This authentic Cuban bread recipe delivers a crust that shatters with every bite and a crumb that is soft yet airy. Unlike French bread, Cuban bread typically uses lard or oil and sugar, resulting in a slightly sweeter flavor profile that pairs beautifully with ham, cheese, or avocado. The dough is simple to prepare, requiring just yeast, flour, water, salt, and sugar. The secret to the signature crunch lies in the cornmeal-dusted baking sheet and the high-heat bake. Whether you are making classic Cuban sandwiches or enjoying it warm with butter, this homemade loaf brings the vibrant tastes of the Caribbean to your kitchen. It is an excellent project for weekend baking and freezes well for later use.
James Beard’S Cuban Bread
Description
This authentic Cuban bread recipe delivers a crust that shatters with every bite and a crumb that is soft yet airy. Unlike French bread, Cuban bread typically uses lard or oil and sugar, resulting in a slightly sweeter flavor profile that pairs beautifully with ham, cheese, or avocado. The dough is simple to prepare, requiring just yeast, flour, water, salt, and sugar. The secret to the signature crunch lies in the cornmeal-dusted baking sheet and the high-heat bake. Whether you are making classic Cuban sandwiches or enjoying it warm with butter, this homemade loaf brings the vibrant tastes of the Caribbean to your kitchen. It is an excellent project for weekend baking and freezes well for later use.Ingredients
Directions
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Combine the yeast, sugar, and warm water in a large bowl and allow to proof until foamy, about 5-10 minutes.
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Mix the salt with the flour in a separate bowl or directly into the yeast mixture.
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Add the flour mixture to the yeast mixture, a cup at a time, mixing until you have a stiff dough. Add an additional 1/2 to 1 cup of flour if necessary.
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Remove the dough to a lightly floured board and knead until smooth and no longer sticky, about 10 minutes, adding flour as needed.
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Place the dough in a lightly buttered bowl and turn to coat the surface with butter.
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Cover the bowl and let rise in a warm place until doubled in bulk, about 1 1/2 to 2 hours.
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Punch down the dough to release air bubbles.
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Turn out the dough onto a floured board and shape into two long, French bread-style loaves.
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Place the loaves on a baking sheet that has been sprinkled with cornmeal (do not butter the sheet).
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Slash the tops of the loaves diagonally in two or three places with a single-edge razor blade or sharp knife.
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Brush the loaves with the egg white wash.
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Place the baking sheet in a COLD oven, then set the temperature to 400 degrees.
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Bake for 35 minutes, or until well browned and hollow sounding when the bottoms are tapped.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1154.0kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 1500.0mg63%
- Total Carbohydrate 243.9g82%
- Dietary Fiber 32.2g129%
- Sugars 5.4g
- Protein 42.8g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
