Cinco de Mayo Bread Recipe

AuthorSteve Nubie
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Cinco de Mayo is a day that celebrates Mexican independence.  Cinco de Mayo bread is a traditional treat often prepared for this holiday on May fifth, but many people make it all year long.  The bread is traditionally baked in a circular, cast-iron skillet and has flavor notes that come from traditional Mexican ingredients like cornmeal, green chilies, jalapenos, cilantro and creamed corn.  You can use fresh or canned green chilies and jalapenos.  Just make sure you drain off the juice if you’re using canned peppers.

This bread can be made from start to finish in your bread machine, but if you want to recreate the traditional bread you can use the dough setting to make the dough and then transfer to an oiled skillet or circular baking pan and finish in the oven.  We’ll cover both approaches depending on your inclination.  This bread is great with any Mexican dish and is wonderful when dipped into salsa, chili or soups. 

INGREDIENTS:
 1 cup of water at 110 degrees Fahrenheit/43 degrees Celsius
 1 tablespoon of sugar
 1 teaspoon of salt
 ½ cup of creamed corn
 ¼ cup of diced green chilies
 1 cup of diced red bell peppers
 ½ tablespoon (1 ½ teaspoons) of diced jalapeno peppers (optional)
 1 tablespoon of olive oil
 2 teaspoons of dried cilantro
 1 cup of cornmeal
 3 cups of all-purpose flour
 3 teaspoons of bread machine yeast or active dry yeast
DIRECTIONS:
In your Bread Machine:
2

Add the ingredients to the bread pan in the order indicated in the ingredients list and select the white bread setting for a 1.5-pound loaf and a medium crust.

3

When done, remove the bread from the pan and let rest for 10 minutes on a wire rack. Slice and serve.

In your Oven:
4

Add the ingredients to the bread pan in the order indicated in the ingredients section and select the dough setting.

5

Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.

6

When the dough cycle is complete, remove the dough to an oiled skillet or circular baking pan.

7

Let the dough rise in the skillet or pan for 30 minutes.

8

Bake in the oven for 30 to 35 minutes. When done, remove from pan and let rest on a wire rack for 10 minutes. Slice and serve.

Ingredients

INGREDIENTS:
 1 cup of water at 110 degrees Fahrenheit/43 degrees Celsius
 1 tablespoon of sugar
 1 teaspoon of salt
 ½ cup of creamed corn
 ¼ cup of diced green chilies
 1 cup of diced red bell peppers
 ½ tablespoon (1 ½ teaspoons) of diced jalapeno peppers (optional)
 1 tablespoon of olive oil
 2 teaspoons of dried cilantro
 1 cup of cornmeal
 3 cups of all-purpose flour
 3 teaspoons of bread machine yeast or active dry yeast

Directions

DIRECTIONS:
In your Bread Machine:
2

Add the ingredients to the bread pan in the order indicated in the ingredients list and select the white bread setting for a 1.5-pound loaf and a medium crust.

3

When done, remove the bread from the pan and let rest for 10 minutes on a wire rack. Slice and serve.

In your Oven:
4

Add the ingredients to the bread pan in the order indicated in the ingredients section and select the dough setting.

5

Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.

6

When the dough cycle is complete, remove the dough to an oiled skillet or circular baking pan.

7

Let the dough rise in the skillet or pan for 30 minutes.

8

Bake in the oven for 30 to 35 minutes. When done, remove from pan and let rest on a wire rack for 10 minutes. Slice and serve.

Cinco de Mayo Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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