These Conchas (shells) are made from a recipe for Mexican Pan Dulce - sweet bread made with eggs and butter. The crunchy sweet topping is traditionally coloured in Mexican bakeries. I chose to let the colours of the flavourings colour the topping naturally.
Shaping The dough is shaped into discs and place a ball of topping on each one. The topping is then flattened. Using the tip of a sharp knife, shell-like lines are carved into the topping.
The light coloured conchas have cinnamon flavoured topping and the darker ones at the back have cocoa/ginger/chili toppings.
The cinnamon flavoured topping lines were to imitate scallop shells and the darker ones (cocoa/ginger/chili) in the foreground were decorated with spirals to imitate conches. Because the colours were relatively similar, it was the only way to distinguish them.
The beauty of living in Canada: we can have a Multinational breakfast: Conchas with sliced Mozzarella and cafe au lait.
The crumb was beautifully soft. (Yes, it's true; even though the recipe calls for just white bread flour, I used a combination of unbleached all-purpose, 100% whole wheat and high-gluten flours, as well as some finely ground flaxseed.
Somewhere in the cupboards below this counter are some scallop shells as well. Oooooh! Remind me to look for them! We neeeed to have Coquilles St.Jacques soon....
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain
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