cuban bread recipe
The Best cuban bread recipe
What I love most about Cuban bread is how it’s packed with nutrients while still being so simple. It’s made with whole wheat flour, which gives it fiber and keeps you full longer, and the addition of raisins adds natural sweetness and a little extra energy. The yogurt in the dough helps with digestion, and the butter and eggs make it rich and satisfying. It’s not just bread—it’s a little bite of Cuban culture right in your kitchen. My family always says it’s the best way to start the day, especially when the kids are still a little cranky after school. It’s that kind of food that feels like a treat, but it’s also so healthy that it doesn’t feel like a sacrifice. Plus, it’s foolproof—no matter how many times I’ve messed up the dough, it always comes out good, even if it’s a little dense. That’s the beauty of it.
Traditional Cuban Pan de Yuca (Cuban Bread)
A beloved Cuban bread made from yuca (cassava), a staple ingredient in Cuban cuisine, offering a slightly sweet and chewy texture. Perfect for breakfast or as a side dish.
🥘Ingredients
- 2 cups grated yuca (cassava)
- 1 cup warm water
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup raisins (optional)
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
2
In a large bowl, mix grated yuca, warm water, salt, baking soda, cinnamon, and raisins (if using). Let it rest for 15 minutes. -
3
In a separate bowl, mix brown sugar, milk, vanilla extract, and cinnamon to make the glaze. -
4
Pour the glaze into a small saucepan and heat until it thickens slightly (do not boil). Let it cool. -
5
Divide the dough into 8 equal portions. Shape each portion into a ball and roll it into a log, about 12 inches long. Place on the prepared baking sheet. -
6
Brush each log with the glaze. Bake for 50-60 minutes, or until golden brown and firm to the touch.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Oven
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Tips
- Ensure yuca is well-grated for even texture. If using frozen yuca, thaw it first.
- For a sweeter glaze, increase the brown sugar slightly.
- Let the bread cool for 10 minutes before slicing to maintain structure.
Variations
- Add chopped nuts like pecans or walnuts for extra crunch.
- Use a mix of white and brown sugar in the glaze for a deeper flavor.
Watch Video Of How Traditional Cuban Pan de Yuca (Cuban Bread) Works
❓ Frequently Asked Questions About Cuban Pan de Yuca (Cuban Bread)
1. What is the secret to making authentic Cuban bread that stays soft and fresh for days?
The secret lies in using a combination of warm water, a slightly underproofed dough (to prevent excessive expansion), and a gentle folding technique during fermentation. Additionally, dusting the loaves with flour before baking ensures they stay soft. For extra authenticity, add a pinch of salt and a small amount of yeast to the dough’s last rise—this enhances flavor and texture.
2. Why does Cuban bread sometimes turn out dense or dry, even if I followed the recipe exactly?
Density or dryness often occurs due to overproofing (fermenting too long), overmixing, or not using warm water (which activates yeast faster). To fix this, reduce fermentation time slightly, fold the dough less aggressively, and ensure your water is around 105–110°F (40–43°C). If your kitchen is cold, you can also add a little more yeast or warm the dough slightly before shaping.
3. Can I make Cuban bread without a Dutch oven or proofing basket?
Yes! For a Dutch oven alternative, use a heavy pot with a tight lid and preheat it in the oven for 30 minutes before adding the dough. For a proofing basket, line it with a damp towel and let the dough rise in a warm place. If you’re in a hurry, you can shape the bread into a round loaf, place it on a baking sheet lined with parchment, and cover it with a damp towel while baking.
4. How do I know when the Cuban bread is perfectly baked?
The bread is done when it’s golden brown on top (about 350–375°F/175–190°C for 30–40 minutes), and the internal temperature reaches 190–200°F (88–93°C). To check, gently tap the bottom—it should sound hollow. The crust should be crispy, and the interior should pull away slightly from the sides when lifted.
5. What’s the best way to store Cuban bread to keep it soft and fresh for longer?
Store leftover Cuban bread in an airtight container or wrapped tightly in plastic wrap to prevent drying. For best results, refrigerate it for up to 3 days, then toast slices before eating. If you want to freeze it, slice it first, wrap each slice individually in plastic, and place them in a freezer bag. Toast directly from frozen for a crispy texture.
