Pan Cubano Cuban Bread

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Pan Cubano is the iconic Cuban loaf with a crackly flour-dusted crust and an airy, tender crumb. Baked long and split down the center, it is the essential foundation for authentic Cuban sandwiches pressed with roasted pork, ham, Swiss, and pickles.

Nutrition Facts

Per serving (estimated)

• 150 kcalCalories
• 2 gFat
• 0.5 gSaturated Fat
• 29 gCarbs
• 1 gFiber
• 0 gSugar
• 4 gProtein
• 290 mgSodium
• 50 mgPotassium
• 10 mgCalcium
• 1.8 mgIron
• 0 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the Dough

• 1 package (2 1/4 tsp) active dry yeast
• 1 cup warm water (about 110°F / 43°C)
• 1 tsp granulated sugar
• 4 cups (500 g) all-purpose flour, plus more for dusting
• 1 1/2 tsp fine sea salt
• 2 tbsp lard or unsalted butter, softened
• 1/2 cup warm water, as needed

For Finishing the Loaves

• 1/4 cup all-purpose flour, for dusting
• 2 tbsp cold water, for brushing

Directions

1. In a large mixing bowl, stir yeast and sugar into 1 cup warm water; let stand until foamy and fragrant, 5 to 10 minutes.
2. Add 3 cups flour, the salt, and the lard; stir with a wooden spoon until a shaggy dough forms, gradually adding the remaining flour and the extra warm water as needed.
3. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth, elastic, and springs back when pressed.
4. Shape into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
5. Punch the dough down, divide in half, and shape each portion into a tapered oval loaf about 14 inches long, rolling gently under your palms to seal the seam underneath.
6. Set the loaves seam-side down on a parchment-lined baking sheet spaced well apart, cover loosely, and let rise again for 30 to 45 minutes until puffy.
7. Preheat the oven to 400°F (200°C) with a rack in the center. Brush each loaf with cold water, dust generously with flour, and use a sharp blade or lame to make one deep lengthwise slash down the center of each loaf.
8. Place in the oven and bake for 25 to 30 minutes, until the crust is deep golden, crisp, and the loaves sound hollow when tapped on the bottom. If you have a stone, place a small pan of hot water on the lower rack during the first 10 minutes for extra crust.
9. Transfer to a wire rack and let cool completely before slicing. Store in a paper bag at room temperature for up to 2 days to preserve the crust.

Cook’s Notes

• The signature crackly, floury top of Pan Cubano comes from brushing the loaves with cold water and dusting with flour right before baking.
• Lard is traditional and produces a softer, more tender crumb than butter; substitute butter for a slightly richer flavor.
• For an extra-crusty artisan crust, place a pan of hot water in the oven during the first 10 minutes of baking, or mist the loaves with water twice early on.
• Day-old Pan Cubano is ideal for pressed Cuban sandwiches and Medianoches, since slightly stale slices hold up beautifully without getting soggy.
• Avoid slicing with a serrated knife pressed straight down; instead, use a gentle sawing motion to keep the airy crumb intact.

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