‘Mexican breads’ is the theme of this month’s #twelveloaves baking collective. The cemita is a torta originally from Puebla, Mexico. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Place milk in a shallow dish. In a second bowl, combine the wet ingredients (water, buttermilk, eggs, melted butter). And since the cemita is nothing without the bread I knew that I’d have to figure out how to bake that particular bread in my own kitchen. Punch down the dough and knead it 3 minutes inside the bowl itself. Set wire rack on a sheet pan. Cover with cloth and let it rise for 30 minutes. Now place the hook attachment and whisk for another 5 minutes until you get soft dough. While there are plenty of Mexican sandwiches, we chose to give you the recipe for the Chamita sandwich, one of the best bolitos in Central America. Place the cemita buns on a baking tray lined with baking paper (make sure they are not too close to each other). Cemitas are round, fluffy, sesame-topped bread rolls from Puebla, Mexico. You should have a soft and smooth dough, which is almost non sticky. Lightly flour dough and transfer to a floured work surface. Step 2 Stir together remaining 6 tablespoons sugar, flour, and next 4 ingredients in bowl of a heavy-duty electric stand mixer. Roll each portion into small and smooth balls. Knead the dough until smooth and velvety. Also known as cemita poblana, it derives from the city (and region) of Puebla. It is a buttery, dense yet light crumb bread that can be used to make and amazing sandwich. The bread roll forms the basis of the cemita poblana sandwich which is filled with avocado, onions, Oaxaca cheese, breaded beef or pork carnitas, chipotle peppers, a spicy red sauce (such as adobo) and the herb papalo. Cover with a clean kitchen towel for the second rise until well proved. Half an hour before baking, preheat the oven to 200°C / 400°F . Our host this month is Heather from girlichef, and our theme is Mexican Breads. https://www.thebreadshebakes.com/2015/05/cemita-recipe-mexican-bread Place … I decided to go for Mexican comfort food and these wheat and corn-based cemita bread rolls filled with tasty chicken, avocado, cheese and spicy sauce are just perfect! After second rise, punch down the dough, briefly knead it and shape it into a snake and cut in equal sized portions. Shape each piece into a ball, then flatten until it resembles a burger bun. Add a few spoonfuls of the chicken mixture to the bottom half of the cemita bread and then top it with a handful of Oaxacan or mozzarella cheese, a few slices of avocado and then lastly, a big spoonful of slaw. Cover with damp cloth and leave it near a warm place for about 1 to 1-1/2 hour until the dough rises to double the volume. Here’s my cemita bread recipe for wholesome Mexican bread buns. I use the hook attachment on my mixer at medium-low speed for 4-6 minutes or until the dough has come off … Add any filling of your choice to these buns and serve them for breakfast, lunch or dinner with some salad and juice. Just before the cemita bread rolls go into the oven, brush each bun with the milk-water wash and sprinkle with the sesame seeds. Stir the wet ingredients into the bowl with the dry ingredients and mix until combined. Place flour in another shallow dish. October 15, 2020 Admin. Recipe for the Cemitas Poblanas Ingredients: For the bread rolls themselves: * 1 and 1/4 cups [150 grams] Corn Flour * 1 and 1/4 cups [150 grams] wheat flour * 1/2 teaspoon salt * 1 egg * 7 tablespoons [100 grams] butter * 2 teaspoons Dry Yeast, or 20 grs. Form into a large ball then, using a bench … Let the rolls cool on a wire rack for about 1 hour. Again add some more olive oil to the pan and dough, cover with damp cloth and let it rise again until double the volume. The dough should be a little sticky but hold its shape well. Brush egg wash on top of the buns. Bake in preheated oven for about 18 to 20 minutes, until the bun is cooked and the skin of the bun is browned well. So next time you want to make a sandwich, do try this bread! In a food processor add yeast mix Cemita Poblana is a sandwich from the region and city of Poblana, in southern Mexico City. Keep sprinkling flour little at a time and knead the dough for 15 minutes. Grease a bowl with olive oil well, and transfer the smooth dough into the bowl. Stir together yeast, 1 cup warm water, and 2 tablespoons sugar in a 2-cup liquid measuring cup; let stand 5 minutes. Recipe for the Cemitas Poblanas Ingredients: For the bread rolls themselves: * 1 and 1/4 cups [150 grams] Corn Flour * 1 and 1/4 cups [150 grams] wheat flour * 1/2 teaspoon salt * 1 egg * 7 tablespoons [100 grams] butter * 2 teaspoons Dry Yeast, or 20 grs. Cover with the top side of the bread. Place them on a baking tray lined with parchment paper. Cemita Bread New to Chowhound? Add the other half of the bun and then serve. The word refers to the sandwich as well as to the roll it is typically served on, a bread roll covered with sesame seeds. Garnish with avocado, and a generous dose of cheese, sliced ​​onion and slices of chipotle. Switch to the dough hook and add 6 more ounces of the flour. Serve the Mexican Style Cemita with some Smoked Tofu and Grilled Vegetable Salad Recipe or Charred Corn and Radish Salad Recipe to enjoy your Sunday brunch or a comforting meal. Mix on low for 5 minutes. Cemita is a Mexican Bun recipe that is perfect for any sandwich. Place the dough into a bowl, cover and leave to rise for about two hours until doubled in size. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Cheese Breads! Whisk to combine. Teleras (Flat Bread Rolls) from girlichef. 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