ISO Traditional Mexican bread recipes, specifically...

[ljt2r]

Marquesote
Molletes
Pan Guapa
Pan Dulce
Pan Resobado

I am looking for TNT recipes for any of the above Mexican breads--or any others you might like to share. I plan to do some googling, but I would rather get TNT, preferably very authentic....

TIA! Laura :D

[MaryH]

Laura,

Molletes? I've never heard of these. Bodillos (or is it bolillos?), yes but not this. Can you give me a brief description?

I ask because I grew up in San Diego so we had a lot of Mexican food (albeit "border food") around and this is a new one.

[ljt2r]

Laura,

Molletes? I've never heard of these. Bodillos (or is it bolillos?), yes but not this. Can you give me a brief description?

I ask because I grew up in San Diego so we had a lot of Mexican food (albeit "border food") around and this is a new one.

According to my sources, bollilos are crusty bread rolls--everything I posted is a sweet bread of some sort. Molletes, at least in Oaxaca, is bread sweetened with piloncillo and topped with sesame seeds, usually made in Etla. And if I sound authoritative, it is because I am typing from a book, not bc I have the slightest idea what piloncillo is or where Etla is. :D But I was hoping to find out! Susana Trilling, in her Seasons of the Heart: A Culinary Journey through Oaxaca, Mexico, has a few bread recipes as well as a list of traditional breads. I basically went through the list looking for the sweet sounding ones because I am making a big Mexican meal on Monday and because DD and I are looking for a sweet(ish) bread for breakfast in the meantime. :) Today I will make either Pan de Muerto (egg bread with aniseeds) or Pan de Yema (same bread without aniseeds--can't decide what I think about aniseeds). It is traditionally used for dipping in chocolate but I am hoping it will make a good morning slice of bread. I have a MAJOR sweet tooth in the morning.... :p

So anyway, if anyone has any recipes, please send them on....

Laura

[sneezles]

Today I will make either Pan de Muerto (egg bread with aniseeds) or Pan de Yema (same bread without aniseeds--can't decide what I think about aniseeds). It is traditionally used for dipping in chocolate but I am hoping it will make a good morning slice of bread. I have a MAJOR sweet tooth in the morning.... :p

So anyway, if anyone has any recipes, please send them on....

Laura

No recipe but my two older sons went to a Catholic school and for All Soul's Day they had to do an altar for Spanish class and Pan de Muerto was part of their project. Brings back a few good memories. With my oldest I had 12 boys in my kitchen making bread one afternoon...there was flour everywhere!:D

I don't recall use the anise seed but the bread is very good!

[ljt2r]

No recipe but my two older sons went to a Catholic school and for All Soul's Day they had to do an altar for Spanish class and Pan de Muerto was part of their project. Brings back a few good memories. With my oldest I had 12 boys in my kitchen making bread one afternoon...there was flour everywhere!:D

I don't recall use the anise seed but the bread is very good!

My book did mention that it is traditional on the Day of the Dead--which is right by All Soul's Day (or the same day, different name?), right?

Well good I am enthusiastic that I chose it now. :D

[sneezles]

My book did mention that it is traditional on the Day of the Dead--which is right by All Soul's Day (or the same day, different name?), right?

Well good I am enthusiastic that I chose it now. :D

Yes, All Saint's Day and All Soul's Day (Nov 1 & 2) are the days it is celebrated.

[Phoenixcooking]

I have not made this recipe but is did find this one on Google, I do remember some of these breads from time I spent in the Philippines along with pad de sol which we would buy hot each morning on the way home from work.

Do you have any of Rick Bayles cookbooks he might have a few recipes.

Recipe for Pan Dulce http://www.geocities.com/coachcarmona/pandulce.html

[ljt2r]

I have not made this recipe but is did find this one on Google, I do remember some of these breads from time I spent in the Philippines along with pad de sol which we would buy hot each morning on the way home from work.

Do you have any of Rick Bayles cookbooks he might have a few recipes.

Recipe for Pan Dulce http://www.geocities.com/coachcarmona/pandulce.html

Actually I love Rick Bayless but the books I have (I have 3) do not address bread--or I missed it. I want to own more Diana Kennedy books (the one I have does not either). Thanks for the link, I am going to go check it out right now.

[ljt2r]

I have not made this recipe but is did find this one on Google, I do remember some of these breads from time I spent in the Philippines along with pad de sol which we would buy hot each morning on the way home from work.

Do you have any of Rick Bayles cookbooks he might have a few recipes.

Recipe for Pan Dulce http://www.geocities.com/coachcarmona/pandulce.html

Ooops, that's the same recipe I found by googling... it does look yummy doesn't it? Of all the breads I mentioned that was the non-TNT (i.e., googled) recipe that I liked the best.

[sneezles]

An author you might want to check out for Mexican cooking is Diana Kennedy (http://www.amazon.com/gp/product/0609607006/ref=pd_cp_b_title/105-2404825-3294809?ie=UTF8&pf%5Frd%5Ft=201&pf%5Frd%5Fm=ATVPDKIKX0DER&pf%5Frd%5Fp=252362401&pf%5Frd%5Fs=center-41&pf%5Frd%5Fr=05WA3PC3FXD1JJNC7RWJ&pf%5Frd%5Fi=0553057065), I have debated buying this book for some time now...

[ljt2r]

An author you might want to check out for Mexican cooking is Diana Kennedy (http://www.amazon.com/gp/product/0609607006/ref=pd_cp_b_title/105-2404825-3294809?ie=UTF8&pf%5Frd%5Ft=201&pf%5Frd%5Fm=ATVPDKIKX0DER&pf%5Frd%5Fp=252362401&pf%5Frd%5Fs=center-41&pf%5Frd%5Fr=05WA3PC3FXD1JJNC7RWJ&pf%5Frd%5Fi=0553057065), I have debated buying this book for some time now...

I want all of her books--I mentioned her 2 posts above. Great minds think alike. :D

[Beth]

KI checked one of Rick Bayless' books and didn't find any breads. The other book that came to my mind was Beth Hensperger's Breads of the Soutwest. The breads have both Native American and Mexican influences, but I can't locate the book right now. I have 2 boxes still packed until I finish paintinf a bookcase. I didn't see it on a quick look, but if I find it, I''ll check the index.

[Dana G]

I cooked this one 2 years ago for my class when we were studying holidays around the world. It was actually very good (especially the glaze on it) and I had planned to make it again but never did. I actually adapted the recipe from a little from a Day of the Dead book in the library b/c I wanted to use my bread machine. From the original recipe, the bread would have a toy skull or skeleton inside. Since I could not find one that was oven safe, I cut a hole and stuck the skull inside after it was baked.

Bread of the Dead
(a recipe from Mexico’s Day of the Dead)

¼ cup milk
2 eggs, beaten
¼ cup butter, melted
¼ cup warm water
½ tsp salt
¼ cup sugar
3 cups bread flour
1 ¼ tsp yeast


Directions
Put all ingredients above into bread machine and turn on dough cycle. Leave in machine to rise for another 40 minutes. Turn onto floured surface and knead. Shape the dough into a large round loaf with a round knob on top. Place on a baking sheet, cover with a cloth, and let rise in a warm place for 1 hour. Bake in a preheated 350 degree oven for 40 minutes.

Glaze:
¼ cup orange juice
¼ cup sugar

In a small saucepan combine sugar and orange juice. Bring to a boil over medium heat and boil for 2 minutes. Brush over bread while still warm.

[ljt2r]

We just finished eating some pan de yema--smothered in honey and butter-YUM. i decided to leave out the aniseeds....

[jadenegro]

Checking in for Diane Kennedy... I have The Art of Mexican Cooking. She has recipes in her bread chapter for:

Bollilos (Bobbin-Shaped Bread Rolls)
Molletes (Bean-Stuffed Bolillos)
Teleras (Flat Bread Rolls)
Torta Mexicana (Sandwich Rolls)
Galletas Marinas (Crisp Ship Crackers)
Torta de Santuario (Sanctuary Rolls)
Conchas (Sweet Rolls with Shell-Patterned Sugar Topping)
Pan de Muertos (All Saints and All Souls Day Bread)
Rosca de Reyes (Twelfth Night Ring Bread)
Tortillas de Harina (Large Wheat Flour Tortillas)
Tortillas de Harina Integral (Whole-Wheat Flour Tortillas)

Let me know if you want to try any of these. I can type and watch BB at the same time :) Does anyone have any other books by Diane Kennedy? I can't decide if I want to get another of her books or one by Rick Bayless.

And from Mexico the Beautiful:
Marquesote (Cake Bread)
Pan de Muerto (Day of the Dead Bread)
Patas (Coffee Bread)
Rosca de Reyes (Round Bread for the Day of the Kings)
Pan de Yema Qaxaqueno (Oaxacan Egg Bread)

[ljt2r]

Checking in for Diane Kennedy... I have The Art of Mexican Cooking. She has recipes in her bread chapter for:

Bollilos (Bobbin-Shaped Bread Rolls)
Molletes (Bean-Stuffed Bolillos)
Teleras (Flat Bread Rolls)
Torta Mexicana (Sandwich Rolls)
Galletas Marinas (Crisp Ship Crackers)
Torta de Santuario (Sanctuary Rolls)
Conchas (Sweet Rolls with Shell-Patterned Sugar Topping)
Pan de Muertos (All Saints and All Souls Day Bread)
Rosca de Reyes (Twelfth Night Ring Bread)
Tortillas de Harina (Large Wheat Flour Tortillas)
Tortillas de Harina Integral (Whole-Wheat Flour Tortillas)

Let me know if you want to try any of these. I can type and watch BB at the same time :) Does anyone have any other books by Diane Kennedy? I can't decide if I want to get another of her books or one by Rick Bayless.

Hey you are talented--thanks! :D I am a terrible typist...

I would love her recipes for:

Torta de Santuario (Sanctuary Rolls)
Conchas (Sweet Rolls with Shell-Patterned Sugar Topping)
Pan de Muertos (All Saints and All Souls Day Bread)
Rosca de Reyes (Twelfth Night Ring Bread)
Bollilos (Bobbin-Shaped Bread Rolls)
Molletes (Bean-Stuffed Bolillos)


And if you have any info for what region of Mexico they are from that would be cool too--all of mine come from a Oaxacan book so I wonder if they are very different. Like the pan de meurtos, for exs, which I do have a recipe for, so don't type it out if you don't have time...

Wow, an entire chapter on bread... I KNEW I wanted her books...

And Beth, this is a new interest, but nothing time sensitive, so when you do unpack your books I would love to hear what you have as well.

Thanks everyone! :p

[Beth]

OK. In the meantime, I took a quick look and found copies on Amazon for $7.98, half.com for $7.51 and ebay for $6.99. Both of hte reviews on Amazon mentioned the Taos Pumpkin Bread -- a favorite of mine. Wonderful freefrom yeast bread with pumpkin for color and moistness and toasted cornmeal for added texture. I think I posted that recipe when I first made it. Wonder if there's any chance it would turn up in a search.....

it did! Here's one to sample:

Taos Pumpkin Bread
2 round loaves

1 1/2 c warm water
1 T active dry yeast
1 cone piloncillo, crumbled (or 1/2 cup dark brown sugar)
2 large eggs
1 cup pumpkin puree
1 T salt
1/2 cup cornmeal or masa harina para tortillas, toasted
5 1/2 to 6 cups unbleached all purpose flour
1 T each cornmeal and flour, mixed for sprinkling

Pour 1/2 c of the water into a small bowl and dissolve yeast with a pinch of the sugar. Stir and let stand until foamy.

In mixer or large bowl, combine eggs and pumpkin. Add remaining water and brown sugar, salt, cornmeal and 2 c flour. Beat on meduium until smooth, 1 min. Add the yeast mixture and beat vigorously 1 min.

Add remaining flour 1/2 c at a time, mixing on low until a soft shaggy dough just clears the sides of the bowl. Turn the dough out onto a floured board. Knead to make a smooth and elastic dough (1-2 min for machine dough, 3-5 if hand mixed). Add enough of the remaining flour for the dough to hold its own shape. Place in reased bowl, turn, cover and rise to double (60-90 min).

Line a baking sheet or peel with parchment and sprinkle with the cornmeasl/flour mixture. Gently deflate the dough and turn out onto floured board. Divide in half. Form each into a round loaf and place on parchment. Cover loosely with plastic and rise to double (30 min).

About 20 min before end of rise, preheat oven to 450, using a baking stone in bottom of oven if desired (I did). Dust the tops of the loaves with flour.

Using a serrated knife, slash loaves decoratively, no more than 1/4 inch deep. Place in oven . Immediately reduce the oven temp to 375 and bake 45-55 min. or until lightly browned and sound hollow. Remove the parchment and cool on wire racks.

[jadenegro]

Well, now I really want to make bread! I haven't had molletes in the manner described, but one favorite I have from Central America is French Bread sandwiches with frijoles negros. That's pretty good as well, and good for picnics. Actually, the PB and J of Central America.



* Exported from MasterCook *

Bolillos (Bobbin-Shaped Bread Rolls)

Recipe By : Diane Kennedy
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the starter:
1/4 teaspoon crumbled cake yeast or 1/8 teaspoon dry yeast
1 teaspoon sugar (optional)
1/2 cup warm water (approximately)
1/2 teaspoon sea salt
1/2 pound unbleached all-purpose flour -- plus extra for working surface
grease for the bowl

For the bread dough:
2 pounds unbleached all-purpose flour -- plus extra for the bowl and work surface
1/2 pound starter
4 teaspoons crumbled cake yeast or 2 teaspoons dry yest
2 cups warm water (approximately) -- plus extra for the yeast
2 teaspoons sea salt (or to taste)

For the starter: Cream the yeast and sugar together with 2 tablespoons of the water. Dissolve the salt in the remaining water. Put the flour in the bowl of an electric mixer; first mix in the creamed yeast and then the salted water, reserving a little to see how much moisture you need. Beat with a dough hook until you have a smooth, rather than firm, slightly sticky dough -- about two minutes. Throw a little flour around the bowl and beat briefly so that the dough pulls away cleanly from the bowl, and work it into a round cushion shape. Leave it to rest briefly while you clean and grease teh bowl. REplace the dough in teh bowl, cover it with greased plastic wrap and a heavy towel, and set in a cool place -- about 55 degrees -- overnight or for at least 8 hours.

For the dough: Put the flour in teh bowl of the mixer. Break the starter into small pieces and add it in. Cream the yeast with 2 tablespoons of the water, pressing out any lumps with the back of a wooden spoon, and mix into the flour. Dissolve the salt in the remaining water and gradually beat it into the flour, reserving a little until you see how much the flour will absorb. Beat with a dough hook until you have a smooth, flexible, slightly sticky dough -- about 2 1/2 minutes. Throw a little flour around teh bowl and beat briefly until the dough cleans itself away from the surface of the bowl.

First rise: Form into a round cushion shape, put into a greased bowl or onto a tray, cover with greased plastic wrap and a towel, and set aside in a warm place -- ideally 70 degrees -- until it has almost tripled in volume, 2 1/2 to 3 hours.

Second rise: Scrape onto a lightly floured work surface, punch down, and again form into a round cushion shape. Replace in the bowl or tray, cover as before, and set aside until almost triple in size, about 2 hours. Turn out onto a lightly floured surface and work into a long sausage shape about 2 inches in diamater. Cut the dough into 24 pieces -- each one should weigh about 2 ounces. Roll each piece of dough under the palms of your hands into round balls and then form into bolillos (see below). But first, grease and flour 4 large baking sheets. About halfway through the rise, heat the oven to 400 degrees.

Forming Method: Flattening the dough out to an oval shape, fold one third of the dough over toward the center, flatten hard, then double the dough over and flatten it out with the heel of your palm. Give the dough a roll or two under your palms to tighten, letting a little bit "escape" at each end to form the rounded ears.

Final rise:

Method 1: After forming the rolls, there is a seam underneath. Turn it to the top and carefully place the bolillos to rise on the prepared baking sheets. In the rising and baking the seam will open as the dough expands and forms the required shape. Set the sheets aside for the dough to rise about half its size again -- about 1 hour at 70 degrees. The oven will be heated to 400 degrees. Bake at the top of the oven for about 15 to 20 minutes or until the bolillos are a pale golden color and sound hollow when tapped on the bottom.

OR

Method 2: If you prefer to slash the dough in the classical fashion, place the shpaed bolillos, seam side up, onto a floured board and set aside to rise until they have rise to about half their size again -- about 1 hour at 70 degrees. Carefully flip them over, seam side down, onto the prepared baking sheets and slash deeply either with a razor or a dough slasher. Bake at directed in Method 1.


Description:
"Makes about 24 to 26 5 inch rolls"
Source:
"The Art of Mexican Cooking"
Copyright:
"1989"
- - - - - - - - - - - - - - - - - - -

NOTES : This recipe is from a bakery in Mexico City. This is a slow rising recipe and comes from a time when master bakers allowd the flavor of the bread to develop without hurrying the rise with sugar. If this recipe seems to fussy, you can use any French bread recipe you have and follow the instructions for forming the rolls. The starter will keep for some time in the refrigerator and can be used for other batches of bread.


* Exported from MasterCook *

Molletes (Bean-Stuffed Bolillos)

Recipe By : Diane Kennedy
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 bolillos OR other crusty bread rolls
6 tablespoons unsalted butter -- melted
2 cups frijoles refritos -- heated
1/2 pound Chihuahua or medium-sharp Cheddar cheese -- grated
2 cups of salsa mexicana, salsa ranchera, or salsa verde (cruda)

Heat the oven to 350 degrees.

Grease a large baking sheet.

Cut the rolls in half horizontally. Hollow them out, and lightly brush the insides with butter. Bake until slightly crisp on teh outside, about 10 minutes. Fill with plenty of bean paste, sprinkle with cheese, and return to the oven for the cheese to melt but not brown. Serve immediately, passing the sauce separately.

Description:
"Serves 6"
Source:
"The Art of Mexican Cooking"
Copyright:
"1989"
- - - - - - - - - - - - - - - - - - -

NOTES : These are also from Mexico City, a good brunch dish.

[jadenegro]

I've seen concha patterns somewhere in the past, I don't remember where though! She says you can make the swirl pattern with a knife but I'm not sure how well that would work.


* Exported from MasterCook *

Conchas (Sweet Rolls with Shell-Patterned Sugar Topping)

Recipe By : Diane Kennedy
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the starter:
1/2 pound unbleached all-purpose flour -- plus extra for teh bowl
1/2 ounce cake yeast or 1/4 ounce dry yeast
2 tablespoons warm water -- approximately
2 large eggs -- lightly beaten

for the dough:
1 pound unbleached all-purpose flour -- plus extra for kneading
6 ounces sugar
1/2 teaspoon sea salt
1 1/2 ounces unsalted butter (3 tablespoons) -- softened
1 cup eggs (about 4 large) -- lightly beaten
1/4 cup warm water -- approximately

for the topping:
1/4 pound unbleached all-purpose flour
1/4 pound confectioner's sugar
2 ounces vegetable shortening (2 ounces) OR unsalted butter at room temperature
2 tablespoons unsweetened cocoa powder
1 tablespoon ground cinnamon

Grease and flour a baking sheet.

Sift the flour into the bowl of an electric mixer. Crumble the yeast into a small bowl, add the warm water, and mix to a smooth cream with teh back of a wooden spoon. Add the creamed yeast and teh eggs to the flour and beat with a dough hook for about 2 minutes. The dough should be soft and sticky. Throw a little more flour around the bowl and beat for a few seconds longer so that the dough cleans iteself from the surface of the bowl.

Sprinkle your work surface liberally with flour, scrape the starter onto it, and allow it to rest a few seconds. Flour your hands and lightly pat teh dough into an oval cushion shape. Transfer it to the greased baking sheet and make 3 diagonal slashes on the top. Cover with buttered plastic wrap and set aside in a warm place, 80 degrees is ideal, to double in size, about 1 to 1 1/2 hours. Cut th edough into 2 equal parts (weigh to make sure). Tear one part into pieces and put into the bowl of your mixer. Store the other half for another batch of conchas.

ADd the rest of the ingredients for the dough, except for 2 ounces of the sugar. Beat with the dough hook at high speed for about 5 minutes. Add teh rest of the sugar and beat for another 3 minutes; the dough should now be soft and sticky with a shiny surface and form a cohesive mass on teh dough hook. Trhow a little more flour around teh bowl to help the dough clean itself from the surface. Trun the dough out onto a floured surface and quickly pat it into a round cushion shape. Butter another large bowl (leavin gyour mixing bowl free for the long risin gperiod), dust with flour, and place teh cushion of dough into it. Cover the bowl with some buttered plastic wrap and a towel and set aside in a warm place for about 2 hours, until it has doubled in size. At the end of the rising period, place teh covered bowl, with the towel, into the mildest part of your refirgerator and leave it to ripen and rise slowly for at least 8 hours. It can even be left for 16 hours.

Just before the end of this rising period, prepare the sugar topping. Sift the flour and sugar together. Cut ithe fat into small pieces and rub it between your fingers inot the flour/sugar mixture. Work it all together until smooth. Divide into 2 parts; mix the cocoa inot one, the cinnamon into the other. SEt aside, covered, so it does not dry on teh outside.

Turn teh dough out onto a floured surface and quickly form into a cushion shpae. Divide into 4 equal portions and each portion into 4 again, making 16 pieces of dough. Weigh each one -- they should be just about 2 ounces each -- to ensure an even size for the finished buns.

Butter 3 cookie sheets well. Roll each piece of the dough into a smooth ball and place each one onto the buttered cookie sheets, leaving aspace of 3 inches between them to allow for expansion.

Divide the toppings into 8 portions each and roll into balls about 1 inch in diameter. Lightly flour the palm of your left or right hand, whichever you work best with, adn press teh ball of topping out onto it until it forms a circle about 3 inches in diameter. Press this topping firmily onto one of the balls of dough, flattening it out a little. Dust your palm again and continue with the next until all teh balls are covered with the topping. Take your Mexican decorative cutter (if you have one) or trace trace a patter with a sharp knife; form either a shell or a chicharron pattern. Set the conchas aside in a warm place, uncovered, to rise until they are about half again their original size -- about 2 1/2 to 2 hours.

Set two racks in teh top part of the oven and heat to 375 degrees. When teh conchas have risen, bake for about 12 minutes or until they are browned slightly around the edge of the topping and are springy to the touch. They are best eaten the same day.

Description:
"Makes about 16 buns 5 inches in diameter"
Source:
"The Art of Mexican Cooking"
Copyright:
"1989"
- - - - - - - - - - - - - - - - - - -


NOTES : This is the epitomy of Mexica breakfast (or supper) bread. The dough is slightly sweet and spongy, makde with a high percentage of eggs and yeast, but otherwise low in fat. They dry out fast but increase in flavor when kept. To revive dry rolls, dip them in milk and put them in a very hot oven for a few minutes. You can freeze the part of the starter that you don't use, then defrost it and allow it to rise for a future batch of conchas. The long rising period of the dough helps to develop flavor. After forming the conchas and giving them their final rise, they will increase by only about half their bulk, but in the oven they will expand spectacularly.

[ljt2r]

jadenegro: thank you thank you thank you!

Beth: thanks for finding that recipe, it sounds wonderful.

I was starting to get into a bit of a rut bread-wise, now I have tons to keep me occupied. :D

Laura