Real Recipes From Real Home Cooks ®

cuban bread

(1 rating)
Recipe by
Katherine Brevard
Orlando, FL

I love using my kitchen scale to weigh ingredients out instead of measuring. My new scale does the calculating using bakers percentages so now I have to work on converting my bread recipes.

(1 rating)
yield serving(s)
prep time 2 Hr 10 Min
cook time 20 Min
method Bake

Ingredients For cuban bread

  • 100%
    all purpose flour
  • 1.6%
    instant dry yeast
  • 1.8%
  • 67%
  • 2.3 %
  • 12.5%
    crisco ( using good lard makes it authentic)

How To Make cuban bread

  • 1
    weigh ingredients
  • 2
    melt Crisco (or lard if using)
  • 3
    dissolve salt in the water
  • 4
    combine thourghly the flour, IDY, and sugar
  • 5
    put dry ingredients into water
  • 6
    with mixer on on lowest speed and equipped with the dough hook, add Crisco, (I used a spoon to slowly add to mixing bowel as the mixer worked the dough
  • 7
    after adding the last of the Crisco, let mixer work the dough for 4 minutes on lowest speed
  • 8
    let rise in greased bowl about 45 minutes to an hour (depends on how warm the environment is), covered with a flour sack cloth that has been spritzed with water
  • 9
    shape loaf, place on greased cookie sheet that has been sprinkled with cornmeal and cover with water spritzed towel, let rise again 45 minutes.
  • 10
    sprinkle with corn meal and slit the top, spritz loaf with water before putting in an oven, place a container with water in the oven to create a moist environment
  • 11
    bake at 450 degrees 12 to 18 minutes spritzing loaf after 5 minutes with water