Here is a pretty basic cuban bread. It's fairly simple to make (I own a bread bakery and we found this on a website but can't remember which one. But I can vouch that it's simple to make) You can use this as a base and add your own favorite cuban influences. Anyway here's the recipe.
(From Bernard Clayton's New Complete Book of Breads)
(two plump loaves)
5-6 cups all-purpose flour
2 packages dry yeast
1 tablespoon salt
2 tablespoons sugar
2 cups warm water (110F)
Sesame or poppy seeds (optional)
Grease a baking sheet and sprinkle with cornmeal
Place 4 cups flour in a large bowl, add yeast salt, & sugar. Stir until well blended. Pour in water, beat 100 strokes, or about 15 min (3 min with a mixers flat beater.) Gradually work in remaining flour 1/2 cup at a time, until dough loses stickiness.
Sprinkle work surface lightly with flour. Work in flour as you knead, about 5 min. Keep dusting work surface as needed. Knead for 8 min, until dough is smooth and elastic.
Put dough in greased bowl, cover with plastic wrap and a kitchen towl. Let rise in a warm, draft-free place for about 15 min.
Punch dough down, turn onto work surface, cut in two. Shape each into rounds, place on baking sheet, slash an X in the top of each loaf with a sharp knife. Brush with water and sprinkle with sesame or poppy seeds if desired.
Place baking sheet in middle of cold oven. Put a pan of hot water on the shelf below. Turn oven to 400F until loaves are deep golden brown. Thump the bottom- if they sound hollow, they are done.
NOTE: As this recipe contains no oil it won't stay fresh long. It's best used in the first 48 hours. If you can't use it that fast double wrap in a heavy duty freezer zip top bag and store in frezzer. Thaw in fridge to avoid sogginess.