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Mexican Spiral Bread

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Mexican Spiral Bread

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Mexican Spiral Bread Recipe Mexican Spiral Bread Recipe

This bread is what occurs when your burrito and your sandwich collide head on. The highly spiced, tacky burrito filling swirls all over the mushy sandwich bread to make a savory takeoff on a breakfast vintage. Whip up a batch of your favourite sandwich bread dough, and take it out for a spin in a bold new path.

At a look

Prep
Bake
Total
Yield
Two nine” x five” loaves

Ingredients

  • One batch of Our Favorite Bread
  • 1 three/four cups (1 15 ounce can) cooked black beans, tired
  • half cup chopped onion
  • 1 tablespoon olive oil, for frying
  • 1 teaspoon dried basil
  • 2 teaspoons floor cumin
  • 1 tablespoon chili powder, delicate or sizzling
  • 2 tablespoons Pizza Dough Flavor
  • 2 cups shredded or diced sharp cheddar cheese
  • Chopped pickled jalapeño peppers, not obligatory, to style

  • One batch of Our Favorite Bread
  • 15 oz. cooked black beans, tired
  • 2 half oz. chopped onion
  • 1 tablespoon olive oil, for frying
  • 1 teaspoon dried basil
  • 2 teaspoons floor cumin
  • 1 tablespoon chili powder, delicate or sizzling
  • half ounce Pizza Dough Flavor
  • 2 cups shredded or diced sharp cheddar cheese
  • Chopped pickled jalapeño peppers, not obligatory, to style

  • One batch of Our Favorite Bread
  • 425g cooked black beans, tired
  • 71g chopped onion
  • 1 tablespoon olive oil, for frying
  • 1 teaspoon dried basil
  • 2 teaspoons floor cumin
  • 1 tablespoon chili powder, delicate or sizzling
  • 14g Pizza Dough Flavor
  • 2 cups shredded or diced sharp cheddar cheese
  • Chopped pickled jalapeño peppers, not obligatory, to style

Instructions

  1. Prepare your bread dough during the first upward push. Preheat the oven to 375°F and frivolously grease two nine” x five” loaf pans.
  2. In a medium-sized skillet, warmth the beans, onion, and olive oil for five mins. Stir steadily, then upload the basil, cumin, chili powder, and Pizza Dough Flavor. Continue to prepare dinner for any other five to 10 mins, or till the beans are very comfortable and mashable.
  3. Mash the bean combination neatly, and put aside to chill somewhat.
  4. Divide the dough in part and roll each and every piece right into a nine” x 12″ rectangle. Spread each and every with part the bean combination, then best with part the cheese and pickled jalapeños. Leave a half” border round all edges freed from filling, to make rolling more uncomplicated.
  5. Starting with a brief finish, roll up the bread, tucking in any unfastened cheese or beans as you roll. Seal the tip seams neatly and position the rolled bread, seam aspect down, within the ready pan. Repeat with 2nd piece of dough and ultimate filling, cheese, and peppers.
  6. Cover the breads loosely, and let upward push at room temperature for 20 to 30 mins, or till complete and spherical. Bake in a preheated 375°F oven for 25 to 35 mins, or till the bread’s interior temperature reaches 190°F to 200°F.
  7. If desired, brush the highest of the loaves with melted butter to stay their crust comfortable. Serve the bread heat, minimize in chunks; or cool and slice for nice grilled cheese.
  8. Yield: 2 loaves.
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