Cuban Bread Recipe - How to Make Cuban Bread for Cubano Sandwiches

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil offers healthier fats while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

Mix warm water, dry active yeast, and a little all-purpose flour until smooth.

Wrap the mixture and refrigerate overnight.

The next day, whisk the starter until smooth and bubbly.

In a mixing bowl, add more dry active yeast, white sugar, and warm water.

Wait 10-15 minutes until bubbles form to ensure yeast is active.

Add lard and salt to the bowl, then add about 1 cup of flour and mix until a wet, sticky dough forms.

Add almost all of the starter to the dough mixture.

Gradually mix in the remaining flour, saving about half a cup for adjustments.

Knead the dough on a work surface until it is soft and slightly tacky, adding more flour as needed.

Place the kneaded dough in a bowl, coat with oil, cover with a damp towel, and let it rise in a warm spot for about 2 hours until doubled in size.

Transfer the risen dough to a floured surface and press it down to knock out air.

Divide the dough in half and shape each half into a rectangle about 12 inches long.

Roll each rectangle tightly to form a long loaf and flatten slightly if making sandwiches.

Transfer the loaves to a cornmeal-lined baking sheet and dust the tops with flour.

Cover with a light towel and let rise for another 1.5 to 2 hours until doubled in size.

Slash the top of each loaf with a sharp knife about a quarter inch deep before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens