Recipe courtesy of Enrique Reyes

Cuban Sandwich Bread

  • Level: Intermediate
  • Total: 5 hr 40 min
  • Prep: 1 hr
  • Inactive: 4 hr
  • Cook: 40 min
  • Yield: Thirty 8-inch loaves
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First Part:

5 pounds bread flour

1 liter water

1 ounce active dry yeast

Second Part:

8 pounds bread flour

4 ounces pork lard

1 1/2 ounces salt

1 ounce active dry yeast


  1. 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. 
  2. Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.
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