Sunday, December 18, 2011

Pan Cubano

This bread is perfect for Cuban sandwiches, or simply a different taste!

Pan Cubano (Cuban Bread)
Recipe adapted from
Photos by Bake Yourself Happy

Pan Cubano Starter
*NOTE - Must be prepared 24 hours in advance*
  • 3/4 teaspoon active dry yeast
  • 1/3 cup warm water
  • 1/3 cup flour

  1. COMBINE active dry yeast and warm water, mixing so yeast dissolves.
  2. ADD flour and stir until you have a thick paste.
  3. COVER with plastic warp and let stand in the refrigerator for at least 24 hours.

Pan Cubano Dough
  • 4 1/2 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1 1/2 cups warm water
  • 4 tablespoons butter flavored vegetable shortening
  • 1/2 batch Pan Cubano Starter (above)
  • 1 tablespoon salt
  • 4 cups flour + additional as needed

    1. DISSOLVE yeast and sugar in 3 tablespoons of water in a large mixing bowl.  Stir until mixture is foamy (5-10 minutes).
    2. STIR in vegetable shortening, remaining water, and starter.
    3. STIR in salt and flour.  Continue to mix until your dough is stiff enough to knead.
    4. TURN dough onto a lightly floured surface and knead until dough is smooth and elastic.
    5. ADD flour as necessary until dough is pliable but not sticky.
    6. PLACE in a lightly oiled bowl.  Cover and let rise (in a warm, draft free spot) until it doubles in bulk (roughly 45 minutes).  Punch down.
    7. DIVIDE dough into 4 pieces.
    8. ROLL into 12-14" long tubes with rounded ends.
    9. PLACE 2 rolls on a baking sheet, roughly 6" apart and cover with a damp kitchen towel.  Allow to rise until they double in bulk (roughly 1 hour).  Repeat for the other 2 rolls.
    10. PREHEAT oven to 350 F.
    11. BAKE until bread is lightly browned and sounds hollow when tapped (roughly 30 minutes).
    12. GO make an awesome sandwich!

No comments:

Post a Comment