Authentic Cuban Bread Recipe – Easy Homemade Pan Cubano!

There’s something deeply comforting about the smell of fresh bread filling your kitchen—the golden crust, the soft, airy crumb, and that satisfying crackle as you tear into a warm loaf. If you’ve ever had authentic Pan Cubano from a bakery, you know just how special it is. But what if you could make it at home, with no fancy equipment or hard-to-find ingredients?

This Cuban bread recipe is your ticket to bakery-quality results—simple, foolproof, and packed with flavor. Whether you’re craving a classic Cubano sandwich or just want to enjoy fresh bread with dinner, this guide will walk you through every step. Let’s bake something unforgettable.

What Makes Cuban Bread Unique?

Cuban bread stands out for its crusty exterior and soft, airy interior—perfect for sandwiches or enjoying fresh with butter. Unlike French or Italian bread, it has a slightly sweeter taste and a delicate texture, thanks to its simple ingredients:

• Minimalist dough – Just flour, water, yeast, salt, and sometimes lard (for authenticity).
• Thin, crisp crust – Achieved by baking at high heat or spritzing with water.
• No heavy sourdough tang – Mild flavor that pairs well with both sweet and savory dishes.

The best part? It’s easier to make than most artisan breads, with no long fermentation needed. Just mix, rise, shape, and bake—fresh Pan Cubano in under 3 hours!

Ingredients for Authentic Cuban Bread

Great Cuban bread needs just 5 basic ingredients—no complicated additions. Here’s what you’ll need:

Cuban Bread Ingredients (Makes 2 Loaves)

Pro Tip: No lard? Substitute vegetable shortening or omit it—still delicious!

Step-by-Step Cuban Bread Recipe

Making authentic Pan Cubano at home is easier than you think! Follow these simple steps for perfect bakery-style loaves every time.

1. Activate the Yeast (10 mins)

• In a small bowl, mix 1½ cups warm water (110°F/43°C), 1 tsp sugar, and 2¼ tsp yeast
• Let sit 5-10 minutes until foamy (if it doesn’t bubble, your yeast may be dead)

2. Make the Dough (5 mins)

1. In a large mixing bowl, whisk together:
   • 4 cups flour
   • 1½ tsp salt
2. Create a well in center, then add:
   • Yeast mixture
   • 1 tbsp lard (if using)

3. Knead to Perfection (8-10 mins)

• Turn onto floured surface
• Knead until smooth and elastic (dough should spring back when poked)
• Pro tip: If sticky, add 1 tbsp flour at a time (up to ¼ cup)

4. First Rise (1-2 hrs)

• Place in greased bowl, cover with damp towel
• Let rise in warm spot until doubled in size

5. Shape & Final Rise (45 mins)

1. Punch down dough, divide in half
2. Roll each piece into a 14-inch log
3. Place on parchment-lined baking sheet
4. Cover loosely and let rise until puffy

6. Bake to Golden Perfection (25 mins)

• Preheat oven to 400°F (200°C)
• Score tops diagonally with sharp knife
• Optional: Place pan of water on lower rack for steam
• Bake until deep golden brown and hollow-sounding when tapped

Cool completely before slicing for best texture!

Nutrition Facts (Per Serving)

Here’s what you’re getting in each delicious slice of homemade Cuban bread (based on 16 slices per loaf):

Nutritional Information (Per 1-ounce Slice)

*Percent Daily Values based on a 2,000 calorie diet

Key Nutritional Notes:

• Lower in fat than most sandwich breads
• No cholesterol in basic recipe (unless using lard)
• Good energy source from complex carbohydrates
• Low sugar content (only from natural fermentation)

Recipe Modifications for Dietary Needs:

• For lower sodium: Reduce salt to 1 tsp
• For whole grain option: Substitute 1 cup all-purpose flour with whole wheat flour (note: texture will be denser)
• Vegan version: Omit lard or use vegetable shortening

Tips for Perfect Cuban Bread

Master the art of Pan Cubano with these pro secrets:

Baking Essentials

• Yeast check – Always test yeast in warm water (110°F) with sugar before starting
• Flour matters – For chewier texture, swap 1 cup all-purpose with bread flour
• Lard alternative – Use vegetable shortening or butter for similar richness

Texture Tricks

✦ Crispier crust → Spritz loaves with water before baking
✦ Softer interior → Add 1 tbsp milk powder to dry ingredients
✦ Even rise → Let dough proof in turned-off oven with boiling water on lower rack

Freshness Hacks

▸ Revive day-old bread → Wrap in damp paper towel, microwave 10 seconds
▸ Freeze for later → Slice first, store in airtight bag up to 3 months
▸ Best slicing → Use serrated knife, saw gently to prevent squashing

Golden Rule: Never skip the second rise – it creates that signature airy texture!

Authentic Cuban Bread (Pan Cubano) – Bakery Style

Crispy crust, pillowy soft inside! This easy Cuban bread recipe requires just 5 ingredients and no special equipment. Perfect for sandwiches or as dinner bread.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

rising 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Appetizer

Cuisine Cuban/Latin American

Servings 4 servings

Calories 80 kcal

Equipment

• Mixing bowl
• baking sheet
• Parchment paper

Ingredients

  

• 4 cups 500g all-purpose flour
• 1½ cups 360ml warm water (110°F/43°C)
• 2¼ tsp active dry yeast 1 packet
• 1½ tsp fine sea salt
• 1 tsp sugar
• 1 tbsp lard or vegetable shortening optional, for authenticity

Instructions

 

• Activate yeast: Mix warm water, sugar, and yeast. Let sit 5-10 mins until foamy.
• Make dough: Whisk flour and salt. Add yeast mixture and lard (if using). Stir until shaggy dough forms.
• Knead: Turn onto floured surface. Knead 8-10 mins until smooth and elastic.
• First rise: Place in greased bowl, cover. Rise 1-2 hrs until doubled.
• Shape: Punch down, divide in half. Roll into 14-inch logs.
• Second rise: Place on parchment-lined sheet. Cover, rise 45 mins.
• Bake: Preheat oven to 400°F (200°C). Score tops diagonally. Bake 20-25 mins until golden.

Notes

Traditional Pan Cubano with golden crust and airy texture, ready in 3 hours (mostly hands-off rising time).

Keyword authentic cuban bread recipe, pan cubano, homemade cuban bread, cuban sandwich bread, easy crusty bread

FAQ – Your Cuban Bread Questions Answered

Fresh Cuban Bread, Made Simple

There’s nothing quite like pulling a golden loaf of Pan Cubano from your oven – the crisp crust giving way to a cloud-soft interior, that first warm bite tasting like sunshine and tradition. This recipe proves you don’t need professional skills to create bakery-worthy bread at home.

Remember: Great Cuban bread comes down to just three things – active yeast, proper kneading, and patience during the rise. Master these, and you’ll have a versatile staple perfect for sandwiches, soups, or simply savoring with good butter.

Your turn to bake! Tag your creations #MyCubanBread – we’d love to see your golden loaves. Buen provecho!

Author’s Top Picks for Pairings

While this Cuban bread shines on its own, here’s how to take it to the next level:

1. Steak Pizzaiola – The crusty bread is perfect for soaking up the rich tomato-wine sauce from this Italian-American classic.
2. Shrimp Burrito Bowl – Crumble toasted Pan Cubano over the top for an irresistible crunchy contrast.

Why These Pairings Work:

• The bread’s neutral flavor balances bold sauces (like Pizzaiola)
• Its crispy texture adds dimension to soft dishes (like burrito bowls)
• Cultural fusion – Cuban bread complements both Mediterranean and Latin flavors