BREAD MACHINE MEXICAN SWEET BREAD RECIPE - (4.2/5)
Provided by á-39535
Number Of Ingredients 7
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Set to sweet or basic cycle. Makes a 1 1/2 pound loaf.
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 SWEET BREAD (BREAD MACHINE)
A good, slightly sweet bread. The egg adds flavor, but is not too "eggy" tasting. This is our favorite basic bread.
Provided by Doxie Mama 26
Categories Breads
Time 3h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 7
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Set to sweet or basic cycle. Makes a 1 1/2 pound loaf.
Nutrition Facts : Calories 184.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 20.5, Sodium 254.8, Carbohydrate 29.2, Fiber 0.9, Sugar 4.3, Protein 4.7
MEXICAN CHOCOLATE BREAD (BREAD MACHINE)
Make and share this Mexican Chocolate Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h30m
Yield 1 loaf
Number Of Ingredients 28
Steps:
- Add all the ingredients to the pan according to the order in the manufacturer's directions.
- Set crust on medium and program for the Sweet Bread cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 5473.2, Fat 207.4, SaturatedFat 119.8, Cholesterol 989, Sodium 6914.5, Carbohydrate 822.6, Fiber 66.1, Sugar 150.2, Protein 148.5
PAN DULCE - MEXICAN SWEET BREAD
You cannot have one of these unless you have a cup of coffee or hot chocolate and a good friend sitting at your kitchen table with you talking about the lastest "chisme". I remember going to the local panaderia with my Nana and picking up some pan dulce if she knew she had company coming. I would sit at her plastic covered table cloth and not have to worry about any drips as I dipped my bread into the cafe con leche and listened as the conversations flowed around me. I wish I had had this recipe back then and I would have made it for her. This recipe is different from others in that you can make it the night before and then stick it in the oven in the morning and serve it to those you love!
Provided by cookiedog
Categories Breads
Time 13h
Yield 12 large rolls
Number Of Ingredients 13
Steps:
- Stir together 1 cup of the flour, the yeast, salt, sugar, and powdered milk. Add shortening, egg, and hot water.
- Beat at medium speed with an electric mixer for 2 minutes. Add another cup of flour and beat at hight speed for 2 minutes. Stir in remaining flour and mix well.
- Turn onto lightly floured board. Dough will be soft and sticky. Do not knead but gently turn dough several times with a spatula to lightly coat with flour. Cover loosely with plastic wrap and allow to rest 20 minutes. Meanwhile, grease 2 baking sheets and make topping.
- Topping: Cream butter and sugar. Add egg yolk and cinnamon and blend. Add flour and mix well. Mixture may be crumbly. (I had to add a lot more flour at this point- maybe even 1 1/2 cups).
- Rolls: With floured hands, divide dough into 12 pieces and shape into round, flat buns. Place on greased baking sheets.
- Sprinkle equal amounts of topping over each bun and press lightly into dough.
- Loosely cover rolls in plastic wrap and refrigerate 4 to 12 hours. remove from refrigerator, uncover, and let stand while preheating oven to 400°F Bake for 15 minutes.
Nutrition Facts : Calories 350.1, Fat 12.5, SaturatedFat 6.6, Cholesterol 54.8, Sodium 290, Carbohydrate 52.6, Fiber 1.6, Sugar 18.8, Protein 7.2
PAN DE MUERTOS (MEXICAN BREAD OF THE DEAD)
This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.
Provided by Althea
Categories Breakfast and Brunch Breakfast Bread Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
- In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
- Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
- Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
- To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 35.7 g, Cholesterol 31.4 mg, Fat 5.1 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 155.6 mg, Sugar 11.3 g
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