Cuban Bread Recipe

This Cuban bread recipe is perfect for beginners and seasoned bakers alike. It yields a flavorful loaf that’s ideal for sandwiches, toast, or enjoying plain with butter. Cuban bread, or Pan Cubano, is a soft, airy white bread with a slightly chewy crust. Traditionally used in Cuban sandwiches, this bread is beloved for its simplicity and versatility. With just a few pantry staples, you can recreate this iconic loaf at home.

Cuban Bread Recipe Servings

Makes approximately 8 servings.

Estimated Cost

Around $5 USD (depending on ingredient prices).

Prep Time

40 minutes (plus rising and baking time).

Courses

Main (Bread).

Cuisine

Cuban.

Equipment

• Mixing bowl
• Stand mixer (optional)
• Measuring cups and spoons
• Baking sheet
• Plastic wrap or damp cloth
• Rolling pin (optional)
• Sharp knife or razor blade

Ingredients

For the Dough:

• 4 cups bread flour (or all-purpose flour)
• ¼ cup lard, melted (or vegetable shortening for vegan option)
• 1¼ cups room-temperature water
• 2¼ teaspoons fast-action yeast (or active dry yeast)
• 2 teaspoons sugar
• 2 teaspoons salt

Instructions

1. Activate the Yeast: In a small bowl, combine yeast, sugar, and ¼ cup of warm water. Let sit for 5–10 minutes until foamy.
2. Prepare the Dough: In a large mixing bowl, sift the flour and add the activated yeast mixture, remaining water, melted lard, and salt. Mix until combined into a sticky dough.
3. Knead: Knead the dough by hand for 8–10 minutes or in a stand mixer for 3–4 minutes until smooth and elastic. The dough should pass the “windowpane test,” where it stretches thin without tearing.
4. First Rise: Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
5. Shape: Punch down the dough and shape it into a batard or torpedo-style loaf. Place it on a greased baking sheet sprinkled with cornmeal to prevent sticking. Cover and let rise again for 45 minutes to 1 hour until doubled in size.
6. Score: Preheat the oven to 375°F (190°C). Using a sharp knife or razor blade, score the top of the loaf lengthwise to allow steam to escape during baking. Mist with water for a crispier crust.
7. Bake: Bake for 25–30 minutes on the center rack until golden brown and hollow-sounding when tapped on the bottom. Allow to cool before slicing.

Calories

Approximately 234 kcal per serving (based on an 8-serving loaf).

Recipe Notes

• Starter Option: To enhance flavor, prepare an overnight starter using equal parts water and flour with a pinch of yeast (let ferment for 10–12 hours). Add it to your dough mixture during preparation.
• Substitutions: Lard adds authenticity but can be replaced with butter or shortening if preferred. For whole wheat bread, substitute half the flour with whole wheat flour.
• Serving Suggestions: Pair Cuban bread with café con leche for breakfast or use it as the base for authentic Cuban sandwiches.