WHAT IS CUBAN BREAD?
Most similar to soft Italian breads like ciabatta in texture, this square loaf shaped bread has no scoring and uses a small amount of fat and enriched dough. It has a paper thin outer crust and soft, flaky interior. The use of lard however means that cuban bread doesn’t last for more then a day. Purists will also place a palmetto leaf frond on top of the dough, claiming that it adds additional flavor as the dough rises. This also helps to simulate the “slashing” that European bakers normally place on the top of their loaves. A Cuban American favorite in Florida since the 1800s, it’s most often used in Cuban-style sandwiches. Similar to the Italian panini style, this sandwich is heated and compressed on both sides before serving.
WHERE IS THE BEST CUBAN BREAD MADE?
While not all of us live in Tampa, Florida this recipe is relatively easy and straightforward to make. Check out this version here!
WHAT KIND OF FLOUR AND STARTER SHOULD I USE?
A dry yeast starter is recommended along with traditional bread flour.
HOW SHOULD CUBAN BREAD BE STORED?
It will keep for 1 day at room temperature or wrap in clingfilm and freeze for up to 3 months.
IS THERE A FESTIVAL DEVOTED TO THE CUBAN SANDWICH?
Yes there is! Each year in the hometown of Ybor, Florida (where workers in cigar factories and sugar plantations supposedly invented the sandwich) a festival and contest are held to see who makes the best sandwich. Click here to see more!