Cuban Bread (Used for Cuban Sandwiches)

Cuban bread is a soft, slightly sweet, and airy loaf that is essential for making the perfect Cuban sandwich. Unlike other breads, Cuban bread has a thin, crispy crust and a fluffy interior that soaks up the flavors of ham, roasted pork, Swiss cheese, pickles, and mustard without becoming soggy. Originating from Cuba and popularized in Tampa and Miami, this bread is a staple in Cuban cuisine. Making Cuban bread at home may seem intimidating at first, but with the right ingredients and step-by-step directions, it’s surprisingly manageable. This recipe is perfect for home bakers who want to recreate authentic Cuban sandwiches or enjoy freshly baked bread with butter or jam. Plus, it’s an excellent activity for bread lovers who enjoy kneading, proofing, and savoring the smell of freshly baked bread straight from the oven.

Cuban bread has a unique texture due to the inclusion of a small amount of lard or shortening, which gives it a tender crumb while maintaining a golden crust. While traditional recipes use lard, you can substitute vegetable shortening or butter for a vegetarian-friendly version. The dough is slightly sweetened with sugar, enhancing the flavor and making it perfect for sandwiches. Whether you’re hosting a Cuban-themed dinner or want to elevate your sandwich game, this Cuban bread recipe is a must-try.

Ingredients

• 1 cup warm water (110°F/43°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon sugar
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 ½ teaspoons salt
• 2 tablespoons lard or vegetable shortening

Directions

1. Prepare the yeast: In a small bowl, combine 1 cup of warm water (110°F/43°C) with 2 ¼ teaspoons (1 packet) of active dry yeast and 1 teaspoon sugar. Stir gently and let it sit for 5–10 minutes until frothy.
2. Mix the dough: In a large mixing bowl, combine 3 cups of all-purpose flour, 1 tablespoon sugar, 1 ½ teaspoons salt, and 2 tablespoons vegetable shortening or lard. Add the yeast mixture and stir until a soft dough forms.
3. Knead the dough: Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5–7 minutes on medium speed.
4. First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for 1–2 hours or until doubled in size.
5. Shape the loaf: Punch down the dough to release air. Divide it into two equal portions. Roll each portion into a long, thin loaf about 12–14 inches in length. Place them on a baking sheet lined with parchment paper.
6. Second rise: Cover the loaves loosely with a kitchen towel and let them rise for another 30–45 minutes. Preheat the oven to 375°F (190°C).
7. Slash and bake: Using a sharp knife, make a shallow slit down the center of each loaf. Bake for 25–30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool: Transfer the loaves to a wire rack and let them cool completely before slicing.