Cheesy mexican lattice bread

Pan dulce, the sweet Mexican dough, gets a make over: its lattice shape is covered in white and yellow cheddar to create a decadent, irresistible bread.
Bake it for breakfast with eggs, for lunch with your favorite salad or for dinner, it’s perfect with a soup!
I have to admit, I can’t bake it often because it’s addictive 🙂
The recipe is pretty simple, too, and you can top the bread with just sesame seeds if you like.

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  • DifficultyEasy
  • CostMedium
  • Preparation time30 Minutes
  • Rest time1 Hour 30 Minutes
  • Cooking time15 Minutes
  • Cooking methodOven
  • CuisineLatin American


Bread dough

2 cups all purpose (AP) flour
2 tablespoons sugar (granulated)
1 teaspoon yeast (heaping)
1 egg (large)
1/3 cup water (lukewarm)
4 tablespoons butter (unsalted)
1/2 teaspoon salt
2 tablespoons vegetable oil


2 cups shredded cheddar


1 Baking plate


Dough preparation

Preparing the dough for the Mexican lattice bread is very easy.
Bloom the yeast with the water and half the sugar. When bubbly add the flour, the egg, the remaining sugar and the oil. Mix with a dough hook in a stand up mixer for about 6 minutes.
When the dough starts to run up into the hook itself, add the butter a bit at a time.
After 2 minutes circa add the salt. Mix on medium high a few more minutes. Coat the dough in oil and let it rest, covered, until doubled in volume.
Pre heat oven to 400 degrees
Once the dough has doubled, punch it down, and divide it into 12 equal parts.

Work with the first 6 portions
Twist the two extremities until the rope reaches the same length as the shorter side of the pan.
Arrange the 6 sticks parallel to the pan’s short side.
Repeat with the other 6 pieces and place them on top, like in the picture below.
Don’t be a perfectionist, and try to straighten the lines or make it symmetrical.

This bread is so good it will last only a few minutes, don’t waste your time.
Once you have rolled all the dough, let the lattice bread rest for about 30 minutes.


When the dough has almost doubled in size, top it with grated cheese, and a pinch of salt.
Bake at 400 in the lower part of the oven for about 6 minutes, and 6 more on the top shelf, rotating the pan if needed.

Let the bread rest in pan for about 5 minutes, then release it while warm, lifting it with a spatula.

Devour it while it’s warm, or re heat it lightly. Will be perfect with any kind of charcuterie.

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