Does anyone know how to do mexican sweet bread or any bread?!
Answers: i love baking and now i want to try doing bread any sweet bread i know how to make the ordenary one's i want something new. thanks, leave amount of each ingridient etc and where you got it from. thanks.
Basic Pan Dulce (Mexican Sweet Bread) Recipe
Ingredients:
1 package active dry yeast
1/2 cup lukewarm water
1/2 cup granulated sugar plus
1 tablespoon granulated sugar
1 teaspoon salt
3 1/2 cups flour; divided
2 tablespoons vegetable shortening
2 eggs; beaten
***TOPPING***
1/2 cup granulated sugar
1/4 cup vegetable shortening
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg yolk
2/3 cup flour
Directions:
Stir together yeast, water, 1 tablespoon sugar and salt until yeast dissolves and bubbles. Add 1-3/4 cups flour and beat well. Cover and let stand in slightly warm place until doubled in bulk, about 45 to 50 minutes.
Beat together shortening and remaining 1/2 cup sugar until fluffy. Beat in eggs. Add to risen dough along with the remaining flour, beating well. Dough will be moderately soft. Cover and let rise again until double in bulk, about 1 hour. Turn out on a floured board. Divide dough into 12 equal size pieces and form each piece into a round flat bun, about 4 inches in diameter. Place buns on greased baking sheet. Spread topping on each bun. Cover and let rise until doubled in bulk, about 50 to 60 minutes. Preheat oven to 400 degrees F. Bake buns for about 15 minutes or until edges are golden.
TOPPING: Beat together until creamy sugar, shortening, salt and cinnamon, blending well. Add egg yolk and flour. Stir until crumbly.
http://www.cdkitchen.com/recipes/recs/28...
Conchas (Mexican Sweet Bread)
INGREDIENTS
2 1/2 teaspoons yeast
1/2 cup warm water
1/2 cup evaporated milk
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter or margarine, melted
1 egg
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
DIRECTIONS
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.
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 2 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 12 conchas
http://allrecipes.com/Recipe/Conchas-Mex...
Mexican Sweet Bread
1 package active dry yeast
1/2 cup lukewarm water
1/2 cup granulated sugar plus
1 tablespoon granulated sugar
1 teaspoon salt
3 1/2 cups flour; divided
2 tablespoons vegetable shortening
2 eggs; beaten
***TOPPING***
1/2 cup granulated sugar
1/4 cup vegetable shortening
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg yolk
2/3 cup flour
Stir together yeast, water, 1 tablespoon sugar and salt until yeast dissolves and bubbles. Add 1-3/4 cups flour and beat well. Cover and let stand in slightly warm place until doubled in bulk, about 45 to 50 minutes.
Beat together shortening and remaining 1/2 cup sugar until fluffy. Beat in eggs. Add to risen dough along with the remaining flour, beating well. Dough will be moderately soft. Cover and let rise again until double in bulk, about 1 hour. Turn out on a floured board. Divide dough into 12 equal size pieces and form each piece into a round flat bun, about 4 inches in diameter. Place buns on greased baking sheet. Spread topping on each bun. Cover and let rise until doubled in bulk, about 50 to 60 minutes. Preheat oven to 400 degrees F. Bake buns for about 15 minutes or until edges are golden.
TOPPING: Beat together until creamy sugar, shortening, salt and cinnamon, blending well. Add egg yolk and flour. Stir until crumbly.
http://groups.google.com/group/Just-Brea...
Portuguese Sweet Bread IV
"This is an original recipe for Massa Savada. This recipe is very large; you may want to divide it in half."
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
SERVINGS & SCALING
Original recipe yield: 6 - 9x5 inch loaves
INGREDIENTS
3 cups milk
1 cup butter
1/2 cup shortening
5 cups white sugar
3 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
12 eggs, beaten
16 cups all-purpose flour
1 egg
2 tablespoons water
DIRECTIONS
Warm the milk in a small saucepan until it bubbles. Mix in the butter and shortening; stir until melted. Place sugar in a very large bowl, pour milk over sugar and stir until sugar dissolves. Let cool until lukewarm. In a small bowl, stir yeast into warm water.
Stir 12 eggs and yeast mixture into milk and sugar; beat well. Pour all of the flour into the milk/eggs/sugar mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic; 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. Deflate dough and let rise again until doubled, about 45 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, beat together 1 egg and 2 tablespoons water and brush on the risen loaves. Bake in preheated oven for 25 to 30 minutes, or until bottom of loaves sound hollow when tapped.
http://allrecipes.com/Recipe/Portuguese-...
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Yeah, well, "sweet breads" are also the thymus glands of calves...