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Cuban Bread Recipe

Cuban Bread Recipe

By What’s Baking

Crisp golden crust gives way to a tender, slightly chewy interior in this authentic Cuban bread, perfect for sandwiches or alongside a hearty meal.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
30 mins
Serves:
2 loaves
An overhead shot of a freshly baked Cuban bread loaf with its characteristic split top crust glistening under soft window light. The golden-brown exterior shows rustic flour dustings and a perfect crackling surface, while a cross-section reveals the bread's airy, ivory crumb structure with consistent small holes throughout. Slices rest on a weathered wooden board beside a small ramekin of butter and fresh herbs, emphasizing the bread's homestyle appeal. Steam wisps rise subtly, suggesting it's just been pulled from the oven, with the warm tones of the crust contrasting beautifully against the blue linen napkin beneath.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">2 tsp instant dry yeast</li><li class="ingredients-single-item">2 tsp salt</li><li class="ingredients-single-item">2 tsp granulated sugar</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">350ml warm water (about 43°C/110°F)</li><li class="ingredients-single-item">1 tbsp lard or vegetable shortening (for authentic flavor)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Sharp razor blade or bread lame</li><li class="equipment-single-item">Spray bottle with water</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, mix the bread flour, instant yeast, salt, and sugar. Keep the salt and yeast on opposite sides of the bowl initially, as direct contact with salt can kill the yeast before it activates. Make a well in the center for your liquids.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the warm water and vegetable oil into the well. The water temperature is crucial - it should feel warm to the touch but not hot (around 43°C/110°F). Too hot will kill the yeast, while too cool will slow fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Mix everything together with a wooden spoon until a shaggy dough forms, then use your hands to bring it together. The dough will feel slightly tacky but not overly sticky. If it seems too dry, add a tablespoon of water; if too wet, add a small amount of flour.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the "windowpane test" - when a small piece is stretched between your fingers, it should become thin enough to see light through without tearing. This indicates proper gluten development, which gives the bread its signature texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly oil a large bowl, place the dough inside, and turn to coat with oil. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 45-60 minutes. Cuban bread traditionally rises quickly thanks to a higher yeast ratio than many other breads.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release air bubbles. Divide it into two equal portions and shape each into a log about 30cm (12 inches) long. Traditional Cuban bread has a distinctive oblong shape rather than being rounded.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped loaves on a parchment-lined baking sheet, leaving room between them for expansion. Using a sharp knife or razor blade, make a shallow cut along the length of each loaf (about 0.5cm deep). This signature slash creates the distinctive appearance of Cuban bread and controls how the loaf expands during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover loosely with a kitchen towel and let rise again for 30 minutes. Meanwhile, preheat your oven to 220°C (425°F) and place an empty baking tray on the bottom rack.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, spray or brush the loaves lightly with water. This creates steam that helps develop the characteristic crisp crust. Traditionally, Cuban bakers would place palm fronds over the slashed dough to create the signature split, but our slashing method achieves similar results.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the bread in the oven and immediately pour 240ml (1 cup) of hot water into the empty tray below to create steam. Bake for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While still hot from the oven, brush the crusts lightly with the melted lard or shortening for an authentic finish and flavor. This step is optional but gives the bread its traditional slight sheen and enriched flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Cool the loaves on a wire rack for at least 30 minutes before slicing. Cuban bread is best enjoyed the same day it's baked, but can be stored in a paper bag for up to 2 days. It makes exceptional Cuban sandwiches or simply enjoyed with butter!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 120 calories
🥑 Fat: 1 g
🧈 Saturated Fat: 0.2 g
🍞 Carbohydrates: 24 g
🍭 Sugar: 1 g
🍗 Protein: 4 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 240 mg

Chef’s Notes

A few helpful details for making this recipe.

Why does authentic Cuban bread have a split top crust?

The signature split in Cuban bread comes from the slashing technique before baking. Traditionally, bakers would place palm fronds along the dough to create this distinctive crack. The split allows for controlled expansion during baking, creating that characteristic appearance while preventing random bursting of the crust.

What makes Cuban bread different from French bread or baguettes?

Cuban bread has a higher yeast content for quicker rising, and typically includes a small amount of fat (lard or shortening) for flavour. While similar in appearance to French bread, Cuban bread has a softer crumb, slightly sweeter taste, and a crisp but thinner crust. It's specifically designed to compress well for sandwiches.

How do you achieve the perfect crispy crust when baking bread at home?

For the perfect crispy crust, create steam in your oven by placing a tray of hot water on the bottom rack when baking. Spray the loaves with water before baking, maintain a high initial temperature (around 220°C), and ensure your dough has proper hydration. The steam environment is crucial for that characteristic crackly exterior.

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