Chef John’s Cuban Bread: The Authentic Recipe and Delicious Ways to Use It
Cuban bread, that light, airy, slightly sweet, and gloriously crusty loaf, is the backbone of the iconic Cuban sandwich. But it’s so much more than just sandwich material. It’s fantastic toasted with butter, perfect for dipping in olive oil, and a delightful accompaniment to soups and stews. While finding authentic Cuban bread outside of Florida can be a challenge, thanks to Chef John, the culinary wizard of Food Wishes, you can now bake a truly remarkable version in your own kitchen. This article will guide you through Chef John’s Cuban bread recipe step-by-step, offering helpful tips and tricks, and then explore several delectable ways to use your freshly baked masterpiece.
## The Magic of Chef John’s Cuban Bread
Chef John’s recipe stands out for its simplicity and its commitment to achieving that authentic Cuban bread texture and flavor. It doesn’t rely on complicated techniques or obscure ingredients. Instead, it focuses on a few key elements: the right flour, the proper hydration, and, importantly, the *lievito madre*, or mother dough starter. While using a pre-ferment like *lievito madre* might sound intimidating, Chef John’s approach makes it incredibly accessible. This pre-ferment contributes significantly to the bread’s characteristic tang and its open, airy crumb.
## Chef John’s Cuban Bread Recipe: A Step-by-Step Guide
Before you begin, gather your ingredients and equipment. Remember, baking is a science, so accurate measurements are crucial.
**Yields:** 2 large loaves
**Prep time:** 30 minutes (plus overnight proofing for the lievito madre)
**Rise time:** 2-3 hours
**Cook time:** 30-35 minutes
**Ingredients for the Lievito Madre (Mother Dough Starter):**
* 1 cup (120g) bread flour
* ½ cup (120ml) warm water (about 105-115°F or 40-46°C)
* 1/8 teaspoon (pinch) instant dry yeast
**Ingredients for the Dough:**
* All of the lievito madre (from above)
* 3 cups (360g) bread flour
* 1 ½ cups (360ml) warm water (about 105-115°F or 40-46°C)
* 1 tablespoon (15ml) granulated sugar
* 1 ½ teaspoons (9g) salt
* 1 teaspoon (3g) instant dry yeast
* 2 tablespoons (30ml) lard or vegetable shortening, melted (for greasing the pans and brushing the loaves)
**Equipment:**
* Large mixing bowl
* Measuring cups and spoons
* Kitchen scale (recommended for accuracy)
* Dough scraper (optional, but helpful)
* Baking sheets
* Parchment paper
* Oven with rack in the center
* Spray bottle filled with water
* Lame or sharp knife for scoring
* Clean kitchen towels
**Instructions:**
**Part 1: Making the Lievito Madre (Mother Dough Starter)**
This step needs to be done the day *before* you plan to bake the bread. This allows the starter to develop its characteristic flavor and texture.
1. **Combine Ingredients:** In a medium bowl, combine the bread flour, warm water, and instant dry yeast. Mix well until a shaggy dough forms. There should be no dry flour remaining.
2. **Knead Briefly:** Turn the dough out onto a lightly floured surface and knead for just a minute or two, until it becomes smoother and slightly elastic. Don’t over-knead; we’re just aiming for a cohesive dough.
3. **Form into a Ball:** Shape the dough into a tight ball.
4. **Proof Overnight:** Place the ball in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap and let it proof at room temperature for 12-16 hours. The dough should roughly double in size and be bubbly.
**Part 2: Making the Dough**
1. **Combine Ingredients:** In a large mixing bowl, combine the lievito madre (mother dough starter), bread flour, warm water, sugar, salt, and instant dry yeast.
2. **Mix:** Mix the ingredients until a shaggy dough forms. You can use a stand mixer with a dough hook attachment or mix by hand. If using a stand mixer, mix on low speed for about 2-3 minutes. If mixing by hand, use a dough scraper or your hands to bring the dough together.
3. **Knead:**
* **Stand Mixer:** Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly sticky but still manageable.
* **By Hand:** Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until the dough is smooth, elastic, and slightly sticky. Use a dough scraper to help you handle the sticky dough. Work with confident movements and avoid adding too much extra flour, as this can dry out the bread.
4. **First Rise (Bulk Fermentation):** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until doubled in size. This first rise is crucial for developing flavor and structure in the bread.
5. **Divide and Shape:** Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a long, tapered loaf, about 18-20 inches long. Try to keep the loaves uniform in thickness. Cuban bread traditionally has a distinctive torpedo shape.
6. **Second Rise (Proofing):** Line two baking sheets with parchment paper. Place the shaped loaves on the prepared baking sheets. Lightly brush the loaves with melted lard or vegetable shortening. This will help keep the crust soft and pliable during baking. Cover the loaves loosely with clean kitchen towels and let them proof in a warm place for 45-60 minutes, or until they have almost doubled in size. They should feel light and airy to the touch.
7. **Preheat Oven:** Preheat your oven to 400°F (200°C) with a rack in the center.
8. **Score the Loaves:** Just before baking, use a lame or a very sharp knife to make a single, long slash down the center of each loaf. This scoring allows the bread to expand evenly during baking and prevents it from cracking in unpredictable places. Aim for a clean, confident cut.
9. **Create Steam:** Cuban bread relies on steam in the oven to develop its signature crust. Right before placing the loaves in the oven, spray the inside of the oven generously with water. Be careful of the hot oven walls and steam.
10. **Bake:** Immediately place the baking sheets with the loaves into the preheated oven. Bake for 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheets halfway through baking to ensure even browning.
11. **Cool:** Transfer the baked loaves to a wire rack to cool completely before slicing and serving. Resist the urge to cut into them while they’re still hot, as this can make the crumb gummy.
**Tips and Tricks for Perfect Cuban Bread:**
* **Flour Power:** Bread flour is essential for this recipe. Its higher protein content helps develop the gluten structure needed for a strong, chewy bread.
* **Water Temperature:** Using warm water (around 105-115°F or 40-46°C) activates the yeast properly. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
* **Don’t Over-Knead:** Over-kneading can result in a tough bread. Aim for a smooth, elastic dough that pulls away from the sides of the bowl.
* **Proofing is Key:** Proper proofing allows the yeast to work its magic, creating a light and airy crumb. Be patient and let the dough rise fully.
* **Steam is Your Friend:** Steam is crucial for creating that characteristic crispy, yet slightly pliable, crust. The water sprayed into the oven helps to achieve this.
* **Scoring Matters:** A clean, confident score allows the bread to expand evenly and prevents unsightly cracking.
* **Cool Completely:** Allow the bread to cool completely before slicing to prevent a gummy texture.
* **Lard vs. Shortening:** While lard is traditionally used in Cuban bread, vegetable shortening is a perfectly acceptable substitute. It provides a similar texture and flavor.
* **Humidity Considerations:** If you live in a humid environment, you may need to slightly reduce the amount of water in the dough. Start with a little less and add more as needed until you reach the desired consistency.
* **Storage:** Store leftover Cuban bread in a bread bag or airtight container at room temperature for up to 2 days. For longer storage, freeze the bread whole or sliced. Thaw completely before using.
## Beyond the Sandwich: Delicious Ways to Use Chef John’s Cuban Bread
While the Cuban sandwich is undoubtedly the most famous application for Cuban bread, its versatility extends far beyond this iconic creation. Here are some delectable ways to enjoy your homemade loaf:
**1. The Classic Cuban Sandwich (Cubano):**
This is the obvious starting point. A Cuban sandwich is a symphony of flavors and textures: roasted pork (lechon), ham, Swiss cheese, dill pickles, and yellow mustard, all pressed together on perfectly toasted Cuban bread. The key to a great Cuban sandwich is the quality of the ingredients and the proper pressing technique.
**Ingredients:**
* Cuban bread, sliced lengthwise
* Roasted pork (lechon), thinly sliced
* Ham, thinly sliced
* Swiss cheese, thinly sliced
* Dill pickles, thinly sliced
* Yellow mustard
* Butter, softened (for spreading on the bread)
**Instructions:**
1. Slice the Cuban bread lengthwise. Spread softened butter on the outside of both halves of the bread.
2. Spread yellow mustard on the inside of the bottom half of the bread.
3. Layer the roasted pork, ham, Swiss cheese, and dill pickles on top of the mustard.
4. Place the top half of the bread over the filling.
5. Press the sandwich in a panini press or on a griddle weighted down with a heavy skillet until the bread is golden brown and the cheese is melted and gooey. Ensure the bread is evenly compressed for uniform toasting.
6. Slice the sandwich in half or into smaller pieces and serve immediately.
**2. Pan con Bistec (Steak Sandwich):**
This hearty sandwich features thin, marinated steak, onions, and sometimes peppers, all served on toasted Cuban bread. It’s a savory and satisfying meal.
**Ingredients:**
* Cuban bread, sliced lengthwise
* Thinly sliced steak (e.g., flank steak or skirt steak)
* Marinade (garlic, lime juice, olive oil, oregano, cumin)
* Onions, thinly sliced
* Optional: Bell peppers, thinly sliced
* Mayonnaise
* Lettuce and tomato (optional)
**Instructions:**
1. Marinate the steak for at least 30 minutes, or preferably longer, for maximum flavor.
2. Grill or pan-fry the steak to your desired level of doneness.
3. Sauté the onions and bell peppers (if using) until softened and caramelized.
4. Slice the Cuban bread lengthwise and spread mayonnaise on both halves.
5. Layer the steak, onions, and peppers on the bottom half of the bread. Add lettuce and tomato if desired.
6. Place the top half of the bread over the filling.
7. Press the sandwich lightly or serve as is.
**3. Tostones with Mojo:**
Tostones are twice-fried plantains, a staple in Cuban cuisine. Serve them with mojo, a garlicky citrus sauce, for a delicious appetizer or side dish. Cuban bread can be used to soak up the extra mojo.
**Ingredients:**
* Green plantains
* Oil for frying
* Salt
* Mojo sauce (garlic, lime juice, olive oil, oregano)
* Cuban bread, sliced for dipping
**Instructions:**
1. Peel the green plantains and cut them into thick slices.
2. Fry the plantain slices in hot oil until lightly golden.
3. Remove the plantains from the oil and flatten them using a tostonera or a flat-bottomed dish.
4. Fry the flattened plantains again until golden brown and crispy.
5. Season with salt and serve with mojo sauce. Offer slices of Cuban bread for dipping into the mojo.
**4. Bruschetta with a Cuban Twist:**
Use toasted Cuban bread as the base for bruschetta. Top it with traditional bruschetta ingredients like tomatoes, basil, and garlic, or get creative with Cuban-inspired toppings like black beans, roasted corn, and avocado.
**Ingredients:**
* Cuban bread, sliced and toasted
* Olive oil
* Garlic, minced
* Tomatoes, diced
* Fresh basil, chopped
* Salt and pepper to taste
* Optional: Black beans, roasted corn, avocado, red onion
**Instructions:**
1. Brush the toasted Cuban bread slices with olive oil and rub with minced garlic.
2. Top with diced tomatoes, fresh basil, salt, and pepper. Or, experiment with Cuban-inspired toppings.
3. Serve immediately.
**5. French Toast (Torrijas):**
Cuban bread makes excellent French toast. Its slightly sweet flavor and sturdy texture hold up well to soaking in the custard. It provides a rich and satisfying base for this breakfast classic.
**Ingredients:**
* Cuban bread, sliced
* Eggs
* Milk or cream
* Sugar
* Vanilla extract
* Cinnamon (optional)
* Butter for frying
* Maple syrup or powdered sugar for serving
**Instructions:**
1. Whisk together the eggs, milk or cream, sugar, vanilla extract, and cinnamon (if using) in a shallow dish.
2. Soak the Cuban bread slices in the egg mixture for a few seconds on each side, ensuring they are well-saturated.
3. Melt butter in a skillet over medium heat.
4. Fry the soaked bread slices until golden brown on both sides.
5. Serve with maple syrup, powdered sugar, or your favorite toppings.
**6. Bread Pudding:**
Cuban bread is a fantastic choice for bread pudding. Its texture soaks up the custard beautifully, creating a rich and decadent dessert. You can add raisins, nuts, or chocolate chips for extra flavor.
**Ingredients:**
* Cuban bread, cubed
* Eggs
* Milk or cream
* Sugar
* Vanilla extract
* Cinnamon (optional)
* Raisins, nuts, or chocolate chips (optional)
* Butter for greasing the baking dish
**Instructions:**
1. Grease a baking dish with butter.
2. Arrange the cubed Cuban bread in the baking dish.
3. Whisk together the eggs, milk or cream, sugar, vanilla extract, and cinnamon (if using).
4. Pour the custard mixture over the bread, ensuring it is evenly saturated. Press down gently to help the bread absorb the custard.
5. Sprinkle with raisins, nuts, or chocolate chips if desired.
6. Let the bread pudding sit for at least 30 minutes to allow the bread to soak up the custard.
7. Bake in a preheated oven until golden brown and set.
8. Let cool slightly before serving.
**7. Garlic Bread:**
A simple yet satisfying way to enjoy Cuban bread is to make garlic bread. The bread’s crusty exterior and soft interior are perfect for soaking up garlic-infused butter.
**Ingredients:**
* Cuban bread, sliced lengthwise
* Butter, softened
* Garlic, minced
* Parsley, chopped (optional)
* Salt and pepper to taste
**Instructions:**
1. Combine softened butter, minced garlic, parsley (if using), salt, and pepper in a bowl.
2. Spread the garlic butter mixture on the cut sides of the Cuban bread.
3. Bake in a preheated oven until the bread is golden brown and the garlic is fragrant. Alternatively, you can broil it for a quicker result, keeping a close eye to prevent burning.
4. Slice and serve immediately.
**8. Croutons:**
Cuban bread can be transformed into delicious homemade croutons. Toss the cubed bread with olive oil, herbs, and spices, then bake until golden brown and crispy. These croutons add a delightful crunch and flavor to salads and soups.
**Ingredients:**
* Cuban bread, cubed
* Olive oil
* Garlic powder
* Onion powder
* Dried herbs (e.g., oregano, thyme, rosemary)
* Salt and pepper to taste
**Instructions:**
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the cubed Cuban bread with olive oil, garlic powder, onion powder, dried herbs, salt, and pepper.
3. Spread the bread cubes in a single layer on a baking sheet.
4. Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through.
5. Let cool completely before storing in an airtight container.
**9. Soups and Stews:**
Cuban bread is a wonderful accompaniment to soups and stews. Its sturdy texture makes it ideal for dipping and soaking up the flavorful broth. Consider serving it with black bean soup, chicken soup, or your favorite stew recipe.
**10. Grilled Cheese:**
Upgrade your grilled cheese game by using Cuban bread. The slightly sweet flavor of the bread complements the savory cheese perfectly, and the crusty exterior provides a delightful crunch.
By following Chef John’s recipe and exploring these delicious serving suggestions, you can elevate your culinary creations with the authentic taste and texture of homemade Cuban bread. Enjoy the process, experiment with different flavors, and savor every bite of this versatile and beloved bread!