Cuban Bread Recipes

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Cuban Bread image

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

Provided by Bonnie G 2

Categories     Yeast Breads

Time 43m

Yield 4 Sandwich Rolls, 4 serving(s)

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)


  • 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.


Chef John's Cuban Bread image

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.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 12h15m

Yield 12

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
Calories169.1 calories
Carbohydrate29.4 g
Cholesterol3 mg
Fat3.6 g
Fiber1.2 g
Protein4.1 g
SaturatedFat1.3 g
Sodium389.5 mg
Sugar0.8 g


  • 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.


Cuban Water Bread image

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

Provided by Sandy

Categories     Bread     Yeast Bread Recipes

Yield 24

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
Calories158.3 calories
Carbohydrate32.8 g
Fat0.6 g
Fiber1.3 g
Protein4.5 g
SaturatedFat0.1 g
Sodium291.8 mg
Sugar0.6 g


  • 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 Bread image

This bread is wonderfully crusty on the outside and has a chewy interior and is so delicious. Recipe courtesy of The New York Times Cookbook by James Beard.

Provided by Marie

Categories     Yeast Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 5

1 (1/4 ounce) package active dry yeast
2 cups lukewarm water
1 1/4 tablespoons salt
1 tablespoon sugar
6 -7 cups sifted flour


  • Dissolve the yeast in the water and add the salt and sugar, stirring thoroughly.
  • Add flour, one cup at a time, beating it with a wooden spoon.
  • You can also use the dough hook on an electric mixer at low speed.
  • Add enough flour to make a fairly stiff dough.
  • Shape dough into a ball, place in a greased bowl and grease the top.
  • Cover with a towel and let rise in a warm place until doubled in bulk.
  • Turn dough out onto a lightly floured board and shape into two round Italian style loaves.
  • Arrange onto a baking sheet, heavily sprinkled with cornmeal and allow to rise for 5 minutes.
  • Slash the tops of the loaves in 2 or 3 places with a knife or scissors.
  • Brush the loaves with water and place them into a cold oven.
  • Set the oven control at 400° and place a pan of boiling water on the bottom of the oven.
  • Bake loaves until they are crusty and done for about 40 to 45 minutes.


Cuban-Style Bread image

Provided by Food Network

Categories     appetizer

Time 3h5m

Yield 3 to 4 loaves

Number Of Ingredients 8

1 pint ice water
1 tablespoon salt
1 tablespoon sugar
1 ounce shortening (lard or vegetable)
1 ounce (4 packets) dry yeast
1 1/2 pounds flour, plus more if necessary
Oil, for coating
Palmetto leaves, for creating a seam (unbleached or colored shoe strings can be used)


  • In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.
  • Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.
  • Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.
  • Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.
  • Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.
  • Let the dough rise, leaf side down, for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake loaves until they are golden brown, about 30 minutes.


Cuban Bread image

Cuban Bread is the standard bread choice for making Cuban Sandwiches. It's a dense loaf that's similar to French Bread or a rustic Italian baguette. Lard is the traditional fat used in making Cuban Bread that gives it its great taste. Some cooks prefer shortening or canola oil because they're easier to find. And that's OK if...

Provided by Vickie Parks

Categories     Savory Breads

Time 2h25m

Number Of Ingredients 16

1 to 1 1/2 Tbsp grease (for baking sheet)
1/8 cup cornmeal (for baking sheet)
1/2 tsp instant-dry yeast
1/4 cup cool water
1/4 cup all-purpose flour
1 cup cool water
1 1/2 tsp salt
1 1/2 tsp sugar (granulated, white)
1 Tbsp lard (you can use shortening or even vegetable oil, but lard is traditional and imparts the best flavor)
1 1/2 tsp instant dry yeast
starter (made the night before)
3 1/2 cups all purpose flour (amount is approximate, could use up to 4 cups)
2 to 3 strips of standard kitchen twine, about 12 inches in length (or metal skewers)


  • 1. FOR THE STARTER / THE NIGHT BEFORE: Combine starter ingredients in a small bowl. Cover with plastic wrap and place in a cool spot for about 12 hours.
  • 2. FOR THE BREAD: In the bowl of a large standing mixer fitted with dough hook, add water, salt, sugar, lard, yeast and the starter (using a spatula to scrape all of the starter into the mixer bowl).
  • 3. Add the 3.5 cups of flour, and mix the dough for 10 minutes on medium. The dough should come clean from the sides of the bowl. If it does not, add a bit more flour (about 2 Tbsp at a time) as needed. Let rise until doubled, about 1.5 hours.
  • 4. Punch the dough down (or turn the mixer on for 30 seconds). Remove the blade and let rise until doubled in volume, about an hour. Cover with cloth so it doesn't dry out.
  • 5. Divide dough into 2 even portions.
  • 6. Take one portion and pat it flat with your hand. It shouldn't stick if the dough is the right consistency. Next, fold it in half, lengthwise. Roll it into a long tube-like loaf, making sure both ends are rounded. Repeat with remaining dough to make an additional tube-like loaf.
  • 7. Preheat the oven to 400°F. Grease a standard cooking sheet and dust lightly with the cornmeal; set baking sheet aside.
  • 8. Soak twine in cool water for a few minutes then squeeze out excess water. Slightly press the damp twine into the top of each loaf (it should be slightly imbedded but still visible and not fully buried into the dough). Flip the loaves over, on top of the twine, and let them rest about 20 minutes. (If you use metal skewers, slightly press the skewers into the top of the loaves, then flip them over). Let the loaves rest for about 20 minutes.
  • 9. Place both loaves on baking sheet, twine/skewer side up. Bake, with the twine/skewer left in the dough, for about 25 minutes for 2 loaves or until lightly browned on top and the loaves sound hollow when lightly tapped on the bottom. Let loaves stand 3 to 4 minutes, then carefully remove the twine (or skewer). This will give the loaves a distinct ridge that's a unique characteristic of traditional Cuban Bread. Then transfer loaves to rack to cool completely.

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2020-09-16  · Although this recipe for Cuban Bread takes quite a bit time, we think that the results will be well worth it. Made from white flour, Cuban Bread is different from French or Italian bread in that it is made with lard as well as an overnight bread starter. Jump to Recipe Print Recipe. While both Miami and Tampa, Florida both claim to be the city of origin for the first loaf of Cuban bread …

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  • The mixture should be foamy and bubbly. If it’s not, your yeast is not fresh, so try again with fresh yeast.
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2018-07-16  · Traditional recipes call for Cuban bread. It’s similar to French or Italian bread and is made in long loaves, but Cuban bread uses a little fat in the dough and has a slightly different baking method. It can be hard to find at your local stores, but there are recipes online and I’ve luck at my local Wal-Mart sometimes too. What kind of mustard to use on a Cuban …

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2021-05-14  · For more nutrition facts, go to the end of the recipe below. What is similar to Cuban bread? Soft French or Italian loaves from the grocery store bakery are the …

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Calories 182 per serving
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  • Sift the bread flour into a bowl and set aside. Melt the lard in the microwave or in a small saucepan, being careful not to let it get over 115 F.
  • Once the loaf is fully proved, gently flip it over on the tray so the palmetto fronds are on top. If the loaf deflates a little, that's okay; it will rise in the oven.
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4.8/5 (15)
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Category Bread
Calories 443 per serving

  • In a medium sized bowl combine the yeast, warm water, and three tablespoons of sugar. Set aside until the yeast begins to bubble. If it doesn't bubble, the yeast isn't good and you need to start over.
  • In a separate bowl, beat the eggs until foamy. Add the eggs, remaining sugar, and salt to the yeast/water mixture. Slowly pour in the melted lard whisking continuously to the yeast/water mixture.
  • In the bowl of an electric stand mixture, fitted with the dough hook attachment, pour in yeast/water mixture. Gradually add flour one cup at a time until dough pulls away from the sides of the bowl. My recipe only took 5 cups of flour. It will depend on your air temperature and humidity on how many it takes for you.
  • Knead the mixture for an additional 5 minutes on a medium speed. The dough will be soft and pliable but not overly stiff or sticky.
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2018-02-10  · This Cuban Bread, or Pan Cubano de Manteca, is a take on the bread produced from Cuban bakeries. Cuban bread begins with a starter to develop flavor, and is distinguished by the inclusion of lard in the dough. The crust for this Cuban bread is eggshell thin and crisp, and the interior is very soft. The key to this bread …

Servings 4
Estimated Reading Time 3 mins

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Cuisine Cuban
Total Time 24 hrs 50 mins
Category Bread

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5/5 (4)
Estimated Reading Time 6 mins
Category Recipe Roundup
Published 2020-12-24

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Reviews 3
Servings 4
Cuisine Cuban
Category Lunch

  • MAKE THE SPONGE: Mix all of the ingredients in a large bowl. Cover with a tea towel and let sit for 4-6 hours at room temperature, or overnight in the fridge.
  • MIX THE DOUGH: Add the 210 grams of water to the sponge, along with the sugar and the yeast. Stir until well blended. Add 125 grams of the bread flour, and the lard or shortening, and beat well to form a smooth paste.
  • KNEAD THE DOUGH: Knead the dough for 3 – 4 minutes if you plan to let it rise overnight in the fridge, or 8 – 10 minutes if you plan to shape and make the rolls on the same day.
  • SHAPE THE DOUGH: After the dough has risen, turn it out onto a work surface generously sprinkled with semolina or whole wheat flour. Press the ball down into a rectangle, about 8 x 10".
  • Using a bench scraper or sharp knife, cut the rectangle into 4 long rectangles. Fold each piece lengthwise, and then press it down while pulling the ends to lengthen and shape.
  • Meanwhile, heat the oven to 500 degrees. It’s best to use a pizza stone – I use refractory kiln tiles from a pottery supply place – but if you don’t have one, a high quality baking sheet will do.
  • BAKE THE BREAD: When the rolls have risen, give them a light slash lengthwise with a lame, if you want. Put the rolls on the hot pizza stone – I use a cookie sheet with an open side, and slide the paper and rolls off all at once by giving the cookie sheet a quick jerk – and immediately turn down the oven temperature to 475.
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Total Time 2 hrs 18 mins

  • 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 and place the lard in a Pyrex measuring cup or other suitable container. Heat in the microwave on high for about 90 seconds 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 dig in to the flour bag, scooping out two whole cups of each flour. Now the important part: in a separate bowl, 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.
  • Continue adding more flour -- A LITTLE AT A TIME -- 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.
  • 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.
  • NOTE: If you don't have a mixer with a dough hook, you can also do this the old fashioned way. Turn the dough out onto a lightly floured surface. Pound the dough ball down and knead by hand until the dough is smooth and elastic, about ten minutes.
  • Shape the dough into a ball and place it into that bowl you originally greased in the first step of this recipe, what was that, something like a week ago now?
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2020-10-10  · This homemade Cuban bread recipe is easy to make and is a perfect accompaniment for Cuban breakfast with cafe con leche. Bread has a crusty-chewy crust with a beautiful light crumb inside. Cuban bread aka Pan Cubano is a simple white bread that is a staple in Cuban-American cuisine. Traditionally it is about 3-feet long, slightly flat and wide. It is the bread of choice to make authentic Cuban ...

Reviews 11
Category Breads
Cuisine Cuban
Total Time 3 hrs 5 mins

  • Combine all the ingredients for the bread in a large mixing bowl or the bowl of the stand mixer. Mix and knead until a smooth, supple dough forms; about 8~10 minutes by hand or 6~8 minutes on the stand mixer.
  • Place the dough in a lightly greased bowl and let rise for 1 hour or until the dough is puffy but not necessarily doubled in volume.
  • Gently fold the dough upon itself and turn it upside down after 30 minutes; this turn helps in eliminating some of the carbon dioxide and redistributing the yeasts's food, both important for optimum yeast growth.
  • Divide the dough into 6 pieces and shape each one into a log. Cover and let the logs rest for 15 minutes. Then shape each piece into a 8" long log that is tapered on both sides.
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3.7/5 (3)
Estimated Reading Time 6 mins
Category Desserts, Recipe Roundup
Published 2020-12-22

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Customers have written begging us to provide them with a recipe for Cuban bread, so that they can replicate sandwiches they had in Miami. As always, we're happy to oblige! Prep. 1 hr 9 mins. Bake. 30 mins. Total. 10 hrs 40 mins. Yield. 6 sandwiches, 12 servings. Save Recipe…

4.2/5 (33)
Total Time 10 hrs 40 mins
Servings 12
Calories 451 per serving

  • To make the rolls: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Mix, then knead together all of the dough ingredients — by hand, or using a stand mixer or bread machine set on the dough cycle — to make a smooth, supple dough., Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until it's puffy, though not necessarily doubled in bulk — about 1 hour, depending on the warmth of your kitchen.
  • Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth., Deflate the dough, and divide it into six pieces.
  • Shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth roll about 8" long, slightly tapered at each end.
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2008-03-05  · Cuban Bread . Share: Rate this Recipe: Average: 3 (1 vote) Crusty, chewy loaves that are an easy substitute for French bread. The Bethel Inn, Bethel, Maine . Ingredients. 1-1/2 packages dry yeast. 1 tablespoon sugar. 2 cups warm water. 1 tablespoon salt. …

3/5 (1)
Servings 2
Cuisine Bread
Category Breads

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Jul 29, 2018 - Explore Terri Moles Russell's board "Cuban Bread", followed by 153 people on Pinterest. See more ideas about cuban bread, cuban recipes, bread.

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Cuban Bread. 0. PUBLISHED FEBRUARY/MARCH 2020. Our savory loaf has the perfect texture for pressed sandwiches. SERVES Makes two 15-inch loaves. WHY THIS RECIPE WORKS. For Cuban bread that's as good eaten on its own as it is in our recipe for Tampa-Style Cuban Sandwiches, we wanted to highlight the bread's signature qualities: golden loaves that were cottony on the inside and …

Servings 2
Category Desserts or Baked Goods, Breads

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2014-06-04  · In the bowl of a stand mixer, combine the yeast, sugar, salt, and warm water. Mix on a low setting using a dough hook. 2. Slowly add half of the flour, 1/2 cup at a time, alternating between bread flour and all-purpose.

Estimated Reading Time 3 mins

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2020-03-26  · Begin the proofing step by combining the ½ teaspoon of yeast, teaspoon of sugar, ½ cup of flour and the ½ cup of water in the bread pan from the proofing ingredients list. Mix with a spoon to blend and let rest for 15 minutes until the yeast begins to bubble and grow. 2
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Learn how to make a Cuban Bread Recipe! Go to for the ingredient amounts, m...
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Cuban sandwiches A.K.A Cubanos are the chefs (and not just the movie) ultimate sandwich of choice. It is a cultural symbol of food that resonates with the he...
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