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A top-down view of a golden brown loaf of freshly baked bread resting on a wooden cutting board placed on a white marble countertop. The loaf has a crisp crust with scored lines on top and a soft, airy interior. A few slices are cut to reveal the fluffy crumb inside, making it look warm and inviting.

Cuban Bread Recipe

Cuban bread is soft inside, crispy outside, and packed with rich flavor from lard. Perfect for sandwiches or warm with butter, this easy homemade bread brings authentic Cuban taste to your kitchen!
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Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 1 hour 10 minutes
Total Time 2 hours
Course Bread, Side Dish
Cuisine Cuban
Servings 12
Calories 172 kcal

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.
    A top-down view of a transparent glass mixing bowl on a white marble countertop containing a mixture of warm water, flour, and active dry yeast. A wooden spoon with a light brown handle is partially submerged in the mixture, stirring it into a slightly bubbly consistency. This starter mixture is essential for activating the yeast and giving the bread a light and airy texture.
  • Make the dough: Dissolve yeast and sugar in warm water. Add lard, salt, and flour gradually, kneading until smooth.
    A transparent glass mixing bowl sits on a white marble countertop, containing a combination of warm water, dissolved yeast, white sugar, soft lard, fine salt, and gradually added all-purpose flour. A wooden spoon is being used to mix the ingredients, forming a shaggy dough. This step ensures the dough is properly combined and develops gluten for a smooth and elastic texture.
  • Let it rise: Cover and let the dough rise for 1-1.5 hours until doubled in size.
    A transparent glass mixing bowl with kneaded bread dough inside is covered with a clean white kitchen towel, sitting on a white marble countertop. The dough has risen significantly, looking smooth and slightly domed as it doubles in size. This resting period allows the yeast to ferment, creating air pockets for a fluffy and well-textured loaf.
  • 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.
    A freshly baked loaf of bread rests on a wooden cutting board over a white marble countertop. A hand is seen gently tapping the bottom of the loaf to check if it sounds hollow, an indication that it is fully baked. The golden-brown crust is crisp, and the loaf looks perfectly airy, ready to be sliced and enjoyed.
  • Cool and enjoy: Let it cool slightly before slicing and serving!