Authentic Cuban Pan Cubano
Experience the rich heritage of Cuban cuisine with this Authentic Cuban Pan Cubano recipe. Having once lived in Key West, Florida, I indulged in the heavenly aroma and taste of fresh Cuban bread from local bakeries. After moving back to San Diego and facing a lack of authentic options, I embarked on a quest to recreate that nostalgic flavor at home. This recipe, inspired by a classic from King Arthur Flour, provides a soft yet crusty loaf that’s perfect for sandwiches, alongside a hearty meal, or simply enjoyed with a pat of butter. With its slightly sweet flavor and distinctive texture, you will be transported to the vibrant streets of Havana with each warm slice. Easy to follow, this recipe yields six hearty loaves, making it perfect for gatherings or freezing for later enjoyment.
N/A
Servings
300
Calories
6
Ingredients
Ingredients
Unbleached all-purpose flour
4 cups (measured)
Sugar
4 teaspoons (measured)
Salt
2 teaspoons (measured)
Active dry yeast
2 1/4 teaspoons (measured)
Butter or fresh lard
4 tablespoons (butter) or 3 tablespoons (lard) (cut into small pieces)
Warm water
1 1/4 cups (heated)
Instructions
1
Start by choosing your preferred method of preparation: Manual, Mixer, or Bread Machine. For all methods, gather the ingredients first to ensure a smooth process.
2
Manual Method: In a large mixing bowl, combine 4 cups of unbleached all-purpose flour, 4 teaspoons of sugar, 2 teaspoons of salt, and 2 1/4 teaspoons of active dry yeast. Mix the dry ingredients thoroughly, then add the 4 tablespoons of butter (or 3 tablespoons of lard) and 1 1/4 cups of warm water. Stir until the dough begins to pull away from the sides of the bowl. Transfer the mixture to a lightly greased surface, oil your hands, and knead the dough for 6 to 8 minutes until it is smooth and elastic. Once kneaded, transfer it to a lightly greased bowl, cover it, and let it rise until it becomes puffy, about 1 hour. After 30 minutes, gently fold the dough in upon itself and turn it upside down to redistribute the yeast.
3
Mixer Method: Combine the dry ingredients as explained above in the bowl of your mixer. Add the butter or lard and warm water, mixing with a flat paddle until combined. Switch to the dough hook and knead for 5 to 8 minutes until a smooth dough forms. Cover and let rise as instructed above, incorporating the fold halfway through.
4
Bread Machine Method: Place all ingredients in the pan of the bread machine. Set it to Manual or Dough setting and start the cycle. About 10 minutes before the end of the kneading cycle, check the dough for consistency and adjust with more water or flour as needed. Let the machine complete its cycle.
5
Once the dough has risen, turn it out onto a lightly floured surface and divide it into six equal pieces. Shape each piece into a rough log and let them rest for 15 minutes under a cover. Then, shape each piece into a batard (an elongated loaf) that’s about 8 inches long with tapered ends.
6
Place the shaped loaves on a parchment-lined or greased baking sheet, allowing space between them. Cover and let rise for another hour.
7
Preheat your oven to 375°F while the loaves are rising. After they have risen, lightly brush each loaf with water and make a single long slash down the center with a sharp knife.
8
Bake in the preheated oven for approximately 30 minutes, or until the loaves are golden brown. Remove them from the oven and cool on a wire rack.
9
For storage, these loaves can be made a day in advance and kept at room temperature, or frozen for longer preservation.
Nutrition Information
7.5g
Fat
40g
Carbs
6.7g
Protein
1.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Pan Cubano?
Pan Cubano is an authentic Cuban bread known for its soft interior and crusty exterior, perfect for sandwiches or as a side with butter.
What is the inspiration for this recipe?
This recipe is inspired by a classic from King Arthur Flour and the author's experience living in Key West, Florida.
How many loaves does this recipe yield?
This recipe yields six hearty loaves, making it ideal for gatherings or for freezing.
What type of flour should I use?
The recipe calls for 4 cups of unbleached all-purpose flour.
Can I use lard instead of butter?
Yes, you can use 3 tablespoons of lard as an alternative to 4 tablespoons of butter for a more traditional flavor.
What kind of yeast is required?
You will need 2 1/4 teaspoons of active dry yeast.
What are the three preparation methods available?
You can prepare this dough using the Manual method, a Mixer method, or a Bread Machine method.
How long should I knead the dough manually?
For the manual method, knead the dough for 6 to 8 minutes until it is smooth and elastic.
How long is the first rise?
The first rise should last about 1 hour until the dough becomes puffy.
What is the 'fold' technique mentioned in the instructions?
After 30 minutes of the first rise, gently fold the dough in upon itself and turn it upside down to help redistribute the yeast.
How long should I knead the dough with a mixer?
When using a stand mixer with a dough hook, knead for 5 to 8 minutes until the dough is smooth.
What setting should I use for a bread machine?
Set your bread machine to the Manual or Dough setting to prepare the mixture.
How should I divide the dough?
Turn the risen dough onto a floured surface and divide it into six equal pieces.
How long should the dough pieces rest before shaping?
Let the divided dough logs rest for 15 minutes under a cover before final shaping.
What is a batard shape?
A batard is an elongated loaf shape. For this recipe, aim for about 8 inches long with tapered ends.
How long is the second rise after shaping?
The shaped loaves should rise for another hour while covered.
What is the baking temperature for Pan Cubano?
Preheat your oven to 375 degrees Fahrenheit.
How do I prepare the loaves for the oven?
Lightly brush each loaf with water and make one single long slash down the center with a sharp knife.
How long does the bread take to bake?
Bake the loaves for approximately 30 minutes or until they turn golden brown.
How should the bread be cooled?
Remove the loaves from the oven and cool them on a wire rack.
How can I store the finished bread?
The loaves can be kept at room temperature for one day or frozen for longer preservation.
What are the calories per serving?
Each serving contains approximately 300 calories.
How much protein is in one serving?
Each serving provides 6.7g of protein.
What is the fat content per serving?
The fat content is 7.5g per serving.
How many carbohydrates are in the bread?
There are 40g of carbohydrates per serving.
Is there fiber in the bread?
Yes, there is approximately 1.3g of fiber per serving.
What ingredients are used for the dough?
The ingredients include all-purpose flour, sugar, salt, active dry yeast, butter or lard, and warm water.
Is this bread suitable for sandwiches?
Yes, its texture makes it specifically perfect for making authentic Cuban sandwiches.
Should the water be warm for the yeast?
Yes, 1 1/4 cups of warm water should be used to help activate the yeast.
Can I prepare this a day in advance?
Yes, the loaves can be made a day in advance and stored at room temperature.