Cuban · bread
Pan Cubano (Cuban Bread)
Pan Cubano (Cuban Bread) reads sweetness 7.0, richness 6.4 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Cuban bread, about 1 hr 50 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.0 / 10
- Sweet & Fruity — 7.0 / 10
- Sour & Bright — 0.5 / 10
- Bitter & Earthy — 0.5 / 10
- Rich & Fat — 6.6 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Sweetness 7.0 · Richness 6.4 · Salinity 3.6 · Funk & Ferment 2.5 · Umami 1.4 · Nutty 0.6
What's in it (7)
- 4 cups bread flour
- 2 1/4 tsp active dry yeast
- 1 1/4 cups warm water
- 1 1/2 tsp salt
- 1 tbsp sugar
- 2 tbsp lard
- additional water for steam
Time & effort: about 1 hr 50 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 192.5 kcal, 5.8 g protein, 3.4 g fat, 34.1 g carbs
How it's cooked (3 steps)
- Dissolve yeast in warm water with sugar, then mix in flour, salt, and lard to form a smooth dough.
- Knead until elastic, let rise until doubled, shape into long baguette-like loaves, and score the top.
- Bake in a 425°F oven with steam (from a pan of hot water on the lower rack) for 25 to 30 minutes until the crust is thin, shiny, and crisp.
Dishes with a similar flavor shape
- Kouign-Amann — French · Brittany
- Bola de Berlim — Portuguese
- Ensaymada (Soft Brioche with Butter, Sugar and Kesong Puti) — Filipino
- Agege Bread — Nigerian
- Bolo Lêvedo — Portuguese · Azores
Keep reading: what sweetness, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.