Bread Machine Cuban Bread for Sandwiches (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.

12 slices

sliced and unsliced Cuban Bread or Pan Cubano

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

Make the Preferment (Optional, but increases the flavor): Mix ingredients (½ cup water, 1 cup 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 water, 2 teaspoons granulated sugar, 1-¼ teaspoons table or sea salt, 3 tablespoons lard (or shortening), 2 cups 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.
Select the DOUGH cycle and start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is.
Restart the DOUGH cycle and knead for 5 seconds to deflate the dough. Remove dough to a lightly floured surface.
Shape the Loaves: 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: (Skip this step for a thin and soft crust.) Whisk 1 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: 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

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.
Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.
Freezing Options:
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked bread: Double-wrap and freeze up to one month. Reheat gently.
Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.
Alternative Mixing Methods:
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information