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.

Sliced Pan Cubano or Cuban Bread on a cutting board.Pin

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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.

“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?

  1. Lard: Provides a distinctive flavor. Substitute shortening or butter if needed.
  2. Flattened baguette shape: Ideal for slicing into sandwich buns.
  3. Slashed tops: Traditional slashes down the center enhance the look and bake.
  4. Preferment (optional): Boosts flavor for a deeper, richer taste.

Ingredients and Substitutions

ingredients needed to make Cuban bread.Pin
  • 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

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.
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.
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.
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.

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.

Final rise: Gently flatten each shaped loaf. Cover and let rise until nearly doubled in size.
Glaze and slash: Brush tops with egg white glaze. Make one deep slash down the center of each loaf.
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.

bread sliced for sandwiches next to carbon steel skillet.Pin
This bread is perfect for a traditional Cuban sandwich (or any other grilled sandwich).

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.


sliced and unsliced Cuban Bread or Pan CubanoPin
Yield: 12 slices

Bread Machine Cuban Bread (Pan Cubano)

This classic Cuban bread gets a boost of flavor from lard and a soft but chewy texture thanks to a balanced flour blend. The bread machine handles all the mixing and rising—just shape, slash, and bake. Heads up: For the best flavor, make the preferment the night before. Or skip it if you don’t have time.
5 from 14 votes
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Video

Prep time: 3 hours
Cook time: 25 minutes
Total time: 3 hours 35 minutes

Ingredients
 

Preferment

  • ½ cup (114 g) water
  • 1 cup (120 g) unbleached all-purpose flour
  • teaspoon instant yeast

Dough

  • ½ cup + 1 tablespoon (128 g) water
  • 2 teaspoons granulated sugar
  • 1-¼ teaspoons table or sea salt
  • 3 tablespoons (39 g) lard (or shortening)
  • 2 cups (240 g) unbleached bread flour
  • 1 teaspoon instant or bread machine yeast

Glaze:

  • 1 (30 g) egg white
  • 1 teaspoon water

Instructions

  • Make the Preferment (Optional): Mix ingredients (½ cup (114 g) water, 1 cup (120 g) unbleached all-purpose flour, and ⅛ teaspoon instant yeast) in the bread machine pan. Start the DOUGH cycle for 3 minutes, then unplug. Cover and let sit 4–10 hours.
  • Add Dough Ingredients: Place the preferment and the remaining dough ingredients ½ cup + 1 tablespoon (128 g) water, 2 teaspoons granulated sugar, 1-¼ teaspoons table or sea salt, 3 tablespoons (39 g) lard (or shortening), 2 cups (240 g) unbleached bread flour, and 1 teaspoon instant or bread machine yeast into a bread machine pan (or combine all if skipping preferment). in the order listed.
  • Knead and Rise: Start the DOUGH cycle. Check the dough twice during the kneading phase,
    First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.
    Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.
    If it sticks without releasing, add 1 spoonful of flour at a time until it holds its shape.If it’s too dry (bouncing around or riding the paddle), add 1 spoonful of water at a time until it sticks briefly to the sides before releasing.Wait 1–2 minutes between additions to let the dough adjust. Read more about this surprising secret to success with a bread machine here.
    Let Rise: When the DOUGH cycle completes, ensure the dough has doubled. If not, leave it in the machine to finish rising.
  • Shape the Loaves: Remove dough to a floured surface, press to deflate bubbles, and divide into two portions. Let rest for 15 minutes.
    Shape: Roll each portion into a 9 x 13-inch oval.
    Fold like a business letter: Fold the bottom third up, press. Fold the top third over, press, and pinch the seams and ends. (See video.)
    Place Loaves: Flip seam-side down onto a greased or lined baking sheet. Flatten slightly with fingers.
  • Final Rise: Cover and let loaves rise until almost doubled.
    Preheat oven to 425˚F (220˚C).
    Again: Flatten loaves slightly with fingers–makes nicer sandwiches.
  • Glaze and Slash: Whisk 1 (30 g) egg white and 1 teaspoon water together for the glaze. Brush it over the risen loaf.
    Use a sharp knife, a single-edge razor blade, or a lame to cut one long slash down the middle of the loaf.
  • Bake: Place a pan of boiling water on the lower oven rack. Bake for 20–25 minutes until the internal temperature is 200–205°F (93°C).
  • Cool: Transfer to a rack and cool before slicing.

Notes

  • Directions for Making Bread with a Stand Mixer or by Hand:
     
  • Using a Stand Mixer
    1. Add ingredients to the mixer bowl in the order listed in the recipe.
    2. Turn on LOW and mix until all ingredients are moistened.
    3. Attach the dough hook and knead on speed 2 or 3 for 5–10 minutes until the dough is smooth and elastic.
    4. Cover the dough and let it rise in a warm place until doubled in size.
    5. Deflate the dough gently and shape it as directed in the recipe.
     
  • Making by Hand
    1. Combine all ingredients into a shaggy ball in a large bowl.
    2. Turn the dough out onto a floured surface.
    3. Knead with your hands until the dough is smooth and elastic (10–20 minutes, depending on experience).
    4. Place the dough ball into a greased bowl. Cover and allow it to rise until doubled in size.
    5. Deflate the dough gently and shape it as directed in the recipe.
    Note

Nutrition

Serving: 1slice | Calories: 152kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 253mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 6mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQs

What makes Cuban bread different?

Lard adds unique flavor, and the shape is flattened for easier sandwich slicing.

What can I substitute for lard?

Use shortening, butter, or olive oil.

How do I store it?

Store at room temp in a sealed bag for 2 days or freeze for longer storage.

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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!

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4.93 from 14 votes (8 ratings without comment)

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Recipe Rating




16 Comments

  1. 5 stars
    l was born in Coral Gables, Florida but live in Kansas now where you can’t buy Cuban bread or anything Cuban food related at all. I usually bring a suitcase full back to Kansas after I visit Florida and freeze it to use when I want a taste of home. I followed this recipe exactly and it was perfect. Light and airy with a great crispy crust and wonderful flavor. I’m making Cubano sandwiches tonight for dinner.

    1. Hi Georgie,

      I am so happy to hear you loved this recipe. Thank you so much for taking the time to write and also, for the 5-star review.

  2. Do I need to melt the lard?!

    1. Hi George,
      No, unless it is frozen. In that case, let it thaw until pliable. If it’s refrigerator-cold or room temperature, chop it into smaller pieces before adding. The friction of the paddles will warm all of the ingredients quite nicely.

  3. 5 stars
    I just popped two loaves out of the oven. At first I thought it would be so difficult and procrastinated. But then I watched the video and looked at the photos and it turned out to be much less difficult than I had imagined. Now I have two beautiful loaves that we’ll use with tomorrow’s dinner, unless they are eaten before then! LOL Thanks Paula.

  4. Michelle Deaton says:

    5 stars
    I have used a bread in a machine for more than 30 years (old Hitachi home bakery), but since finding your website last year, my baking has elevated 1000%. I have used your par bake method and made small loaves with a lot of your recipes.GAME CHANGER. When I made this Cuban bread my husband said it was the best bread I have ever made. Also my poker group loved the Cuban sandwiches I made. Thank you, thank you thank you!

    1. Hi Michelle,

      I owned two different Hitachi home bakeries back in the 90’s. I loved that machine. Is that what you are still using? The belts broke on mine after so much use.

      I love hearing that you are having success with the Cuban bread and sharing it is the best part. I would love to try some of your Cuban sandwiches. What a treat for your poker group! Now they know how much you care for them to take the time to make them great food.

  5. Timothy Wareham says:

    5 stars
    I have made this weekly since finding it. It always turns out great and my sons want it all the time.

    1. Hi Timothy,

      I’m so happy you are enjoying this bread along with your sons! Thank you for taking the time to share your thoughts.

  6. Stephen & Daniel says:

    4 stars
    We made the preferment in the canister of the bread maker and left it for about 8 hours. We noticed that the preferment was very liquidy. We then added the other ingredients, but substituted Crisco for the lard. We noticed while the dough was mixing that it was too wet, so added some flour, a little at a time. We were becoming concerned that we would add too much flour, so stopped at about two tablespoons. The dough was incredibly wet and we had to add flour to the work surface. Even then it was difficult to roll and we ended up stretching the dough by hand. It turned out fine and the finished product was delicious! We followed the directions as stated but dough was really hard to work with. Any suggestions? Otherwise, a great recipe.

    1. Sounds like it all worked out in the end. Glad your bread was delicious.

      1. 5 stars
        We tried once again this weekend and the bread turned out great. I think the first time we made this bread we didn’t follow the recipe or at least we did something wrong. The dough this time wasn’t too wet at all. We made the preferment about 18 hours in advance, just leaving it in the pan. We also used Crisco instead of lard. It’s a great recipe and a very tasty bread to have with stew or a thick soup. Thanks for the help Paula.

        1. I’m so glad to hear this, Stephen. Thanks for the update.

  7. Paula Francese says:

    I’m in the process making this recipe. I noticed two inconsistencies in the instructions: weight of water in the dough (128 gr versus 227 gr) and quantity of salt (1 1/4 t. versus 1 1/2 t.). The different salt quantities wouldn’t make a lot of difference, but the difference in the weight of the water required could make or break success with this recipe. Fortunately I caught the discrepancies and adjusted. Looking forward to the bake. It’s a beautiful dough.

    1. Thank you, Paula. I appreciate you taking the time to write. The corrections are made. Hope your bread turns out great!