Guatemalan Sweet Bread Recipes
GUATEMALAN SWEET BREAD
GUATEMALAN SWEET BREAD
Provided by susy
Categories guatemalan especial bread
Time 1h10m
Number Of Ingredients 10
Steps:
- DIRECTIONS 1- put water, sugar, yeast, margarine, eggs, cheese in a bowl. Disolved and ferment 15 minutes 2- add flour, milk, salt and baking powder 3- knead all the ingredients by hand until incorporated and form a manegeable dough 4- spread flour on a table and place the dough safely kneading one more minute 5- divide 8 oz. portions 6- reserve a portion of the dough to decorate 7- form balls and place them on a greased 8- cover with a dry cloth and ferment 20 minutes 9- smoothly and varnish with egg, decorate with figures made of the same dough and spread sesame seeds by holm oak { sesame seeds optional} 10- rest for 30 minutes or until doubled in size 11- bake at 300 degrees fahrenheit 25 to 30 minutes aproximately
Nutrition Facts :
GUATEMALAN SWEET CAKES
Provided by Zanne Stewart
Categories Cake Mixer Cheese Egg Dessert Bake Vegetarian Kid-Friendly Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 9 (snack or dessert) muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle. Line muffin cups.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in cheese. Mix in flour mixture at low speed until just combined.
- Divide among nine muffin cups (a slightly rounded 1/4-cup batter each). Bake until pale golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in pans on a rack 15 minutes, then turn out onto rack and cool to warm.
GUATEMALAN CHALLAH
From "A Blessing of Bread" by Maggie Glezer, this is another interesting twist on challah! Challah is the braided or twisted loaf of egg bread served on the Sabbath by Jews around the world, and recipes vary by region. This one is interesting for its use of cardamom. I've added the rising time in to the cooking time, so the total time is from start to finish.
Provided by Susiecat too
Categories Yeast Breads
Time 3h30m
Yield 16-24 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let sit uncovered for 20 minutes, or until it begins to ferment and puff up slightly.
- Whisk 2 eggs, oil, salt, sugar and cardamom into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar are dissolved.
- Stir in the remaining flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. Knead in the raisins just until they are equally distributed.
- Place the dough in the bowl and cover, set aside to rise until doubled in bulk, up to 2 hours depending on the temperature of your kitchen.
- Line baking sheets with parchment paper. Divide the dough into two 1-pound portions for loaves, or 16 rolls.
- Braid or shape as desired, position on the prepared sheets and cover again to rise until tripled in size, up to 1 1/2 hours.
- Thirty minutes before baking, put oven racks in upper and lower third positions and preheat to 350°F.
- Beat remaining egg with a pinch of salt for glazing the bread.
- When the loaves have tripled in size and stay indented when gently pressed with a fingertip, brush with the egg glaze. If desired, sprinkle with sesame or poppy seeds.
- Bake rolls for 15-20 minutes, loaves for 25-35 minutes, until well-browned. You may tent them with foil if they are browning too quickly.
- Remove from oven to cool on racks.
- Freezes well.
Nutrition Facts : Calories 221.9, Fat 8.1, SaturatedFat 1.2, Cholesterol 39.7, Sodium 233.2, Carbohydrate 33, Fiber 1.3, Sugar 8.6, Protein 4.7
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