Cuban Sweet Bread

• 3 1/2 to 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk, warm
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract

Steps

1. 1 In a large bowl, combine 2 cups of flour, sugar, and yeast. Add warm milk and mix until combined.
2. 2 Add softened butter, salt, eggs, and vanilla extract. Mix until a dough forms.
3. 3 Gradually add remaining flour until the dough is no longer sticky.
4. 4 Knead on a floured surface for about 5 minutes until smooth.
5. 5 Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
6. 6 Punch down the dough and shape into a loaf. Place in a greased loaf pan.
7. 7 Cover and let rise for another 30 minutes.
8. 8 Preheat oven to 375°F (190°C).
9. 9 Bake for 25 to 30 minutes, or until golden brown.
10. 10 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• For extra softness, brush the top of the bread with melted butter right after baking.
• This bread freezes well for up to a month.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat slices in a toaster or oven for a few minutes.

Serving Suggestions

• Pair with café con leche for a traditional Cuban breakfast.
• Serve alongside hearty soups or stews for a comforting meal.

FAQ