Cuban Bread
Experience the irresistible flavors of homemade Cuban Bread, a traditional favorite renowned for its pillowy softness and golden, crispy crust. Made with just a handful of pantry staples like all-purpose flour, lard (or vegetable shortening), and a touch of sugar, this bread achieves its signature texture through careful kneading and the secret addition of steam during baking. With a quick prep and rise time, it’s perfect for bakers of all skill levels. Serve it warm with butter, use it to make authentic Cuban sandwiches, or enjoy it alongside soups and stews. This two-loaf recipe ensures plenty to share, making it an ideal choice for family meals or gatherings. Discover the joy of baking this simple yet flavorful bread that will transport your taste buds straight to the heart of Cuba!
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 2.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 2 tablespoons Lard or vegetable shortening (melted and cooled)
Instructions
In a large mixing bowl, combine 2 cups of warm water and the sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until it becomes frothy.
Add 3 cups of all-purpose flour to the yeast mixture. Stir with a wooden spoon until well combined and a sticky dough forms.
Mix in the melted and cooled lard (or vegetable shortening) and salt. Gradually add the remaining 3 cups of flour, one cup at a time, mixing until the dough becomes sticky but manageable.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. If the dough sticks too much, add a sprinkle of flour as needed.
Shape the dough into a ball and place it in a lightly greased bowl, turning the dough to coat it in oil. Cover the bowl with a clean kitchen towel and allow it to rise in a warm place for about 1 hour, or until doubled in size.
Punch down the risen dough and divide it into two equal portions. Shape each portion into an oval loaf about 12 inches long and 3-4 inches wide.
Place the loaves on a baking sheet lined with parchment paper or lightly greased. Cover them with the towel and let them rise for 30-40 minutes until slightly puffed.
Preheat your oven to 400°F (200°C). Place a shallow pan of hot water on the lower rack of the oven to create steam, which will help create a crispy crust.
Using a sharp knife or razor blade, make 3-4 diagonal slashes across the tops of the loaves, about 1/4 inch deep.
Bake the loaves on the middle rack for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 292.3 g | 106% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 7.3 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 376 mg | 8% | |
*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.
