Return to Content

Cuban Bread

Cuban Bread
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 2 loaves

Crusty, chewy loaves that are an easy substitute for French bread. The Bethel Inn, Bethel, Maine

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1-1/2 packages dry yeast
  • 1 tablespoon sugar
  • 2 cups warm water
  • 1 tablespoon salt
  • 5 to 7 cups all-purpose or hard wheat flour
  • 3 tablespoons cornmeal
  • 1 tablespoon egg white mixed with 1 tablespoon cold water


Combine yeast with sugar and water in bowl and allow to proof. Mix salt with flour and add to yeast mixture, a cup at a time, until you have a stiff dough. Remove to lightly floured board and knead until no longer sticky, about 10 minutes. Place in buttered bowl. Cover and let rise until doubled, about 1-1/2 to 2 hours. Punch down. Turn out on floured board and shape into 2 long, French-bread-style loaves, Place on baking sheet that has been sprinkled with cornmeal. Brush with egg wash. Place in cold oven, set temperature at 400 degrees F, and bake about 35 minutes or until well browned.
Updated Wednesday, March 5th, 2008

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111