Pan Cubano, the iconic Cuban bread, isn’t just a vessel for the legendary Cubano sandwich – it’s an experience in itself. This airy, golden loaf boasts a crisp crust and a soft, chewy interior, making it the perfect partner for the savory symphony of meats, cheese, pickles, and mustard within. So, get ready to bake your way to Cubano bliss with this authentic recipe!

Pan Cubano: The Golden Loafs of the Cubano Sandwich

5 from 1 vote

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Course: Main Course

Cuisine: Cuban

Keyword: Pan Cubano

Prep Time: 4

Cook Time: 35

Total Time: 4 35

Servings:

Calories: 300kcal

Ingredients

4 cups bread flour
1 ¼ cups room-temperature water
2 ¼ teaspoons fast-action yeast
2 teaspoons granulated sugar
2 teaspoons fine salt
¼ cup lard melted and cooled

Instructions

Activate the Yeast: Combine 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast in a small bowl. Whisk until dissolved and let sit for 5-10 minutes, until foamy.
Make the Dough: In a large bowl or mixer fitted with a dough hook, combine the remaining flour, water, yeast mixture, sugar, and salt. Mix until a shaggy dough forms, then knead for 10 minutes on a lightly floured surface, or until smooth and elastic.
Incorporate the Lard: Gradually add the melted lard, 1 tablespoon at a time, kneading until fully incorporated. Continue kneading for another 5 minutes, until the dough is soft and slightly sticky.
First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Shape the Loaves: Punch down the dough and divide it into two equal pieces. Shape each piece into a tight log about 14 inches long.
Second Rise: Place the loaves on a greased baking sheet, seam side down, and cover loosely with plastic wrap. Let rise for another 45-60 minutes, or until slightly puffy.
Score and Bake: Preheat your oven to 400°F (200°C). Using a sharp knife, make 3 diagonal slashes on the top of each loaf. Bake for 30-35 minutes, or until golden brown and firm to the touch.
Cool and Serve: Transfer the bread to a wire rack and let cool completely before slicing. Enjoy your pan Cubano fresh, toasted, or piled high with the delicious fillings of a classic Cubano sandwich!

Notes

For a stronger lard flavor, substitute 1 tablespoon of the lard with butter.

If shaping the loaves feels challenging, lightly oil your hands to prevent sticking.

Don’t overbake! Slightly pale bread is better than dry, dense loaves.

Store leftover bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Pan Cubano is more than just bread; it’s a gateway to Cuban culinary heritage. So bake a batch, slice ’em open, and let the Cubano symphony begin!

Bonus Tip: For a truly authentic touch, brush the loaves with a mixture of egg yolk and water before baking to achieve that signature golden shine.

Nutrition

Calories: 300kcal

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