Best 4 Pan Cubano Recipes

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HOMEMADE CUBAN BREAD/PAN CUBANO CASERO



Homemade Cuban Bread/Pan Cubano Casero image

The distinctive taste of Cuban bread is due to the use of starter, which is made the day before and also very important the dough is enriched with lard. Yes, I said Lard from pork!! You can substitute with vegetable shortening such as Crisco if you prefer. However the taste the bread acquires and it's basic smoothness will only...

Provided by Juliann Esquivel

Categories     Other Breads

Time 30m

Number Of Ingredients 12

~~starter~~
3/4 tsp active dry yeast
1/3 c warm water
1/3 c bread flour or all purpose flour
~~dough~~
4 1/2 tsp active dry yeast 2 envelopes or 2 cakes compressed yeast
1 Tbsp sugar
1 1/2 c warm water
4 Tbsp lard or solid shortening
1/2 batch of the starter made the night before
1 Tbsp salt
4 to 5 c bread flour or all purpose flour

Steps:

  • 1. The day before baking your bread make the starter. Mix starter ingredients dissolving the yeast in very warm water, Not hot but warm. You want a thick paste when you add the flour. Cover the bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Left over starter will keep for several days in the refrigerator or can be frozen.
  • 2. Dough: Dissolve the yeast and sugar in three 3 tablespoons of warm water in a large mixing bowl. When the mixture is foamy (5-10 minutes)Stir in lard. (It's best to melt the lard in the microwave but it should not be hot just warm) Let cool if the lard or shortening is too hot. Next add the remaining warm water and half of the batch of the starter. Refrigerate the other half or freeze.
  • 3. Mix well with your hands or a wooden spoon. Stir in the salt and the flour 1 cup at a time. You want a dough that is stiff enough to knead. You can also mix and knead with a dough hook or in a food processor fitted with a double blade.
  • 4. Turn dough to a lightly floured work surface and knead until smooth and elastic. About six to eight (6 to 8) minutes, Adding flour as necessary. The dough should be pliable and not real sticky.
  • 5. Transfer to a lightly oiled bowl, cover and let rise in a warm draft-free spot until it doubles in bulk, about 45 minutes. Then Punch down.
  • 6. After punching down next to form the loaves, divide the dough in 4 pieces. Roll each one out to form a 14 inch long tube, with rounded ends. (sort of like a long meatloaf) Put 2 loaves on a baking tray or sheet, about 6 inches apart. You can lightly spray each tray or sheet with a little Bakers helper or very lightly oil and flour the tray. Or you can use parchment paper first then spray a little with the Bakers helper. Cover the loaves with a dampened cloth or clean dish towel and let rise in a warm draft-free spot, until doubled in their bulk. About One (1) hour. Then Pre-heat the oven on 350 degrees, then lay a warm dampened thick piece of kitchen twine or butchers twine about 18 inches long, all along the top length of each loaf. Press the twine down on each loaf just a little. Bake the bread until the breads are a lightly golden brown on top and sound hollow when lightly tapped about 30 minutes baking time. Then remove let cool slightly and remove strings.
  • 7. This will leave a distinct little ridge on top of each loaf. Very typical and the trademark of Authentic Cuban bread. Transfer loaves to a cooling rack. Enjoy as is with butter or sliced for Cuban pork sandwiches or for making Cuban toast. Any way it is delicious. Buen Appetito... Enjoy
  • 8. The above picture is not mine. It is a picture of Cuban bread from the Cuban Bakery. They do not show the distinctive ridge across the top. I am planning baking some Cuban bread for the holidays. I will post a picture of my own home made bread then. The picture above is of good Cuban bread.

PAN CUBANO



Pan Cubano image

This is a recipe from Cocina Cubana/ Sonia Martinez/ Pascual Perez. I have not tried this recipe. I am adding it to 'zaar because there have to uses for sourdough starter besides traditional sourdough and Amish Friendship Bread. I doubt that I will ever use the lard, which is recommended for authentic flavor. My bread machine makes sourdough starter, so I am hoping to play with this recipe on the bread machine. If I can figure out a bread machine version, then I'll add that, too. Note: Preparation time does not include the development time to make the starter, which is at least 24 hours. Also, if you've never made starter, I recommend you research a little bit. It's not difficult but there are a couple rules for success.

Provided by LaJuneBug

Categories     Sourdough Breads

Time 3h

Yield 4 loaves

Number Of Ingredients 10

3/4 teaspoon yeast (1/3 envelope)
1/3 cup warm water
1/3 cup all-purpose flour or 1/3 cup bread flour
4 1/2 teaspoons yeast (2 envelopes or 2 cakes of compressed yeast)
1 tablespoon sugar
1 1/2 cups warm water
3 -4 tablespoons lard or 3 -4 tablespoons vegetable shortening, room temperature
1/2 cup sourdough starter
1 tablespoon salt
4 -5 cups bread flour

Steps:

  • STARTER: The day before baking, dissolve the yeast in warm water in a nonreactive bowl. Add flour. You want a thick paste when you add the flour. Cover bowl with plastic wrap (punch a couple air holes) and place in refrigerator for 24 hours.
  • Leftover starter can be left in the refrigerator or frozen. (You will need to maintain starter if you are going to keep it; there are several zaar recipies that describe sourdough starter care.).
  • DOUGH: Dissolve yeast and sugar in warm water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), mix in the lard/ shortening, remaining water and starter (remember, it's 1/2 cup of starter and not the entire volume that you made the day before).
  • Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with a dough hook or in a food processor fitted with the double blade (the processor hook will not handle this job easily).
  • Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky.
  • Transfer to a lightly oiled bowl, cover and let warm, draft-free spot until it doubles its bulk, about 45 minutes. Punch down.
  • To form the loaves, divide the dough in 4 pieces. Roll out each piece to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf).
  • Put 2 of the loaves per baking sheet, each loaf about 6 inches apart on the sheet. Cover with dampened cotton dish towel and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want it to rise at a slower pace, you can put it in the refrigerator for 3-4 hours.
  • Preheat oven to 350°F.
  • Lay a piece of dampened thick string or twine (about 1/8" thick) all along the top of the loaf. Bake until the loaves are lightly browned on the top and sound hollow when lightly tapped, about 30 minutes.
  • Remove loaves from oven and let cool slightly. Remove the strings. They will leave a distinct little ridge on top. Transfer loaves to a wire rack for cooling.

Nutrition Facts : Calories 607.1, Fat 11.2, SaturatedFat 4, Cholesterol 9.1, Sodium 1751.6, Carbohydrate 108.5, Fiber 4.8, Sugar 3.5, Protein 16

CUBAN BREAD (PAN CUBANO)



Cuban Bread (Pan Cubano) image

One of the essential elements of a good Cuban (Cubano) Sandwich is the bread. From one of the vendors I talked to in Miami, you have to use Cuban bread or it isn't a Cubano sandwich. Okay, so let's roll with that. Here is the basic recipe for making Cuban bread (Pan Cubano). The main difference between this and white bread...

Provided by Andy Anderson !

Categories     Other Breads

Time 2h45m

Number Of Ingredients 6

4 c all-purpose flour, sifted (i use anson mills)
4 tsp white sugar, granulated variety
2 tsp salt, kosher variety
2 1/4 tsp yeast, instant or active is fine
3 Tbsp lard, fresh, if you know where to get it (fresh is good)
1 1/4 c filtered water, warmed to 105f (40c)

Steps:

  • 1. Chef's Note: This is the first of three recipes that I'm posting for the making of an authentic Cubano Sandwich. The second will be on preparing the Cubano smoked pork, and the third will be on constructing the sandwich.
  • 2. Add the sugar to the warm water, and mix until completely dissolved.
  • 3. Add the yeast, and allow it to bloom.
  • 4. Chef's Note: Adding the yeast to the warm water with a growth medium (sugar) will make the yeast active. If after 5 minutes, the liquid appears the same, the yeast is dead (give it a proper burial). Go to Ye Old Store and get some more.
  • 5. After 5 minutes you should see foaming on the top of the water.
  • 6. Add all the ingredients to a mixer fitted with a flat paddle.
  • 7. Mix on slow speed until the ingredients are incorporated.
  • 8. Change to a dough hook, and mix on medium speed for 6 to 8 minutes.
  • 9. Chef's Tip: When the dough is ready, it should being riding up the hook.
  • 10. Chef's Note: Depending on a ton of conditions, you might need to add a bit more flour, or a bit more liquid.
  • 11. Place the dough on a lightly floured surface, and kneed for about 2 minutes, adding a bit of extra flour, if needed.
  • 12. The dough should be elastic and slightly sticky.
  • 13. Chef's Note: I love to kneed dough... its takes away all my frustrations.
  • 14. Add a bit of oil (olive or grapeseed) to a bowl.
  • 15. Add the dough and turn to coat.
  • 16. Cover and allow it to rise until doubled in size, about 1 hour.
  • 17. Is should look something like this.
  • 18. Punch the dough down, and place on a lightly floured surface.
  • 19. Kneed the dough 2 or 3 times, and then divide into 4 equal pieces.
  • 20. Chef's Note: I'm only making half a recipe, so that's why I only have 2 pieces.
  • 21. Chef's Note: If you're not using all of the dough, you can tightly wrap the unused portions in cling foil, and store in the freezer for a month or longer.
  • 22. Allow the dough to rest, covered for 15 minutes.
  • 23. Roll each piece into a log shape about 8 inches (20cm) long.
  • 24. Place on a baking sheet lined with parchment paper, or a baking rack, as pictured.
  • 25. Cover and allow them to rise for 1 hour.
  • 26. Place a rack in the middle position, and preheat the oven to 375f (190c).
  • 27. Brush the loves lightly with water.
  • 28. Using a Lame or sharp knife, cut them lengthwise from left to right.
  • 29. Place in the preheated oven and bake until the loaves are golden brown, about 30 minutes.
  • 30. Allow the loaves to cool, before slicing, about 20 minutes.
  • 31. Chef's Note: This is the beginning of a great Cubano sandwich, and as generic sandwich bread, it can't be beat. Enjoy.
  • 32. Keep the faith, and keep cooking.

PAN CUBANO (AUTHENTIC CUBAN BREAD RECIPE) RECIPE - (4.3/5)



Pan Cubano (Authentic Cuban bread recipe) Recipe - (4.3/5) image

Provided by brandnewlife

Number Of Ingredients 12

STARTER
3/4 tsp active dry yeast(1/3 envelope)
1/3 cup warm water
1/3 cup bread or all-purpose flour
DOUGH
4-1/2 tsp active dry yeast -(2 envelopes or 2 cakes of compressed yeast)
1 Tbs sugar
1-1/2 cups warm water
3 to 4 Tbs lard or solid vegetable shortening, at room temperature
1/2 batch starter (see above recipe)
1 Tbs salt
4 to 5 cups bread or all-purpose flour

Steps:

  • To Prepare Starter: 1. The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Leftover starter will keep for several days in the refrigerator and can be frozen. To Prepare Dough: 1. Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the 1/2 batch of starter. 2. Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily. 3. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky. 4. Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down. 5. To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 of the loaves on a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it 3 to 4 hours instead. 6. Preheat oven to 350 F 7. Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top length of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes. 8. Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your Cuban sandwich.
  • Don't skimp on the butter: Butter is what gives Cuban sandwiches their characteristic golden brown color and crispy texture.
  • Press the sandwich firmly: This will help to seal in the juices and prevent the sandwich from falling apart.
  • Let the sandwich rest before slicing: This will allow the flavors to meld and the sandwich to hold together better.
  • Serve with your favorite dipping sauce: Cuban sandwiches are traditionally served with a side of mojo sauce, but you can also use ketchup, mustard, or your favorite dipping sauce.

Conclusion:

The Cuban sandwich is a delicious and versatile sandwich that can be enjoyed for breakfast, lunch, or dinner. With its crispy bread, savory fillings, and flavorful dipping sauce, it's sure to be a hit with everyone. So next time you're looking for a quick and easy meal, give the Cuban sandwich a try. You won't be disappointed!

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