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Homemade Cuban Bread

Easy recipe to make Cuban bread right at home. It is a perfect accompaniment for Cuban breakfast with cafe con leche. Bread has a crusty-chewy crust with a beautiful light crumb inside.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Rising Time: 2 hrs 15 mins
Total Time: 3 hrs 5 mins
Course: breads
Cuisine: cuban
Servings: 6 loaves


  • 2 cups All purpose flour
  • 2 cups Whole wheat flour
  • teaspoons Instant Yeast
  • 2 teaspoons Sugar
  • 4 tablespoons Butter
  • cups Water


  • Combine all the ingredients for the bread in a large mixing bowl or the bowl of the stand mixer. Mix and knead until a smooth, supple dough forms; about 8~10 minutes by hand or 6~8 minutes on the stand mixer.
  • Place the dough in a lightly greased bowl and let rise for 1 hour or until the dough is puffy but not necessarily doubled in volume.
  • Gently fold the dough upon itself and turn it upside down after 30 minutes; this turn helps in eliminating some of the carbon dioxide and redistributing the yeasts's food, both important for optimum yeast growth.
  • Divide the dough into 6 pieces and shape each one into a log. Cover and let the logs rest for 15 minutes. Then shape each piece into a 8" long log that is tapered on both sides.
  • Place the loaves on a parchment lined or lightly greased baking sheet. Cover and let rise for 1 hour.
  • Preheat the oven to 375°F. Brush or spray the loaves with water and using a sharp knife slash a long slit lengthwise down the middle of each loaf.
  • Bake the bread for 30 minutes or until they are golden brown. Remove onto a cooling rack.


  • Use 4 cups of all purpose flour if you don't want to add wheat flour.
  • Use vegetable shortening instead of butter, to make this recipe vegan.
  • Leftover rolls can be stored well wrapped at room temperature for 2 days. For longer storage, freeze them wrapped in plastic wrap or aluminum foil.


Calories: 136kcal
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