Recipe by Sandy
"This recipe is from my mom. Makes a very crusty bread. You can substitute half of the flour amount with whole wheat flour."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 teaspoons
active dry yeast
warm water (110 degrees F/45 degrees C)
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.
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!
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...
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.
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.
I have made this bread a number of times and we always love it. The recipe is very simple but the result is wonderful.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cuban Water Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 158
** Calories from Fat: 6
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Round, braided Easter bread decorated with natural or dyed eggs.
See how to make simple French bread dinner rolls from scratch.
See how to make homemade no-knead Italian ciabatta bread.