Go Back

Cuban Bread

Cuban bread delivers restaurant-quality results at home with a crispy, golden crust and light, airy crumb. This simple recipe uses minimal pantry ingredients to create an authentic loaf perfect for sandwiches, toast, or serving warm with butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Breads and Doughs
Cuisine: Cuban
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 1/4 cups all-purpose flour about 405 grams
  • 1 1/4 cups warm water 300 milliliters
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1 tablespoon lard or vegetable shortening optional but traditional

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook
  • Kitchen scale
  • Proofing basket or bowl lined with a floured kitchen towel
  • Baking sheet or Dutch oven
  • Bread lame or sharp knife for scoring
  • Spray bottle for creating steam
  • Instant read thermometer
  • Cooling rack

Method
 

  1. Pour 3 1/4 cups flour and 1 1/2 teaspoons salt into your mixing bowl and whisk them together for about 10 seconds to distribute the salt evenly throughout the dough.
  2. Pour 1 1/4 cups warm water into a small bowl and sprinkle 1 1/2 teaspoons instant yeast over the top, letting it sit for 1-2 minutes before stirring.
  3. Pour the yeast mixture into your flour bowl and mix on low speed for 2 minutes with a stand mixer, or stir vigorously by hand until the flour is fully incorporated and no dry bits remain. Add 1 tablespoon lard and mix for another 3-4 minutes on medium speed until the dough comes together into a cohesive, slightly tacky mass.
  4. Continue kneading for 8-10 minutes on medium speed, or 10-12 minutes by hand, until the dough becomes smooth and elastic and springs back when you poke it.
  5. Lightly oil your mixing bowl, transfer the dough to it, and cover with a damp kitchen towel or plastic wrap, then let it rest at room temperature for 45-60 minutes until it roughly doubles in size.
  6. Turn the dough out onto a lightly floured surface and gently pat it into a rough rectangle about 12 inches long and 4 inches wide. Roll it tightly from one long side, pinching the seam closed with your fingers, and place it seam-side up in a proofing basket or bowl lined with a floured towel.
  7. Cover your shaped dough loosely and let it rise for 30-45 minutes at room temperature until it's noticeably puffy but still holds a slight indentation when poked.
  8. Preheat your oven to 425 degrees Fahrenheit and place a small baking pan on the bottom rack for creating steam, filling it with hot water just before baking.
  9. Turn your dough out seam-side down onto a parchment-lined baking sheet and use a bread lame or sharp knife to score a long, shallow cut down the center at a slight angle. Place the loaf in the oven, immediately spray the sides and top with water 3-4 times in the first minute, then bake for 25-30 minutes until the crust is deep golden brown and the internal temperature reads 205-210 degrees Fahrenheit.
  10. Remove the bread from the oven and transfer it to a cooling rack, letting it cool for at least 20 minutes before slicing.

Notes

The key to Cuban bread's signature crust is steam in the oven during the first few minutes of baking, so don't skip the water spray or the pan of steam. Store cooled loaf in a paper bag inside the fridge for up to 5 days, or wrap tightly in plastic wrap and foil before freezing for up to 3 months.