Mexican Bread

Freddie Said:

Does anyone know the recipe for a mexican bread called "concha"?

We Answered:

Sweet Mexican Concha Bread

Prep: 20 minutes
Rise: 1 hour 30 minutes
Bake: 15 minutes

Ingredients

3-3/4 to 4-1/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/2 cup sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs

Directions

1. In a large mixing bowl, combine 1-1/2 cups of the flour and the yeast. In a medium saucepan, heat the milk, sugar, shortening, and salt until just warm (120 degree F to 130 degree F) and shortening is almost melted, stirring constantly. Add the warm milk mixture to the flour mixture along with the eggs.

2. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total).

4. Shape dough into a ball. Place in a greased bowl, turning dough to grease surface. Cover and let rise in a warm place till doubled in size (1 to 1-1/4 hours).

5. Punch dough down. Cover and let rest for 10 minutes. Divide into 16 portions. Shape each portion into a smooth ball. Roll or pat each ball into a 3-inch circle. Place about 2 inches apart on greased baking sheets.

6. Use a spatula to pick up and move the prepared circles of cinnamon or chocolate topper, or peel waxed paper off topper circles. Place one topper on each portion of the dough. Using a table knife or the bowl of a spoon, mark a design on the topper. Cover and let rise till portions are nearly doubled in size (30 to 40 minutes).

7. Bake in a 350 degree F oven for about 15 minutes. Remove from baking sheets. Cool on wire racks. Makes 16 servings.

Cinnamon or Chocolate Topper: In a mixing bowl, stir together 3/4 cup all-purpose flour and 1/2 cup sugar. Add 1 teaspoon ground cinnamon for the cinnamon topper or 2 tablespoons unsweetened cocoa powder for the chocolate version. Cut in 1/4 cup butter to make fine, even crumbs. Use a fork to stir in 2 beaten egg yolks and 1/2 teaspoon vanilla. Mix with hands until well combined. Divide topper mixture into 16 portions. On a lightly floured surface, roll each portion into a 3-inch circle, or roll portions between sheets of waxed paper.

Cathy Said:

Does anyone have or know of a Diabetic recipe for Capirotada (Mexican Bread Pudding)?

We Answered:

Ingredients:

3 cups water
1Â½ cups Splenda
1Â½ teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
Cooking spray
12 slices toasted whole wheat bread , broken into pieces
1 cup grated cheddar cheese
Â½ cup raisins
1Â¼ cups chopped pecans

Directions:

1. Combine water, Splenda and spices in saucepan. Bring to a boil and simmer for 10 minutes.
2. Spray 9â€ x 13â€ pan with cooking spray. Layer toast, cheese, raisins and pecans. Pour syrup over the top.
3. Bake at 350Â° for approximately 20 minutes or until cheese is melted and bread absorbs syrup.

Note: Cut calories, fat and carbohydrate content in half by serving smaller pieces (3â€ x 2â€).

John Said:

why doesnt mexican bread seem to go mouldy?

We Answered:

It depends on what you define as "long periods". All breads can stay mold free for a week, but longer than that it start to happen. Preservative can be a strong factor.

Craig Said:

I'm looking for a recipe for a Mexican bread called pan de huevo from the Guerrero area...?

We Answered:

[BREAD-RECIPE] Pan Dulce Mexicano aka Conchas aka Pan de Huevo ... Mexico
Lavanda Isme
Fri, 02 Sep 2005 06:03:11 -0700

Pan Dulce

from Celebrate San Antonio Cookbook

Pan Dulce are dome-shaped sweet rolls
with a sugar topping of vanilla, chocolate,
or lemon etched into a shell design on top.

Mexican neighborhood bakeries that are
family owned and operated for two or
three generations have fulfilled the
baking needs of many San Antonians for
a long time.

Specializing in Pan Dulce, BOLILLO, Reposteria,
Empanadas and Bunuelos, their traditional
flavorings include cinnamon, chocolate, anise,
and dried fruit.

------------------------------------

INGREDIENTS:

Dough

1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
3 2/3 cups white bread flour
1 teaspoon salt
1/3 cup sugar
2 tablespoons shortening
5 large eggs, beaten

Topping

1/4 cup unsalted butter
1/4 cup shortening
1 cup powdered sugar
1 cup all purpose flour
1 teaspoon vanilla extract
1 tablespoon lemon peel
1 tablespoon cocoa
1/8 teaspoon cinnamon

DIRECTIONS:

For Dough:

In a small bowl, dissolve the yeast and
1 tablespoon sugar in warm water.

Let stand 6-8 minutes.

In a large mixing bowl, combine 3 cups
bread flour, salt, sugar and shortening
and blend thoroughly.

Add yeast mixture and 2 eggs.

Mix completely.

Add remaining eggs and mix.

Add remaining bread flour and mix
until the dough forms a loose, soft,
and elastic dough.

It should be slightly sticky but
firm enough to shape easily with
buttered hands.

Butter the work surface into a 4x6-inch
rectangle, 1 1/2 inches thick.

Cut into 16 medium or 24 small squares.

Cover lightly with plastic wrap for 1 to
1 1/2 hours and let dough rise.

Shape each dough square into a dome-shaped
circle.

On a lightly greased cookie sheet, place
rolls 2 inches apart.

For Topping:

In a food processor using a metal blade,
add the butter, shortening, powdered sugar,
1 cup flour and vanilla.

Process until smooth, then divide into 3
equal parts.

Leave one part plain and shape into a log.

With the 2nd piece, process in the food
processor with lemon peel and shape into a log.

Process the 3rd piece with cocoa and cinnamon
and shape into a log.

Chill the 3 logs until ready to use.

Cut off 2 tablespoons of topping from the log
and flatten with palms into a circle.

Place topping circle on top of dough circle.

It should completely cover dough.

Use a sharp knife to cut a crisscross or shell
design on top.

Let rolls rise again in a warm place for about
1 to 1 1/2 hours.

Preheat oven to 350 degrees F.

Bake 12-15 minutes until lightly browned.

Serve fresh from the oven with Chocolate
Mexicano or hot coffee, or champurrado or
atole. .

Max Said:

I need me a mexican corn bread recipe to make my new southern man happy?

We Answered:

Here is an awesome Mexican cornbread recipe:

1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk or buttermilk
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons chopped jalapenos, or to taste
Directions
Preheat oven to 425 degrees F.

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

Willard Said:

Need a recipe for CUERNOS pan dulce (mexican sweet bread) - it has yellow inside and shaped like crescent?

We Answered:

INGREDIENTS
1 cup milk
6 tablespoons butter
1 (.25 ounce) package active dry yeast
1/3 cup white sugar
1 teaspoon salt
2 eggs
5 cups all-purpose flour
1/2 cup white sugar
2/3 cup all-purpose flour
4 tablespoons butter, softened
2 egg yolks

DIRECTIONS
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool.
Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

Vicki Said:

Does anyone know how to make Mexican bread pudding?

We Answered:

Capirotada (Mexican Bread Pudding)
8 tablespoons unsalted butter
1/2 loaf French bread or baguette, with crust, cut into small cubes
1 lb brown sugar
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
2 large granny smith apples, peeled, cored and chopped
1 cup walnuts, chopped
1/2 lb cream cheese, chilled and chopped
crema or heavy cream, for serving

Preheat oven to 350 degrees. Butter a 9-by-13-inch glass casserole. Melt butter in a saucepan, add bread cubes and stir to coat evenly. Spread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp. Remove bread and turn oven temperature up to 400 degrees.
Combine sugar and water in a saucepan and bring to a boil. Remove from heat. Stir in the cinnamon and set aside.
In a large mixing bowl, combine apples, walnuts, cream cheese and bread cubes. Drizzle with reserved sugar syrup and mix to evenly distribute. Transfer to prepared pan.
Bake, uncovered, stirring occasionally, for 15 minutes. Bake an additional 5 minutes, without stirring, until th top is golden brown and crusty and liquid is almost gone. Serve warm with pitchers of crema or cream for adding at the table.

Happy Holidays!!!

Mexican Bread

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