • 1 tablespoon cornmeal
  • Water to spray tops of loaves


I enjoy making all kinds of bread, and while searching around on the internet heard all the talk about Cuban Sandwiches all set off by the Cuban Bread recipes. So had to try it out for myself to see what all the hype is about. Well, it's diffidently a wonderful sandwich roll, most attribute it's soft interior and thin crusty exterior to the use of lard. Have to say, after making this bread I just know it's a winner in my families view. This particular recipe I found on Prep time does not including rising. NOTE: this recipe tells how to make ONE large loaf, BUT I prefer 4 smaller individual loaves myself

Recipe From

Provided by Bonnie G 2

Time 43m

Yield 4 Sandwich Rolls, 4 serving(s)


  • Grease a large bowl, and set aside.
  • Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes.
  • Meanwhile, measure out 1/4 cup of lard Heat in the microwave until melted.
  • Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.
  • Take your measuring cup and sift together the two flours.
  • Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added.
  • Continue adding more flour until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
  • Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point.
  • Shape the dough into a ball and place it into the greased bowl.
  • Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
  • Turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. This recipe called for a large loaf, shaped to fit a long baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. BUT:( I prefer 4 smaller ones for individual rolls)Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
  • Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam.
  • Grease a baking sheet and sprinkle lightly with cornmeal.
  • Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.).
  • Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises.
  • Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
  • Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf.
  • Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
  • Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.

Cuban Bread image

Number Of Ingredients: 8


  • 1 tablespoon active dry yeast
  • 2 teaspoons sugar
  • 1 1/4 cups warm water
  • 2 cups bread flour (see instructions)
  • 2 cups all-purpose flour (see instructions)
  • 2 teaspoons salt
  • 1/4 cup lard (melted in microwave)
  • 2 tablespoons warm water (to brush on loaves before baking)


Recipe From

Yield 4 loaves


  • Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the 1/2 batch of starter. Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky. Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down. To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 of the loaves on a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it 3 to 4 hours instead. Preheat oven to 350 F Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top length of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes. Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling. Yields 4 loaves.


Number Of Ingredients: 13


  • Starter Ingredients
  • 3/4 tsp active dry yeast(1/3 envelope)
  • 1/3 cup warm water
  • 1/3 cup bread or all-purpose flour
  • The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Leftover starter will keep for several days in the refrigerator and can be frozen.
  • Dough Ingredients
  • 4-1/2 tsp active dry yeast - (2 envelopes or 2 cakes of compressed yeast)
  • 1 Tbsp sugar
  • 1-1/2 cups warm water
  • 3 to 4 Tbsp lard or solid vegetable shortening, at room temperature
  • 1/2 batch starter (see above recipe)
  • 1 Tbsp salt
  • 4 to 5 cups bread or all-purpose flour


This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour.

Recipe From

Provided by Sandy

Yield 24


  • In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
  • On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
  • Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
  • Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
  • Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

Cuban Water Bread image

Number Of Ingredients: 8


  • 2 ¼ teaspoons active dry yeast
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • 8 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 tablespoon sesame seeds
  • 2 tablespoons cold water


The distinctive taste of Cuban bread is due to the use of starter, which is made the day before and also very important the dough is enriched with lard. Yes, I said Lard from pork!! You can substitute with vegetable shortening such as Crisco if you prefer. However the taste the bread acquires and it's basic smoothness will only...

Recipe From

Provided by Juliann Esquivel

Time 30m


  • 1. The day before baking your bread make the starter. Mix starter ingredients dissolving the yeast in very warm water, Not hot but warm. You want a thick paste when you add the flour. Cover the bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Left over starter will keep for several days in the refrigerator or can be frozen.
  • 2. Dough: Dissolve the yeast and sugar in three 3 tablespoons of warm water in a large mixing bowl. When the mixture is foamy (5-10 minutes)Stir in lard. (It's best to melt the lard in the microwave but it should not be hot just warm) Let cool if the lard or shortening is too hot. Next add the remaining warm water and half of the batch of the starter. Refrigerate the other half or freeze.
  • 3. Mix well with your hands or a wooden spoon. Stir in the salt and the flour 1 cup at a time. You want a dough that is stiff enough to knead. You can also mix and knead with a dough hook or in a food processor fitted with a double blade.
  • 4. Turn dough to a lightly floured work surface and knead until smooth and elastic. About six to eight (6 to 8) minutes, Adding flour as necessary. The dough should be pliable and not real sticky.
  • 5. Transfer to a lightly oiled bowl, cover and let rise in a warm draft-free spot until it doubles in bulk, about 45 minutes. Then Punch down.
  • 6. After punching down next to form the loaves, divide the dough in 4 pieces. Roll each one out to form a 14 inch long tube, with rounded ends. (sort of like a long meatloaf) Put 2 loaves on a baking tray or sheet, about 6 inches apart. You can lightly spray each tray or sheet with a little Bakers helper or very lightly oil and flour the tray. Or you can use parchment paper first then spray a little with the Bakers helper. Cover the loaves with a dampened cloth or clean dish towel and let rise in a warm draft-free spot, until doubled in their bulk. About One (1) hour. Then Pre-heat the oven on 350 degrees, then lay a warm dampened thick piece of kitchen twine or butchers twine about 18 inches long, all along the top length of each loaf. Press the twine down on each loaf just a little. Bake the bread until the breads are a lightly golden brown on top and sound hollow when lightly tapped about 30 minutes baking time. Then remove let cool slightly and remove strings.
  • 7. This will leave a distinct little ridge on top of each loaf. Very typical and the trademark of Authentic Cuban bread. Transfer loaves to a cooling rack. Enjoy as is with butter or sliced for Cuban pork sandwiches or for making Cuban toast. Any way it is delicious. Buen Appetito... Enjoy
  • 8. The above picture is not mine. It is a picture of Cuban bread from the Cuban Bakery. They do not show the distinctive ridge across the top. I am planning baking some Cuban bread for the holidays. I will post a picture of my own home made bread then. The picture above is of good Cuban bread.

Homemade Cuban Bread/Pan Cubano Casero image

Number Of Ingredients: 12


  • ~~starter~~
  • 3/4 tsp active dry yeast
  • 1/3 c warm water
  • 1/3 c bread flour or all purpose flour
  • ~~dough~~
  • 4 1/2 tsp active dry yeast 2 envelopes or 2 cakes compressed yeast
  • 1 Tbsp sugar
  • 1 1/2 c warm water
  • 4 Tbsp lard or solid shortening
  • 1/2 batch of the starter made the night before
  • 1 Tbsp salt
  • 4 to 5 c bread flour or all purpose flour

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