Pan Cubano (Cuban Bread)

Source: Personal recipe

Yield: 1 batch(es) — 1 large foot-long loaf

Time: ~3.5 hours (includes rising)

About

A classic Cuban bread made with lard, which gives it a slightly crisp, flaky crust and tender interior. Best used as a base for further toasting — ideal for Cuban sandwiches, garlic bread, or subs.

Ingredients

• 480g bread flour
• 7g instant yeast
• 8g sugar
• 55g melted lard
• 350ml water

Instructions

1. Mix and Knead

1. Combine all ingredients and mix until a smooth dough forms, about 10 minutes of kneading.

2. First Rise

1. Let rest at room temperature for 1½ hours, or until doubled in size.

3. Shape

1. Poke the dough out into a large rectangle, roughly 20×30cm.
2. Roll the dough into a tight log, pinching and squeezing as you go to keep it tight.
3. Place on a baking sheet lined with parchment. Cover with oiled cling wrap and let rise until doubled.

4. Bake

1. Score the bread along its length.
2. Bake at 205°C until golden brown.
3. Allow to fully cool before cutting.

Tips

Best Use:

• This bread is designed to be sliced and toasted further (garlic bread, sandwiches). It's not ideal for eating as-is fresh from the oven.

Tags: #recipe #american #cuban #bread