Medianoche Bread

Tap an ingredient or step to check it off.

1. 1Step 1: In a small bowl, bloom the active dry yeast in the warm milk with 1/2 teaspoon of the granulated sugar. Check the yeast mixture after 5 minutes. If you don't see any signs of life– bubbles, foam, or movement in the bowl– after 5 minutes, you'll need to restart the activation process with new yeast. Begin mixing the bread dough once you see the yeast moving.
2. 2Step 2: Use an electric hand mixer to blend the room-temperature butter, sugar, and salt in a large bowl at medium-low speed. Increase the mixing speed to medium once the mixture forms a gritty paste and blend for another 3 minutes.
3. 3Step 3: Stop the mixer and scrape down the bowl and beaters. Add the room-temperature eggs, one at a time, blending them in at low speed until combined. Once all the eggs are added, stop the mixer and scrape down the bowl and beaters.
4. 4Step 4: Next, add the yeast-milk mixture and 1 cup (130 grams) of the bread flour and blend them in at low speed. Add another cup of flour and blend in until the mixer starts slowing down. This is your indication to turn the dough out and knead by hand.
5. 5Step 5: Pour the remaining flour onto a clean countertop and scrape the dough mixture into the center of the flour. Using your hands, vigorously knead the dough, mixing the flour in with each turn. Add more flour, as needed, if the dough sticks to the countertop. Knead the aggressively for a full 10 minutes.The dough should be soft and supple and not sticky.
6. 6Step 6: Lightly grease a bowl with canola or vegetable oil and spin the ball of dough in the bowl to oil it completely. Cover the bowl with a clean kitchen towel or plastic wrap and put it in a warm, draft-free area of your kitchen.Allow the medianoche dough to rise for 1 hour or until doubled in bulk.
7. 7Step 7: Punch the dough to dispel the gases that built up during this first rise. Form the dough into an 18 to 20-inch (45-50cm) log by pressing the ball in between the palms of your hands. Push it from left to right and back again, ensuring the fleshy part of your palms stays in contact with the countertop. As you press, the dough will form into a tube.
8. 8Step 8: After shaping the dough, transfer it to a parchment-lined sheetpan. Cover the medianoche dough with a clean towel and allow it to rise in a warm, draft-free area for 45 minutes. The dough will swell but may not rise to double its volume this time.
9. 9Step 9: While the dough rises, arrange your oven racks so that one is in the middle position and one is in the very bottom position (or rack). Heat your oven to 350°F (180°C). After turning on the oven, boil 3 cups (710 milliiters) of water in a saucepot over medium heat. Once the water in the pot comes to a boil, carefully transfer it to the corner on the bottom rack of your oven.
10. 10Step 10: After you set up the steam oven, add the egg yolk and the cold water to a small bowl. Use a fork or a small whisk to beat the egg yolk and water until it runs smooth.
11. 11Step 11: Using a pastry brush, brush the egg wash over the medianoche dough after its final rise.
12. 12Step 12: Bake the medianoche bread in the 350°F (180°C) oven for 25-30 minutes or until a deep golden brown. The bread loaf will sound hollow when you thump it with your fingers.
13. 13Step 13: Remove the pan from the oven. Immediately after removing the medianoche bread from the oven, cover it with a clean kitchen towel to trap the steam. Allow the bread to cool under the towel for 15 minutes.
14. 14Step 14: After 15 minutes, remove the towel and transfer the medianoche bread to a wire rack to cool completely.
15. 15Step 15: Use this medianoche bread to make these Tripletas, your favorite Cubano sandwich, or any other sandwich you like. It also makes a great bread pudding or French toast.