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Cuban Bread

Main Recipe


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."

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Time: 32 minutes

Number Of Ingredients: 5

Ingredients: dry active yeast,water,salt,bread flour,solid shortening


  1. preheat oven to 300 f
  2. dissolve yeast in 1 cup of water
  3. mix in a second cup of water , the salt , flour and shortening
  4. add enough of the third cup of water to make a pliable dough
  5. knead dough and form into a ball
  6. set aside in a warm place , covered with a damp towel , for about 1 hour
  7. punch down
  8. allow the dough to rise again for about 30 minutes
  9. punch down again
  10. roll the dough lightly into an oblong shape , about 3 inches wide and 12 inches long
  11. set aside again , with crease up , until it doubles in size , 15 to 20 minutes
  12. 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
  13. remove string after baking
  14. bake in a preheated oven until golden brown , 30 to 45 minutes
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