Description
This authentic Cuban bread recipe (Pan Cubano) features a thin, crispy crust and a soft, airy interior. Made with simple ingredients, including lard for extra tenderness, this bread is perfect for Cuban sandwiches, breakfast, or simply enjoying with butter.
Ingredients
For the Dough:
- 4 cups (480g) all-purpose flour (or half bread flour for extra chewiness)
- 1 ¼ cups (300ml) warm water (105-110°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 4 tablespoons lard (melted) (or unsalted butter/olive oil as a substitute)
For Baking:
- 1 small oven-safe pan of hot water (for creating steam – optional but recommended)
Instructions
Step 1: Activate the Yeast
- In a small bowl, combine ¼ cup warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
Step 2: Make the Dough
- In a large mixing bowl, add the flour and salt.
- Pour in the activated yeast mixture, remaining warm water, and melted lard.
- Mix with a wooden spoon or in a stand mixer fitted with a dough hook until a rough dough forms.
Step 3: Knead the Dough
- Transfer the dough to a floured surface and knead for 8-10 minutes, or until smooth and elastic. If using a stand mixer, knead for 6-7 minutes on low speed.
Step 4: First Rise
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Step 5: Shape the Loaf
- Punch down the dough, divide it into two equal portions, and shape each into a tight log.
- Place the loaves seam-side down on a parchment-lined baking sheet.
Step 6: Second Rise
- Cover loosely and let rise again for 45-60 minutes, until slightly puffy.
Step 7: Preheat the Oven
- About 30 minutes before baking, preheat your oven to 400°F (200°C). If using a pizza stone, preheat it as well.
Step 8: Bake the Bread
- Score the tops with a sharp knife and place in the oven. If using steam, place a pan of hot water on the lower rack.
- Bake for 20-25 minutes, or until golden brown and the bread sounds hollow when tapped.
Step 9: Cool and Serve
- Let cool on a wire rack for at least 20 minutes before slicing.
Notes
✔ Serving Suggestions: Best enjoyed warm with butter, used for Cuban sandwiches, or toasted for breakfast.
✔ Storage: Keep at room temperature for 1-2 days wrapped in a towel or freeze for up to 3 months.
✔ Steam for Crisper Crust: Placing a pan of hot water in the oven creates steam, which helps develop a thin, crackly crust.
- Prep Time: PT2H (including rises)
- Cook Time: PT25M
- Category: Breakfast
- Method: Baking
- Cuisine: Cuban, Latin American
Nutrition
- Serving Size: 1/12 of a loaf
- Calories: ~140 kcal
- Sugar: 0.5g
- Sodium: 240mg
- Fat: 3.5g
- Saturated Fat: 1.3g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3.5g
- Cholesterol: 2mg
Keywords: Cuban bread, Pan Cubano, homemade bread, Cuban sandwich bread, easy bread recipe, crispy bread, traditional Cuban bread, soft bread, bakery bread, lard bread