Recipe courtesy of Enrique Reyes
Recipe courtesy of Enrique Reyes
Watch how to make this recipe.
Cuban Sandwich Bread
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- Level: Intermediate
- Total: 5 hr 40 min
- Prep: 1 hr
- Inactive: 4 hr
- Cook: 40 min
- Yield: Thirty 8-inch loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 750
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 143 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 24 g
- Cholesterol
- 4 mg
- Sodium
- 548 mg
- Level: Intermediate
- Total: 5 hr 40 min
- Prep: 1 hr
- Inactive: 4 hr
- Cook: 40 min
- Yield: Thirty 8-inch loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 750
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 143 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 24 g
- Cholesterol
- 4 mg
- Sodium
- 548 mg
Ingredients
First Part:
Second Part:
Directions
- Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours. Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
- Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.
