How to make it

  • In a large bowl dissolve the yeast and sugar in the warm potato water, let sit 10 minutes.
  • Stir in 7 cups of the flour and salt.
  • On a well-floured surface, knead dough for 10 minutes, incorporating in the last cup of flour.
  • Place dough in a greased bowl. Let rise until doubled.
  • Using a lightly floured board, form dough into 2 round loaves.
  • Sprinkle cornmeal on baking sheet; place loaves on top.
  • Cover, and let rise until almost doubled.
  • Slash top with a sharp knife. Brush top of loaves with cold water.
  • Place in a cold oven.
  • Turn oven to 400F.
  • Bake for 45 minutes.

Reviews & Comments 5

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 121.9
    Total Fat: 0.3 g
    Cholesterol: 0.0 mg
    Sodium: 0.7 mg
    Total Carbs: 25.6 g
    Dietary Fiber: 0.9 g
    Protein: 3.4 g
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  • jo_jo_ba 7 years ago
    Ah ok, Thanks jeb! I've never had a true cuban sandwich so all I know is this tasty bread lol!
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  • chefjeb 7 years ago
    Sorry. This bread sound terrific on its own, but it is not Pan Cubano, or Cuban Bread used in sandwiches. That recipe uses a starter for leavening and lard. The lard makes for a smooth interior. It is a must. Pan Cubano is similar to French or Italian breads, except for the starter and lard.
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  • jo_jo_ba 7 years ago
    I think it's very similar if not the same exact kind... This bread is awesome when you need something substantial but I do have to wonder what a strong grilled cheese would be like on this.
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  • krumkake 7 years ago
    Jo_jo_ba, do you know if this is like the Cuban bread you find in the Miami area that is used to make the "smashed" Cuban sandwiches? I would love to know how they make that bread - it's a pretty dense texture...you mention it is good for "hearty sandwiches" so I am thinking it would be similar. I MUST try!!
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