The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread in Many Forms

aptk's picture

Bread in Many Forms

Bread, the world over, takes many forms. And in the American Southwest this is one of my favorites, the sopapilla.

Now, technically, I understand that this is not a loaf of bread. But psychologically, this perfectly fits the crispy, flaky crust while still being "light". it's a giant air bubble covered with light, flaky crust. You can sprinkle it with sugar, or drizzle it with honey, you can open a corner and fill it with whatever your heart desires, you can sop up your favorite soup or stew, so for me anyway, it's close enough to bread to BE bread.

Three cups of flour, 3 teaspoons baking powder, 1 teaspoon salt, 6 tablespoons shortening, 1 cup warm milk. Mix the dry ingredients, cut in the shortening, add the milk all at once, work into a ball and then let it rest for about 15 minutes.

Divide into two equal parts. Roll out to about 1/8 inch thick, (if it keeps shrinking, roll it as thin as you can and let it rest for about 10 minutes, then come back and roll it again. Using a sharp knife, cut it into squares 3-4 inches. Fry in hot oil (375F-400F), 3-4 at a time, turning to cook on both sides. Drain on paper towels and then eat them while they're still warm.

I will post a more detailed recipe and instructions soon.


pmccool's picture

I'll second your motion that these are a very good thing.  Since we rarely ever deep-fry anything here anymore, these (along with doughnuts, crullers, bismarks, hushpuppies, etc.) aren't likely to show up soon in my kitchen.  But I can admire yours.


dabrownman's picture

In NM you get them with every Mexican meal no questions asked and in AZ you never see them.  We don't deep fry much either but you only live once and once a year on Cinco de Mayo is it for us.  These are way better than any bread :-)