Cuban Water Bread Recipe -
Cuban Water Bread Recipe

Cuban Water Bread

Recipe by  

"This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings


  1. In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
  2. On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
  3. Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
  4. Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
  5. Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2004

This is a very easy and very healthy bread to make--a must for beginning bakers. I agree that there is probably more flour listed than necessary. Don't worry if you have some left over during/after kneading. I suggest the following preparation changes to make the bread come out nice and moist: 1) For the bread's second rise (step 3), place the loaves in a cold oven. Put a tray of hot water on the bottom of the oven and close the oven. Let rise until doubled (around 30-45 minutes). 2) Brush the bread with water, add the seeds if you want, and bake as indicated. Leave the tray of water in the oven along with the bread.

Most Helpful Critical Review
Dec 01, 2009

I am a professional baker, and this bread was TERRIBLE! After reading the other reviews, I added an extra 1/2 T of both salt and sugar, but it was still horrible and way too salty. Like others, I baked it with a pan of water in the oven. I let it rise for over 12 hours (about 10 hrs for the first rise and 2 for the second) but it did not not double, and after baking it was extremely dense, heavy, salty, and gross. I kneaded it in the kitchenaide mixer for 7-8 minutes. I should have paid more attention to the other negative reviews - and you should too!

Apr 14, 2003

You must allow the dough to rise twice, which makes the process very long. Also, kneading this bread is difficult because of the lack of water and the abundance of flour. But in the end, the bread is great. It looks really crazy when it comes out of the oven, which makes it even better I think. Who thinks that perfectly-shaped bread is fun to eat anyway? This bread is a must-try! If you've got a few spare hours of course...

Apr 14, 2003

I've been looking for just such a recipe for a long time! My husband grew up in a Cuban family and always praised the bread they served.

Jul 09, 2007

This is the recipe I have been looking for! The crust was awesome, the inside chewy--it was spectacular. Even the next day it was a fantastic flavor and texture. This will become a staple in my recipe files. Thank you for a superb recipe.

Jan 20, 2009

I have made this bread a number of times and we always love it. The recipe is very simple but the result is wonderful.

Nov 08, 2005

OMG! I loved this bread! It took a long time to make (I made it at 2 in the morning- my baking hour!), but it was very easy and soooooo delicious! The only changes i made was adding a bit more water (i halved the recipe), and i follwed Malandis's review suggestions with the steam (THANK YOU!) Also, i added a tiny bit of pumpkin seed oil mixed in and basted it with it just a bit (I just felt like using it because that oil is THE most delicious thing ever!) The bread came out absolutely perfect, and almost tasted a bit like sourdough bread. It looked gorgeous too! Thank you, thank you, thank you!!!!!! ----- later note: i added half a cup of chopped onion, came out great!

Jan 24, 2003

I thought this was a fabulous recipe. I cut it in half to make just one loaf, but left the sugar amt the same since we like a sweeter bread. I mixed/kneaded in my bread machine and the dough was very very stiff, but the flour did incorporate. It raised beautifully & baked fabulous & was very, very tasty with a great crusty outside. Thanks for a great recipe!


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  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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