Pan Peineta Mexican Comb Bread Recipes

CONCHAS RECIPE

Steps:

• Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.
• Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.
• YOUR DOUGH SHOULD FEEL VERY SOFT AND ELASTIC.
• Place the dough on your floured working table and knead it just enough to shape it into a ball.
• Place this ball in a large greased bowl to rest. Cover it with plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.

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.

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.

PAN PEINETA (MEXICAN COMB BREAD)

Steps:

• Heat the first five ingredients (shortening through salt) in a pan until the shortening is melted. Remove from heat and allow to cool to lukewarm.
• Mix 1 teaspoons sugar, 1 tbs. active dry yeast and 1/4 cup warm water in a large bowl. Allow to stand until foamy.
• Mix cooled shortening mixture, beaten egg, vital wheat gluten (if using) and flour into proofed yeast. Add flour gradually and mix well after each addition. The amount of flour needed may vary according to humidity level. Dough should be soft and pliable, but not loose or extremely stiff. Remove dough from bowl to a lightly floured surface. Knead until smooth, adding flour by the tbs. if dough is too sticky. Form dough into a large ball and place in a greased bowl. Turn dough over to grease entire surface. Cover and allow to rise in a warm area for about an hour, or until dough doubles in size.
• Place dough on a lightly floured surface and knead briefly. Divide dough into four even pieces. Roll each piece into an 8" circle. Make 3/4" cuts around the edge of each circle. Fold each circle in half.
• Lightly grease two baking sheets. Place two loaves on each sheet. Cover and allow to rise in a warm place for 45 minutes, or until doubled in size. While dough is in it's final rise, preheat oven to 350ºF.
• Bake at 350ºF for about 25 minutes, or until light golden brown.
• Alternatively, you could make the dough in a bread machine on the dough cycle, following the recipe instructions for shaping, rising and baking.