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.
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.
- Dissolve yeast and sugar in warm water and let it rest for 15 minutes until bubbly.
- Mix in lard and salt, followed by 1 cup of flour, forming a sticky dough.
- Knead on a lightly floured surface, adding flour as needed, until a soft, tacky dough forms.
- Transfer to a greased bowl, cover with a damp towel, and let rise until doubled, about 2 hours.
- Shape the dough into two 12-inch loaves, rolling tightly and slightly flattening the tops.
- Transfer to baking sheets, dust with flour, cover lightly, and let rise again for 1 1/2 to 2 hours.
- Bake for 10 minutes, swapping racks halfway. Continue baking until golden brown, another 10 to 15 minutes.
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.