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22 to 24
rolls 9-inch round loavesEasy
Published 1997
I was driving from San Antonino—a great town for bakers—to Oaxaca City when I gave a lift to a man who turned out to be an ex-baker. He shared his recipe (in industrial-size quantities) for this bread, which I’d become familiar with in the form of breakfast rolls. Whenever I stay in Oaxaca City I love to wander down to the 20 de noviembre market first thing in the morning and enjoy a steaming cup of Champurrado or Mexican hot chocolate in the popular stand