Why You’ll Love This Recipe
Mexican-Inspired Braided Milk Bread combines the irresistible fluffiness of milk bread with the creamy, savory filling of crumbled cheese and fresh herbs. The braiding adds an elegant touch, making it perfect for special occasions or a fun addition to any meal. With its soft texture and subtly tangy cheese filling, this bread is sure to impress at your next family dinner, potluck, or festive gathering. It’s the perfect fusion of traditional bread-making techniques and vibrant Mexican flavors!
Ingredients
- 3 cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- 1 tsp salt
- ¾ cup warm milk
- 1 egg
- ¼ cup unsalted butter, softened
- ½ cup crumbled queso fresco or feta
- 2 tbsp chopped cilantro
- 1 egg yolk + 1 tbsp milk (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Activate the Yeast:
In a small bowl, mix warm milk, sugar, and active dry yeast. Let it sit for about 10 minutes until it becomes foamy. - Prepare the Dough:
Add the egg, flour, salt, and softened butter to the yeast mixture. Mix until a dough forms. Knead the dough on a lightly floured surface for about 8–10 minutes, until it becomes smooth and elastic. - Let the Dough Rise:
Cover the dough with a damp towel or plastic wrap and place it in a warm place. Let it rise for about 1 hour, or until it doubles in size. - Shape the Dough:
Once the dough has risen, divide it into small pieces. Roll each piece into an oval shape. In the center of each oval, add a generous amount of crumbled queso fresco (or feta) and chopped cilantro. - Braid the Dough:
Fold the edges of the dough over the filling and braid or twist the dough into decorative shapes. Place the shaped bread pieces onto a lined baking tray. Cover with a towel and let rise for an additional 20 minutes. - Apply the Egg Wash:
In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to make the egg wash. Brush the egg wash over the top of each loaf to give it a glossy finish. - Bake the Bread:
Preheat your oven to 350°F (175°C). Bake the bread for 20-25 minutes, or until the bread is golden brown and fully cooked through. - Serve:
Let the bread cool for a few minutes before serving. Enjoy the bread warm with your favorite salsa, guacamole, or sour cream.
Servings and timing
This recipe yields 8 pieces of bread.
- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Total time: 2 hours 5 minutes (including rising time)
Variations
- Spicy Version: For added heat, mix in a pinch of chili flakes or some finely diced jalapeños with the cheese filling.
- Different Cheeses: If you prefer, substitute the queso fresco with shredded Monterey Jack, cheddar, or a blend of Mexican cheeses for a different flavor profile.
- Sweet Twist: Add a touch of honey or cinnamon to the filling for a sweet-savory version of this bread.
Storage/Reheating
- Storage: Store any leftover bread in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, wrap the bread in foil and warm it in a 350°F (175°C) oven for 5-10 minutes.
FAQs
1. Can I make this bread ahead of time?
Yes, you can prepare the bread dough up to the second rise (before baking) and store it in the fridge for up to 24 hours. Just let it come to room temperature and finish the rising process before baking.
2. Can I freeze the bread?
Yes, you can freeze the baked bread. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours or warm it in the oven.
3. Can I substitute the egg wash?
If you want a vegan option, you can use a plant-based milk (such as almond milk) mixed with a little maple syrup for a subtle shine on the bread.
4. What can I serve this bread with?
This bread is perfect with salsa, guacamole, or sour cream. It also pairs well with soups, stews, or as a side to grilled meats.
5. Can I use a stand mixer to knead the dough?
Yes, you can use a stand mixer fitted with a dough hook to knead the dough. Just mix on low speed for about 6-8 minutes until the dough becomes smooth and elastic.
6. Can I make this bread without cilantro?
Yes, if you don’t like cilantro, you can omit it or substitute with other fresh herbs such as parsley, oregano, or basil.
7. How do I know when the bread is done baking?
The bread is done when it’s golden brown and sounds hollow when tapped on the bottom. You can also insert a toothpick in the center to check if it comes out clean.
8. Can I make this recipe gluten-free?
To make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may differ slightly.
9. Can I double the recipe?
Yes, you can double the recipe to make more bread. Just ensure you have a larger baking tray and adjust the baking time as necessary.
10. Can I make individual smaller loaves?
Yes, you can divide the dough into smaller portions and braid them into individual smaller loaves. Reduce the baking time by about 5-10 minutes for smaller loaves.
Conclusion
This Mexican-Inspired Braided Milk Bread is a showstopper! With its soft, fluffy texture and savory cheese and herb filling, it’s the perfect bread for any occasion. Whether you’re celebrating Cinco de Mayo or enjoying a casual meal, this bread will be a hit with everyone. Its warm, golden crust and savory, cheesy filling make it an irresistible treat you’ll want to make again and again!
Mexican-Inspired Braided Milk Bread
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 2 hours 5 minutes (including rising time)
- Yield: 8 pieces of bread
- Category: Bread
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican-Inspired Braided Milk Bread is a soft, fluffy, golden bread filled with creamy cheese and aromatic cilantro. Braided to perfection and baked until glossy, it’s the ideal side dish for celebrations or a festive treat.
Ingredients
3 cups all-purpose flour
2 ¼ tsp active dry yeast
¼ cup granulated sugar
1 tsp salt
¾ cup warm milk
1 egg
¼ cup unsalted butter, softened
½ cup crumbled queso fresco or feta
2 tbsp chopped cilantro
1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- Activate the Yeast: Mix warm milk, sugar, and active dry yeast in a small bowl. Let sit for 10 minutes until foamy.
- Prepare the Dough: Add the egg, flour, salt, and softened butter to the yeast mixture. Mix until dough forms, then knead for 8-10 minutes until smooth and elastic.
- Let the Dough Rise: Cover the dough with a damp towel and place it in a warm spot to rise for about 1 hour, or until doubled in size.
- Shape the Dough: Divide the dough into small pieces. Roll each into an oval shape and add crumbled cheese and chopped cilantro in the center.
- Braid the Dough: Fold edges over the filling and braid or twist into decorative shapes. Place on a lined baking tray and let rise for another 20 minutes.
- Apply the Egg Wash: Whisk egg yolk and 1 tbsp milk, then brush over the dough for a glossy finish.
- Bake the Bread: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown and fully cooked.
- Serve: Let cool for 5 minutes before serving with salsa, guacamole, or sour cream.
Notes
For a spicy version, add chili flakes or finely diced jalapeños to the cheese filling.
Try substituting queso fresco with Monterey Jack, cheddar, or a mix of Mexican cheeses.
For a sweet twist, add honey or cinnamon to the filling.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
