Cuban Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves of bread
Crispy crust bread with a soft, evenly textured bread.
  • 1 tablespoon active dry yeast
  • 2 teaspoons sugar
  • 1 1/4 cups warm water
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup lard
  • 2 tablespoons warm water (to brush on loaves before baking)
  1. Mix the flours together in a ziplock bag.
  2. Add the yeast, sugar and water to a mixing bowl fitted with a dough hook.
  3. Melt the lard in a microwave safe bowl. Add lard to mixer bowl. Add 3 cups flour and the salt. Beat with the dough hook until the dough comes together, adding additional flour as necessary to form the dough. Knead with the dough hook for 4 - 5 minutes.
  4. Spray a ziplock bag with cooking spray. Put dough in bag. Seal bag, getting as much of the air out as you can. Refrigerate overnight.
  5. Cut dough into 2 pieces. Roll into a 12 x 8 rectangle. Roll into a tight cylinder. Seal edges by pinching the edge onto the dough. Place on a greased cookie sheet. Cover and let raise until doubled. (about 1 1/2 hours)
  6. Preheat oven to 425 degrees. Place a pan of boiling water on the bottom shelf. Brush water on top of the loaves. Using a sharp knife or razor blade cut 3 slits across the top. Bake for about 18 minutes or until bread sounds hollow when tapped.
  7. adapted from
Recipe by Recipes Food and Cooking at