This easy-to-follow Cuban bread recipe is ideal for beginners. With straightforward instructions and simple ingredients, you’ll be baking delicious homemade Pan Cubano in no time.
Making bread doesn’t need to be intimidating. This reliable Cuban bread recipe uses a few pantry staples and clear steps so you can produce a light, airy loaf that rivals bakery-quality Pan Cubano.
Why you’ll love this homemade Cuban bread recipe
- The aroma of fresh bread without complicated technique — perfect for beginners following step-by-step guidance.
- Simple, easy-to-find ingredients you likely already have on hand.
- Great as Cuban sandwich bread and versatile for many other uses and serving suggestions.
What is Cuban bread?
Cuban bread, or Pan Cubano, is a Latin American loaf shaped like a torpedo or batard. It’s soft and airy, similar in shape and texture to French or Italian breads. A traditional difference is the use of lard, which helps create the bread’s tender crumb and distinctive chew.
While Cuban bread can often be found in South Florida stores, homemade or bakery-baked loaves have a fresher flavor and texture that store-bought versions rarely match.
Cuban bread ingredients
To make authentic Pan Cubano you need a handful of basic ingredients:
- Flour – a blend of all-purpose and bread flour produces the best texture.
- Active dry yeast – use fresh, active yeast for reliable rising.
- Sugar – a small amount to activate the yeast.
- Lard – traditional fat that yields a soft, fluffy crumb.
- Salt – any baking salt will do.
- Warm water – used for activating yeast and forming the dough.
How long does Cuban bread take to make?
From start to finish plan on about 2 hours. That includes roughly 45 minutes for the first rise, 30 minutes for the second rise after shaping, and about 15–18 minutes to bake. Hands-on time is only around 20 minutes, so most of the process is waiting for the dough to rise — ideal for a weekend project or preparing fresh sandwich bread for lunch.
How to make Cuban bread
The recipe card contains the full ingredient list, quantities, complete instructions, and nutrition details. The following is a concise overview.
1. Activate the yeast: combine the yeast, sugar, and 1/4 cup warm water in a small bowl. Let it sit 5–10 minutes until foamy. Grease a large mixing bowl while the yeast proofs.
2. Measure lard into a microwave-safe cup and melt for about 60–90 seconds. Allow it to cool.
3. Sift the all-purpose and bread flours together. In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, remaining warm water, and salt. Add the cooled melted lard and gradually incorporate the sifted flour until the dough is smooth, pliable, and just clearing the sides of the mixer. The dough should remain slightly sticky — adding too much flour makes dense bread. Expect to use about 3 to 3-1/4 cups, reserving extra for rolling.
Knead in the mixer on low for 3–4 minutes, or knead by hand for 8–10 minutes until smooth and elastic. Shape into a ball, coat with oil in the greased bowl, cover with a damp cloth, and let rise in a warm spot 45–60 minutes or until doubled.
4. On a lightly floured surface, roll the dough into a 12×20-inch rectangle for one large loaf or two 6×10-inch pieces for two loaves. Dust the top with flour and roll into a cylinder with slight tapers at each end. Pinch the seam tightly. Grease a baking sheet and sprinkle with flour or cornmeal; place the loaf seam-side down and allow it to rise until about 2½ times its original size, 45–60 minutes.
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Cuban dough split into two pieces -
Shaped Cuban baguette
5. Position one oven rack low and one in the center. Preheat the oven to 450°F and place a pan of water on the lowest rack to generate steam. Brush or spritz the loaf generously with water; scoring is unnecessary because the loaf will develop natural splits while baking. Bake on the center rack, spritz once more after 5 minutes, and continue until lightly browned, about 12–18 minutes total.
Cuban loaf FAQs
Can I make Cuban bread without a stand mixer?
Yes. You can mix and knead by hand. Combine ingredients with a wooden spoon, then knead on a floured surface for 8–10 minutes until the dough is smooth, elastic, and springs back when poked.
Are lard and vegetable shortening the same?
No. Lard is rendered animal fat; shortening is a hydrogenated vegetable fat. Both can be used, but lard gives a distinct flavor and texture traditional to Cuban bread.
How to store Cuban bread
Store Cuban bread at room temperature in an airtight container. Homemade loaves can be frozen in airtight packaging for up to three months. To thaw, leave at room temperature until fully defrosted.
Tips for successful Cuban bread
What’s the secret to soft Cuban bread?
Using lard and avoiding excess flour are key. Lard tenderizes the crumb, and a slightly sticky dough yields a pillowy interior. Also use the pan of water in the oven to create steam for a light crust.
Don’t overthink proofing time
The recommended timing—about 45 minutes for the first rise and 30 minutes after shaping—works well. Overproofing can collapse the structure and make the loaf dense. If your kitchen is cool, create a warm proofing spot by preheating the oven to 160°F, then turning it off and placing the covered dough inside.
Spritzing the dough with water works better than brushing. Be cautious not to spray the oven glass directly. Start checking the loaf at the minimum bake time and remove it once it is lightly browned.
Serving suggestions
Use Cuban bread to make a classic Cuban sandwich: layer ham, roasted mojo pork, Swiss cheese, pickles, and mustard, then press until the cheese melts and the bread is crisp. Toast slices for breakfast with butter or jam. Stale bread makes excellent croutons or breadcrumbs for casseroles and breading.
Serve alongside hearty Cuban-style dishes like black beans or red beans and rice to make a complete meal.
If you tried this recipe, leave a comment and rating — feedback helps others decide whether to try it too.
Cuban Bread Recipe – Pan Cubano
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Equipment
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Baking sheets (half sheet pan)
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Mixing bowls
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Electric stand mixer (optional)
Ingredients
- 1 tbsp active dry yeast
- 2 tbsp sugar
- 1¼ warm water (divided), no hotter than 110 °F
- 1 tsp salt
- 2 cups all-purpose flour
- 2 cups bread flour
- ¼ cup lard, melted
Instructions
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Grease a large bowl and set aside.
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Combine yeast, sugar, and 1/4 cup warm water. Let sit in a warm place until bubbly, about 10 minutes.
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Melt the lard and let cool.
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In a stand mixer bowl, add the yeast mixture, remaining warm water, and salt. Mix on low until combined.
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Sift the all-purpose and bread flours together in a separate bowl.
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Add the melted lard alternately with the sifted flour, using only enough flour for a smooth, pliable dough that clears the mixer sides. The dough should remain slightly sticky.
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Place dough in the greased bowl, turn to coat, cover with a damp towel, and let rise until doubled, 45–60 minutes.
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On a floured surface, shape into one large rectangle or two smaller rectangles. Roll into cylinders with tapered ends and pinch the seams tightly. Place on a greased, floured, or cornmeal-dusted baking sheet and let rise until about 2½ times its size.
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Preheat the oven to 450°F. Position a pan of water on the lowest rack.
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Brush or spritz the loaf with water. Bake on the center rack, spritz again after 5 minutes, and continue until lightly browned, about 12–18 minutes total.
Notes
Watch baking time closely; remove once the crust is lightly browned.
Recipe adapted from “Three Guys From Miami Cook Cuban.”
Nutrition
Nutritional disclaimer
Nutrition was calculated using specific brands and measurements. If you modify ingredients or quantities, nutritional values will change. Use these numbers as a guide.
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Originally published: April 23, 2023. Updated: January 21, 2026.