Cuban Bread | A modern but Authentic Homemade Recipe for Cuban Bread | Receta de Pan Cubano

Can't find 𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 near you? Here is a recipe for Cuban bread that everyone can make at home! Unlike many other types of bread, Cuban bread is one of those loaves that can be baked at home very easily and made without a mixer.

𝐖𝐡𝐚𝐭 𝐢𝐬 𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝?

Cuban bread is a relatively simple white bread, made in long, baguette-like loaves very similar to Italian bread and French bread, but with a very different baking technique. In fact, the Cuban bread is more technical them most. It uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift. The way it is baked and prepared gives it its unique taste (a slite sour note) and texture, consisting of a thin crusty outer layer and soft, airy inside. The Cuban bread is not only a staple of Cuban cuisine but also a must-have when making an authentic Cuban sandwich. One of the things that makes Cuban Bread different is the lard added into the bread dough. It provides a heavier flavor to the bread, but it also accelerates the drying, making this bread more enjoyable the day it is baked rather than two days later.

Many people that say that they don't like Cuban sandwiches is because they haven't have had one on authentic Cuban bread – It is unbelievable what a difference it makes! The reality is that the Cuban bread's wholesale version does not even come close to the original. More often than not, the Cuban bread at Walmart, Publix, Winn Dixie, and other places are more than likely its cousin, the Puertorican Bread, much softer with a thinner crust and sweeter. If you are looking for a Cuban bread substitute, many will tell you to use Puertorican bread, but the reality is that the substitute for Cuban bread does not exist.

𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 𝐑𝐞𝐜𝐢𝐩𝐞

This recipe for Cuban bread was passed on to me by somebody that worked at a Cuban bakery in Miami. The Cuban bread ingredients for making two loaves are as follows.

Starter:
½ teaspoon of active dry yeast
½ cup of warm water
½ cup of flour

Dough:
1 package of active dry yeast
2 teaspoons of sugar
½ cup of warm water
2 tablespoons of lard
2 teaspoons of salt
3~4 Cups of all-purpose flour
Some cornmeal and atomizer spray bottle & water to spray tops of loaves

𝐌𝐚𝐤𝐢𝐧𝐠 𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝

If you want to have Cuban bread today, you needed to start it yesterday! What I am referring to is one of the most critical technical aspects of making Cuban bread, and that is the starter. The starter is nothing more than ½ teaspoon of yeast mixed with equal parts water and flour. Usually ½ cup each. This mixture is allowed to age or ferment for at least 10 to 12 hours. As I said in this video recipe, I have tried to take shortcuts with this procedure and ended up with mixed results.

So, let's say you have your starter done, and it has been in the fridge for 10 to 12 hours. The next step is to get our dough yeast going. Deposit ½ cup of warm water into a large mixing bowl, along with 1 package of active dry yeast and 2 teaspoons of sugar, and stir it until the sugar gets dissolved. Let it stand for about 10-15 minutes covered with a dry towel. After you see the yeast starts to bubble and create a foam layer, we'll add 2 tablespoons of lard, 2 teaspoons of salt, our starter, and about a cup of flour. Stir it with a large wooden spoon and continue to add flour until the mixture detaches from the bowl's walls as you mix. Once you have reached that state, place it on a lightly floured countertop or large cutting board. Start kneading while adding small amounts of flour until the dough losses its tackiness. We want a little bit of tackiness but no transfer of dough to the countertop or our hands. When this happens, poke the dough and see if it bounces back. If it does, place it in a clean mixing bowl, oil the surface, and let it proof for 2-hours.

After the time has expired, the dough should be twice the size, at which time we are going to move it onto a lightly floured work surface once again, separate it into two parts, and shape our loaves by first flattening and then rolling it into itself. Lightly dust with flour and place the two loaves on a parchment paper lined baking sheet lightly dusted with cornmeal, cover it with a dry towel and let it proof for another 2-hours. About 20-30 minutes before the time expires. You want to pre-heat your over to 400 degrees. And once the time has passed, we will take our sharpest knife and cut a slit about a ¼ inch deep the length of each of the loaves. Spray with a light mist of water and place in the center rack of you over for 11-minutes, at which time you are going to rotate the baking sheet and bake for another 11-minute.

After about 21-22 minutes, your 𝐂𝐮𝐛𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 should be ready, and by his time, your entire house is going to smell delicious! Allow it to cool just a few minutes on a cooling rack so that it does not collapse, and enjoy!

#PanCubano #CubanBread #CubanBreadRecipe #RecipeForCubanBread #Homemade #Miami #Walmart #Publix

[pretzelprints]

I miss being able to get good Cuban bread since I left Florida...I'll be trying this soon!

[El_Siervo]

Gracias por compartir. Hace tiempo que he estado buscando está receta.

[MyDumbQuestion]

You can get legit Cuban Bread pretty much everywhere in Florida with maybe the exception of the Panhandle. Tampa has been baking Cuban Bread for over 120 years, La Segunda Central ships out of state.
And they're only 1 of the big players in Tampa. Faedo's family bakery and Casino Bakery are also some of top tier Cuban Bread bakeries. I love the video, and I don't really get into the Miami Cuban sandwich vs Tampa Cuban sandwich debate any more so this isn't about that, I just wanted to clarify that while yes Miami is the epicenter of Cuban Culture in the US, it's by no means the only place you can find good Cuban Bread, especially in Florida. It's very much as part of our state's cuisine today as Mexican food is to California. You have to keep in mind, that even if you set Miami to the side, every Florida metro is tops in the country when it comes to the number of Cubans living there. By percent of total population it's 1. Miami, 2. Tampa 3. Orlando, 4. Las Vegas, 5. Jacksonville.
Keep up the good work!

[miffedcuttlefish]

I have been looking for an authentic pan cubano recipe. So glad I found you. Subbed

[stevenhaze]

Gonna make this tomorrow and then Cubans right after for dinner can’t wait 😛

[redacted]

This is so awesome, I’ve lived in Tampa my whole life and now that I have worked a night shift for the last decade, I find it really hard to get to a bakery and get real Cuban bread before it goes stale! I remember many, many, many years ago going to a tour of La Segunda and watching them make the bread but I could never remember how it was done. Now I will know how to make it in my own home, make my own sandwiches, my favorite black beans or Garbanzos with chicken and yellow rice or just coffee with fresh buttered Cuban bread on the side. The food world is my oyster now!

[BrianTheBeardedNerd]

Such a great video. Thank you for sharing!

[mimithibodeaux]

Just found your channel. I have been looking for a recipe for Cuban bread for several years. Here in Texas NO CUBAN BREAD. Will be making it this weekend and surprise my family. Thank you, from a new subscriber.

[elisalantigua]

Thank you for this recipe. Definitely going to try it along with your frita recipe for a fun family night.
Much love from Punta Gorda, FL 🌴

[juliohernandez]

Thanks for the recipe! I moved from Miami in 1992 after Andrew hit and miss cuban bread. I can cook everything else. My mom taught me well. I subscribed!

[CookingwiththeSenses]

Art. I grew up eating Cuban bread in Puerto Rico. A Spain/Cuban bakery a street away. It helped my best friend and his mom and brother were Cubans. Fantastic recipe by the way.

Nice “curve ball” with the frita buns

[MD-yxev]

Excelente. I love your recipe. Great instructions.

[SusanaMartinez-zeoh]

Good I think is good and better easy what I'm think. Manos a la obra.

[stephaniesalls]

OMG thank you much for this channel. I just found you and am so excited to check out your Ropa Veija recipe. I was born and raised in Florida and moved to Vermont about 9 years ago and there is literally no such thing as Cuban food up here. Can you I used to get my Cubans at La Teresita in Pinellas Park and they never had salami on them so I thought it was odd when I read that in your comments section. Roasted pork, ham, swiss, pickles and mayo/mustard combo, that's it. Pressed on the griddle until everything is melded into a fabulous melange of tasty goodness. Man I'm hungry now...😃

[manuelrosquete]

mmm 😋 love my Cuban bread 🥖 I eat it plain most of the time.

[DonandAngie]

I moved out of Miami a while back and get attacks of I need . . .... Thanks for this. I never dusted my Cuban bread with flour. I will try that.

[GPdRAZA]

I did the started today to make the dough tomorrow. I was following another video’s recipe. I tried it 5 times in the last week. I kept getting dense bread that didn’t rise. It proofed in the mixing bowl but after I shaped the loafs, it didn’t proof and when I baked, didn’t rise either. I have new yeast that I waited to confirm it’s active. I proofed in a cool oven to get about 80 degrees. But it came out the same every time. I’m going to try your method now.

[jsam]

I need to make this!! Looking forward to this recipe!

[jennifer.anguiano]

Thanks for the recipe. I’ve always wanted to make Cuban bread at home. I grew up with Sedano’s Cuban bread and other Cuban bakery breads in Miami. I’ve moved a state north and the only Cuban bread I can find here is the Publix bread. Not really legit, more like a baguette. So, I’m glad I found your channel. Cuban bread recipes are not easy to find. They are so hush hush. I do have a question with regards to the lard you use. I know this is a very key ingredient since Cuban bread is not Cuban bread without the proper lard. You said you make yours. Could you share how or where you can get it? Thanks so much and looking forward to trying this recipe.

[mashal]

thank you for your recipe, i don't consume pork but would like to make this recipe. Any recommendation what would be the best substitute for the lard whether butter, tallow or vegetable shortening?