Cuban Bread Recipe

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.

Behind the Recipe

Cuban bread is known for being humble but flavorful, traditionally baked quickly and eaten fresh.

The use of lard gives it a soft interior while keeping the crust crisp, and the small starter adds lightness without requiring long fermentation.

This version keeps the process simple while staying true to the classic texture and taste.

Why You’ll Love This Recipe?

• 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.

Recipe Origin or Trivia

Cuban bread has strong ties to Tampa and Miami, where bakeries made long, crisp loaves to accompany café con leche or to serve as the base for Cuban sandwiches.

Some bakeries traditionally baked the loaves with a palm frond laid across the top an old habit that helped the bread open evenly.

Today, home bakers enjoy a more straightforward version that still carries the spirit of those original loaves.

Chef’s Pro Tips for Perfect Results

1. Make the starter ahead so it has time to activate.
2. Use warm (not hot) water to wake up the yeast.
3. Add flour gradually, Cuban bread dough is soft but not sticky.
4. Knead until smooth for the best texture.
5. Slash the loaf before baking to help it expand evenly.
6. Bake with steam to enhance the crust.

Kitchen Tools You’ll Need

1. Mixing bowls
2. Measuring cups and spoons
3. Whisk
4. Stand mixer or wooden spoon
5. Baking sheets
6. Sharp knife or razor

Ingredients That Build This Classic Loaf

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

Ingredient Substitutions

• Lard: Use shortening, butter, or coconut oil.
• All-purpose flour: Substitute bread flour for chewier texture.
• White sugar: Replace with honey or cane sugar.
• Cornmeal: Use flour for dusting if you prefer.
• Active dry yeast: Use instant yeast (reduce by 25%).

Ingredient Spotlight

Lard:
A key ingredient in authentic Cuban bread, lard creates a soft crumb and helps the loaf stay tender while still developing a crisp exterior.

Starter:
This quick sponge boosts flavor and rise without requiring a full sourdough process.

Instructions for Making This Recipe

Step 1: TTo prepare the starter, combine warm water, flour, and yeast in a bowl, whisk until smooth, cover, and refrigerate overnight.

Step 2: Dissolve yeast and sugar in warm water and let it rest for 15 minutes until bubbly.

Step 3: Mix in lard and salt, followed by 1 cup of flour, forming a sticky dough.

Step 4: Knead on a lightly floured surface, adding flour as needed, until a soft, tacky dough forms.

Step 5: Transfer to a greased bowl, cover with a damp towel, and let rise until doubled, about 2 hours.

Step 6: Shape the dough into two 12-inch loaves, rolling tightly and slightly flattening the tops.

Step 7: Transfer to baking sheets, dust with flour, cover lightly, and let rise again for 1 1/2 to 2 hours.

Step 8: Bake for 10 minutes, swapping racks halfway. Continue baking until golden brown, another 10 to 15 minutes.

Nutrition Facts (Approx. per slice, 12 slices)

Nutrition	Value
Calories	172kcal
Carbohydrates	29g
Fibre	1g
Fat	4g
Protein	4g
Cholesterol	3g

Texture & Flavor Secrets

• The starter gives the bread a slightly airy texture.
• Lard keeps the crumb tender and soft.
• Scoring allows controlled expansion for an even crust.
• Baking at high heat creates that signature thin, crisp crust.

Cooking Tips & Tricks

• Add a shallow pan of water to the oven for steam.
• Don’t over-flour the dough; Cuban bread is meant to stay soft.
• Use a sharp blade for scoring, dull blades drag.
• Let the bread cool at least 15 minutes before slicing.

What to Avoid

1. Don’t use hot water, it kills yeast.
2. Avoid adding all the flour at once; dough may become too stiff.
3. Don’t skip the starter, it improves texture noticeably.
4. Avoid underbaking, bread should sound hollow when tapped.

Preparation Time

• Prep Time: 15 minutes
• Rise Time: 1 hour 20 minutes
• Bake Time: 25 minutes
• Total Time: 2 hours

Make-Ahead and Storage Tips

• Best eaten the same day.
• Store airtight for up to 2 days.
• Reheat in the oven to refresh.
• Freeze wrapped loaves for up to 2 months.

What to Serve With It

• Black Bean Soup
• Roasted Pork
• Veggies Soup
• Butter and Jam
• Fresh Salad

Creative Leftover Transformations

• Make homemade croutons
• Turn into garlic bread
• Slice for paninis
• Use in French toast
• Cube for bread pudding

Additional Tips

• Slightly under-kneaded dough still bakes well, forgiving recipe.
• Adjust rise times based on room temperature.
• Use bread flour if you want more chew.
• Brush with water before baking for shinier crust.

Make It a Showstopper

Serve the loaf warm on a wooden board, with the long top slash showing its rustic character. A crisp crust, soft interior, and beautiful rise make it a centerpiece for sandwiches or a simple table bread.

Variations to Try

1. Garlic Cuban Bread: Add garlic powder to the dough.
2. Herbed Version: Add oregano or parsley.
3. Sesame Cuban Bread: Sprinkle seeds before baking.
4. Butter-Enriched Loaf: Replace lard with butter for a milder flavor.
5. Olive Oil Version: For a lighter, dairy-free approach.

FAQs

1. Can I make Cuban bread without lard?
   Yes, butter or shortening works.
2. Can I skip the starter?
   You can, but texture won’t be as light.
3. Why didn’t my bread rise?
   Yeast may have been old or water too hot.
4. Can I use a stand mixer?
   Yes, knead for about 6 minutes.
5. Can I bake this in a loaf pan?
   Yes, but the shape will be different.
6. Why is my crust too soft?
   Cool the bread uncovered so steam escapes.
7. Can I reduce the salt?
   Yes, adjust to taste.
8. Can I use instant yeast?
   Yes, reduce slightly and skip proofing.
9. Is the bread supposed to be dense?
   It should be light with a thin crust.
10. How do I store leftovers?
    Wrap lightly and store at room temperature.