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Cuban Bread

2/5/2020

11 Comments

 
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72 degrees in the first week of February.  No joke. 🤷🏻‍♀️ I grew up in Cleveland where we would get snow by the foot and we spent our winters building snow forts in the front yard.  The great thing about snow is its ability to keep kids occupied for hours. ⛄️As an adult, I lived in both Utah and Pennsylvania where I learned that adulting in cold climates is way less fun. ❄️ I spent a ridiculous amount of my day shoveling, bundling kids up in one piece snowsuits and looking for a single glove that always seemed to disappear.  

Obviously, we don't get a lot of snow in Atlanta.  There's very little shoveling, snowman building or sledding.  On the rare occasion when we do get heavy icy snow-like precipitation, the city panics.  Anyone remember Snowpocalypse 2014?  People drive like maniacs and empty the grocery stores of milk and bread at the very prediction of snow.  🥛🥖 😂

Even though we don't get a lot of snow, don't think for a minute that Southern kids are missing out on those wonderful gifts known as snow days.  My kids had more than one "cold day" when the thermometer dipped into the 30's.   I'll have to say though - cold days are way less fun than snow days when there's no sledding or snowball fights.  ❄️
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One of my favorite things to do on a cold-ish Georgia winter day is to bake bread.  I like spending the afternoon standing in front of a warm oven and putting my icy cold hands in warm dough.  Even though the humidity is better for rising loaves in the summer - I bake a whole lot more bread during the winter months.  

Italian bread, baguettes, whole grain rolls, flatbreads, bagels, pita, challah, babka - I've made them all.  The one bread that I haven't yet attempted was Cuban Bread.  The thing that separates Cuban from other bread loaves is lard.  Yes, lard.  It's what gives this bread it's unique softness and crispy exterior.  Cook's Country magazine published this recipe for Cuban bread in their most recent magazine and I think it's absolutely amazing.  
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Cuban Bread
Sponge
1/4 cup water
1/4 cup flour
1/2 teaspoon yeast

Dough
3 cups flour
2 teaspoons yeast
1 1/2 teaspoons salt
1 cup warm water
1/4 cup lard
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Whisk water, flour and yeast together with fork for sponge. 
Cover with plastic wrap and refrigerate overnight. 
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Whisk together flour, yeast and salt. 
Add warm water, lard and sponge.  Knead 10 minutes with dough hook.
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Transfer to a greased bowl, cover with plastic wrap and let rise 45 minutes.  
Cut dough into 2 equal pieces.  
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Flatten each piece into a 10x6" rectangle.  
Fold top edge to the middle.
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Fold bottom edge to middle.  
Fold in half so top and bottom meet.
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Flip seam side down and roll to a 15" loaf with tapered ends. 
Transfer to silpat lined baking sheet.  Cover with plastic wrap, let rise 30 min.
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Make one slit down the center of each loaf stopping 1/2" from ends. 
Cover loaves with disposable pan and bake 20 minutes at 450.  
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Remove pan with tongs and bake an additional 10-12 minutes. 
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Transfer to rack to cool.
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Did anyone else think that Cuban bread originated in Cuba?  I just found out that Cuban bread actually originated in Florida.  Tampa or Miami to be exact.  Still trying to process this information. 

In case you're keeping track - this is the second recipe in my 3 part Cuban Sandwich series.  Make sure you check back in on Friday to see how it all comes together.  

Ciao!
Click here for a printable version of this recipe
11 Comments
Shirley McGraw
9/11/2021 01:17:45 pm

What type of yeast do you use? Also, what does it mean when you say cover with disposable pans? I love Cuban bread and want to try this recipe. I am from Tampa and there is nothing better than a Cuban sandwich.

Reply
Amy Davis link
9/11/2021 02:46:09 pm

I use instant bread machine yeast in this bread. I took a large, disposable (foil) pan and turned it upside down over the loaves to create more of a steamy environment for the bread to bake. I hope you enjoy and thanks for stopping by the blog.

Reply
Sharon link
10/16/2021 03:14:58 am

I love eating Cuban breads since I was a kid, but Amy are they gluten-free in general?

Reply
Amy Davis link
10/16/2021 07:39:47 am

That's an excellent question. I don't know of any gluten-free Cuban bread. I'm assuming that you could substitute gluten free flour for the all purpose flour in this recipe and make your own GF Cuban bread. I haven't tried it but I can't think of any reason that it wouldn't work.
Good luck and thanks for stopping by the blog.

Reply
Lily
6/4/2022 12:22:21 pm

Hi, what type of flour is used in the bread dough? Is it all purpose or bread flour? Also what temperature should the lard be at? Is room temperature good?

Reply
Xuedy
11/28/2022 03:59:42 pm

Cuban bread originated in Cuba hence the name. There's controversy as to where it was first baked in the US, Miami or Tampa. Logistically speaking, most of the Cuban population is in Miami but there's a story tied to a Sicilian bakery that burned down in Tampa and that's what Wiki is going with. In conclusion, Cuban bread originated in Cuba where it's still being baked with recipes passed down through generations of Cubans.

Reply
Sarah
4/3/2024 09:43:04 pm

What does sponge mean in this recipe??

Reply
Amy Davis link
4/6/2024 11:12:06 am

A sponge is a mixture of flour, water and yeast which allows the yeast to ferment for a period of time before the rest of the ingredients are added. This process creates more depth of flavor and also produces bread with a lighter and fluffier texture. Hope this helps and happy baking.
Amy

Reply
Cory S link
7/7/2024 09:49:59 pm

Nice blog thanks forr posting

Reply
Gladys
4/21/2025 10:04:55 pm

Is there a substitute for the lard?

Reply
Amy Davis link
4/24/2025 07:21:00 pm

I would assume that you could substitute a solid shortening (like Crisco) in place of the lard. I've never tried it - but I feel like it would work well. Good luck and happy baking.

Reply



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