What kind of flour is best for Cuban bread?

Bread flour is ideal because it has more protein, making the bread chewier. All-purpose flour works, but the result might be less chewy.

How important is the water temperature?

The water temperature is very important for activating the yeast. Lukewarm water, around 105-115°F, is best. Too cold, and the yeast won't work; too hot, and it will die. Use a thermometer to be sure.

Can I use a different sweetener besides sugar?

Yes, you can use honey or another sweetener instead of sugar. Just keep the amount small; a little goes a long way.

How long does the dough need to rise?

The first rise (bulk fermentation) takes about 1-2 hours. The second rise (proofing) takes about 45 minutes to an hour. The dough should almost double in size for both rises. A warmer room speeds up rising.

What if my bread is too dense or crumbly?

This usually means the dough wasn't kneaded enough. Kneading develops the gluten, which gives the bread its structure and chewiness. For hand-kneading, aim for 8-10 minutes. If using a mixer, knead for 5-7 minutes.

Cuban Bread Recipe: The Best Homemade Loaf You’ll Love!

Description

Classic Cuban bread with a simple overnight starter. Soft inside, thin crisp crust, and perfect for sandwiches. Uses vegetable shortening instead of lard.

Ingredients

Scale

Starter

1/2 cup warm water

1/2 cup flour

1/2 teaspoon active dry yeast

Dough

1 package active dry yeast

2 teaspoons white sugar

3/4 cup warm water

3 tablespoons vegetable shortening

2 teaspoons fine salt

3 cups all-purpose flour, divided

1 teaspoon vegetable oil, for bowl

1 tablespoon cornmeal, for pans

Optional

Up to 1 1/2 cups bread flour (replace part of the AP flour)

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Instructions

Whisk the starter: 1/2 cup warm water, 1/2 cup flour, 1/2 teaspoon yeast. Cover and refrigerate 8 hours to overnight.
In a mixing bowl combine 1 package yeast and 2 teaspoons sugar with 3/4 cup warm water. Rest 15 minutes until foamy.
Add 3 tablespoons vegetable shortening and 2 teaspoons salt. Mix in 1 cup flour, then add the starter.
Add the remaining flour, holding back up to 1/2 cup. Mix until a shaggy, sticky dough forms.
Knead on a lightly floured surface to a soft, supple ball, adding just enough of the held-back flour so the surface is slightly tacky.
Place in a lightly oiled bowl, coat the dough, cover with a damp towel, and let rise warm until doubled, about 2 hours.
Line two rimmed baking sheets with parchment and sprinkle with cornmeal.
Press dough into a rectangle, divide in half, and shape each into a 12-inch-long, 1/2-inch-thick rectangle. Roll tightly from the long side into two skinny loaves. Lightly flatten tops and dust with flour.
Set loaves on the prepared sheets. Cover with a light dry towel and rise until doubled, 1 1/2 to 2 hours.
Preheat oven to 400°F (200°C). Slash a 1/4-inch-deep slit down each loaf and lightly mist with water.
Bake with one pan on the lower rack and one on the upper rack for 10 minutes. Switch positions and bake 10 to 15 minutes more until golden brown.
Transfer to a rack and cool to room temperature before slicing.

Notes

For chewier texture, replace up to 1 1/2 cups of the flour with bread flour.

Misting with water helps create a thin, crisp crust.

Each loaf makes about 10 slices. Great for pressed sandwiches.

If dough feels stiff, add 1 to 2 teaspoons water and knead briefly. If too sticky, dust with a little flour.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baked
Cuisine: Cuban

Nutrition

Serving Size: 1 slice
Calories: 172
Sugar: 1g
Sodium: 326mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 3mg