This recipe is private

Cuban Style Bread (Pan Cubano)

Raven Higheagle


"You can’t have a meal with out some good Cuban bread," Linares says. "First you cut into two halves, spread butter all over it, and place it face down on a griddle to crisp it up a bit. Once it’s done the bread is passed around the table, some just eating it plain while others make their versions of Cuban sandwiches."


☆☆☆☆☆ 0 votes

Makes 2 Loves
2 Hr 30 Min
25 Min


  • 14 oz
    yeast, or 1 package (make sure yeast hasn't expired)
  • 1 tsp
    kosher salt
  • 1 Tbsp
  • 2 c
    lukewarm water
  • 2 1/4 c
    all purpose wheat flour, sifted
  • 2 1/4 c
    bread flour, sifted
  • 1/4 c
    lard (shorting won't work)
  • 2 oz
    corn meal, to dust loafs

How to Make Cuban Style Bread (Pan Cubano)


  1. Place yeast and 1 tablespoon sugar in luke-warm water and stir until it is dissolved. Let it sit for 5 to 10 minutes until bubbles form.
  2. Add the salt stirring until dissolved.
  3. Sift flours together and reserve 1/4 cup.
  4. Pour 1 cup of liquid into a food processor, half the lard, and 2 cups of the sifted flour.
  5. Repeat with the rest of the flour, lard and water mixture.
  6. Pulsate mixture 8 times and scrape the sides of the walls.
    Turn it on to full for 30 seconds or until dough ball forms.
  7. If dough is sticky, add the 1/4 cup of reserved flour and pulsate a few times until dough comes together again.
  8. Remove dough from processor and shape into a ball,
  9. Place dough in a large greased bowl, turn it a few times so it gets covered with the grease, cover with a dry clean towel, and let stand in a warm place until doubled in size.
  10. Once the time has elapsed, remove dough from the oven, punch dough to remove excess air and turn dough out onto a lightly floured board and shape into two long French style loafs.
  11. Arrange loafs onto a greased baking sheet, with a paring knife insert the tip at one end and run down to the other creating a long slit leaving about an inch of untouched bread at each end.
  12. Heavily sprinkle with cornmeal and allow to rise again for 30 minutes or until doubled in size.
    Brush loafs with water before placing in the oven.
    Preheat oven to 400 degrees.
  13. Place a shallow pan with water at the bottom of oven so the bread cooks at an even pace. The steam will help the bread bake slower, which results in moister bread.
  14. Bake bread for 25 minutes until lightly browned and crispy. Half way through the cooking process, brush bread with water once more.
  15. Tip:
    Pre-heat oven to the lowest setting then turn off. This will be a perfect environment for the dough to rise

Printable Recipe Card

About Cuban Style Bread (Pan Cubano)

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Cuban
Other Tags: For Kids, Heirloom

Show 1 Comment & Review

15 Moist Zucchini Bread Recipes

15 Moist Zucchini Bread Recipes

Kitchen Crew @JustaPinch

Perform magic with these delicious homemade zucchini bread recipes by making them and then watching them disappear!!

Put Your Tastebuds In A Twist With 10 Perfect Pretzels Recipe

Put Your Tastebuds in a Twist with 10 Perfect Pretzels

Kitchen Crew @JustaPinch

Soft and buttery, there's nothing better than a warm pretzel and they're not very hard to make at home. Skip the ones in the frozen food aisle and make a...

Old Fashioned Soft And Buttery Yeast Rolls Recipe

Old Fashioned Soft and Buttery Yeast Rolls

Kitchen Crew @JustaPinch

There's truly nothing like old-fashioned soft and buttery yeast rolls. This recipe for homemade yeast rolls is everything you need for your Thanksgiving table! Click here for the Old Fashioned...