What is Cocol?

Cococ is an authentic Mexican bread that dates back to the arrival of Spanish to the New World during the 15th century. The indigenous Aztecs were not familiar with the types of breads that were important components of the European diet at that time, and Spanish soon introduced them to the methods of dough and baking bread. The first versions of Cocol bread were made of wheat flour, which the Aztecs initially did not use for their own meals, but instead they were processed to feed the growing number of Spanish soldiers. Choco bread has the difference that it is the oldest recipe for bread in Mexico because of this meeting of Aztecs and Spanish cultures.

Some of the first components of Cocol were simply water, wheat flour and eggs. A later recipe was developed in honor of an exiled Catholic priest named Father Miguel Pro, who had such a special kindness for this kind of bread that he developed a tendency to sign all his correspondence simply "Cocol". This recipe requires bread flavored with salt and sugar, as well as boiled anise tea instead of water. JIt is also one of the first recipes of sweet Mexican bread, which required the use of active dry yeasts to get the bread and achieve the desired texture.

The dough mixing process for this type of bread usually first includes a combination of the required amount of yeast and flour. Many experienced bakers state that Mexican bread is best made with the freshest active yeasts, so newcomers should generally check the expiry data for this type of bread baking for this type of bread. Once these dry ingredients are mixed, chilled anise tea is mixed. The eggs are usually defeated to the last dough and the bread dough is then kneaded until it reaches the desired thickness. The average recipe for this sweet bread in most cases creates about 15 portions of Cocol.

One characteristics of this traditional Mexican bread is its unique finished shape. Loaf in the shape of KOsvrthols usually have four parties that can be the same or slightly extended, depending on the baker's preferences. The shape of Cocol helps to distinguish this recipe from other types of Mexican breads, such as round picon or crescent -shaped Bigote . This bread is often a popular freshly baked choice for family authentic Mexican bakeries known as Panaderias .