Mexican Bread Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) and 1 tablespoon sugar. Sprinkle active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 4 cups all-purpose flour, remaining 2 tablespoons sugar, and 1½ teaspoons salt.

Combine wet ingredients

Beat 2 large eggs lightly. Add warm milk and softened butter to the mixer bowl (or to a separate bowl if mixing by hand). Pour in foamy yeast mixture and the beaten eggs.

Knead dough

Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky add up to 2 tablespoons flour, a tablespoon at a time; if too dry add up to 1 tablespoon warm water.

First rise

Shape dough into a ball, lightly oil the mixing bowl, place dough in bowl, turn to coat with oil, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Prepare filling

While the dough rises, warm 1 cup refried beans in a small pan over low heat until spreadable. Stir in half of the crumbled cotija (about 3/8 cup), the sautéed onion, chopped roasted pepper, and chopped cilantro. Taste and adjust seasoning with salt if needed.

Divide dough

After the first rise, punch down the dough to deflate. Turn onto a lightly floured surface and divide into 8 equal pieces (about 100–125 g each for 8 rolls). Let portions rest 10 minutes covered to relax the gluten.

Fill and shape

For filled Mexican bread: Flatten each portion into a 4-inch disc, place 2 tablespoons of the bean-cheese filling in the center, bring edges up and pinch to seal tightly, then roll gently to form a smooth oval or round bun. For plain 'concha-style' loaves, shape as desired (round or oblong). Place shaped pieces seam-side down on a parchment-lined baking sheet, leaving 2 inches between each.

Second rise

Cover shaped loaves loosely with plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 45–60 minutes. Preheat the oven to 375°F (190°C) during the last 15 minutes of the rise.

Egg wash and toppings

Whisk 1 egg yolk with 1 teaspoon milk or water to make an egg wash. Brush the tops of the risen loaves lightly with the wash. Sprinkle with remaining crumbled cotija (if using) and sesame or nigella seeds, and lightly scatter a pinch of coarse salt on savory versions.

Bake

Bake in the preheated 375°F (190°C) oven on the middle rack for 18–22 minutes, until golden brown on top and the bottoms sound hollow when tapped. Internal temperature should read about 190–200°F (88–93°C) for fully baked bread.

Cool

Transfer baked Mexican bread to a wire rack and cool for at least 15 minutes before serving. Warm slightly when serving; if filled with beans/cheese, ensure center is hot.