CONCHAS (MEXICAN SWEET BREAD)
I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!
Provided by MelissaAmador
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
- Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
- Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
- When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 58.9 g, Cholesterol 52.4 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 8.8 g, Sodium 303.1 mg, Sugar 18.6 g
MEXICAN BREAD
Chopped green chilies and flakes of red pepper provide flecks of color in every slice of this large loaf. Slightly spicy with ground cumin, it's great for sandwiches or as an accompaniment to mild soups.
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions; (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
8 BEST MEXICAN BREADS
Have your own fiesta with these Mexican breads! From tortillas to bolillos to cornbread, these breads pair perfectly with any Mexican feast.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 8
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican bread in 30 minutes or less!
Nutrition Facts :
MEXICAN FRY BREAD (MEXICAN FRIED GORDITAS)
This is a Mexican Chef's recipe that is a quick and fabulous alternative for purchased tortillas or shells. Well worth the effort
Provided by Cook4_6
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
- Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
- Roll dough into a ball; place into a plastic bag.
- Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
- In a cast iron skillet, heat oil to 375 degrees F.
- Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
- Use a slotted spoon to remove rounds from skillet; drain on paper towel.
- Fill with prepared fillings as desired.
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