Cuban Bread | A modern but Authentic Homemade Recipe for Cuban Bread | Receta de Pan Cubano

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 1 packet of active dry yeast, 2 teaspoons of sugar, and 3/4 cup of warm water in a large mixing bowl and let it sit for about 10 minutes.

Add 2 tablespoons of lard, 2 teaspoons of sea salt, and 1 cup of all-purpose flour to the yeast mixture.

Continue adding flour until the dough detaches from the sides of the bowl.

Transfer the dough to a floured countertop and knead until barely tacky, adding small amounts of flour as needed.

Place the dough in a medium-sized mixing bowl, oil it, and let it proof for about 2 hours or until it doubles in size.

Flour the countertop again, transfer the dough, and flatten it to remove large air pockets.

Shape the dough into a loaf and several buns, then place them on a baking sheet lined with parchment paper and dusted with cornmeal.

Dust the shaped dough with flour, cover with a dry towel, and let it proof for another 1 to 2 hours.

Make a quarter-inch deep cut across the top of the loaf.

Lightly spray the bread with cold water and place the baking sheet in a preheated 400°F oven.

Bake for 11 minutes, rotate the baking sheet, and bake for another 11 minutes on the other side.

Transfer the baked bread to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens