Mexican Sunset Bread Recipes

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CONCHAS RECIPE



Conchas Recipe image

Among all the different kinds of traditional Mexican Pan Dulce ("sweet bread"), Conchas are without a doubt the most popular and recognizable. No other pan dulce is more representative of Mexico and its love of bread.

Provided by Mely Martínez

Categories     Breads

Time 2h

Number Of Ingredients 13

500 grams All-Purpose Flour (plus extra for dusting)
125 grams Sugar
7.5 grams Rapid Rise (or Quick Rising) Instant Yeast. ((SEE NOTES IF USING ACTIVE YEAST))
3 grams Salt
100 grams Non-Salted Butter (at room temperature)
100 ml eggs ((use a measuring cup, it equals about 6-1/2 Tbps ))
5 ml Vanilla extract*
120 ml of Milk (warm.)
100 grams Vegetable Shortening (plus extra to grease the dough and baking sheets)
100 grams Confectioner Sugar
120 grams All-Purpose Flour
5 grams Cocoa powder (for half of the topping, if desired)
5 grams Cinnamon (optional for the white topping)

Steps:

  • Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.
  • Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.
  • YOUR DOUGH SHOULD FEEL VERY SOFT AND ELASTIC.
  • Place the dough on your floured working table and knead it just enough to shape it into a ball.
  • Place this ball in a large greased bowl to rest. Cover it with plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.

Nutrition Facts : ServingSize 1 g, Calories 339 kcal, Carbohydrate 47 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 131 mg, Fiber 1 g, Sugar 16 g

MEXICAN SUNSET BREAD (BREAD MACHINE)



Mexican Sunset Bread (Bread Machine) image

Make and share this Mexican Sunset Bread (Bread Machine) recipe from Food.com.

Provided by dicentra

Categories     Breads

Time 2h5m

Yield 1 loaf

Number Of Ingredients 9

2/3 cup water (70 to 80)
1/2 cup sour cream
3 tablespoons chunky salsa
1 1/2 teaspoons taco seasoning
4 1/2 teaspoons sugar
1 1/2 teaspoons dried parsley flakes
1 teaspoon salt
3 1/3 cups bread flour
1 1/2 teaspoons active dry yeast

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 1868.1, Fat 28.6, SaturatedFat 15.7, Cholesterol 50.6, Sodium 2700, Carbohydrate 347.4, Fiber 13.4, Sugar 21.7, Protein 49.8

MEXICAN SPOON BREAD



Mexican Spoon Bread image

Make and share this Mexican Spoon Bread recipe from Food.com.

Provided by GinnyP

Categories     Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cream-style corn
3/4 cup milk
1/3 cup oil
2 eggs, slightly beaten
1 cup yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
1 (4 ounce) can chopped green chilies
1 1/2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 375 degrees F.
  • In a medium bowl, mix corn, milk, and oil.
  • Stir in the eggs.
  • Add the corn meal, baking soda, and salt; stir well.
  • Pour half of the batter into a greased 8" x 8" baking pan.
  • Add the chopped green chiles and half of the cheddar cheese to the remaining batter and spread over the batter in the pan.
  • Top with the rest of the cheese.
  • Bake at 375F for 45 minutes.

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