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Home » Recipes » Cuban Medianoche Bread Recipe

Cuban Medianoche Bread Recipe

October 4, 2016 Updated: October 2, 2020 By Julie Menghini 83 Comments

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Top view of a row of golden brown Medianoche rolls sitting on a cooling rack over parchment paper.

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 complement to the Cubano sandwich.

Rows of Golden brown Medianoche rolls sitting on a piece of parchment paper.If 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.

Top view of a row of golden brown Medianoche rolls sitting on a cooling rack over parchment paper.I 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.

Top view of a golden brown Medianoche roll sitting on a cooling rack over parchment paper.They 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

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Rows of Golden brown Medianoche rolls sitting on a piece of parchment paper.
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4.77 from 13 votes

Cuban Medianoche Bread Recipe

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.
Prep Time 3 hrs 30 mins
Cook Time 25 mins
Total Time 3 hrs 55 mins
Servings 8 rolls
Author Julie Menghini
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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 tsp kosher salt
  • 6 cups bread flour more or less

Egg wash

  • 1 egg with 2 tablespoons water whisked together until foamy

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • Roll to make cylinders about 5 inches long and 2-1/4 inches wide. Place on a greased or parchment paper lined baking sheet.
  • Cover with a clean damp towel. Let rise in a warm place for 60 minutes.
  • Preheat the oven to 350°F.
  • 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.
  • 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.
  • Store at room temperature in a covered container.

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: https://icuban.com/food https://icuban.com/food

Nutrition

Calories: 443kcal | Carbohydrates: 87g | Protein: 14g | Fat: 3g | Cholesterol: 81mg | Sodium: 616mg | Potassium: 128mg | Fiber: 2g | Sugar: 19g | Vitamin A: 230IU | Vitamin C: 0.8mg | Calcium: 32mg | Iron: 1.2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Cuban Medianoche Bread is similar to the Hawaiian 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 as much as we do, here are a couple more of our favorites!

Brioche Bun Recipe

A Broche Bun topped with poppy seeds sits on a blue napkin in front of a basket of Brioche rolls.

Super Easy Potato Roll Recipe

A potato roll sitting on an antique butter paddle that\'s been cut in half and slathered with melted butter. A cooling rack with rolls sits behind the roll.

Sweet Molasses Brown Bread Recipe

A roll sits next to a rolled pulled apart and buttered next to a jar of butter and in front of a basket of rolls.

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

 

Top view of a row of golden brown Medianoche rolls sitting on a cooling rack over parchment paper.

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Comments

  1. Stacey N Anderson-Ebener says

    July 4, 2020 at 11:27 am

    Can you make this in the breadmaker? At least to make the dough itself.

    Reply
    • Julie Menghini says

      July 5, 2020 at 11:30 am

      I don’t own a breadmaker Stacey but the fact that I use a mixer and dough hook I believe you’d be fine using a breadmaker?

      Reply
  2. Janine says

    February 13, 2020 at 5:50 pm

    A Cuban sandwich is made with regular Cuban bread (long, airy, slightly salty loaf which is not sweet at all). If you put the same ingredients between medianoche bread (sweet, denser, similar to challah, and much shorter lengthwise than standard Cuban bread) it is no longer called a Cuban sandwich, it is called a medianoche sandwich, or a medianoche for short. It’s considered a separate (though closely related) sandwich.

    Reply
    • Julie Menghini says

      February 14, 2020 at 8:18 am

      You are correct, Janine! I actually got this recipe (with permission) from “The Three Guys from Miami” and so I can’t take the credit for their story or change the name of their recipe. I will definitely be posting a Medianoche sandwich in the future, however. Thank you for sharing!

      Reply
    • Caroline Tan says

      December 24, 2020 at 7:24 pm

      I should have read the recipe in full and this comment. Went to icuban after my dough is resting. No sugar. So it’s not Cuban sandwich bread. Disappointed! But we shall see how this medianoche turns out, hopefully not too sweet as I’m making Cubanos.

      Reply
  3. Michele says

    November 20, 2019 at 1:25 pm

    My husband surprised me and made this bread… we used it for french dip sammies and it was amazing. Tonight we are making Cuban pork sandwiches with the sliced pickles! It’s going to be so good with that. The texture of the bread was heavenly! Thanks!

    Reply
    • Julie Menghini says

      November 21, 2019 at 7:54 am

      Thank you, Michele! We love these rolls. I need to make them even smaller because regarcless of their size I eat the whole thing!

      Reply
  4. Bubbe says

    October 20, 2019 at 11:49 am

    Three-quarters of a cup of sugar seems like a lot of sugar for a savory bread. There are many sweet doughs and quick breads that don’t have that much sugar in them. Is that measure correct?

    Reply
    • Julie Menghini says

      October 20, 2019 at 8:54 pm

      It is Bubbe. This is a rich dough.

      Reply
  5. Mike Hirsch says

    January 13, 2019 at 11:49 am

    The recipe does not seem right to me. Only one cup of warm water for 6 cups of bread flour? Even with the Lard and the eggs it doesn’t seem like enough liquid. When I made it I had to use extra liquid. I’m going to make it again and try it the exactly as it’s written again but it seems like there should be at least another cup of liquid?

    Reply
    • Julie Menghini says

      January 13, 2019 at 7:59 pm

      Hi Mike, thanks for your inquiry. The recipe is correct and I hope you’ll give it another try. Here is the original link to the 3 guys in Miami that created this wonderful recipe. https://icuban.com/food/pan_medianoche.html If you have any questions, feel free to reach out.

      Reply
  6. Jessica Aves says

    September 29, 2018 at 4:59 pm

    So delicious!!!!!!!
    Sadly my bread rolls burnt on the bottom. I used a dark nonstick sheet pan with parchment paper. Do you have any tips on how to avoid such burning?
    Thanks!!!
    So very yummy despite the burnt bottom.
    Sincerely,
    Jessica

    Reply
    • Julie Menghini says

      October 1, 2018 at 4:46 pm

      Hi Jessica! Those rolls are so yummy! Have you had any issues with your oven? Make sure the rack is in the middle of your oven and I would also check the temperature of your oven with an inexpensive oven thermometer to make sure that it isn’t burning hot. My sheet pans aren’t dark so not sure if that could be your issue too. Thank you for stopping by with your comment!

      Reply
    • Melissa says

      August 25, 2020 at 8:56 pm

      Can you use instant yeast?

      Reply
      • Julie Menghini says

        August 26, 2020 at 10:34 am

        Yes, Melissa. This recipe works with instant yeast. The only difference is that you don’t have to wait for the yeast to react as explained in step 1 of the recipe card.

        Reply
  7. Joycelyn says

    April 5, 2018 at 4:02 pm

    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
    • Julie Menghini says

      April 5, 2018 at 7:50 pm

      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
  8. Madi says

    March 31, 2018 at 10:34 am

    These rolls look so perfect! I can’t wait to make a sandwich with it!

    Reply
    • Julie Menghini says

      March 31, 2018 at 11:25 am

      Thank you Madi! They are amazing!

      Reply
  9. michele says

    March 30, 2018 at 7:22 pm

    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
    • Julie Menghini says

      March 31, 2018 at 11:28 am

      Thank you, Michele!

      Reply
  10. Michele Phillips says

    March 30, 2018 at 4:15 pm

    I’ve never heard of Medianoche Bread, but I love Cubananos and will be making this bread the next time I make them!

    Reply
    • Julie Menghini says

      March 31, 2018 at 11:29 am

      I never knew what it was called either but boy is it delicious!

      Reply
  11. Jennifer A Stewart says

    March 30, 2018 at 2:03 pm

    This bread is perfect for some Cuban sliders and breakfast sandwiches!! I’m not a good bread baker but I am hoping that I can master this recipe!

    Reply
    • Julie Menghini says

      March 31, 2018 at 11:37 am

      Thanks, Jennifer. I love Cubanos, especially with this bread!

      Reply
  12. Ashlyn says

    March 30, 2018 at 8:12 am

    There is truly nothing better than freshly baked bread! These look amazing and I bet the sandwiches are out of this world! 🙂

    Reply
    • Julie Menghini says

      March 31, 2018 at 11:40 am

      Thank you! There isn’t anything healthy about this one and that’s why they’re so yummy.

      Reply
  13. Michaela Kenkel says

    March 29, 2018 at 9:37 pm

    Julie – What a gorgeous bread. I really need to break out of my Comfort zone and try these!

    Reply
    • Julie Menghini says

      April 2, 2018 at 6:39 pm

      Thank you! I had a great time making them and have made them several times.

      Reply
  14. Debra C. says

    March 29, 2018 at 12:18 pm

    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
    • Julie Menghini says

      April 2, 2018 at 6:42 pm

      Thank you Debra! You are so right that a Cuban sandwich is so much more than meat and cheese. I’ve got to put them back on my menu!

      Reply
    • Julianne P. says

      November 9, 2020 at 2:08 am

      I spent a summer abroad in Havana when I was in college. One of my favorite cheap meals was a grilled sandwich served at my hotel’s bar that only had ham and cheese on a Cuban sandwich roll. They used a white cheese that was sharper than Swiss and the bread had a little sweetness to it. No pickles, no mustard, no roasted pork. It was delicious, though, and I still dream about it. Don’t get me wrong; I also love what we all call the Cubano sandwich, but your sister-in-law wasn’t necessarily wrong.

      I’ve tried unsuccessfully to recreate it. The Three Guys from Miami were my trusted resource for the bread so many years ago. Unfortunately, my palate wasn’t sophisticated enough at the time to identify the cheese used in my favorite sandwich. It was the same kind of cheese Havana restaurants/paladares served with guava paste as a dessert. Ugh, now I need to figure that out.

      Reply
      • Julie Menghini says

        November 10, 2020 at 5:09 pm

        Hi Julianne! I tried finding the name of that cheese for you but didn’t have any luck. If you find out, let us know!

        Reply
        • Julianne P. says

          November 10, 2020 at 11:31 pm

          I haven’t verified yet if this is it, but the description seems spot on. It’s simply called queso blanco.

          https://tropicalcheese.com/products/cheeses/white-cheese

          Reply
          • Julie Menghini says

            November 11, 2020 at 6:52 pm

            Ah, that’s what my son thought it might be. His father-in-law (passed) lived in Cuba for a time too. Thank you, Julianne!

  15. debi at Life Currents says

    March 27, 2018 at 3:59 pm

    I’m always interested in different recipes from different parts of the world. This Cuban bread looks so good. Perfect for sammies!

    Reply
    • Julie Menghini says

      April 2, 2018 at 6:50 pm

      It is really amazing bread. So soft and tender and perfect for hearty sandwiches!

      Reply
  16. Angela says

    March 27, 2018 at 7:15 am

    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
    • Julie Menghini says

      April 2, 2018 at 6:58 pm

      We are bread sisters Angela! I love baking bread too. The smell is amazing and it’s so relaxing for me.

      Reply
  17. Lourdes says

    January 6, 2018 at 5:58 pm

    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
    • Julie Menghini says

      January 8, 2018 at 3:43 pm

      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
  18. Brina says

    May 8, 2017 at 1:08 pm

    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
    • Julie Menghini says

      May 9, 2017 at 6:35 am

      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. Melanie @ Gather for Bread says

    October 11, 2016 at 6:35 am

    I’m the biggest bread fan. These look amazing, Julie!

    Reply
    • Julie Menghini says

      October 11, 2016 at 8:52 am

      Thank you Melanie! I just love making it too.

      Reply
  20. Hilda says

    October 10, 2016 at 8:41 am

    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
    • Julie Menghini says

      October 10, 2016 at 8:58 am

      Thank you Hilda! I will make them smaller next time. John and I really like these.

      Reply
      • Gail says

        May 25, 2017 at 9:02 pm

        Can you use butter instead of lard.

        Reply
        • Julie Menghini says

          May 30, 2017 at 9:12 am

          I haven’t tried that Gail but you could use shortening. If you make it with butter, please let me know how it comes out!

          Reply
  21. Kitty says

    October 8, 2016 at 11:56 am

    This bread looks delish! I rarely make bread but this one looks so perfect I’ll have to give it a try.

    Reply
    • Julie Menghini says

      October 9, 2016 at 10:33 am

      I hope you do Kitty! It was delicious and fun for me to do.

      Reply
  22. frugal hausfrau says

    October 8, 2016 at 9:17 am

    That bread sounds divine and I love the Three Guys from Miami! They helped me make my Cuban roast, Lechon Asado, lol!

    Mollie

    Reply
    • Julie Menghini says

      October 9, 2016 at 10:40 am

      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
  23. Caroline says

    October 8, 2016 at 6:58 am

    Those look so good! I am always inspired to make bread more myself when I see your posts!

    Reply
    • Julie Menghini says

      October 9, 2016 at 10:42 am

      Thank you Caroline! These rolls were so fun and delicious to make. Give it a try!

      Reply
  24. judigraber says

    October 8, 2016 at 5:54 am

    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
    • Julie Menghini says

      October 9, 2016 at 10:52 am

      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
  25. Angie | Fiesta Friday says

    October 7, 2016 at 7:20 pm

    Ok, this is my favorite medianoche snack from now on. Obviously that’s what it’s meant to be! And a,so Cubanos, too, I guess

    Reply
    • Angie | Fiesta Friday says

      October 7, 2016 at 7:21 pm

      *also, duh!

      Reply
      • Julie Menghini says

        October 9, 2016 at 10:56 am

        Bahahah

        Reply
  26. Elaine @ foodbod says

    October 7, 2016 at 10:54 am

    These look so perfect, they look so professional!

    Reply
    • Julie Menghini says

      October 7, 2016 at 6:30 pm

      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
  27. Sonal says

    October 6, 2016 at 9:52 am

    What a gorgeous looking bread there Julie! Must have tasted awesome!!

    Reply
    • Julie Menghini says

      October 6, 2016 at 10:56 am

      Thank you Sonal!

      Reply
  28. Debbie says

    October 6, 2016 at 8:37 am

    Gracious me, don’t show me bread Julie!!

    Reply
    • Julie Menghini says

      October 6, 2016 at 10:54 am

      Thank you Debbie!

      Reply
  29. lynn says

    October 4, 2016 at 8:32 pm

    Wow these look so good!

    Reply
    • Julie Menghini says

      October 4, 2016 at 8:50 pm

      Thank you sweet girl!

      Reply
  30. John says

    October 4, 2016 at 7:55 pm

    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
    • Julie Menghini says

      October 4, 2016 at 8:51 pm

      Thank you Jeffrey! Ha! Fresh baked bread is always the best especially if there is a good glass of wine to go with it!

      Reply
  31. Johanne Lamarche says

    October 4, 2016 at 3:32 pm

    You are hard core Julie! Those rolls look amazing. Drooling and hungry again as I read you!

    Reply
    • Julie Menghini says

      October 4, 2016 at 7:17 pm

      Ha! Thank you Johanne! I was so happy to have a new bread to make. It was so much fun and yummy to boot!

      Reply
  32. Annie says

    October 4, 2016 at 1:02 pm

    WOW – that bread looks delicious! I definitely will be trying this recipe soon!

    Reply
    • Julie Menghini says

      October 4, 2016 at 7:18 pm

      Thank you so much Annie! Are you a bread baker too?

      Reply
    • Kristen says

      August 29, 2020 at 10:34 pm

      Of no fault to the recipe author……I did something wrong when forming them individually and then had to mush the dough back together and shape them again which made me end up with them being a little lumpy BUT they still came out deeeeeelicious and (even better)with some character haha.Would definitely make them again!

      Reply
      • Julie Menghini says

        August 30, 2020 at 1:20 pm

        I love your sense of humor, Kristen! You can rename your rolls character rolls LOL! I’m so glad you enjoyed them.

        Reply
  33. [email protected] says

    October 4, 2016 at 11:18 am

    This bread looks absolutely perfect Julie. I would butter the inside, toast it, then stuff it chock full of meat and veggies 😀

    Reply
    • Julie Menghini says

      October 4, 2016 at 7:19 pm

      Thank you Jess! We definitely grilled the insides and stuffed it with the Cuban roasted pork. It was amazing!

      Reply
  34. Celebrating Sunshine says

    October 4, 2016 at 10:07 am

    Your bread looks a-ma-zing, Julie! I can almost feel the freshly baked bread aroma. 🙂

    Reply
    • Julie Menghini says

      October 4, 2016 at 7:20 pm

      There’s nothing like the ocean or the aroma of baking bread right Ana?

      Reply
  35. [email protected] says

    October 4, 2016 at 9:51 am

    Gorgeous and mouthwatering, Julie!

    Reply
    • Julie Menghini says

      October 4, 2016 at 7:20 pm

      Thank you so much Josette!

      Reply

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