Cuban Bread

Cuban Bread

We LOVE this bread recipe. We got it from a friend and it's so easy. It looks like it would take a long time to make this bread, but it doesn't. AND if you use the 'quick-rise' method, it goes even faster. The outside of the bread is crunchy and the inside is so soft.

5-6 cups flour
2 Tbsp. yeast
2 Tbsp. sugar
1 Tbsp. salt
2 cups hot water (120-130*)
1 Tbsp. sesame or poppy seeds (optional)


Mix 4 cups of the flour with yeast, sugar & salt. Pour in hot water & beat 100 strokes or 3 minutes with a mixer. Stir in remaining four until dough is no longer sticky. Knead 8 minutes. Place dough in greased bowl & cover with a damp towel. Let rise for 15 minutes. Punch down. Divide into 2 pieces. Shape into 2 round loaves and place on baking sheet (1 greased sheet). Cut an X ½ inch deep on top with a sharp knife. Brush with water & sprinkle with seeds (if desired). Place on middle shelf of COLD oven. Place a cake pan of hot water on lowest shelf. Heat oven to 400* & bake ‘til golden brown, 40-50 minutes.

*Yes, it does say 1 TB of salt -- and that's correct. I thought it might be a typo when I got the recipe, but it's not!

*Quick Rise Method: Put a very damp kitchen towel into the microwave for 2 minutes. Then, drape the HOT, damp towel over the bowl with the dough and put back into the microwave to rise. This will cut the rise time in half. Usually, the dough for this recipe is ready after 10 minutes.

*We've done this where we've made 6 small rolls instead of the 2 big ones. It doesn't really matter.

ENJOY!