Cuban Sandwich Bread, Latin Baguette.
Cuban style bread. It is my new favorite sub bun recipe. I got the idea from a trip to Aldi’s grocery store in Florida. I noticed in their bakery section they had Latin Baguettes that were so soft and looked delicious. Made locally in Miami area. They had a recipe on the side for Cuban style sandwiches. I bought a loaf to go with soup that I was giving my sick neighbor. I knew I had to try making my own because I love making homemade bread.
Super soft, makes great bread for sub sandwiches.
You roll it out into a rectangle then roll it up into a log.
Now most Cuban bread recipes call for lard. I don’t usually have any on hand but I do always have vegetable oil and butter. I also noticed the Aldi’s bread was made using oil so I figured the substitute would be fine and it was, it worked great. If you don’t have both oil and butter you can use all butter or all oil in the recipe below.
Recipe makes 2 loafs.
This recipe does require 2 days to make. You make a started the night before then add add it to the recipe the next day.
- Starter Day 1:
- ½ teaspoon instant yeast
- ½ cup warm water
- ½ cup all purpose flour
- Day 2:
- 2¼ teaspoon instant yeast (1 package)
- ¾ cups warm water
- 2½ cups all purpose flour
- 2 Tablespoons butter
- 1 Tablespoon vegetable oil
- 1 teaspoon salt
- 2 teaspoon sugar
- Day 1: Mix ½ cup warm water, ½ teaspoon yeast and ½ cup flour in a small bowl. Use a fork to whisk together. Cover with plastic wrap and refrigerate overnight.
- Day 2: Add yeast and warm water to a mixing bowl or your bread machine. Add flour, butter, oil, salt, sugar. Add the starter you had in the fridge.
- Mix/knead all ingredients together until are you form a sticky ball of dough. I use a bread machine or a stand mixer to knead the dough for about 10 minutes but you can also do this by hand on a well floured surface.
- Place dough in a bowl if mixing by hand and cover with a kitchen towel. If mixing with a stand mixer cover bowl with kitchen towel. If using a bread machine you can use the dough cycle and leave it in the machine to rise.
- Let rise until doubled in size, about 1-1.5 hours.
- Divide dough in half.
- Take first half of dough and place on floured surface. Use your hands or a rolling pin to form a rectangle about 12x6".
- Start from the long end and roll up tightly into a log. Flatten it down a little bit with the palm of your hand.
- Place on a greased cookie sheet or parchment paper lined baking sheet.
- Repeat with second half and place on other side of cookie sheet.
- Let rise until doubled in size, about 1 hour.
- Preheat oven to 400 F. degrees.
- Make a cut down the center of each loaf using a knife.
- Mist loaf with a little water, optional.
- Bake for 18-20 minutes or until tops and bottoms are golden brown.
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