📍 Saltillo
Saltillo pan de pulque (pulque bread)
A fluffy wheat bread fermented with pulque, with a light tang and a scent of cinnamon.
- Preparation
- 40 min
- Cooking
- 25 min
- Waiting and resting
- 180 min
History
Pan de pulque is one of Saltillo's oldest baking traditions. It was born in the Tlaxcalan neighborhood of San Esteban de la Nueva Tlaxcala, when colonial bakers discovered that pulque, the fermented drink of the maguey, could serve as leavening for wheat. It is also known as pan de fiesta or pan mestizo, and several families have made it for generations.
Ingredients
Preparation
- 1
Mix part of the flour with the pulque to form a sponge and let it ferment in a warm place until it doubles in volume.
- 2
Separately, cream the butter with the sugar and add the eggs.
- 3
Combine the fermented sponge with the rest of the flour, the cinnamon, the salt, and the butter mixture.
- 4
Knead until you get a soft, elastic dough; let it rest until it rises again.
- 5
Shape the loaves, place them on a tray, and let them proof one last time.
- 6
Bake at 180 C for about 20 to 25 minutes, until golden.
Cooking tips
- Pulque fermentation varies: judge by rising volume and allow at least 3 hours waiting time.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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