Pan De Yema Oaxaqueno

From Mexico The Beautiful Cookbook by Susanna Palazuelos and Marilyn Tausend. In Oaxaca these loaves are baked in wood-burning clay ovens so the bread becomes crusty on the outside with an airy-texture. The bread is traditionally served toasted or "dunked" in hot chocolate.

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Yield: Makes: 2 Loaves
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1 1/2 ounces dry yeast
1 cup (8 fl oz.) lukewarm water
8 cups (2 lb/1kg) all-purpose flour
3/4 cup (6 oz/185g) sugar
1 cup (8 oz/250g) butter, melted
1 tablespoon salt
5 eggs
10 egg yolks
1 tablespoon aniseed
egg wash (1 egg white plus 1/2 egg yolk)
sesame seed (optional)


Dissolve the yeast in the lukewarm water. Add 1 up (4 oz/125g) 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 (190 C). 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.

Posted: 9/17/2009 3:45:13 PM

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