Cuban Bread


I’ve updated my sandwich roll recipe to incorporate some helpful feedback from someone I know who grew up in Tampa. Of course, don’t just use these for Cubans. Moist and soft, with a subtle fragrance, they’ll raise any good sandwich’s game. Enjoy! ;o)

What you will need

FOR THE SPONGE Start this well in advance.

125 grams bread flour

125 grams filtered water, room temperature

¼ teaspoon instant (also called “Rapid-Rise”) yeast


All of the sponge

210 grams filtered water, room temperature

2 teaspoons / 10 ml / 7 grams instant yeast

1 tablespoon / 15 ml / 12 grams raw sugar

48 grams lard or organic, non-hydrogenated shortening

375 grams bread flour

7 grams kosher salt

1 teaspoon olive or neutral vegetable oil (for the bowl)

A handful or so of semolina, or whole wheat flour, for shaping and dusting


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