Bread Machine Mexican Sweet Bread Recipe 425 Food

PAN DULCE - MEXICAN SWEET BREAD

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.

BREAD MACHINE MEXICAN SWEET BREAD RECIPE - (4.2/5)

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.

MEXICAN BREAD

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).

CONCHAS (MEXICAN SWEET BREAD)

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.

MEXICAN SUNSET BREAD (BREAD MACHINE)

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).

BOLILLOS RAPIDO USING BREAD MACHINE

Steps:

• 1. Grease 2 baking sheets or you can use parchment paper in place of greasing the sheets.
• 2. Select the dough cycle and loaf size for 2 lbs.
• 3. Add ingredient (except cornmeal) to your pan in order listed. Start the machine and let it run through dough cycle.
• 4. Once dough cycle completes; divide dough into 8 equal pieces. Flatten into a 6-inch cirle. Fold the top each toward you cover about 2/3 of the circle. Flap other side over (envelope style) and pinch seam together to seal. Form into a football shape, tapering the ends.
• 5. Dip each roll (seam side only) in the cornmeal. Place seam side down on baking sheets. Cover lightly and let rise until double, about 45 minutes to an hour or until an impression remains in dough when lightly pressed with your finger. NOTE: I put these in my oven with the oven light on to rise. About 5 minutes before I bake, I remove from oven and preheat oven for baking. The warmth from the light in the oven helps with rising the dough.
• 6. Preheat over to 375 degrees. With a sharp thin blade knife, make a lengthwise cut (about 1/2-inch deep) on top of each roll. Bake 20 to 25 minutes until they are lightly browned and sound hollow when tapped.
• 7. Cool on rack. Best served on day they are baked, or they can be frozen up to 3 months in freezer bags.

BREAD MACHINE CONDENSED MILK SWEET BREAD

Steps:

• Put ingredients in bread machine according to your machine's manufacturing directions and set the dough cycle.
• When done, remove and seperate into 3 sections.
• Roll each section out like snakes and mesh ends together.
• Braid and press ends together.
• Place in baking dish and allow to rise for 25-30 minutes.
• Brush melted butter or egg white on top after rising.
• Bake at 340 degrees for 30-45 minutes, until top is golden brown.
• If a better crust is wanted: Heat some water in an oven proof container in the microwave until near boiling. Then place water in the oven beside the bread.

BEST BREAD MACHINE BREAD

Steps:

• Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

PAN DE MUERTOS (MEXICAN BREAD OF THE DEAD)

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.

BUTTERY SWEET BREAD FOR BREAD MACHINE

Steps:

• Place all the ingredients into the bread machine according to machine manufacturer's instructions.
• Use basic white bread or sweet bread cycle.

MEXICAN SWEET BREAD (BREAD MACHINE)

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.