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.
Bread Machine Cuban Bread (Pan Cubano)
Video
Ingredients
Preferment
- ½ cup (114 g) water
- 1 cup (120 g) unbleached all-purpose flour
- ⅛ 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
- Add ingredients to the mixer bowl in the order listed in the recipe.
- Turn on LOW and mix until all ingredients are moistened.
- Attach the dough hook and knead on speed 2 or 3 for 5–10 minutes until the dough is smooth and elastic.
- Cover the dough and let it rise in a warm place until doubled in size.
- Deflate the dough gently and shape it as directed in the recipe.
-
Making by Hand
- Combine all ingredients into a shaggy ball in a large bowl.
- Turn the dough out onto a floured surface.
- Knead with your hands until the dough is smooth and elastic (10–20 minutes, depending on experience).
- Place the dough ball into a greased bowl. Cover and allow it to rise until doubled in size.
- Deflate the dough gently and shape it as directed in the recipe.
- If using active dry yeast, add ¼ teaspoon more than the recipe calls for.
- Active dry yeast no longer needs to be dissolved first, but you can, if you prefer.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.
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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!
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.