Recipe by SheCooksToConquer
You can't make real Cuban Medianoches without the proper bread. I got this from an incredible cookbook by "Three Guys from Miami," and adapted it a bit since I do all my bread baking with my Cuisinart. If you'd rather do it by hand, check out the recipe on their web site, or buy their wonderful cookbook! I sent them the photos you see, and they told me I'm a "Master" bread baker, so I guess I'm doing something right. :)
Top Review by duonyte
Yummy bread. I made half the recipe, using the bread machine for the kneading. I did not bother with the butter topping after they were baked. This is a slightly sweet bread with a fine crumb, but not dense. I baked it into rolls, but it would make a great loaf. I got seven rolls of slightly varying sizes. Made a terrific turkey sandwich for lunch today!
- 2 tablespoons yeast
- 3⁄4 cup white sugar
- 1 1⁄4 cups warm water (105 to 115 degrees F)
- 1⁄2 cup lard, melted (You can substitute Crisco)
- 3 eggs
- 2 teaspoons salt
- 6 cups bread flour (more or less)
- egg wash
- 1 egg, beaten
- 2 tablespoons warm water
Directions See How It's Made
- In a large bowl, mix yeast and three tablespoons sugar in one cup warm water. Place in a warm place and wait for the yeast to begin bubbling. (If it doesn't bubble and foam, you have some bad yeast or something else went wrong and you'll need to start over.)
- Beat the eggs until foamy. Mix the eggs with the rest of the water and the melted lard.
- Put the flour, sugar and salt in a food processor. Turn on and add the liquids all at once. Process until it forms a ball (you may need to add a little more water.) Knead for 3-5 minutes until the dough gets stiff and pliable.
- Grease a large bowl and place the dough in it, then turn the dough so that the greased side is up. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the dough ball doubles in volume.
- Place the dough on your work surface and punch it down. Divide the dough into good-sized handfuls. Roll each handful on a lightly floured surface to make cylinders about five inches long and about 2 1/4 inches in diameter. Arrange rolls on a lightly greased baking sheet. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the rolls double in volume.
- Preheat oven to 350º F.
- Brush the tops of the rolls liberally with the egg glaze. Bake until golden brown -- about 25 to 35 minutes. Remove the rolls from the oven, take them off the baking sheet and let cool on a wire rack. While they are still warm, brush the tops with a little melted butter. Use for medianoche sandwiches, or serve warm as a side dish.