Cuban Bread Pan Cubano
Transport your taste buds to the heart of Havana with this authentic recipe for *Cuban Bread (Pan Cubano)*, a must-try for bread lovers and culinary adventurers alike. Crafted with pantry staples like all-purpose flour, lard, and a touch of sugar, this golden loaf boasts a soft, pillowy interior and a crisp, cornmeal-dusted crust that’s perfect for Cuban sandwiches or enjoying on its own. The dough comes together with just a few simple steps, including a satisfying knead and two quick rises, ensuring a light and airy texture. Baked to perfection in under 25 minutes, this traditional bread is as versatile as it is delicious. Whether served warm with butter or piled high with savory fillings, Pan Cubano is a timeless classic that invites the flavors of Cuba into your kitchen.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Lard (melted)
- 1.75 cups Warm water (110°F/45°C)
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let the mixture sit for about 5-10 minutes until it becomes foamy.
Add the melted lard, salt, and 2 cups of the all-purpose flour to the yeast mixture. Mix well until combined.
Gradually add the remaining flour, 1 cup at a time, mixing thoroughly after each addition. Once the dough starts coming together, transfer it to a floured surface.
Knead the dough by hand for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-6 minutes on medium speed.
Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough to release air bubbles. Divide it into two equal portions and shape each portion into a long loaf (about 12 inches in length).
Line a baking sheet with parchment paper and sprinkle cornmeal evenly on it. Place the shaped loaves on the prepared baking sheet, leaving space between them.
Cover the loaves with a clean kitchen towel and allow them to rise again for 30-40 minutes, or until slightly puffy.
Preheat your oven to 400°F (200°C). Using a sharp knife or razor blade, make a shallow slash down the center of each loaf.
Bake the loaves in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving. Enjoy your homemade Pan Cubano!
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4733 mg | 206% | |
| Total Carbohydrate | 452.7 g | 165% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 26.3 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
