Pan Cubano (Cuban-Style Bread)

Pan Cubano (Cuban-Style Bread)
Ronaldo's Cucina


  • 1/4 Ounce  yeast
  • 2 Cups  lukewarm water
  • 1 Teaspoon  iodized salt
  • 1 Tablespoon  sugar
  • 2 1/4 Cups  all-purpose wheat flour, sifted
  • 2 1/4 Cups  bread flour, sifted
  • 1/4 Cup  lard, plus more for greasing the bowl
  •   All-purpose flour, for rolling the dough
  • 2 Ounces  cornmeal, for dusting the loaves

Serve this delicious Pan Cubano with my Herb-Crusted Beef Tenderloin with Avocado Chimichurri; it's perfect for sopping up any leftover sauce.

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In a bowl, place the yeast in the water and stir until dissolved. Let sit until bubbles form, about 5-10 minutes. Add the salt and sugar and stir until dissolved. In a bowl, mix together the wheat flour and bread flour and reserve ½ cup of the flour mixture. 

Pour 1 cup of the liquid into the bowl of a food processor, half of the lard, and 2 cups of the sifted flour.

Pulse the mixture 8 times and scrape the sides of the walls. Turn it to full power until a dough ball forms, about 30 seconds. If sticky, add ¼ cup of the reserved flour and pulsate a few times until the dough comes together again.

Remove the dough from the food processor and shape into a ball. Grease a large bowl and place the dough there. Turn it a few times so it gets covered with the grease, cover with a dry clean towel, and let stand in a warm place until doubled in size.* Repeat with the rest of the flour, lard, and water mixture.

Once doubled in size, punch down the dough to remove excess air. Lightly dust a work surface with flour and turn the dough out onto the work surface. Shape into 2 long French-style loaves. 

Grease a baking sheet and arrange the loaves on the baking sheet. Insert the tip of a paring knife at one end and run down to the other, creating a long slit, leaving about 1 inch of untouched bread at each end. Heavily dust with cornmeal and let rise again until doubled in size, about 30 minutes.

Brush the loaves with water before placing in the oven. Place a shallow pan with water at the bottom of the oven so the bread cooks at an even pace. (The steam will help the bread bake slower, which results in bread that is more moist.)

Preheat the oven to 400 degrees. Bake until lightly browned and crispy, about 25 minutes; halfway through the cooking process brush with water once more.


*Note: Preheat the oven to the lowest setting and then turn it off; this will be a perfect environment for the dough to rise, about 45-60 minutes.


Calories per serving:

180 calories

Dietary restrictions:

Sugar Conscious, Low Potassium, Kidney Friendly, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 61g 93%
  • Carbs 499g 166%
  • Saturated 21g 107%
  • Fiber 19g 76%
  • Sugars 15g
  • Monounsaturated 24g
  • Polyunsaturated 10g
  • Protein 73g 146%
  • Cholesterol 49mg 16%
  • Sodium 2,364mg 98%
  • Calcium 108mg 11%
  • Magnesium 166mg 41%
  • Potassium 758mg 22%
  • Iron 29mg 163%
  • Zinc 6mg 38%
  • Phosphorus 704mg 101%
  • Vitamin A 6µg 1%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 6mg 387%
  • Riboflavin (B2) 3mg 204%
  • Niacin (B3) 46mg 228%
  • Vitamin B6 0mg 22%
  • Folic Acid (B9) 1,363µg 341%
  • Vitamin B12 0µg 0%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 2µg 2%
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