I think part of your problem is that its not called Mexican sweet bread in
Mexico... try searching for Pan Dulce...
The other part of your problem is that this is not a normal everyday type
of bread. This sweet bread is usually only made for the day of the dead,
and the two weeks preceeding it (read from Oct 15th -Nov 5th). Almost
everyone in Mexico buys some of this for the Day of Dead (all souls day in
the US) they eat this and share it with their dead relitives (leave it at
the grave site or on a specially built altar in the house).
I call it the dead bread. Its really quite good.
Here is a recipe for this bread from my web site. Www.ClickonCuernavaca.com
I have quite a few other Mexican recipes and some great abm recipes there.
Bread for the Dead
Mexicans are normally not big on bread. On this one day of the year, All
Saints Day, Nov 1 is celebrated in Mexico as the Day of the Dead, everyone
and I mean everyone eats bread. This is a big tradition. Most people buy
this bread rather them make it.
1 package active dry yeast
1/3 cup milk
1/3 cup butter or margarine -- cut into small piece
1/2 cup sugar
1/2 teaspoon salt
3 large eggs
1 tablespoon vanilla
3 3/4 cups flour -- approximately
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons sesame seed
In a large bowl sprinkle yeast over 1/4 cup warm water; let stand about 5 mins.
Heat milk and butter to 110 F. Add milk mixture, sugar and salt to
softened yeast. Lightly beat eggs to blend. Spoon 1 tbsp of the eggs into
a small bowl, cover and chill. Add remaining eggs and vanilla to yeast
mixture; stir to blend. Add 2 1/2 cups flour, nutmeg and cinnamon; stir to
moisten, then beat with a mixer on high speed til dough is stretchy, 6 to 8
mins. Stir in 1 cup flour to moisten. Knead dough. If using a dough hook,
beat on high speed till the dough pulls cleanly from bowl and no longer
feels sticky, about 5 mins, If dough is still sticky, beat in more flour,
1 tbsp. at a time. If kneading by hand, scrape dough onto a well floured
board. Knead till dough is smooth, elastic and no longer sticky, about 12
mins; add flour as needed to prevent sticking. Return dough to bowl.
Cover bowl airtight and let dough rise in a warm, draft-free place till it
doubles, about 1 1/2 hours. Punch dough down. Knead on a lightly floured
board to expel air. Form into a 7 inch round and set on a buttered 12 x 15
inch baking sheet. Cover lightly with plastic wrap and let rise in warm
place till puffy, about 40 mins.
Uncover dough and brush gently with reserved beaten egg. Sprinkle loaf
with sesame seed. With a sharp, floured knife, make a slash about 1/2 inch
deep across the middle of the loaf. Bake loaf in a 350 F oven until richly
browned, 35 to 40 mins. Serve warm or cool. If making ahead, wrap cool
loaf airtight and let stand at room temp up to 1 day; freeze to store
longer. If desired, cut a slit in the bread and insert a day of the dead
decoration such as a miniature skull or skeleton.