Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pan De Yema Oaxaqueno (Mexican Bread)
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- #98165
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 1/2 ounce dry yeast
1 cup lukewarm water
8 cups all-purpose flour
3/4 cup sugar
1 cup butter, melted
1 tablespoon salt
5 eggs
10 egg yolks
1 tablespoon aniseed
Egg Wash
1 egg white, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 egg yolk
sesame seeds (optional)
directions
Dissolve the yeast in the lukewarm water. Add 1 cup of the flour and 1 tablespoon sugar and let stand for 1 hour.
Place the remaining flour in a large bowl. Make a well in the center and place the remaining sugar, butter, salt, eggs, egg yolks, aniseed and the yeast mixture in the well.
Mix thoroughly, then knead on a floured board until the dough becomes elastic and bubbles form. Place the dough in a greased bowl, cover with a cloth and let rise in a warm, draft-free place until doubled in volume.
Punch down the dough, form into 2 round loaves and place on a greased baking pan. Let the dough rise in a warm place until doubled in volume again.
Preheat the oven to 375 degrees F. Make several slashes across the top of the loaves, brush with the egg wash and, if desired, sprinkle with sesame seeds. Bake for 35-40 minutes.
added by
SALLYJANE
nutrition data
Nutritional data has not been calculated yet.
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