Easy Mexican Pan Bread Food

TEXAS PAN BREAD (PAN DE CAMPO)

Steps:

• This is from a recipe my grandmother use to make in Texas.
• Preheat oven to 450 degrees.
• Stir together the dry ingredients.
• Blend in the butter using a pastry cutter (you can use your fingers) until the mixture is crumbly.
• Add milk slowly until a soft, not to sticky, ball of dough is formed.
• Turn the dough out on a floured surface and knead gently for about 1 minute.
• Flatten the ball of dough and roll out into about a 1/2 inch thick round.
• Place some butter (about a tablespoon) in a cast iron skillet.
• Place iron skillet in oven just to melt the butter.
• Remove the iron skillet as soon as the butter melts and swirl the butter to coat the bottom of the pan.
• Carefully place the dough into the skillet.
• Bake about 6 minutes, then flip the bread and bake another 6 minutes.
• Variations: Sprinkle cheddar cheese on top of bread after flipping. Spread a mixture of brown sugar and cinnamon on top after flipping.

EASY MEXICAN PAN BREAD

Steps:

• Cook beans in extra water; drain, reserving 3/4 Celsius of the cooking liquid, Preheat oven to 350 Fahrenheit.
• Heat 2 tablespoons oil in an ovenproof skillet and saute onion and garlic until onion is translucent. Remove half the onion and garlic to a bowl and add the cooked beans, reserved bean liquid, egg, remaining 2 tbsp.oil, cornmeal, baking powder, chili powder, cumin, green pepper, and salt. Mix well and put into the skillet on top of the remaining cooked onions. Do not stir, the onion should remain on the bottom.
• Bake for about 15 minutes. Just before it is done, sprinkle with grated cheese and olives, and continue baking until cheese melts. Garnish before serving.

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.