Crusty Bread from Cuba
Transport your kitchen to the sunny shores of Cuba with this irresistibly crusty bread recipe that’s perfect for any occasion! Made with simple pantry staples like all-purpose flour, active dry yeast, and a touch of lard or vegetable shortening, this traditional Cuban bread is celebrated for its golden, crackly crust and pillowy-soft interior. Cornmeal dusting adds an extra layer of texture, and the dough’s double rise ensures a light and airy crumb. Perfect for sandwiches, dipping into soups, or serving warm with a pat of butter, this bread offers an authentic taste of Cuban cuisine that’s easy to recreate at home. Ready in just a few hours, this homemade loaf will fill your kitchen with the comforting aroma of freshly baked bread—a must-try for bread lovers everywhere!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Sugar
- 2 teaspoons Salt
- 350 milliliters Warm water (around 110°F/43°C)
- 2 tablespoons Lard (or vegetable shortening)
- 2 tablespoons Cornmeal
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
Add the yeast mixture and lard (or vegetable shortening) to the flour mixture. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for about 5 minutes on medium speed.
Place the dough in a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a long oval loaf.
Line a baking sheet with parchment paper and sprinkle it lightly with cornmeal. Place the loaves onto the prepared sheet, leaving enough space between them to allow for expansion.
Cover the loaves with a damp towel and let them rise again for about 45 minutes, or until they have almost doubled in size.
Preheat your oven to 400°F (200°C). If you have a baking stone, place it in the oven while it preheats.
Using a sharp knife, make 3-4 shallow diagonal slashes on the top of each loaf to help it expand evenly during baking.
Bake the loaves in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
