Mexican Bread Cookbook: Traditional Recipes for Soft, Sweet, and Savory Breads from Mexico's Bakeries and Home Kitchens by Rose Ella

Author:Rose, Ella
Language: eng
Format: epub
Published: 2024-01-16T00:00:00+00:00

Ingredients

1 cup of shredded cheese (recommend queso Oaxaca or Monterey Jack)

1/2 cup of warm water (105-115 degrees F.)

3 tablespoons of Land O Lakes Butter with Olive Oil & Sea Salt, melted

1/4 teaspoon granulated sugar

1 teaspoon sea salt

1/4-ounce active dry yeast packet

1 tablespoon of Land O Lakes Butter with Olive Oil & Sea Salt, room temperature

3 cups all-purpose flour

1/2 cup milk, lukewarm

1 cup of roasted green chiles, peeled and chopped (about 4 chiles)

Instructions

Mix yeast with sugar and warm water. Mix everything together well. Allow it to sit for 10 minutes so the yeast can start to work.

Mix the yeast mixture with warm milk and 1 tablespoon of Land O'Lakes Butter with Olive Oil and Sea Salt in a stand mixer with a dough hook. Mix in the cheese and green chiles until everything is well mixed.

Add the flour slowly, then the salt, and mix the ingredients together until they are well blended. The dough will be a little sticky.

Place the dough in a bowl that has been greased. Warp the bowl with the tea towel and let it rise for two to four hours or until it doubles in size.

Warm the oven up to 375 degrees F.

Remove the dough from the bowl and place it on a floured surface. Still, the dough should be a little loose.

Now, spray some cooking spray on the loaf pan.

Carefully put the dough into the loaf pan so that it's spread out evenly. Put the dough in a loaf pan and cover it with a tea towel. Let it sit for up to 30 minutes while the oven heats up.

Spread melted Land O'Lakes butter with olive oil and sea salt over the dough.

Bake the loaf for about 45–55 minutes, or until golden brown.

Take the loaf out of the pan and set it on a rack to cool. Then, cut it into pieces. Put a tea towel over it to keep it warm.

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