Hostess At Heart

Sharing life one recipe at a time

Cuban Medianoche Bread Recipe

by 62 Comments

Pin14K
Share37
Stumble1
+1
Shares 14K

Every great sandwich starts with great bread.  When making a Cubano sandwich, only Cuban Medianoche Bread will do.  Medianoche Bread is a sweet, eggy bread that’s the perfect compliment to the Cubano sandwich.

Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich | HostessAtHeart.comIf you follow me on Facebook…o.k. if you aren’t, why not?   (Shameless plug)  If you follow me on Facebook then you know John and I do a lot of bike riding.  It’s great spending time together doing something we enjoy.  Sometimes, there is another motivation.  One of the trails we ride ends close to a restaurant that we like to stop at for one of the best Cubano sandwiches we’ve ever eaten. If only they were served on this Cuban Medianoche Bread!

Since we enjoy this sandwich so much, I decided I was going to try and make it myself.  The restaurant told me where they get their bread, but since I just love baking bread, I decided to find a recipe and bake it myself.

Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich | HostessAtHeart.comI said that restaurant had one of the best.  The very best Cubano sandwich that I’ve had was in Miami. When I was searching for a Medianoche Bread recipe I landed on a site by “Three Guys From Miami“.  It’s very evident that they are passionate about their recipes and I learned a lot about the sandwich itself.

Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich | HostessAtHeart.comThey stated that the only way to eat a Cubano is to stay with the classic and to build it correctly.  That’s what I wanted, and this bread turned out just as they described.  “It’s a sweet eggy roll that is the perfect compliment to the salty tang of the ham and cheese.”

Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich | HostessAtHeart.com
Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich | HostessAtHeart.com

Don’t have time to make it now?  Pin it for later!

5 from 10 votes
Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich | HostessAtHeart.com
Print
Cuban Medianoche Bread Recipe
Prep Time
3 hrs 30 mins
Cook Time
25 mins
Total Time
3 hrs 55 mins
 
Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich.
Servings: 8 -10 rolls
Calories: 443 kcal
Hostess At Heart: Julie Menghini
Ingredients
  • 2 packages of dry active yeast
  • 3/4 cup white sugar divided
  • 1 cup warm water warm to touch but not hot
  • 1/2 cup lard melted (Crisco shortening can also be used)
  • 3 eggs room temperature
  • 2 teaspoons kosher salt
  • 6 cups bread flour more or less
Egg wash
  • 1 egg with 2 tablespoons water whisked together until foamy
Instructions
  1. In a medium sized bowl combine the yeast, warm water, and three tablespoons of sugar. Set aside until the yeast begins to bubble. If it doesn't bubble, the yeast isn't good and you need to start over.
  2. In a separate bowl, beat the eggs until foamy. Add the eggs, remaining sugar, and salt to the yeast/water mixture. Slowly pour in the melted lard whisking continuously to the yeast/water mixture.
  3. In the bowl of an electric stand mixture, fitted with the dough hook attachment, pour in yeast/water mixture. Gradually add flour one cup at a time until dough pulls away from the sides of the bowl. My recipe only took 5 cups of flour. It will depend on your air temperature and humidity on how many it takes for you.
  4. Knead the mixture for an additional 5 minutes on a medium speed. The dough will be soft and pliable but not overly stiff or sticky.
  5. Grease a large bowl with nonstick cooking spray. Add the dough turning once so both sides are greased. Cover and let rise in a warm place for 60 to 90 minutes, or until doubled.

  6. Punch the dough down on a work surface. Divide the dough into 8 to 10 rolls. I actually weighed mine out so they were similar in size (approximately 5.7 oz each).

  7. Roll to make cylinders about 5 inches long and 2-1/4 inches wide. Place on a greased or parchment paper lined baking sheet.
  8. Cover with a clean damp towel. Let rise in a warm place for 60 minutes.
  9. Preheat the oven to 350°F.
  10. Using a sharp knife or a lame, cut a shallow seam down the middle of the top of the bread, leaving an inch or two uncut on each end of the roll. Brush the tops of the rolls liberally with the egg wash.

  11. Bake until golden brown, about 20 to 35 minutes. Remove the rolls from the oven and take them off of the baking sheet immediately. Cool on a wire rack. While still warm, brush the tops with melted butter.

  12. Store at room temperature in a covered container.
Recipe Notes

Recipes courtesy of the Three Guys From Miami from their book: "Three Guys From Miami Cook Cuban." Copyright ©2004 All Rights Reserved. Check out their website at: http://icuban.com/food http://icuban.com/food

Nutrition Facts
Cuban Medianoche Bread Recipe
Amount Per Serving
Calories 443 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 81mg 27%
Sodium 616mg 26%
Potassium 128mg 4%
Total Carbohydrates 87g 29%
Dietary Fiber 2g 8%
Sugars 19g
Protein 14g 28%
Vitamin A 4.6%
Vitamin C 1%
Calcium 3.2%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

Cuban Medianoche Bread is similar to the Hawaiin rolls in flavor and texture.  They could have been made smaller, but John thought they were just the right size. Especially when he got half of mine!   The Best Cuban Sandwich is amazing so get your baking stuff together!

If you love homemade rolls like we do, here are a couple more of our favorites!

Brioche Bun Recipe

This recipe makes a Brioche bun that is soft and buttery yet strong enough to handle the biggest of sandwiches or burgers| HostessAtHeart.com

Super Easy Potato Roll Recipe

This Super Easy Potato Roll Recipe make a soft and slightly sweet roll that's perfect for dinner or even slider buns! Even the non-baker is going to love making them. | HostessAtHeart.com

Sweet Molasses Brown Bread Recipe

Sweet Molasses Brown Bread recipe make soft brown rolls that are delicious. Molasses and honey a give these rolls a mild sweetness and great flavor. HostessAtHeart.com

Let’s keep in touch!  You can find me on Pinterest, Instagram, Facebook, Twitter, and YouTube! Better yet, enter your email address in the box below and never miss a recipe!

Pin it now!

Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich | HostessAtHeart.com

Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich | HostessAtHeart.com
When making a Cubano sandwich, only Cuban Medianoche Bread will do. It's a sweet, eggy bread that's the perfect compliment to the sandwich ingredients. | HostessAtHeart.com
Pin14K
Share37
Stumble1
+1
Shares 14K

Subscribe to Hostess At Heart’s Email Updates

Comments

  6. Jeffery here. These were awesome and I highly recommend them. The flavor and texture were a great blend and they held up well to the ham and pork. I love a good Cuban and try them everywhere. You can't beat a fresh homemade sandwich.
    Reply

    • Thank you, Elaine! I'm a little nutso when making rolls. I actually weigh the dough and then break them up evenly. Are you laughing Elaine! I know you are great at throwing in this and that but I'm not that confident with bread YET! Your loaves always look professional to me!
      Reply

  12. Looks lovely - a sweet bread with all that sugar! I just became interested in baking different kinds of bread since I participated in KAF's bakealong and made Pane Bianco.. I hope to make a bread to use for grilled cheese. There are a lot of fun recipes to bake.
    Reply

    • I just love making bread. This one really tastes like the Hawaiian rolls that I don't buy because they're horrible for you. I do the monthly challenge when I can but hope to do it more this winter. I love a great grilled cheese and can't wait to see what you come up with! Enjoy your day and sweet comment.
      Reply

    • Thank you! That sounds amazing Molly! I love the way they cook, and I emailed them for permission to post their recipe and they got right back to me. Impressive for sure! I've got to make more of their recipes. I just hopped over to take a look at your Lechon Asado and your roast and Cubano looks absolutely amazing!
      Reply

  16. I rediscovered this same bread in Spain where they tend to be made very small and used for bite sized sandwiches. They were very popular in bars back in the day, and are now very rare. Apparently they are used mostly for birthday parties now. I have been meaning to make them, so thanks for the reminder and the recipe.
    Reply

  18. Hi, I am not a baker, but I am attempting this recipe haha. I was curious if you needed 4 eggs total? 3 for the bread and one for the wash? Or just 2 for the bread and 1 for the wash?! Sorry if that is a dumb question! I just want to get it right!
    Reply

    • Hi Brina! Not a stupid question at all. You want 3 eggs for the bread so 4 total. If you've already made this let me know how it came out! Thank you for trying my recipe.
      Reply

  19. Hi! Just found your page and am definitely pinning this recipe for later use. Only thing I wanted to add was that this sandwich you've made is actually called a Medianoche (hence the name of the bread). The original sandwich Cubano is made on regular Cuban bread which is not sweet whatsoever (similar to French bread but with a crispier crust). Personally, I prefer the medianoche cuz of its sweetness. Like another commentator stated we (Cubans) also use this type of bread to make appetizer sized sandwiches for parties. The filling though is similar to a pimento cheese spread but includes ground ham. We call them "bocaditos". In many stores throughout Miami you could find the bocadito spread for sale. Hope you & your family have a happy New Year!
    Reply

    • Thank you so much for commenting! I love learning about the culture of food and found your comment very interesting. I love making bread so will be looking for an authentic cuban bread and will be looking up bocaditos too! Thank you for stopping by and I hope you and your family also have a Happy New Year!
      Reply

  20. I absolutely love baking bread! The aroma as it bakes is just heavenly!! I've actually never heard of this bread but it sounds incredible and I am very much looking forward to trying it out! Thanks!
    Reply

  22. I tried to explain to my sister in law what a Cuban sandwich is - she immediately repeated it's a grilled cheese with ham and I was like NO - it's so much more! You're right, it would start with this lovely bread - YUM!
    Reply

  27. You've got such a talent! Both for making amazing breads and being able to explain to those of us who it doesnt come as naturally! Loved this!!
    Reply

  29. Actually the recipe for Medianoche bread, aka Midnight bread is not in the Three Guys From Miami cook book, they do make reference to it though. The recipe itself can be found on their website for anyone who might be interested in finding the original source. Your posted recipe is pretty well spot on but is lacking the extra 1/4 water than what the Three Guys From Miami recipe calls for. Also, if lard is not used, it won't be authentic Cuban bread. From Jorge himself on making Cuban bread.. "You cannot make Cuban bread without lard, if it doesn't have lard, it's not Cuban bread, so please don't substitute!" Cheers G
    Reply

    • Thank you for your feedback! I'm sure you are correct on the use of lard and that is what I use too. I got permission from the Three Guys From Miami to post their recipe and they specifically requested that I reference that cookbook. I don't have a copy so went by their request to include it. Also, In the instructions, they never say what to do with that extra 1/4 cup of water and I've never used it when baking this bread and wrote my instructions accordingly. Best Wishes, Julie
      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Let’s stay in touch!

%d bloggers like this: