Whole Wheat Cuban Pan Medianoche

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Last Updated on May 31, 2015 by Chef Mireille

Cubanos are my all time favorite sandwich. Roast pork, ham, pickles, cheese pressed on a parrilla for a crusty exterior on the bread is an explosion of flavors. This makes a very hearty meal.

Medianoche is Cuba’s tea time, where small snacks are enjoyed with a cafecito. Medianoche sandwiches are made with a sweet egg rich bread. These sweet rolls perfectly complements ham and cheese, a much more simplified sandwich than the multi-faceted Cubano.


I made the bread a little healthier than the classic version by using whole wheat flour and vegetable shortening, instead of lard (rendered pig fat).

Pan Medianoche

Yield: 16 rolls
Ingredients:

  • 4 1/2 teaspoons dry active yeast
  • 1 1/4 cups warm water
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 1/2 cup melted vegetable shortening
  • 3 well beaten eggs
  • 3 cups whole wheat flour
  • 2 1/2 – 3 cups bread flour
  • egg wash (1 egg beaten with 1 tablespoon water)
  • 2 tablespoons melted butter

Dissolve 3 tablespoons of the sugar in the warm water. Sprinkle yeast on top and leave for 5-10 minutes until yeast is proofed and foamy.
In the bowl of an electric mixer with the dough hook attachment, combine whole wheat flour, remaining sugar, salt, shortening and eggs. Beat for 1 minute.
Add yeast and 2 cups of the bread flour. Knead on medium speed for 7-8 minutes, adding additional flour as necessary to yield a smooth and elastic dough.
Place in a lightly greased bowl.

Cover with greased plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 1 hour.
On a lightly floured board, knead for 1-2 minutes. Divide into 16 equal sized portions, about 3-3.2 oz. each.
Place on a lightly greased cookie sheet with a little space between each roll.

Cover with a slightly dampened towel and leave to rise until doubled in size, about 1 – 1 1/2 hours,
Brush with egg wash.

Preheat oven to 350 F.
Bake for 35 – 40 minutes, until golden brown and sound hollow when tapped.
Brush with melted butter.

This can just as easily be enjoyed on its own or with some coffee

or serve a typical medianoche sandwich of ham and cheese…

Pan Medianoche

or can be included as part of a complete breakfast with some fruit,

Cuban Medianoche

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

…linking to Come Join Us for Breakfast & Bake Fest

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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