Mexican Lattice Bread Recipe
The dough for this bread, in my opinion, is very versatile and delicious, which is the most important thing! The crust turns out crispy, the crumb is porous. You tear off a piece, dip it in some sauce and enjoy. And you can both come up with something. With stuffing, for example! But it is worth considering that it is slightly sweet. If you want to make pastries with any unsweetened filling or additives, you should reduce the amount of sugar.
Servings
1loaf
Cook Time
180minutes
Servings
1loaf
Cook Time
180minutes
Ingredients
Instructions
  1. To prepare the dough, you can use a bread maker. Or knead with your hands, mixing all the ingredients (without oil), and then pour the oil into the dough and leave for proofing in a warm place (to increase in volume by 2-2. 5 times)
  2. Divide the dough into equal parts, roll into balls. I initially divided it into 12 parts, but then combined it and it turned out to be only 6 balls. If you want to make thin flagella, then make them bigger.
  3. Make flagella from each piece. In order for them to twist well, you need to roll out the tourniquet at the end “counterclockwise”: with one hand away from yourself, with the other – to yourself. Lifting the tips of such a “shoelace”, it was evenly twisted into a neat bundle. Roll out the finished flagellum slightly according to the size of your shape.
  4. Lay out the flagella in the form of a lattice. Cover with a towel and put in the heat until the volume increases.
  5. Brush the remaining bread with egg and sprinkle with sesame seeds (optional).
  6. Bake at a temperature of 200 degrees for about 15-17 minutes. Focus on your oven.
  7. Here’s a crumb on wine. It is very convenient to break the “grid” into pieces and dip it in jam or honey.
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