The baking area is called the amasijo, from the word for “to knead.” It is set in the back of the establishment. The back area contain various tables, mixers and other equipment, the most notable of which is the oven, usually set into one wall. Older bakeries in small towns may have ovens large enough to walk into with the wood added from an outer door.
Conchas, monjas, limas, chilidrinas and negritos are the same basic sweet bread but with toppings that make them look quite different from one another. Mantecado 2 seam fastball is a Mexican bread that has been shaped like a pita. The word mantecado is the Spanish word for “broken bread”, and it’s a very interesting shape.
Until the early 20th century, life for bakery workers was exceedingly hard. The work of baking, especially kneading dough was physically taxing and workers had shifts of between 14 and 18 hours a day. The lack of ventilation and unhygienic conditions left bakers susceptible to respiratory infections, tuberculosis, throat and nasal ulcers and more. By the 18th century about 90% of bakers were indigenous, with the rest being mulattos or mestizos. The rosca de reyes (king’s ring) is the traditional sweet bread made for Epiphany, January 6. This is a ring bread, of Roman origin, which used to be filled with cream but in Mexico is generally decorated with ate , raisins and nuts.
Try these Spanish breads for an authentic taste of Spain! From pan con tomate to torrijas to flatbread, you’ll want to serve these at every meal. It’s everyday table bread, but that doesn’t mean it isn’t delicious. Just give it a try, and you’ll see precisely what I mean. Either way, it’s just as easy to make, requiring only seven ingredients and a little over an hour. Primarily because of the rise time, it takes about 4 hours or more to make, so be sure you don’t try to wait until the last minute to bake it.
Before the Spanish conquest of the Aztec Empire, there were no baked goods in the European sense of the word. The main grain staple was corn made into flat breads called tortillas and steamed corn dough wrapped in corn husks or banana leaves called tamales. Other grain products include amaranth, toasted on comals and formed with maguey sap into shapes. The Chichimecas made a flour from mesquite beans to make a kind of flat bread. Although able to leave the bakeries on their off time by the beginning of the 20th century, bakery workers still have 14 to 18 hours shifts, leaving little time for anything but sleep. Day of the Dead was one of few, if not the only holiday recognized by bakers.