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Cuban Bread Recipe — No Lard Recipe

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4.2 from 12 reviews

This Cuban Bread recipe creates soft, airy bread with a crisp crust, made without traditional lard by using vegetable shortening instead. The method involves an overnight preferment for developing flavor and texture, followed by multiple rises and a steam-assisted bake to achieve the classic Cuban bread crust and crumb.

Ingredients

Preferment

  • 140 milliliters (ml) warm water (1/2 cup and 2 tablespoons)
  • 3 grams instant yeast (1 scant teaspoon)
  • 110 grams all-purpose flour (4 ounces)

Pre-Dough Mixture

  • 300 milliliters (ml) warm water (1 1/4 cup)
  • 3 grams instant yeast (1 scant teaspoon)
  • 6 grams sugar (1 1/2 teaspoons)
  • 20 grams all-purpose flour (2 tablespoons)
  • 50 milliliters (ml) vegetable shortening (melted and cooled; ~4 tablespoons)

Main Dough

  • 610 grams all-purpose flour (4 cups, spooned and leveled + 1 tablespoon)
  • 16 grams salt (4 teaspoons)

Instructions

  1. Make the Preferment: Stir the instant yeast into 140 ml warm water (100–110°F/37–43°C) until dissolved. Add 110 grams flour and mix until smooth paste forms. Cover with plastic wrap and refrigerate overnight (12-14 hours) to develop flavor.
  2. Make the Pre-Dough Mixture: In a separate bowl, dissolve the yeast in 300 ml warm water, stir in sugar until blended. Add 20 grams flour and mix until smooth. Mix in melted and slightly cooled vegetable shortening using an immersion blender or whisk until smooth. Rest mixture for 10 minutes; it will develop a frothy top and liquid bottom.
  3. Prepare the Dough: Remove preferment from fridge 10-15 minutes before use. In the mixer bowl, combine 610 grams flour, preferment, and pre-dough mixture.
  4. Knead Dough: Using a spiral dough hook, knead for 2 minutes, then add salt and continue kneading for approximately 4 minutes until dough is smooth, elastic, and slightly tacky with clean bowl sides.
  5. Finish Kneading by Hand: Turn dough onto a lightly floured surface. Knead gently folding dough over itself several times until soft and smooth. Shape into a ball by folding edges inward and rolling seam-side down. Place dough into lightly oiled bowl, cover, and let rise until doubled (about 1 ½ hours).
  6. Shape the Dough: Punch down risen dough and divide into two equal pieces. Flatten each piece into a rectangle without making it too thin. Roll each from the long edge tightly into a log, sealing seams as you roll.
  7. First Rise: Place rolled logs seam-side down on a lined baking sheet, cover with a towel, and let rise until puffy (about 15 minutes).
  8. Final Shaping: Flatten each log again to about 1/2 inch thickness using a rolling pin or hands. Fold and roll tightly from the long edge, sealing the seams well. Flip seam-side down and gently roll to smooth and tuck the seam.
  9. Third Rise: Place shaped loaves seam-side down on baking sheet, cover, and let rise about 1 hour and 15 minutes or until nearly doubled. Optionally, score each loaf down the center to create the traditional Cuban bread split.
  10. Prep Oven and Bake: Preheat oven to 400°F (205°C) with an oven-safe pan on the bottom rack. Once hot, pour roughly 1 cup water into the pan to generate steam. Place the bread on the middle rack and bake for 20–25 minutes until golden brown.
  11. Cool and Serve: Remove from oven, allow loaves to cool slightly before slicing to enjoy the crisp crust and soft interior.

Notes

  • The preferment needs to be refrigerated overnight to allow flavor development and improve bread texture.
  • Use warm water at 100–110°F (37–43°C) to activate yeast properly without killing it.
  • Melt shortening then cool before adding; hot shortening can affect yeast activity in pre-dough.
  • Rolling tightly and sealing seams properly is key to the bread’s characteristic shape and crumb structure.
  • Adding steam in the oven ensures a thin, crisp crust typical of Cuban bread.
  • Allow the bread to cool slightly before slicing to prevent crumb from becoming gummy.

Find it online: https://marthatasty.com/cuban-bread-recipe-no-lard-recipe/