Cuban Bread

Cuban Bread

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Katherine Brevard


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 vote

about 4
2 Hr 10 Min
20 Min


  • 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

Printable Recipe Card

About Cuban Bread

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American
Hashtags: #baker's #percent

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