Cuban Bread Recipe: How to Make It Like a Pro

Have you ever wondered what makes Cuban bread so special? Do you think that creating authentic Cuban bread requires advanced baking skills or hard-to-find ingredients? Think again! Today, we’re diving into a Cuban bread recipe that’s not only easy to follow but also yields a soft, fluffy, and slightly crispy loaf that’s perfect for sandwiches or enjoying on its own. So, are you ready to learn how to make Cuban bread like a pro? Let’s get started!

Overview

This Cuban bread recipe is special because it captures the essence of traditional Cuban baking while keeping the process simple and approachable. The recipe takes about 2 hours and 30 minutes to prepare, including rising and baking time, making it perfect for a weekend baking project. The difficulty level is intermediate, but with clear instructions and a little patience, even beginners can achieve fantastic results.

Essential Ingredients

Here are the key ingredients for this Cuban bread recipe, along with substitutions and variations:

• All-Purpose Flour: The base of the bread, providing structure and texture.
• Substitutions: Use bread flour for a chewier texture. Avoid using whole wheat flour, as it can make the bread denser.
• Water: Activates the yeast and provides moisture to the dough.
• Substitutions: Use warm milk for a richer flavor and softer crumb.
• Active Dry Yeast: The leavening agent that makes the bread rise.
• Substitutions: Use instant yeast for a faster rise (no need to activate it in water first).
• Sugar: Feeds the yeast and adds a slight sweetness to the bread.
• Substitutions: Use honey or maple syrup for a natural sweetener.
• Salt: Enhances the flavors and strengthens the gluten structure.
• Lard or Shortening: Adds richness and creates the signature soft crumb of Cuban bread.
• Substitutions: Use vegetable shortening or butter for a lighter option.

Step-by-Step Instructions

Step 1: Activate the Yeast

• In a small bowl, mix 1 cup of warm water (about 110°F or 43°C) with 1 tablespoon of sugar and 1 packet (2 ¼ teaspoons) of active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy. This step ensures the yeast is active.

Step 2: Mix the Dough

• In a large bowl, combine 4 cups of all-purpose flour and 2 teaspoons of salt.
• Add the yeast mixture, 1/4 cup of lard or shortening (melted and slightly cooled), and 1 cup of warm water. Stir until a shaggy dough forms.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a tablespoon of water at a time until the dough is soft and slightly tacky.

Step 3: Knead the Dough

• Turn the dough onto a lightly floured surface and knead for about 8-10 minutes. Kneading helps develop the gluten, which gives the bread its structure.
• To knead, fold the dough in half toward you, then use the heels of your hands to push it away from you. Rotate the dough a quarter turn and repeat.
• The dough is ready when it becomes smooth, elastic, and slightly sticky.

Step 4: Let the Dough Rise

• Place the dough in a greased bowl, turning it once to coat the top with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
• Let the dough rise in a warm, draft-free place for about 1 hour, or until it doubles in size.

Step 5: Shape the Loaf

• Once the dough has risen, punch it down gently to release the air. Turn it onto a lightly floured surface and divide it into 2 equal pieces (for 2 medium-sized loaves).
• Shape each piece into a rectangle, then fold the long sides toward the center, overlapping slightly. Press the seam to seal, then tuck the ends under and pinch to seal.
• Place the shaped dough onto a greased or parchment-lined baking sheet, seam-side down.

Step 6: Second Rise

• Cover the shaped dough with a clean kitchen towel or plastic wrap and let it rise again for about 45-60 minutes, or until it nearly doubles in size.

Step 7: Preheat the Oven

• Preheat your oven to 375°F (190°C) during the second rise. Place a shallow pan of water on the bottom rack to create steam, which helps form a crispy crust.

Step 8: Bake the Bread

• Just before baking, make a few diagonal slashes across the top of each loaf using a sharp knife or lame. This allows the bread to expand and creates a beautiful pattern.
• Bake the bread for 20-25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
• Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing.

Assembly

To create the perfect Cuban bread:

• Presentation: Once cooled, slice the bread into thick pieces using a serrated knife. The slightly crispy crust and soft interior make it perfect for sandwiches or enjoying on its own.
• Serving Tips: Serve Cuban bread with butter, jam, or use it to make classic Cuban sandwiches filled with ham, roasted pork, Swiss cheese, pickles, and mustard.

Storage and Make-Ahead Tips

• Storage: Store leftover Cuban bread in an airtight container or bread box at room temperature for up to 3 days. Avoid refrigerating bread, as it can cause it to dry out faster.
• Make-Ahead: You can prepare the dough up to the first rise, then punch it down, shape it into loaves, and refrigerate overnight. In the morning, let it come to room temperature and complete the second rise before baking.
• Freezing: Freeze the cooled loaves, wrapped in plastic wrap and foil, for up to 3 months. Thaw at room temperature before slicing and serving.

Recipe Variations

• Garlic Cuban Bread: Brush the top of the loaves with garlic-infused olive oil before baking for added flavor.
• Herbed Cuban Bread: Mix in 1 tablespoon of dried herbs (like oregano or rosemary) to the dough for a savory twist.
• Cheesy Cuban Bread: Sprinkle shredded cheese on top of the loaves before baking for a cheesy crust.
• Sweet Cuban Bread: Add 1/4 cup of raisins or dried cranberries to the dough for a slightly sweet version.

Conclusion

Making Cuban bread at home doesn’t have to be intimidating. With this recipe and a little practice, you can create a loaf that rivals anything you’d find in a bakery. The soft, fluffy texture and slightly crispy crust make it perfect for sandwiches or enjoying on its own. So, grab your apron and get ready to impress your friends and family with your baking skills. Happy baking!

FAQs

Q: Can I use instant yeast instead of active dry yeast?

A: Yes! Instant yeast can be added directly to the dry ingredients without activating it in water first. It also tends to rise faster.

Q: How can I make this bread healthier?

A: While Cuban bread is traditionally made with lard or shortening, you can use vegetable shortening or butter for a lighter option. You can also try substituting a portion of the all-purpose flour with whole wheat flour, though this may affect the texture slightly.

Q: Can I freeze the dough?

A: Yes, you can freeze the dough after the first rise. Shape it into loaves, wrap it tightly in plastic wrap, and freeze for up to 1 month. Thaw overnight in the refrigerator before completing the second rise and baking.

Q: Why is my bread dense?

A: Dense bread can be caused by overworking the dough, not letting it rise enough, or using too much flour. Make sure to knead gently and give the dough enough time to rise.

Q: Can I make this bread without a baking sheet?

A: Yes, you can bake the loaves directly on a greased or parchment-lined baking stone or in a Dutch oven for a more rustic shape.

Q: What can I serve with Cuban bread?

A: Cuban bread is perfect for sandwiches, especially Cuban sandwiches filled with ham, roasted pork, Swiss cheese, pickles, and mustard. You can also serve it with soups, stews, or as a side with dinner.

Now that you have the ultimate guide to making Cuban bread, it’s time to get baking! Whether you’re a seasoned pro or a beginner, this recipe is sure to become a favorite in your kitchen. Happy indulging!