dry yeast, warm water, honey, lard, salt, flour, cornstarch.
This is a type of savory bread traditionally made in Mexico but also made in Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country.
July 8, 2018 - by: anika854