Cuban Bread


I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.

Recipe From

Provided by Chef John

Time 12h15m

Yield 12

Categories Bread,Yeast Bread Recipes,White Bread Recipes


  • Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
  • Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
  • Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
  • Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
  • Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
  • Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
  • Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.

Chef John's Cuban Bread image

Number Of Ingredients: 11


  • ½ teaspoon active dry yeast
  • ½ cup warm water
  • ½ cup flour
  • 1 package active dry yeast
  • 2 teaspoons white sugar
  • ¾ cup warm water
  • 3 tablespoons lard
  • 2 teaspoons fine salt
  • 3 cups all-purpose flour, or as needed - divided
  • 1 tablespoon cornmeal
  • Water to spray tops of loaves


I enjoy making all kinds of bread, and while searching around on the internet heard all the talk about Cuban Sandwiches all set off by the Cuban Bread recipes. So had to try it out for myself to see what all the hype is about. Well, it's diffidently a wonderful sandwich roll, most attribute it's soft interior and thin crusty exterior to the use of lard. Have to say, after making this bread I just know it's a winner in my families view. This particular recipe I found on Prep time does not including rising. NOTE: this recipe tells how to make ONE large loaf, BUT I prefer 4 smaller individual loaves myself

Recipe From

Provided by Bonnie G 2

Time 43m

Yield 4 Sandwich Rolls, 4 serving(s)

Categories Yeast Breads


  • Grease a large bowl, and set aside.
  • Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes.
  • Meanwhile, measure out 1/4 cup of lard Heat in the microwave until melted.
  • Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.
  • Take your measuring cup and sift together the two flours.
  • Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added.
  • Continue adding more flour until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
  • Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point.
  • Shape the dough into a ball and place it into the greased bowl.
  • Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
  • Turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. This recipe called for a large loaf, shaped to fit a long baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. BUT:( I prefer 4 smaller ones for individual rolls)Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
  • Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam.
  • Grease a baking sheet and sprinkle lightly with cornmeal.
  • Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.).
  • Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises.
  • Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
  • Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf.
  • Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
  • Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.

Cuban Bread image

Number Of Ingredients: 8


  • 1 tablespoon active dry yeast
  • 2 teaspoons sugar
  • 1 1/4 cups warm water
  • 2 cups bread flour (see instructions)
  • 2 cups all-purpose flour (see instructions)
  • 2 teaspoons salt
  • 1/4 cup lard (melted in microwave)
  • 2 tablespoons warm water (to brush on loaves before baking)


This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour.

Recipe From

Provided by Sandy

Yield 24

Categories Bread,Yeast Bread Recipes


  • In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
  • On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
  • Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
  • Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
  • Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

Cuban Water Bread image

Number Of Ingredients: 8


  • 2 ¼ teaspoons active dry yeast
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • 8 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 tablespoon sesame seeds
  • 2 tablespoons cold water


Recipe From

Yield 4 loaves

Categories Bread,Bake


  • Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the 1/2 batch of starter. Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky. Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down. To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 of the loaves on a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it 3 to 4 hours instead. Preheat oven to 350 F Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top length of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes. Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling. Yields 4 loaves.

Number Of Ingredients: 13


  • Starter Ingredients
  • 3/4 tsp active dry yeast(1/3 envelope)
  • 1/3 cup warm water
  • 1/3 cup bread or all-purpose flour
  • The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Leftover starter will keep for several days in the refrigerator and can be frozen.
  • Dough Ingredients
  • 4-1/2 tsp active dry yeast - (2 envelopes or 2 cakes of compressed yeast)
  • 1 Tbsp sugar
  • 1-1/2 cups warm water
  • 3 to 4 Tbsp lard or solid vegetable shortening, at room temperature
  • 1/2 batch starter (see above recipe)
  • 1 Tbsp salt
  • 4 to 5 cups bread or all-purpose flour


Recipe From

Provided by Tyler Florence

Time 1h24m

Yield 4 to 6 servings

Categories main-dish


  • Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
  • Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
  • Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
  • To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
  • To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

The Ultimate Cuban Sandwich image

Number Of Ingredients: 19


  • 1 pound boneless pork shoulder
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled and gently smashed with the side of your knife
  • 1/4 teaspoon dried red chili flakes
  • 1 medium onion, sliced
  • 1 cup fresh orange juice
  • 1 lime, juiced
  • 1 cup low-sodium chicken broth
  • 2 bay leaves
  • 1 long Cuban bread roll
  • 3 tablespoons Dijon mustard
  • 8 thin slices Swiss cheese
  • 1 cup bread and butter pickles
  • 8 thin slices deli ham
  • Olive oil
  • You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:


The distinctive taste of Cuban bread is due to the use of starter, which is made the day before and also very important the dough is enriched with lard. Yes, I said Lard from pork!! You can substitute with vegetable shortening such as Crisco if you prefer. However the taste the bread acquires and it's basic smoothness will only...

Recipe From

Provided by Juliann Esquivel

Time 30m

Categories Other Breads


  • 1. The day before baking your bread make the starter. Mix starter ingredients dissolving the yeast in very warm water, Not hot but warm. You want a thick paste when you add the flour. Cover the bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Left over starter will keep for several days in the refrigerator or can be frozen.
  • 2. Dough: Dissolve the yeast and sugar in three 3 tablespoons of warm water in a large mixing bowl. When the mixture is foamy (5-10 minutes)Stir in lard. (It's best to melt the lard in the microwave but it should not be hot just warm) Let cool if the lard or shortening is too hot. Next add the remaining warm water and half of the batch of the starter. Refrigerate the other half or freeze.
  • 3. Mix well with your hands or a wooden spoon. Stir in the salt and the flour 1 cup at a time. You want a dough that is stiff enough to knead. You can also mix and knead with a dough hook or in a food processor fitted with a double blade.
  • 4. Turn dough to a lightly floured work surface and knead until smooth and elastic. About six to eight (6 to 8) minutes, Adding flour as necessary. The dough should be pliable and not real sticky.
  • 5. Transfer to a lightly oiled bowl, cover and let rise in a warm draft-free spot until it doubles in bulk, about 45 minutes. Then Punch down.
  • 6. After punching down next to form the loaves, divide the dough in 4 pieces. Roll each one out to form a 14 inch long tube, with rounded ends. (sort of like a long meatloaf) Put 2 loaves on a baking tray or sheet, about 6 inches apart. You can lightly spray each tray or sheet with a little Bakers helper or very lightly oil and flour the tray. Or you can use parchment paper first then spray a little with the Bakers helper. Cover the loaves with a dampened cloth or clean dish towel and let rise in a warm draft-free spot, until doubled in their bulk. About One (1) hour. Then Pre-heat the oven on 350 degrees, then lay a warm dampened thick piece of kitchen twine or butchers twine about 18 inches long, all along the top length of each loaf. Press the twine down on each loaf just a little. Bake the bread until the breads are a lightly golden brown on top and sound hollow when lightly tapped about 30 minutes baking time. Then remove let cool slightly and remove strings.
  • 7. This will leave a distinct little ridge on top of each loaf. Very typical and the trademark of Authentic Cuban bread. Transfer loaves to a cooling rack. Enjoy as is with butter or sliced for Cuban pork sandwiches or for making Cuban toast. Any way it is delicious. Buen Appetito... Enjoy
  • 8. The above picture is not mine. It is a picture of Cuban bread from the Cuban Bakery. They do not show the distinctive ridge across the top. I am planning baking some Cuban bread for the holidays. I will post a picture of my own home made bread then. The picture above is of good Cuban bread.

Homemade Cuban Bread/Pan Cubano Casero image

Number Of Ingredients: 12


  • ~~starter~~
  • 3/4 tsp active dry yeast
  • 1/3 c warm water
  • 1/3 c bread flour or all purpose flour
  • ~~dough~~
  • 4 1/2 tsp active dry yeast 2 envelopes or 2 cakes compressed yeast
  • 1 Tbsp sugar
  • 1 1/2 c warm water
  • 4 Tbsp lard or solid shortening
  • 1/2 batch of the starter made the night before
  • 1 Tbsp salt
  • 4 to 5 c bread flour or all purpose flour

More recipes about cuban bread recipes

Cuban Bread | Pan Cubano | Global Table Adventure

Recipe From :
Nov 22, 2010 · In the bowl of large standing mixer fitted with dough hook, add water…. sugar and salt (which look exactly the same)…. a little blob of lard (the flavor is incredible, although I’ve heard a small percentage of Cubans use vegetable oil now…. ) Drop in … ...Show details

Cuban bread - Cooking in Cuban – Authentic Recipes from

Recipe From :
Oct 07, 2015 · Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven. Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf. Brush the top of the loaf with water … ...Show details

Cuban Sandwich | King Arthur Baking

Recipe From :
The Cuban Sandwich By PJ Hamel Brush or spray the rolls with water, and slash one long lengthwise slit down the middle of each. Bake for about 30 minutes, or until golden brown. ...Show details

Cuban Bread Recipe | Old Farmer's Almanac

Recipe From :
Instructions Combine yeast with sugar and water in bowl and allow to proof. Mix salt with flour and add to yeast mixture, a cup at a time, until you have a stiff dough. Remove to lightly floured board and knead until no longer sticky, about 10 minutes. ...Show details

Cuban Medianoche Bread Recipe | Hostess At Heart

Recipe From :
Oct 04, 2016 · A Cuban sandwich is made with regular Cuban bread (long, airy, slightly salty loaf which is not sweet at all). If you put the same ingredients between medianoche bread (sweet, denser, similar to challah, and much shorter lengthwise than standard Cuban bread) it is no longer called a Cuban … ...Show details

Cuban Bread Machine Bread Recipe |

Recipe From :
Heat your oven at 350 degrees for l minute, NO MORE. Turn off oven. Cover the loaf with wax paper, set into warm oven, and let rise 30 minutes. Remove cover with bread still in oven; turn oven on at 375 degrees F, and, counting from when you turn it on, bake 42 to 45 minutes. ...Show details

Tampa Cuban Bread Recipe - Restaurants - Florida - Chowhound

Recipe From :
Apr 29, 2014 · I have never seen an actual recipe, but you may find some information at these links: La Segunda is the biggest cuban bread bakery in Tampa, and they supply the county school system with cuban bread. ...Show details

homemade cuban bread - The Stay at Home Chef

Recipe From :
Jun 04, 2014 · 1 1/2 cups bread flour 1 1/2 cups all-purpose flour 1/4 cup lard, melted. Instructions. 1. In the bowl of a stand mixer, combine the yeast, sugar, salt, and warm water. Mix on a low setting using a dough hook. 2. Slowly add half of the flour, 1/2 cup at a time, alternating between bread … ...Show details

Cuban Bread Recipe | Bread Machine Recipes

Recipe From :
Mar 26, 2020 · For bread machine: 1. Begin the proofing step by combining the ½ teaspoon of yeast, teaspoon of sugar, ½ cup of flour and the ½ cup of water in the bread pan from the proofing ingredients list. Mix with a spoon to blend and let rest for 15 minutes until the yeast begins to bubble and grow. 2. ...Show details

Cuban Bread Recipe -

Recipe From :
Cuban bread should be consumed in a day or so, since it lacks shortening, and therefore, has a very short shelf life. Preparation: Grease a baking sheet to prepare it for 2 small … ...Show details

Eat the Best Cuban Bread - Three Guys From Miami

Recipe From :
With a crisp crust on the outside and a lightly textured inside, a warm, fresh- baked loaf of Cuban bread is the next best thing to heaven. Cuban Food, Cuban Culture, and Miami Travel. The best restaurants, shopping, entertainment, music, fun, and other Miami attractions. ...Show details

Easy Homemade Cuban Bread |

Recipe From :
Jun 14, 2018 · Ever wanted to try to bake homemade bread but thought it would be too hard? Then you will be amazed at how simple this Easy Homemade Cuban Bread recipe is. With just a few ingredients, a little time, and an oven, you will have two loaves of delicious artisan bread. Soft and fluffy on the inside with a crunchy crust on the outside, this beautiful bread will impress your family with its taste ... ...Show details

Cuban Bread Recipe | Crusty Cuban Bread made n bread

Recipe From :
Aug 17, 2012 · I will double the recipe and make big loafs for sandwiches which is great!! Try this recipe and you will love it too! Cuban Bread. 1 1/2 cups bread flour ~ King Arthur 1 1/2 teaspoon salt 3/4 teaspoon sugar 2 teaspoons yeast 2/3 cups water. I place everything in my bread … ...Show details

Cuban Bread Recipe | MyRecipes

Recipe From :
Combine water, sugar, and salt in a saucepan; cook over high heat, stirring frequently, until mixture reaches 120° to 130° on candy thermometer. Add to flour mixture; stir until dry ingredients are moistened and dough forms a soft ball. Beat at high speed of an electric mixer 3 minutes or until smooth. ...Show details

Cuban Bread Recipe (PHOTOS) | HuffPost

Recipe From :
Jul 17, 2010 · Bake the bread at 350 for half an hour, or until the loaves are golden on top. Remove from the oven and once it cools down a couple minutes, remove the string. Here is a shot of my finished Cuban sandwich, pressed and magnificent. ...Show details

Gluten Free Cuban Bread. Authentic when made w/ #1-rated

Recipe From :
Aug 28, 2019 · Press one segment of twine gently into the top of each roll before rising and baking. Brush each roll with olive oil to help the bread brown, cover loosely and let … ...Show details


Recipe From :
Cuban Recipes; Free Shipping on all additional Items, pay only $9.99 for first item Faqs; About Us; 877 999-9945; 0; Search. Search. Search Search. Cart 0 My Cart | Log In ... Fresh Cuban Bread - Pan Cubano Fresco. 6 Loaves 8 oz each. Aprox 20" - 22" long. $53.73. Quickview. Add to Cart. Cuban Midnight Sandwich Bread - Pan de Media Noche 16oz ... ...Show details

© 2019 All rights reserved.
View Sitemap