Pan Cubano (Cuban Bread)
Traditional crusty loaf that gets its sweetness from a little brown sugar.
Yield
8 servingsPrep
7 minCook
30 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
unbleached all-purpose flour
|
|
| 2 ½ | teaspoons |
yeast, active dry
|
|
| 2 | tablespoons |
vegetable shortening
or lard |
|
| 1 ½ | tablespoons |
brown sugar, light
|
|
| 1 ½ | teaspoons |
kosher salt
|
|
| 1 | cup |
water
warm (110-115 degrees) |
|
| 24 | inches |
butchers twine
pre-soaked for 30 minutes |
* |
| 1 | each |
eggs
beaten with 1 Tbs. water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
unbleached all-purpose flour
|
|
| 13 | ml |
yeast, active dry
|
|
| 3E+1 | ml |
vegetable shortening
or lard |
|
| 23 | ml |
brown sugar, light
|
|
| 7.5 | ml |
kosher salt
|
|
| 237 | ml |
water
warm (110-115 degrees) |
|
| 24 | inches |
butchers twine
pre-soaked for 30 minutes |
* |
| 1 | each |
eggs
beaten with 1 Tbs. water |
|
Directions
In the bowl of a stand mixer fitted with the dough hook, mix the flour, yeast, shortening or lard, sugar, salt and water until a soft dough forms. Knead for 7 to 9 minutes or until smooth. Place the dough in a lightly oiled bowl and cover loosely with plastic wrap. Allow the dough to rise until doubled in size, about 1 hour. Turn the dough out onto a lightly floured surface and gently press to de-flate the dough. Press and roll the dough into a long, flat baguette. Transfer the dough to a baking sheet lined with parchment paper. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
Preheat the oven to 400º F. Place the pre-soaked kitchen twine on top of the dough in a long figure 8 pattern and gently brush with the egg wash. Bake for 30 minutes or until golden brown and hollow sounding when tapped on the bottom. Carefully remove the twine from the top of the bread. Transfer the bread to a rack to cool completely.
