Cuban Bread Recipe by Lemons and Time

Cuban Bread

Crusty on the outside, with a soft crumb, this is my favorite white bread, perfect for meats and cheeses. You can't make a real Cuban Sandwich without some.
Prep Time 3 hours
Cook Time 45 minutes
Course bread
Cuisine Cuban
Servings 1 large loaf


  • 400 g flour
  • 320 g water warm, around 110 F
  • 80 g lard
  • 8 g salt 1.5 tsp
  • 4 g dry yeast 1 tsp


  • Measure the flour, lard, and salt into a large mixing bowl or plastic container. In a separate cup, measure the warm water and add the yeast. Wait 5-10 minutes until the yeast is active.
    Measure ingredients by weight for cuban bread.
  • Mix the wet and dry using your own hands, a dough hook, or some kind of utensil. Stop mixing just when it comes together into a shaggy dough. It is okay if there are still some chunks of lard, they will be folded in.
    Mixing wet and dry ingredients for cuban bread dough.
  • Let rest for 15 minutes. Then wet your hands, grasp a corner of the dough, and pull it towards you. Before it begins to tear, drop it on the opposite side of the bowl. Repeat twice for a total of 3 stretch-and-folds, then rest for another 15 minutes. Repeat this process at 15-minute intervals 3 times during the first 45 minutes.
    Stretch and fold method for making cuban bread dough.
  • At this point the dough should be silky smooth and all the ingredients will be well incorporated. Let rise for 1 hour, or until roughly doubled in volume.
    Cuban Bread doubled in size after first rise.
  • Turn the dough out onto a floured board and pat into a disk (or divide into smaller loaves and shape one at a time). Fold the edges in like a burrito, then roll towards you like a scroll. Use a bench knife to put tension on the crust by tucking in the edges until you are happy with the shape. Transfer to a parchment paper lined sheet pan, sprinkle with a little flour, cover, and proof for about 45 minutes until doubled.
    Shaping dough into a cuban bread loaf.
  • Preheat oven to 425 F. When ready to bake, score the loaf slightly to one side, using a lame or scissors to make an 'ear' that will help the loaf expand.
    Scoring the Cuban bread loaf before baking.
  • The bread is finished baking when it reach an internal temperature of 208 F. Let cool completely before breaking the crust.
    Cuban bread is baked at 208 degrees F.


Cuban Bread soft crumb interior
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating