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 3hrs30mins
Cook Time 25mins
Total Time 3hrs55mins
Author Julie Menghini
2packages of dry active yeast
1cupwarm waterwarm to touch but not hot
1/2cuplardmelted (Crisco shortening can also be used)
6cupsbread flourmore or less
1egg with 2 tablespoons water whisked together until foamy
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.
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.