Tecate bread

1 servings

Ingredients

Quantity Ingredient
1 pack Dry yeast (2 2/1 tsp)
¼ cup Warm water
3½ cup All purpose flour
½ cup Sugar
1½ teaspoon Salt
½ cup Raisins
½ cup Almonds, slivered
¼ cup Milk, at room temperature
5 Eggs, at room temperature
1 cup Butter, unsalted, cut into cubes
½ cup Dried apricot pieces

Directions

MIXED TOGETHER

From Martha Culbertson, John Culbertson Winery.

Tecate Bread, also known as Mexican Village Bread, is similar to the famous fruit breads served on Twelfth Night in Mexico. Tecate Bread, however, is not as sweet, does not contain as much fruit, and does not have the traditional china doll baked into it. This attractively braided loaf may be served to accompany a meal. The dough may be partially made one day, refrigerated, and the process completed the next day.

Sprinkle the yeast over the warm water in a medium-sized bowl. Stir ½ cup of the flour into the yeast mixture and mix until smooth.

Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours. Put the remaining 3 cups of flour, the sugar, and the salt into a mixer with a paddle attachment. Add the yeast mixture, milk, and eggs and beat until smooth. Beat in the butter, 1 cube at a time, and continue beating until the dough is smooth and shiny. Cover the bowl with plastic wrap and let rise in a warm place until tripled in volume. (The dough can be made up to this stage, securely wrapped in plastic and put into the refrigerator overnight.) Punch the dough down and divide into 3 equal pieces. Flatten and roll each piece in a 3 x 20 inch rectangle. Sprinkle fruit mixture over each piece and roll up, jelly-roll fashion. Pinch the edges to seal and breaid the three small rolls together. Place the bread on a lightly greased baking sheet, cover and let rise until doubled, about 2 hours. Bake in a preheated 400 degrees F oven for 15 minutes. Then reduce the heat to 375 dgrees F and bake 25 to 30 minutes more. Cool the bread on a rack. Makes 1 large loaf.

From: SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten Speed Press, Berkeley. 1988. ISBN 0-89815-274-7 Shared by: Karin Brewer, Cooking Echo, 3/94

Submitted By PAT STOCKETT On 09-21-95

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