The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread with Mexican sauce

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Highland's picture
Highland

Bread with Mexican sauce

Coffee powder is added to the Mexican sauce to enrich the flavour of the bread.

 

I put the Mexican sauce in a bag, and push it in a circle on the bread. When the temperature is up, the sauce is melted and will cover the whole body of the bread. Yummy!

Comments

dabrownman's picture
dabrownman

not really but it sounds good, which sauce did you use - there are so many?  The coffee addition was a stroke of genius as some highly secret Mexican sauces have coffee, both brewed and grounds in them I hear.  What does the crumb look like?  I love the gorgeous holey pinpricks in the crust.  How did you manage those?

Well done!

 

 

Highland's picture
Highland

Thank you for your comment. I attach more photos to this blog and I think will help you understand how I manage this. The crumb is great~

dabrownman's picture
dabrownman

gool way to make holes on the outside.  I would have never guessed the hot sauce was on the outside.  Well done.

KMIAA's picture
KMIAA

Could it be an ice pick holes?  I sometime do that with my rye bread when it is to wet to score.

Highland's picture
Highland

Not ice pick holes. These holes are formed naturally when the temperature is up. :)

Dragonbones's picture
Dragonbones

When I saw "Mexican sauce" I thought this was going to be a savory type like salsa or mole. But looking at the pic, I'm guessing that this is similar to the sugar plus butter or shortening mixture atop pan dulce (e.g.1/2 cup sugar, 2/3 cup flour, 4T butter, mixed; stir in 2 egg yolks -- from internet, untested); however, you've made it liquid enough to pipe it. And then the bread is probably a lightly sweet egg bread. Is that right?

Highland's picture
Highland

Bingo! You are quite an expert at that. I'm only a beginner, so there is more to learn. Keep in touch~  :)

Dragonbones's picture
Dragonbones

No, I'm not expert, having made pan dulce only once, but I have eaten it often in Mexico. Your results are really great! Good job!