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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4.91 from 11 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

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: http://icuban.com/food http://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
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