Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Pan de Cuba de Afuera Dura


  • 1 envelope yeast
  • 6 to 7 cups flour
  • 2 cups lukewarm water
  • 2 Tbs. salt
  • 1 Tbs. sugar
  • 2 to 3 Tbs. corn flour


Crusty Bread from Cuba. Yield: 2 loaves.. Proof the yeast in the lukewarm water with the sugar in a large mixing bowl. Add the flour and the salt, a little at a time, stirring and mixing until you have a rather stiff dough. Remove to a lightly floured work surface and knead the dough for a few minutes, then place in a large buttered bowl, cover with a towel and let it rise in a warm place for about 1 hour or until it has doubled in bulk. Again, remove the dough to the floured work surface and punch it down a couple of times. Divide into 2 equal pieces and shape into 2 oblong loaves about 18" long. Sprinkle a baking sheet with the corn flour and place the loaves on top. Cover and let rise for a few minutes. Now place the baking sheet with the 2 loaves on the upper rack in your oven. On the rack beneath the baking sheet place a tin form with hot water and turn the oven on to 400 degrees. Bake the breads for about 16 minutes or until a crust begins to form. Remove from the oven and brush the tops with cold water, then return the breads to the oven and bake about 30 minutes more, or until they are golden. Cool on a rack.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Texas Tornado Cakevideocam

Budget Friendly Texas Tornado Cake is a super easy cake recipe made especially for coconut lovers, but that anyone who loves something… Continue reading: "Texas Tornado Cakevideocam"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It