Pan Cubano (Cuban Bread)
Long, light loaves with a thin, crackly crust and a soft, airy crumb, made with a little lard and a split down the top. The essential bread for Cuban sandwiches and morning tostada.
Servings
Ingredients
Nutrition
Per serving
Steps
Activate the yeast
Mix the warm water, yeast and sugar in a bowl and let sit for 5 minutes, until foamy on top.
- 350 ml warm water
- 7 g (1 sachet) instant dried yeast
- 1 tbsp sugar
✅ Done when: mixture is foamy and bubbly on top
Make the dough
In a large bowl, mix the bread flour and salt. Add the yeast mixture and the lard, then knead by hand on a floured surface for about 10 minutes (or 6-7 minutes in a stand mixer with a dough hook), until smooth and elastic.
- 500 g bread flour
- 2 tsp salt
- all of it the yeast mixture from step 1
- 30 g lard or shortening
✅ Done when: dough is smooth, elastic, and no longer sticky
First rise
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Shape
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Score and bake
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Cool
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Activate the yeast
Mix the warm water, yeast and sugar in a bowl and let sit for 5 minutes, until foamy on top.
- 350 ml warm water
- 7 g (1 sachet) instant dried yeast
- 1 tbsp sugar
✅ Done when: mixture is foamy and bubbly on top
Make the dough
In a large bowl, mix the bread flour and salt. Add the yeast mixture and the lard, then knead by hand on a floured surface for about 10 minutes (or 6-7 minutes in a stand mixer with a dough hook), until smooth and elastic.
- 500 g bread flour
- 2 tsp salt
- all of it the yeast mixture from step 1
- 30 g lard or shortening
✅ Done when: dough is smooth, elastic, and no longer sticky
First rise
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Shape
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Score and bake
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Cool
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The Story Behind the Dish
Cuban bread is related to French and Spanish white loaves, but enriched with a little lard for a softer crumb and thinner crust. Cuban bakers in Havana, and later in Tampa and Miami, made it famous.
Traditionally, a long palm frond was laid along the top before baking, creating its signature split.
⭐ Why It's Famous
Crackly outside and cloud-soft inside, it's what makes a Cuban sandwich truly Cuban.
💡 Fun Fact
Cubans dunk buttered, pressed pan cubano (tostada) into café con leche for breakfast.
Havana and Tampa
23.11°N, -82.37°W
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