Cuban Bread | A modern but Authentic Homemade Recipe for Cuban Bread | Receta de Pan Cubano 

Can’t find 𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 near you? Here is a recipe for Cuban bread that everyone can make at home! Unlike many other types of bread, Cuban bread is one of those loaves that can be baked at home very easily and made without a mixer.

𝐖𝐡𝐚𝐭 𝐢𝐬 𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝?

Cuban bread is a relatively simple white bread, made in long, baguette-like loaves very similar to Italian bread and French bread, but with a very different baking technique. In fact, the Cuban bread is more technical them most. It uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift. The way it is baked and prepared gives it its unique taste (a slite sour note) and texture, consisting of a thin crusty outer layer and soft, airy inside. The Cuban bread is not only a staple of Cuban cuisine but also a must-have when making an authentic Cuban sandwich. One of the things that makes Cuban Bread different is the lard added into the bread dough. It provides a heavier flavor to the bread, but it also accelerates the drying, making this bread more enjoyable the day it is baked rather than two days later.

Many people that say that they don’t like Cuban sandwiches is because they haven’t have had one on authentic Cuban bread – It is unbelievable what a difference it makes! The reality is that the Cuban bread’s wholesale version does not even come close to the original. More often than not, the Cuban bread at Walmart, Publix, Winn Dixie, and other places are more than likely its cousin, the Puertorican Bread, much softer with a thinner crust and sweeter. If you are looking for a Cuban bread substitute, many will tell you to use Puertorican bread, but the reality is that the substitute for Cuban bread does not exist.

𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 𝐑𝐞𝐜𝐢𝐩𝐞

This recipe for Cuban bread was passed on to me by somebody that worked at a Cuban bakery in Miami. The Cuban bread ingredients for making two loaves are as follows.

Starter:
½ teaspoon of active dry yeast
½ cup of warm water
½ cup of flour

Dough:
1 package of active dry yeast
2 teaspoons of sugar
½ cup of warm water
2 tablespoons of lard
2 teaspoons of salt
3~4 Cups of all-purpose flour
Some cornmeal and atomizer spray bottle & water to spray tops of loaves

𝐌𝐚𝐤𝐢𝐧𝐠 𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝

If you want to have Cuban bread today, you needed to start it yesterday! What I am referring to is one of the most critical technical aspects of making Cuban bread, and that is the starter. The starter is nothing more than ½ teaspoon of yeast mixed with equal parts water and flour. Usually ½ cup each. This mixture is allowed to age or ferment for at least 10 to 12 hours. As I said in this video recipe, I have tried to take shortcuts with this procedure and ended up with mixed results.

So, let’s say you have your starter done, and it has been in the fridge for 10 to 12 hours. The next step is to get our dough yeast going. Deposit ½ cup of warm water into a large mixing bowl, along with 1 package of active dry yeast and 2 teaspoons of sugar, and stir it until the sugar gets dissolved. Let it stand for about 10-15 minutes covered with a dry towel. After you see the yeast starts to bubble and create a foam layer, we’ll add 2 tablespoons of lard, 2 teaspoons of salt, our starter, and about a cup of flour. Stir it with a large wooden spoon and continue to add flour until the mixture detaches from the bowl’s walls as you mix. Once you have reached that state, place it on a lightly floured countertop or large cutting board. Start kneading while adding small amounts of flour until the dough losses its tackiness. We want a little bit of tackiness but no transfer of dough to the countertop or our hands. When this happens, poke the dough and see if it bounces back. If it does, place it in a clean mixing bowl, oil the surface, and let it proof for 2-hours.

After the time has expired, the dough should be twice the size, at which time we are going to move it onto a lightly floured work surface once again, separate it into two parts, and shape our loaves by first flattening and then rolling it into itself. Lightly dust with flour and place the two loaves on a parchment paper lined baking sheet lightly dusted with cornmeal, cover it with a dry towel and let it proof for another 2-hours. About 20-30 minutes before the time expires. You want to pre-heat your over to 400 degrees. And once the time has passed, we will take our sharpest knife and cut a slit about a ¼ inch deep the length of each of the loaves. Spray with a light mist of water and place in the center rack of you over for 11-minutes, at which time you are going to rotate the baking sheet and bake for another 11-minute.

After about 21-22 minutes, your 𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 should be ready, and by his time, your entire house is going to smell delicious! Allow it to cool just a few minutes on a cooling rack so that it does not collapse, and enjoy!

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