Ecomely

Language

Mennonite bread: recipe illustration
Snacks & baking

Mennonite bread

A soft white bread brought to Mexico by Mennonite communities, baked in a loaf pan. Lightly sweet and buttery, it's ideal for breakfast or toast.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Finition

Nutrition facts

343 kcal per serving

Protein
10.8 g
Carbohydrates
50.3 g
of which sugars
8.8 g
Fat
10.1 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the lukewarm milk, yeast and sugar, then let it rest for 10 minutes until the mixture foams.
  2. Add the flour, salt and egg, then knead for 8 to 10 minutes until you get a smooth, elastic dough.
  3. Work in the soft butter a little at a time and knead for another 5 minutes, until the dough no longer sticks to your fingers.
  4. Cover and let it rise for 1 hour at room temperature, until doubled in size.
  5. Punch the dough down, shape it into a loaf and place it in a buttered loaf pan. Let it rise for another 30 minutes.
  6. Bake at 180 °C for 30 to 35 minutes. As soon as it comes out of the oven, brush the top with melted butter and let it cool on a rack.

Variations and tips

Cinnamon version. Roll the dough into a rectangle, sprinkle with sugar and cinnamon, roll it up and place it in the pan before letting it rise.

More ideas

Pain de mort (pan de muerto)1 h 15 · 8 serv. · budget-friendlyConcha1 h 05 · 8 serv. · budget-friendlyBolillo50 min · 4 serv. · budget-friendlyHuevos motuleños (Motuleño eggs)45 min · 4 serv.Calavera40 min · 6 serv.Champurrado30 min · 4 serv.Flour tortilla40 min · 4 serv. · budget-friendlyMachaca1 h · 4 serv.

Original Ecomely recipe.