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This easy Cuban bread recipe is perfect for beginners. It has simple instructions and basic ingredients, so anyone can make yummy homemade Cubano in no time. Don’t worry about making bread – this recipe makes it easy.

It’s simple and uses just a few ingredients and steps. Soon, you’ll have a tasty homemade Cuban loaf as good as bakery bread. Cuban bread is different because it uses lard, which gives it amazing flavor and the perfect texture.

To keep your Cuban bread fresh, just store it in a sealed container at room temperature. If you have extra, you can freeze it in a sealed container for up to 3 months. When you want to eat it, just let it thaw at room temperature.

Cuban Bread Recipe

Freshly baked Cuban bread is like a little joy in life. Imagine: warm from the oven, with butter melting into its softness – yum! Guess what? Making this bread is easier than you might think. Give it a shot, and you'll see. It's not too hard, and you only need a few simple ingredients. While it's famous for Cubano sandwiches, you can use it for so much more. This bread is the quickest yeast bread you'll ever make. It's crispy outside and soft inside. You can have your very own homemade, warm, and tasty bread in just over an hour.

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Prep Time 25

Cook Time 30

Rising Time 1

Total Time 1 55

Course bread

Cuisine American

Servings 8

Calories 595 kcal

Equipment

Baking sheets half sheet pan
Mixing bowls
Plastic Wrap
Stand mixer with dough hook attachment (optional but recommended for easier mixing and kneading)

Ingredients

For the Overnight Starter:

½ cup Water
½ cup Bread flour
½ tsp Dry active yeast

For the Bread:

1 Package about 2 ½ teaspoons active dry yeast
1 tbsp Honey
½ cup Warm water
¼ cup Lard that’s about 4 tablespoons
2 tsp Salt
2-3 cups Bread flour

Instructions

Making the Overnight Starter:

Whisk together water, bread flour, and yeast in a small bowl until it’s all mixed up. Cover it with plastic wrap and let it chill in the fridge overnight.

Making the Bread:

In a stand mixer with a dough hook, mix your package of active dry yeast, honey, and warm water. Let it sit for about 5 minutes to wake up the yeast.
Melt your lard in the microwave until it’s just melted. Be careful not to heat it too much!
Add the melted lard, salt, 2 cups of bread flour, and all your overnight starter to the mixer bowl. Mix on medium-low speed until everything’s mixed well and the dough forms.
You might need to add more flour, just do it a little bit at a time (like ¼ cup at a time). The dough shouldn’t be too sticky; it should pull away from the sides of the mixer when it’s all mixed in.
Turn up the mixer speed to medium-high and let it go for 3-5 minutes. This will make the dough nice and stretchy.
Once the dough’s done mixing, put it in a bowl greased with vegetable oil, cover it up, and let it chill until it doubles in size. That’ll take about an hour.
Get two baking sheets ready with parchment paper and a sprinkle of flour.
Put the dough on a floured surface and shape it into a big rectangle. Cut that rectangle in half lengthwise so you’ve got two long strips. Roll each strip into a long log shape, kind of like a skinny baguette. Put both on the floured parchment-lined baking sheets.
Preheat your oven to 400°F (that’s about 200°C).
Cover up the loaves and let them sit until they puff up a bit more, about 30-45 minutes. Poke them lightly with your finger. If the pokes stay a little, they’re ready.
Sprinkle a bit of flour on top of the loaves and make a long cut down the middle of each one.
Bake for 20-25 minutes, switching the pans halfway through. They should be a nice golden brown color.
Let the loaves cool down before you slice into them. Enjoy your homemade Cuban bread!

Notes

Make sure your yeast is fresh so your bread rises nicely.
Weigh your ingredients with a kitchen scale for the best results, especially the flour.
Before baking, try brushing the loaves with water for a crispier crust.
Play around with baking temperatures and times until you find what you like best.
Wait until the bread is completely cool before slicing it. It’ll be easier to cut and won’t get sticky.
Keep any leftovers in a paper bag to keep them fresh.

Nutrition Facts:


Calories	595 kcal
Carbohydrates	126g
Protein	23g
Fat	4g
Sodium	2337mg
Fiber	6g
Sugar	11g
Calcium	43mg
Iron	2mg
Saturated Fat	0.5g

How Long Does Cuban Bread Stay Fresh?

Cuban bread doesn’t last long; it gets stale within 24 to 48 hours. To keep it fresh longer, tightly wrap it in plastic. Or, if you have leftovers, toast them with butter for a tasty breakfast treat called tostadas.

Why is My Cuban Bread So Dense?

If your bread is dense, you might have used too much flour. You need about 3 1/4 cups of sifted flour. Baking takes practice, so don’t worry if it’s not perfect at first. Save any extra flour for later.

What is the Texture of Cuban Bread?

Cuban bread has a special texture: crunchy on the outside and soft and airy inside. It’s got a savory, light flavor, perfect for making pressed sandwiches. It’s soft inside but gets crispy outside like a cracker.