Bread Machine Cuban Bread (Pan Cubano)
Sneak Peek: Make authentic Cuban bread (Pan Cubano) at home with this easy bread machine recipe. Featuring lard for that signature flavor, this bread is perfect for Cuban sandwiches, soups, or as a side with garlic butter.

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What do you do when you crave Cuban bread, but it’s not available in your local stores? That’s the dilemma one reader faced when she requested this recipe for Pan Cubano—a traditional Cuban bread perfect for sandwiches or as a side dish.
This recipe uses a bread machine to mix and proof the dough, making it easy for bakers of all skill levels. With its tender crumb, golden crust, and signature lard flavor, this Cuban bread is a must-try!
What Makes This One Worth Sharing
- Authentic flavor: Made with lard for the signature taste.
- Versatile uses: Perfect for sandwiches, soups, or toasted with garlic butter.
- Bread machine-friendly: Mix and proof the dough effortlessly.
- Customizable: Substitute lard with shortening, butter, or olive oil for a different twist.
Shared & Loved
“It’s a great recipe and a very tasty bread to have with stew or a thick soup. Thanks for the help.” —STEPHAN
What Makes Cuban Bread Unique?
- Lard: Provides a distinctive flavor. Substitute shortening or butter if needed.
- Flattened baguette shape: Ideal for slicing into sandwich buns.
- Slashed tops: Traditional slashes down the center enhance the look and bake.
- Preferment (optional): Boosts flavor for a deeper, richer taste.
Ingredients and Substitutions

- WATER: Filtered or tap. Avoid hard/mineral-heavy water.
- BREAD FLOUR: Adds chew. All-purpose can be subbed but will be softer.
- SUGAR: White granulated for flavor and browning.
- SALT: Use table or sea salt. Add extra if using kosher.
- LARD: Classic to Cuban bread. Shortening, butter, or olive oil can be used instead.
- YEAST: Instant yeast works best in bread machines.
- EGG WHITE: Whisked with water for a shiny glaze.
Preferment Ingredients (Optional):
All-purpose flour, water, a pinch of yeast.
Step-by-Step Instructions
➊ Mix the preferment (optional): Stir together flour, water, and a pinch of yeast in the bread machine pan. Let sit for 4–10 hours to develop flavor.
➋ Add dough ingredients: Add water, sugar, salt, lard, flour, and yeast directly on top of the preferment—or all at once if skipping the preferment step.
➌ Start DOUGH cycle: Watch closely at the start. Check at 1 minute to ensure the paddles are engaged and dough is forming. Check again at 15–18 minutes—the dough should be smooth and stretchy, sticking to the sides then pulling away cleanly. Adjust with small amounts of flour or water if needed.
➍ First rise: When the cycle ends, the dough should be doubled and puffy. Leave it to rise longer in the pan if it still looks underproofed.




➎ Shape the dough: Divide the dough in half. Roll each piece into a 9×13-inch rectangle. Fold each one like a business letter (long side first), pinch the seams and ends to seal, then place seam-side down.




➏ Final rise: Gently flatten each shaped loaf. Cover and let rise until nearly doubled in size.
➐ Glaze and slash: Brush tops with egg white glaze. Make one deep slash down the center of each loaf.
➑ Bake: Pour boiling water into a pan on the oven floor to create steam. Bake at 425°F for 20–25 minutes until golden brown and crisp.





Slice the bread horizontally to use as buns. Grill the sandwich in a lightly greased pan or on a griddle with a grill press on top of the sandwich.
FAQs
Lard adds unique flavor, and the shape is flattened for easier sandwich slicing.
Use shortening, butter, or olive oil.
Store at room temp in a sealed bag for 2 days or freeze for longer storage.
Final Thoughts
This is the bread you want for Cuban sandwiches, pulled pork sliders, or to mop up garlicky soups. The bread machine does the heavy lifting—your job is to shape, slash, and enjoy. Let me know if you give it a try!
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.