The best delicious Cuban Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cuban Bread recipe today!
Hello my friends, this Cuban Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cuban Bread is amazingly delicious, and addictive, everyone will be asking for more Cuban Bread.
What Makes This Cuban Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cuban Bread.
Ready to make this Cuban Bread Recipe? Let’s do it!
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1 1/2 pk Active dry yeast
1 tb Granulated sugar
2 c Warm water; (100-115F)
1 tb Salt
5 c All-purpose or hard wheat
-flour; plus 1 cup if
-necessary
3 tb Yellow cornmeal for
-sprinkling on baking sheets
–WASH–
1 tb Egg white; whisked with
1 tb Cold water
Adapted from the book “Beard on Bread” by Chef James Beard
Makes 2 Loaves
Combine yeast, sugar and warm water in a large bowl and allow to proof
Combine salt, flour and mix into yeast mixture one cup at a time, until the
dough comes together in a “ball”. Knead on a lightly floured board until no
longer sticky, about 10 minutes, adding flour as necessary. Place in a
lightly oiled bowl, turning to coat entire surface of dough with oil. Cover
with a warm damp cloth, and a dry one on top, and leave in a warm place
until dough is doubled in bulk, about 1&1/2 to 2 hours. Punch down the
dough, turn onto lightly floured board and shape into two long,
French-style loaves. Sit (the loaves ho-ho) on an ungreased baking sheet
sprinkled with cornmeal. Slash tops of loaves diagonally in two or three
places with a single-edge razor blade or very sharp knife. Brush loaves
lightly with the egg white wash. Place in a COLD oven, on middle shelf. Set
temperature to 400F, and bake the bread 35 minutes, or until it’s well
browned and sounds hollow when tapped on top.
Yields
1 Servings
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