Pan Cubano

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

Pan Cubano (Cuban Bread)
Recipe adapted from tasteofcuba.com
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
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Directions

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
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  Directions

  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!