Name: Easy Cuban Bread Recipe with a Bread Machine (Pan Cubano)
Prep time: 180 min
Cook time: 25 min
Total time: 215 min
Ingredients: ½ cup water; 1 cup unbleached all-purpose flour; ⅛ teaspoon instant yeast; ½ cup + 1 tablespoon water; 2 teaspoons granulated sugar; 1-¼ teaspoons table or sea salt; 3 tablespoons lard (or shortening); 2 cups unbleached bread flour; 1 teaspoon instant or bread machine yeast; 1 egg white; 1 teaspoon water

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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.

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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 Sets This Cuban Bread Recipe Apart

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.

Happy Bakers Speak Up

“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

Ingredients and Substitutions

WATER:
- Tap or spring water
- Avoid highly mineralized water
FLOUR:
- Use a mix of bread and all-purpose flour for chewiness and structure
YEAST:
- Instant yeast works best for bread machines.
SUGAR:
- White granulated sugar for a classic taste.
SALT:
- Use table or sea salt.
- Add ¼ teaspoon extra if using kosher salt.
LARD:
- Traditional fat for Pan Cubano.
- Substitute shortening, butter, or olive oil.
EGG WHITES: For a shiny glaze.

Step-by-Step Instructions

Make the Preferment (Optional:

preferment after it has proofed for 4-8 hours. — Combine ½ cup water, 1 cup all-purpose flour, and ⅛ teaspoon yeast in the bread machine pan.
Mix for 3 minutes, then let rest for 4–10 hours. (Alternatively, mix in a separate bowl.)

Prepare the Dough

Note: If you skipped the preferment, add those ingredients (⅛ t. instant yeast, ½ cup water-113 gr, and 1 cup-120 gr of all-purpose flour)along with the dough ingredients.

Combining the preferment and remainder of the dough ingredients in a bread machine pan. — Add all the dough ingredients (on top of the preferment) to the bread machine pan in the order listed.

clumping dough in the first minute of kneading — **Choose the DOUGH cycle and press START. The dough should clump within the first minute of kneading. If it doesn’t, you most likely mismeasured an ingredient.**

smooth dough close to the end of the kneading phase. — Open the lid and peek at the dough after the machine kneads it for 12-15 minutes.

Look for a smooth, shiny dough that sticks to the sides, and then pulls away cleanly. Read more about this secret to making good bread with a bread machine. Add liquid or flour if needed, as outlined in the recipe.

dough that has doubled in size by the end of the DOUGH cycle, — When the DOUGH cycle ends, the dough should be double its size at the end of the kneading phase.

How To Shape and Bake Cuban Bread

pulling the dough out of the bread machine pan. — Remove the dough from the bread machine pan onto a lightly floured surface. I like to use a silicone baking sheet and wash it in the dishwasher.

Dividing the dough into two equal portions. — Divide the dough into two equal portions.

Rolling out the dough to a 9 x 13-inch rectangle. — Roll the dough into a rectangle measuring approximately 9 x 13 inches. Take care to roll out all the bubbles on the perimeter.

First fold. — Fold the long side closest to you over the top one-third of the way like a business letter. Press the fold lightly with your fingers to compress rogue bubbles.

Second fold. — Pull the other long side over the top. Again, press the fold with your fingers to eliminate bubbles.

Pinching the seams and the ends shut. — Pinch the long seam with your fingers. In the same way, pull the ends together and pinch.

Flipping the dough over and preparing for the final rise. — Flip each cylinder over so the seam side is down. If you use a silicone mat, carefully slip a cookie sheet under it. Use your fingers to flatten each cylinder. Cover with a towel and allow the dough to rise a final time. The dough should be almost doubled in size.

using fingers to flatten the pan cubano — Use your fingers to flatten each baguette slightly after the last rise. Pan Cubano is traditionally flatter and wider than a French or Italian baguette.

Brushing dough with glaze before baking. — Optional: Make the egg white glaze while the dough rises. Brush the baguettes with the glaze. Be careful not to use so much glaze that it drips onto the mat.

Slashing the dough. — Slash each baguette straight down the middle, leaving about an inch uncut at each end. Use a serrated knife or a lame to go ⅜-½ inch deep.

Baked loaves. — As you put the bread into a preheated oven, place a pan of boiling water onto the bottom rack to help make the crust crispier.

bread sliced for sandwiches next to carbon steel skillet. — 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.

FAQs About Cuban Bread

1. What makes Cuban bread different?
The use of lard and its flattened baguette shape make it unique.

2. What can I substitute for lard?
Shortening, butter, or olive oil can be used as alternatives.

3. How can I keep it fresh longer?
Store in an airtight bag at room temperature for up to 2 days, or freeze for longer storage.

4. Can I make the dough ahead of time?
Yes! Prepare the dough a day ahead using the bread machine’s DOUGH cycle. Cover and refrigerate. The next day, shape, let it rise, and bake as directed.

5. What’s in a traditional Cuban sandwich?
Ham, roast pork, Swiss cheese, pickles, and mustard pressed between slices of Cuban bread.

Parting Thoughts: Whether you’re making Cuban sandwiches or simply want a flavorful homemade bread, this Pan Cubano recipe delivers. Using a bread machine makes the process easy, while lard ensures an authentic flavor. If you try this recipe, let me know how it turns out—I’d love to hear your feedback!

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

Easy Cuban Bread Recipe with a Bread Machine (Pan Cubano)

By Paula Rhodes

This recipe is for a simple, crusty Cuban bread you can mix up in your bread machine and bake in the oven for the freshest bread ever. Heads up: For the best flavor, make the preferment the night before. Or skip it if you don’t have time.

5 from 13 votes

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Video

Prep time: 3

Cook time: 25

Total time: 3 35

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

Note: Making the preferment is optional. If you don’t make the preferment, add the same ingredients to the dough.

Optional Preferment:

Combine ½ cup (114 g) water, 1 cup (120 g) unbleached all-purpose flour, and ⅛ teaspoon instant yeast in the bread machine pan.
Mix: Choose the DOUGH cycle and press START. Unplug the machine after about three minutes. Use a small spatula in the corners to moisten all the flour.
Rest: Cover and let sit for 6-10 hours.

Make the dough:

Add 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, 2 cups (240 g) unbleached bread flour, and 1 teaspoon instant or bread machine yeast into a bread machine pan in the order listed.
Start Cycle: Select the DOUGH cycle and press START.
Check Dough: After mixing starts: Ensure the paddles are engaged and dough is clumping.
After 15 minutes: Dough should stick lightly to the pan’s sides, then pull away cleanly.
Adjust as needed: Add flour or water, 1 tablespoon at a time, to get the right consistency. 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.Read more about this surprising secret to success with a bread machine here.

Shape the Dough:

Prepare: 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.

Bake the Bread:

Rise Again: Cover and let loaves rise until almost doubled.
Preheat oven to 425˚F (220˚C).
Again: Flatten loaves slightly with fingers–makes nicer sandwiches.
Prepare Loaves: 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 oven’s bottom rack for a crisp crust. Bake for 20–25 minutes until the internal temperature is 200–205°F (93°C).
Cool: Remove to a cooling rack and let cool.

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
- 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

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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.

4.93 from 13 votes (8 ratings without comment)

14 Comments

George says:

at

Do I need to melt the lard?!

1. Paula says:
  
  at
  
  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.
  
Stephen says:

at

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.

1. Paula says:
  
  at
  
  Love it!!
  
Michelle Deaton says:

at

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. Paula says:
  
  at
  
  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.
  
Timothy Wareham says:

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

1. Paula says:
  
  at
  
  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.
  
Stephen & Daniel says:

at

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. Paula says:
  
  at
  
  Sounds like it all worked out in the end. Glad your bread was delicious.
  
  1. Stephen says:
    
    at
    
    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. Paula says:
      
      at
      
      I’m so glad to hear this, Stephen. Thanks for the update.
      
Paula Francese says:

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

Easy Cuban Bread Recipe with a Bread Machine (Pan Cubano)