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Oaxacan Bread |
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Serves: 12 Print this Recipe(Pan de Yema) Category: Yeast Breads Makes about 12 medium-size rolls In Oaxaca, two bustling city center markets are just a couple of blocks from the main zócalo (plaza). The bread stalls and fondas (food stalls) are in the Mercado 20 de Noviembre. There are rows and rows of tables piled with rolls and breads of about any size to suit your fancy. The round egg bread (pan de yema) is a specialty of Oaxaca, traditionally eaten with a cup of hot chocolate into which the lightly sweetened bread is dipped. This version of the rolls can be made whatever size you wish. 1/4 cup unsalted butter (1/2 stick), at room temperature 1 cup milk 1/2 cup sugar 1 teaspoon salt 2 packages quick-rising active dry yeast 1/4 cup warm water (about 120°) 4 to 4 1/2 cups all-purpose flour 4 large eggs yolks, beaten 1 whole large egg, beaten separately from the yolks 1. In a saucepan, heat the butter, milk, sugar, and salt, stirring frequently, until the sugar dissolves and the butter melts. Cool to lukewarm (about 110°). 2. In a large bowl, dissolve the yeast in the warm water and stir in the lukewarm milk mixture. Add 2 cups of the flour and mix to a smooth batter. Stir in the beaten large egg yolks and the remaining 2 cups of flour. Add additional flour gradually until the dough holds together, but is still a bit sticky. Do not knead. Transfer to a large oiled bowl, and turn to coat with oil. Cover with a damp kitchen towel and let rise until doubled in size, about 1½ to 2 hours. 3. With floured hands, punch down dough. Place on a very lightly floured work surface and knead about 10 times, just enough to make the dough smooth and elastic. Pat into a ball. Cover and let stand 15 minutes to relax the dough. 4. Preheat the oven to 400°. Grease an insulated baking sheet or line with parchment paper. Cut the dough into 12 equal pieces, or depending on the size bread you want, cut the dough into equal pieces. Form each piece into a ball. 5. Place each ball on the baking sheet and flatten the rolls with the palm of your hand. Let the rolls rise 20 minutes. Brush the rolls with the beaten egg to glaze. Bake 12 to 15 minutes, or until it is browned and sounds hollow when tapped. Cool on a rack for about 30 minutes. Store 2 days at room temperature in a sealed plastic bag, or freeze in a sealed plastic freezer bag for up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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