Cuban bread, or “pan cubano,” has its roots in the Spanish colonial duration, reflecting the island’s diverse cultural impacts. Its origins may be traced back to the early 19th century when bakers in Havana started to conform to conventional Spanish bread-making techniques. The use of lard in place of butter, alongside the incorporation of a completely unique steam-baking technique, gave Cuban bread its specific crust and tender interior. The bread has become a staple in Cuban cuisine and is fundamental to the well-known Cuban sandwich. Over time, it has gained popularity in Cuba, celebrated for its versatility and flavor in various dishes. Today, Cuban bread remains a symbol of the island’s rich culinary history.

Ingredient

For the Dough:

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 1 ½ cups warm water (about 110°F/43°C)
• 2 tablespoons lard or vegetable shortening (optional but recommended for authentic flavour)
• 1 tablespoon white vinegar

For the Glaze (optional):

• 1 egg white (beaten) mixed with 1 tablespoon water

Preparation & Cooking Time:

• Active Preparation: About 20-30 minutes (for mixing and kneading the dough).
• First Rise: Approximately 1-2 hours (until doubled in size).
• Shaping and Second Rise: About 30-45 minutes (after shaping the loaves)
• Baking Time: 25-30 minutes.
• Total Time: Approximately 2.5 to 4 hours, depending on the duration of the first rise.

Cooking Method and Steps

Cuban bread is tasty and fresh out of the oven, or you may use it to make Cuban sandwiches, toast it, or enjoy it with spreads.
To make this Macaroni and cheese recipe easy, follow these steps.

Step 1. Prepare the Yeast

In a small bowl, combine the cozy water (1 ½ cups) and sugar. Sprinkle the yeast on top and let it sit down for about 5-10 minutes till it turns foamy. This indicates that the yeast is active.

Step 2. Make the Dough

• In a large mixing bowl, whisk together the flour and salt.
• Once the yeast aggregate is frothy, add it to the flour mixture. If you are using lard or shortening, melt it and add it to the mixture along with the vinegar.
• Mix with a wooden spoon or your hands till a shaggy dough forms. It should be incredibly sticky however no longer overly moist.
• Transfer the dough to a floured surface and knead for about 8-10 mins. The dough must emerge as smooth and elastic. If it’s too sticky, add a little more flour as needed, however, be careful no longer to add too much.

Step 3. Dough Rise

Place the kneaded dough in a lightly greased bowl, cowl it with plastic wrap or a moist kitchen towel, and let it rise in a warm place till it doubles in size, approximately 1-2 hours.

Step 4. Shape the Bread

• After the dough has risen, punch it down gently to release the air. Turn it out onto a floured floor.
• Divide the dough into two equal portions for two loaves. Shape every piece into a rectangle about 12 inches lengthy and 4 inches wide.
• Taper the ends of each loaf barely to give it a traditional Cuban bread shape.
• Place the shaped loaves on a baking sheet coated with parchment paper or a floured surface. Cover with a damp fabric and let them rise for some other 30-45 minutes until puffy.

Step 5. Preheat and Prepare for Baking

• Preheat your oven to 375°F (190°C) at the same time as the loaves are growing.
• Once the loaves have risen, use a sharp knife or a razor blade to make some diagonal slashes throughout the top of each loaf. This permits steam to get away while baking.
• If using the egg wash for a glittery crust, brush the tops of the loaves with the beaten egg white mixed with water.

Step 6. Bake the Bread

• Place the baking sheet within the preheated oven and bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
• Remove the loaves from the oven and let them cool on a wire rack for at least 30 minutes before cutting. This allows the crumb to set well.