Cuban Sandwich Bread – a delicious recipe with bread flour, water, active dry yeast, bread flour, pork fat, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
For the first part:
2
Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours.
3
For the second part:
4
Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray.
5
Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
6
Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.
5390
kcal
Calories
19
g
Fat
1061
g
Carbs
199
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: First Part, 5 lbs bread flour, 1 liter water, 1 ounce active dry yeast, and more.
Yes, Cuban Sandwich Bread falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
