At least it’s a version of Cuban bread. I got this one from Chef John’s I made this the other day and it is pretty good. It makes good toast. And of course, it makes good sandwiches, which is the reason Chef John made it, his Cuban Sandwich. If you’d like to see the video go to Cuban Bread – Commence Operation Cubano Sandwich.


For the starter:
1/2 cup warm water
1/2 cup flour
1/2 teaspoon dry active yeast

For the dough:
1 package active dry yeast
2 teaspoons sugar
3/4 cup warm water
3 tablespoons lard (I used butter)
2 teaspoons fine salt
3 cups flour, or as needed (I used 1 1/2 cup all-purpose flour
and 1 1/2 cups bread flour)
A spray bottle to spray tops of loaves with water


For the starter:
Mix warm water (105ºF) and yeast in a bowl. Add flour and mix well. Cover and save overnight in the refrigerator.

For the Dough:

1. Mix dry yeast, sugar, warm water and let stand for 15 minutes.
2. Add starter from the day before (reserve 1/4 cup if you want to keep your starter going), plus the lard, salt, & flour a little at a time (about a cup). No more than the 3 cups
3. Knead until slightly tacky and spongy (either by hand or a mixer with dough hook.
4. Place in an oil bowl and place in a warm spot for about 2 hours, or until doubled in size.
5. On a floured surface knock down the dough, shape into a rectangle and divide in half.
6. Shape each piece into rectangles, then roll into loaves, press to slightly flatten.
7. Transfer to cornmeal-lined baking sheet. Use parchment paper.
8. Dust lightly with flour, cover with a light dry towel and allow to bench rest for 1.5-2 hours, or until doubled in size.
9. Score the loaves right down the middle, add a light spray of water to help make a good crust, and bake at 400º F for about 20 minutes or until golden brown. You may rotate loaves about half way through.

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