Cuban bread

Cuban bread


one pint ice water

one tablespoon salt

1 tablespoon sugar

1 ounce shortening (lard or vegetable)

one ounce (four packets) dry yeast

one 1/2 pounds flour, plus a lot more if required

Oil, for coating

Palmetto leaves, for generating a seam (unbleached or colored shoe strings can be used)


  1. In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour gradually, producing a stiff dough that is silky smooth.
  2. Turn dough out into a big oiled bowl, cover with a cloth. Location dough in a warm spot, and permit to double in bulk.
  3. Turn the dough out onto a lightly floured surface. Pound and knead the dough, until finally it is silky smooth. Return the dough to the bowl, cover, and let rise once more, until doubled in bulk.
  4. Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.
  5. Portion dough into 10-ounce loaves. As a loaf is formed, immediately area a palmetto leaf or shoestring down the length of the loaf, and flip the loaf above onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.
  6. Allow the dough rise, leaf side down, for 30 minutes.
  7. Preheat the oven to 400 degrees F.
  8. Bake loaves until finally they are golden brown, about 30 minutes.

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