One of the first times I heard of Cuban bread was at our local homeschool co-op. One of the moms suggested that we use it to make the garlic bread for the spaghetti lunch, and it was a great success using that wonderful bread. This easy recipe shows you how to make this amazing Cuban bread at home!
Do you love to make bread? Don't miss out on these other great recipes for Cob loaf and Macaroni Grill rosemary bread; your family will love them!
Fortunately, Cuban bread calls for simple pantry ingredients you probably already have. However, if you don't have bread flour, make sure to grab some; it's the key ingredient in this recipe!
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At your first glance, this bread looks like ordinary bread. However, it has two characteristics that make it a lot different. The key ingredient is the lard, which makes it really soft. The second thing is that a palm leaf is traditionally used to make the split down the loaf.
It actually originated in Florida, either in Miami or Tampa. Francisco Ferlita opened a commercial bakery in Tampa in 1896 and only made this loaf. Each one was sold for 3-5 cents and was often delivered daily to homes in the Tampa area. Many people had a special nail at the front door where the delivery man would drive the bread onto the nail.
It has been very popular ever since, because it is used in the traditional Cuban sandwich. In fact, La Segunda Bakery in Ybor City (a suburb of Tampa) makes 18, 000 loaves every day! Watch a tour of the bakery to learn more about the fascinating baking process.
Homemade Cuban Bread (pan Cubano)
Yes, you can. Simply slice it and seal inside of a zip-top freezer bag. Freeze for up to 3 months, then defrost in the toaster or at room temperature.
Traditional Cuban bread is made with lard, which means that it isn't vegan. If you're making a vegan version, simply substitute vegetable shortening for the lard.
Short answer: a palmetto frond! If you don't have access to palmettos, just use a metal skewer or a piece of string instead to do the scoring. (You can also cut a long slash using a bread baker's lame.) You might be thinking, why use a palmetto frond?
Quick Cuban Bread (pan Cubano)
This recipe is really popular in south Florida, where there are abundant palmetto plants. These plants also grow in coastal Georgia, where my Mom and I live. Homeowners in my county regard these hardy plants as annoying underbrush instead of intriguing tropical flora, so there's no qualms about cutting off a few fronds or stems, as they quickly grow back.
In the traditional scoring technique, strips of palm frond are placed under the loaf right before its second rise. Right before baking, the loaf is flipped over to reveal the palmetto leaves on top. As it rises in the oven, the palm frond causes the dough to split apart, creating the distinctive line down the loaf.
Soft French or Italian loaves from the grocery store bakery are the closest substitute. Don't use a crusty French baguette; it's too crunchy.
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Sift the flour into a bowl, then set aside. Mix together the water, yeast, and sugar in a bowl and stir in the melted lard and half of the flour.
Knead the dough on a floured surface for 10-15 minutes, until the dough is smooth, no longer sticky, and passes the windowpane test. See the recipe card below for an explanation of this technique.
Place the dough in an oiled bowl, cover tightly with plastic wrap, and let it prove until at least doubled in size, about 1 hour.
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Punch down the dough, pat into a rectangle, then roll it up tightly from one of the long edges. Pinch the seam to seal, then gently roll it out to make the loaf about 18 inches long. Place on a cookie sheet dusted with cornmeal, semolina, or grits, or line with parchment.
For the authentic scoring technique, place a couple of palmetto fronds under the loaf at this stage. Right before baking, flip the bread over so the fronds are on top. As it bakes, the fronds will cause the bread to open up along the top. (This technique isn't shown in the photos.)
Cover the loaf with a clean garbage bag and let it rise until about doubled in size. The dough should spring back quickly when gently prodded with a fingertip.
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Just before baking, press a palmetto stem or leaf into the top of the dough. This will create the distinctive split down the middle as it bakes.
Bake at 400 F for 20-25 minutes, until golden brown. The loaf should have an internal temperature of 190 F. Let it cool completely on a wire rack before serving.
Whether you use this for garlic toast, homemade croutons, or a classic Cuban sandwich, you'll be glad you made this yummy recipe! It tastes amazing fresh from the oven and when it's spread with butter. The loaf also slices beautifully, which makes it ideal for sandwiches.
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Homemade Cuban bread, or pan Cubano, is perfect for Cuban sandwiches or just eating plain with butter. This recipe shows you how to make one loaf of soft white bread, so you don’t have to move to Miami or Cuba!
Calories: 161 kcal (8%) Carbohydrates: 32 g (11%) Protein: 6 g (12%) Fat: 1 g (2%) Saturated Fat: 1 g (6%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 397 mg (17%) Potassium: 65 mg (2%) Fiber: 2 g (8%) Sugar: 1 g (1%) Vitamin A: 38 IU (1%) Vitamin C: 1 mg (1%) Calcium: 10 mg (1%) Iron: 1 mg (6%)We were vacationing in Florida couple of years ago when we ate at a small Cuban restaurant. Mike and I both had sandwiches. I don’t exactly remember what we had; all I remember is that we both enjoyed the sandwiches a lot.
Ever since that day we have talked about trying to make some Cuban sandwiches at home. It seems like we were always putting it on the back burner for another day.
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Then this past weekend we couldn’t decide on what to have for dinner on Sunday. Mike mentioned that we have never made the Cuban sandwiches that we talk so much about. So it was decided Cuban sandwiches for dinner.
I didn’t just want Cuban sandwiches with any old bread, so I decided to look for a recipe for Cuban bread. I found a great bread recipe plus a recipe for great Cuban sandwich at the King Arthur Flour website.
The bread called for lard, which I did not have, but the recipe stated that you could substitute butter for the lard. Let me tell you the bread and the sandwiches turned out to be amazing.
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I wanted to share the bread recipe first. Since you have to make the bread before you make the sandwich. So I will be sharing the recipe for the sandwich the next time I post, which will be Wednesday.
Since it has been a while since I ate the sandwich at that little Cuban restaurant, I am not sure if our sandwich is as authentic as that sandwich was, but it is truly one amazing sandwich.
1. In a large bowl combine all of the ingredients except for the flour, add 3 cups of flour and as you work with the dough add the remaining amount. Stir until the dough starts to leave the sides of the bowl.
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2. Knead the dough adding the remaining flour until the dough doesn’t stick to your fingers. Your dough will be a bit sticky to the touch but it will cling to your fingers.
6. After 30 minutes turn gently fold the dough in upon itself and turn it upside down, continue to let it rise for another 30 minutes. This turn will help eliminate some of the excess carbon dioxide and redistributes the yeast’s food, both imperative for optimum yeast growth.
7. Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape ( a log about 8 inches long, slightly tapered at each end).
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9. Let the loves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf.
11. Bake the bread for 15 to 20 minutes or until it’s golden. Remove them for the oven and cool on a rack.
12. The loaves may be made on day in advance and stored at room temperature, or several weeks in advance and frozen.
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