Cuban Sandwich Bread
Recipe type: Bread
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let rise until doubled in size, about 1-1.5 hours.
  6. Divide dough in half.
  7. Take first half of dough and place on floured surface. Use your hands or a rolling pin to form a rectangle about 12x6".
  8. Start from the long end and roll up tightly into a log. Flatten it down a little bit with the palm of your hand.
  9. Place on a greased cookie sheet or parchment paper lined baking sheet.
  10. Repeat with second half and place on other side of cookie sheet.
  11. Let rise until doubled in size, about 1 hour.
  12. Preheat oven to 400 F. degrees.
  13. Make a cut down the center of each loaf using a knife.
  14. Mist loaf with a little water, optional.
  15. Bake for 18-20 minutes or until tops and bottoms are golden brown.