Mexican Yeast Bread Recipes

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.

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).

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.

Steps:

• In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.
• With a wooden spoon stir in 2 cups flour until combined.
• Stir in salt and 2 cups of the remaining flour until mixture forms a stiff dough.
• On a lightly floured surface knead dough with lightly floured hands for 8 minutes, or until smooth and elastic (or use KA mixer).adding more flour if needed to keep dough from sticking.
• Transfer to a lightly oiled deep bowl, turning to coast with oil.
• Cover bowl with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
• Punch down dough and form into 8-10 hoagie shaped rolls (or the dough can be shaped into 2 slender loaves about 10 inches long; or one large loaf.).
• Place rolls on an lipless baking sheet or pizza paddle lightly dusted with corn meal (or parchment paper), cover with lightly floured towel and let rise, until doubled in size, about 30 minutes (longer needed if making large loaves).
• Preheat oven to 425 degrees.
• In preheating oven, place heavy-duty lipless cookie sheet or bread baking stone.
• Make a slash down the center of each roll (or three diagonal slashes on the loaves) with a sharp knife.
• Slide bread from pizza paddle onto hot stone, Lightly spraying each roll/loaf with cold water.
• Carefully toss 1/2 cup water on oven floor (if using gas oven, place a heavy-duty oven-safe skillet or roasting pan on the the oven floor) and close door.
• Spritz dough 2 times during the first 3 minutes of baking.
• Bake until golden brown, about 12-30 minutes (depending on size of rolls/loaves).
• Allow bread to cool on wire rack.