There’s something magical about the aroma of freshly baked Cuban bread filling the kitchen. Golden, crisp on the outside, yet irresistibly soft and chewy on the inside—this bread is the foundation of the perfect Cuban sandwich, but it’s just as delightful on its own with a pat of butter.
What makes it truly special? The secret lies in its unique starter, which gives the bread an airy, tender crumb while enhancing its signature flavor. Unlike traditional white bread, Cuban bread relies on lard, an essential ingredient that adds richness and depth.
And let’s talk about that crust—crunchy yet light, thanks to the classic technique of baking with a pan of hot water in the oven. Whether you’re making it for a hearty breakfast, a sandwich, or even as an accompaniment to Sausage Stuffing at dinner, this recipe is about to become a staple in your kitchen.
Fresh-baked bread is always a treat, but Cuban bread brings a historical charm to the table. Originating in Tampa’s Ybor City, this loaf has been a beloved part of Cuban-American culture for over a century.
And with its recent rise in popularity on social media, more home bakers are discovering how easy and rewarding it is to make. You’ll love every bite. Once you try it, don’t forget to share your experience—or even pair it with a scoop of Strawberry Ice Cream for an unexpected sweet-savory combo!
Why You Will Love This Dish?
- It’s unbelievably easy to make: No complicated kneading or fancy equipment—just simple ingredients and a little patience.
- That crispy, golden crust is everything: The steam-baking trick makes a huge difference, giving it that bakery-quality crunch.
- Perfect for sandwiches (or just warm with butter): Once you taste it, you’ll never want store-bought bread again.
- It holds a beautiful cultural story: Cuban bread has been around for over 100 years, bringing families together over delicious, homemade meals.
- Lard makes all the difference: It’s the key to that authentic Cuban texture—trust me, you don’t want to skip it!
Cuban Bread Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook (for mixing)
- Clean kitchen towel (for covering dough)
- Baking sheet
- Parchment paper or cornmeal (for dusting)
- Oven-safe dish (for steaming)
- Sharp knife or razor blade (for scoring)
Ingredients
Starter:
- ½ cup warm water
- ½ cup flour
- ½ teaspoon active dry yeast
Dough:
- 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 teaspoon vegetable oil or as needed
- 1 tablespoon cornmeal
Instructions
- Prepare the starter: Mix warm water, flour, and yeast. Let it sit for 30 minutes until bubbly.
- Make the dough: Dissolve yeast and sugar in warm water. Add lard, salt, and flour gradually, kneading until smooth.
- Let it rise: Cover and let the dough rise for 1-1.5 hours until doubled in size.
- Shape the loaf: Punch down the dough, shape it into a log, and place it on a baking sheet with cornmeal.
- Second rise: Cover and let it rise for another 30 minutes while preheating the oven to 400°F (200°C).
- Bake with steam: Score the top, place an oven-safe dish with hot water inside, and bake for 20-25 minutes.
- Check for doneness: The bread should be golden brown and sound hollow when tapped on the bottom.
- Cool and enjoy: Let it cool slightly before slicing and serving!
Nutrition Info:
| Nutrition | Value |
| Calories | 172kcal |
| Carbohydrates | 29g |
| Protein | 4g |
| Fat | 4g |
| Calcium | 7mg |
| Sodium | 326mg |
Elevate Your Cuban Bread Game With These Tips!
- Use fresh yeast for the best rise: Cuban bread depends on an airy, fluffy texture, so don’t use old yeast—it can weaken the rise and affect the final loaf.
- Don’t rush the starter: Letting the starter bubble for at least 30 minutes builds flavor and improves the bread’s structure. If you have time, an hour is even better!
- Lard matters—don’t swap it out! It’s what gives Cuban bread its distinct chewiness and slight richness. If you must substitute, use refined coconut oil or shortening, but expect a slightly different texture.
- Steam is your secret weapon: Placing a pan of hot water in the oven creates the crisp, thin crust Cuban bread is known for. If you want an even better crust, spray the loaf lightly with water before baking.
- Don’t over-knead: This dough is softer than traditional sandwich bread, so knead just until it’s smooth—overworking it can make the bread too chewy.
- Bake directly on a hot baking sheet: Preheating your baking sheet in the oven before placing the dough on it helps create a better bottom crust.
- Eat it fresh! Cuban bread is best enjoyed the day it’s made. If you have leftovers, wrap them tightly and refresh in the oven for a few minutes before serving.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
