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Marble Surface

Cuban Bread

Updated: Feb 9




Cuban Bread

Makes 2 loaves

1 1/2 cup lukewarm water

2 teaspoons instant yeast or 1 packet Fleischmann’s quick rise instant yeast

1 Tablespoon sugar

3 ½ cups all purpose flour

1 teaspoon salt

3 tablespoons shortening

1 egg mixed with 3 Tablespoons of water

Method:

Place water in a nonreactive bowl and sprinkling with all of the yeast. Stir and set aside until foamy. In a separate bowl, combine flour, salt, and sugar. Add yeast mixture and shortening. Mix well and knead until the dough is elastic (about 5 minutes). Return dough to lightly flower dusted bowl, cover and proof for 1 hour in a warm location. 

 

Once the dough has doubled in size, punch down and divide in half.  Next, round the dough into two equal balls with the seams on the bottom.  Press one of the dough balls down and form into an oval by lightly stretching the dough.  Use a rolling pin and lengthen the oval into a 14 inch skinny oval.  Roll the dough into a snake and press the seam closed with the palm of your hand.  Place the bread loaf onto a lightly floured baking sheet.  Repeat the process with the second dough ball.  Loosely cover the loaves and allow to proof a second time in a warm location for about 30 minutes or until at least double in size. 

 

Preheat the oven to 400 degrees.  Score the loaves and brush with egg wash.  Bake for 15-20 minutes or until the internal temperature of the loaved reach 200 degrees F.

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