Cuban Bread for the bread machine

"This recipe comes via Father Dominic. His website was recommended to me by my friend Cara."
photo by dnichols photo by dnichols
photo by dnichols
photo by pagoda21.jt photo by pagoda21.jt
photo by sendmesomejunk photo by sendmesomejunk
photo by jeebus2002 photo by jeebus2002
Ready In:
2hrs 10mins
1 loaf




  • Add water, salt, flour, brown sugar and yeast to bread machine pan in the order suggested by manufacturer.
  • Select dough/manual cycle.
  • When cycle is complete, transfer dough to a lightly floured surface.
  • Shape into a long loaf; taper ends by gently rolling back and forth.
  • Place on a baking sheet that has been sprinkled with cornmeal.
  • Let rise, uncovered, 10 minutes.
  • Using a sharp knife, make 3 or 4 diagonal slashes on top of loaf.
  • Brush with egg glaze.
  • Place on the middle shelf of a cold oven.
  • Place a shallow pan on bottom shelf and add hot water to pan.
  • Set oven temperature at 400 degrees and bake 30 minutes, or until done.
  • Remove from pan and let cool on wire rack.

Questions & Replies

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  1. I made this for my Cuban uncle, who misses this bread. He said it was very close, but it should have lard in it. So I made another loaf and added 3 tbs of solid vegetable shortening and he said it was closer. My sister says it has the flavor of italian bread. For Father's Day, I made this ahead of time and used it to make Garlic bread. It was yummy!
  2. This was very easy and very tasty. It is crispy on the outside and fluffy on the inside. Thanks for the recipe.
  3. I'm ashamed I'm just now reviewing this recipe. I've baked this bread 4 times in the last two weeks and can't seem to get enough of it. This bread is perfect on its own, toasted, for sandwiches, etc. It's fluffy in texture but also has a chew to it that you tend to expect from artisan style bread. I've been baking a lot of bread in general lately and am amazed that the only load with no added fat is the best so far. Thank you so much for sharing what will become one of my most treasured recipes.
  4. This is excellent! Nicely flavored and easy to make.
  5. I am so thrilled to find this recipe here! I am a little afraid of trying to convert the regular recipe to the bread machine and Father Dominic's web-site doesn't appear to exist anymore. This is my all time favorite bread! I always make at least 2 batches and it is GONE. My family LOVES it!


I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
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