Real Recipes From Real Home Cooks ®

cuban bread (pan cubano)

Recipe by
Andy Anderson !
Wichita, KS

One of the essential elements of a good Cuban (Cubano) Sandwich is the bread. From one of the vendors I talked to in Miami, you have to use Cuban bread or it isn’t a Cubano sandwich. Okay, so let’s roll with that. Here is the basic recipe for making Cuban bread (Pan Cubano). The main difference between this and white bread is the use of lard. This gives the bread more stability, and it browns up nicely when pressing. So, you ready… Let’s get into the kitchen.

yield 4 serving(s)
prep time 2 Hr 15 Min
cook time 30 Min
method Bake

Ingredients For cuban bread (pan cubano)

  • 4 c
    all-purpose flour, sifted (i use anson mills)
  • 4 tsp
    white sugar, granulated variety

  • 2 tsp
    salt, kosher variety
  • 2 1/4 tsp
    yeast, instant or active is fine
  • 3 Tbsp
    lard, fresh, if you know where to get it (fresh is good)
  • 1 1/4 c
    filtered water, warmed to 105f (40c)

How To Make cuban bread (pan cubano)

  • 1
    Chef’s Note: This is the first of three recipes that I’m posting for the making of an authentic Cubano Sandwich. The second will be on preparing the Cubano smoked pork, and the third will be on constructing the sandwich.
  • 2
    Add the sugar to the warm water, and mix until completely dissolved.
  • 3
    Add the yeast, and allow it to bloom.
  • 4
    Chef’s Note: Adding the yeast to the warm water with a growth medium (sugar) will make the yeast active. If after 5 minutes, the liquid appears the same, the yeast is dead (give it a proper burial). Go to Ye Old Store and get some more.
  • 5
    After 5 minutes you should see foaming on the top of the water.
  • 6
    Add all the ingredients to a mixer fitted with a flat paddle.
  • 7
    Mix on slow speed until the ingredients are incorporated.
  • 8
    Change to a dough hook, and mix on medium speed for 6 to 8 minutes.
  • 9
    Chef’s Tip: When the dough is ready, it should being riding up the hook.
  • 10
    Chef’s Note: Depending on a ton of conditions, you might need to add a bit more flour, or a bit more liquid.
  • 11
    Place the dough on a lightly floured surface, and kneed for about 2 minutes, adding a bit of extra flour, if needed.
  • 12
    The dough should be elastic and slightly sticky.
  • 13
    Chef’s Note: I love to kneed dough… its takes away all my frustrations.
  • 14
    Add a bit of oil (olive or grapeseed) to a bowl.
  • 15
    Add the dough and turn to coat.
  • 16
    Cover and allow it to rise until doubled in size, about 1 hour.
  • 17
    Is should look something like this.
  • 18
    Punch the dough down, and place on a lightly floured surface.
  • 19
    Kneed the dough 2 or 3 times, and then divide into 4 equal pieces.
  • 20
    Chef's Note: I'm only making half a recipe, so that's why I only have 2 pieces.
  • 21
    Chef’s Note: If you’re not using all of the dough, you can tightly wrap the unused portions in cling foil, and store in the freezer for a month or longer.
  • 22
    Allow the dough to rest, covered for 15 minutes.
  • 23
    Roll each piece into a log shape about 8 inches (20cm) long.
  • 24
    Place on a baking sheet lined with parchment paper, or a baking rack, as pictured.
  • 25
    Cover and allow them to rise for 1 hour.
  • 26
    Place a rack in the middle position, and preheat the oven to 375f (190c).
  • 27
    Brush the loves lightly with water.
  • 28
    Using a Lame or sharp knife, cut them lengthwise from left to right.
  • 29
    Place in the preheated oven and bake until the loaves are golden brown, about 30 minutes.
  • 30
    Allow the loaves to cool, before slicing, about 20 minutes.
  • 31
    Chef's Note: This is the beginning of a great Cubano sandwich, and as generic sandwich bread, it can’t be beat. Enjoy.
  • 32
    Keep the faith, and keep cooking.