Kitchenaid Cuban Bread Recipe

This easy-to-follow Cuban bread recipe is perfect for beginners. With clear instructions and simple ingredients, you’ll be making delicious homemade Pan Cubano in no time.

Making bread doesn’t have to be a daunting task, especially with this foolproof Cuban bread recipe. It’s easy enough for beginners. With just a few simple ingredients and easy-to-follow steps, you’ll soon have a delicious homemade Cuban loaf that rivals any bakery.

Cuban bread is a Latin American bread that’s shaped like a torpedo or batard. It’s a soft and airy loaf of bread shaped like French or Italian bread. Unlike many bread recipes, Pan Cubano uses lard that produces delicious flavor and the perfect chew.

Cuban Bread Recipe

Just like my Medianoche Bread Rolls, I turned to the Three Guys From Miami for my Cuban Bread recipes. They state you can find Cuban Bread in any grocery store in South Florida but it’s not the same as getting it from a Cuban bakery or baking it yourself.

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In addition to these main ingredients, you’ll also need a few tools such as a baking sheet, mixing bowls, and an electric mixer. If you don’t have an electric mixer a bowl and wooden spoon work.

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Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step 1: For any recipe that uses yeast, I recommend that you activate it first. If it doesn’t perform well, use fresh. If your yeast doesn’t become active, your bread will not rise and you will have wasted all of the other ingredients on a sub-standard loaf of bread.

Using a small mixing bowl, activate the yeast by combining the yeast, sugar, and 1/4 cup of warm water. Let it sit for 5 or 10 minutes until foamy or bubbly. While waiting on the yeast, grease a large mixing bowl.

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Step 2: Measure out the lard in a glass measuring cup and heat it in the microwave until melted approximately 60 to 90 seconds. Let it cool.

Step 3: Sift the two flours together in a medium-sized bowl. Put the yeast mixture in the bowl of an electric mixer, fitted with the dough hook, and add the remaining warm water. Gradually add the melted lard alternating with the sifted flour into the yeast mixture.

Add only enough of the sifted flour to make the dough smooth and pliable and barely clearing the sides of the mixer. It will still be somewhat sticky. If you add too much flour your bread will be dense. You’ll use about 3 to 3-1/4 cups and can use the remaining flour to roll out the dough. Set the mixer on low and let it knead the dough for 3 to 4 minutes.

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If you are mixing by hand, knead the bread for 8 to 10 minutes. Shape the dough into a ball and put it in the greased bowl, turning it until the dough is coated on all sides.

Cover the bowl with a damp cloth and place it in a warm area. Allow the dough to rise 45 minutes to 1 hour or until doubled in size.

Step 4: On a lightly floured work surface, roll the dough into an approximate 12×20 rectangle or two 6×10 loaves with a rolling pin or with your hands. Sprinkle more flour on the dough and roll it into a cylinder with a slight taper on both ends. Pinch the loose flap of the rolled dough, making a tight seam.

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Grease a baking sheet and sprinkle it with flour or cornmeal. Place the loaf diagonally onto the baking sheet seam side down. Cover the loaf and allow it to rise for 45 minutes to 1 hour or 2-1/2 times it’s original size.

Step 5: Put one baking rack on the lowest setting in the oven and the second one in the center setting. Preheat the oven and place a pan of water on the lowest baking rack.

Score the bread down the center using a sharp knife or razor blade, leaving approximately 2 inches from each end uncut. Brush or mist the loaf with water and place it in the oven. After 5 minutes of baking, spray the dough again with water and then continue baking until the bread is lightly browned, 12 to 18 minutes.

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No, you can replace the lard with shortening. However, lard adds a delicious flavor and texture to Cuban bread that shortening doesn’t. It’s the ingredient that makes Cuban Bread recipes unique.

Cuban bread should be stored at room temperature in an airtight container. Homemade bread can be frozen in an airtight container for 3 months.

One classic way to enjoy Cuban bread is to make a Cuban sandwich. Slice the bread and layer it with ham, roasted pork, swiss cheese, pickles, and mustard. Then, press the sandwich in a panini press until the cheese is melted and the bread is crispy.

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Another option is to simply toast slices of Cuban bread and serve them with butter or jam for breakfast. The slightly sweet flavor of the bread pairs perfectly with salty butter or tomato chutney.

If you have leftover Cuban bread, don’t let it go to waste! Use it to make croutons or breadcrumbs for topping casseroles or breading chicken or fish. Simply toast the bread and pulse it in a food processor until it becomes fine crumbs.

Finally, consider serving black bean bean soup or as a side to a plate of rice and beans. The soft, airy texture of the bread is the perfect complement to these hearty and flavorful dishes.

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So, grab a warm slice of freshly baked Cuban bread and enjoy it however you like. And remember, the possibilities are endless!

If you tried this delicious recipe, don’t forget to rate it and leave me a comment telling me what you think. I love hearing from you!

Calories: 96 kcal Carbohydrates: 20 g Protein: 3 g Fat: 0.4 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.04 g Sodium: 117 mg Potassium: 29 mg Fiber: 1 g Sugar: 1 g Vitamin A: 23 IU Vitamin C: 0.2 mg Calcium: 5 mg Iron: 1 mg

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This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

I adore your bread recipes so I decided to give this a try as well, and it is just as fabulous! Your detail instructions make it easy to follow and execute. THANK YOU!Cuban bread is a delightfully soft and fluffy bread that is shaped like a French baguette. It has a soft crust and the secret ingredient is lard which is what gives this bread great flavor and the perfect chew!

I LOVE bread! I love baking bread, I love eating bread, and I love sharing bread recipes. There are so many different kinds of breads you can make that taste totally different with almost the exact same ingredients. If you are new to bread baking, a great place to start is with this quick and easy Banana Bread. You don’t have to do any kneading or worry about yeast. Once you build up your confidence, you have to try this Buttery Beer Bread and the all time classic Sandwich Bread!

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What is Cuban bread? It is actually really similar to white sandwich bread. The bread is soft, fluffy, and dense. It is shaped like a French baguette but has a soft crust. Its flavor is a little heavier because of the lard that is traditionally used in this bread. I actually wouldn’t be surprised if it became your new favorite bread because it makes the best sandwiches (like this Cuban Sandwich!).

If you have ever made sourdough bread, this recipe is similar to that process. You will need to prepare a starter the night before and add it to the bread the next day. This recipe is also great because it makes two loaves! The overnight starter is really easy to make too. All you have to do is add some water, yeast, and flour to a bowl and mix it together, then put it in the fridge. But I’m getting ahead of myself! Let’s talk about what you’ll need to make this bread.

You will make Cuban bread in two parts. You start with a few ingredients mixed together and then leave that in the fridge. The next day you add more ingredients to it to make your dough. I’ve listed out the ingredients you will need for making this bread. You can find the exact measurements in the recipe card below.

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If you have ever made sourdough before, this Cuban bread recipe will be simple! If you are making bread for the first time, this will also be easy for you as long as you follow each step. Make sure you give yourself enough time to make the dough the