One of the pleasures of a good morning routine is a delicious, home-baked breakfast. With our Bizcochito Breakfast Bread, you get just that - a delightful treat that fills your mornings with a taste of the Southwest. In this blog post, we'll guide you through the process of making this enticing bread using our Bizcochito Breakfast Bread mix.
A Bite into the History of Bizcochito: New Mexico's Signature Cookie
The Bizcochito has a rich history, deeply intertwined with New Mexico's culture and heritage. This humble yet flavorful cookie can trace its roots back to the Spanish colonizers who arrived in New Mexico in the 16th century.
The original recipe was brought over from Spain and, over time, adapted to the ingredients available in the New World. The name 'Bizcochito' itself is derived from the Spanish term 'bizcocho,' which broadly refers to a type of biscuit.
In our Bizcochito Breakfast Bread, we honor this rich history and the distinctive flavors of the traditional Bizcochito cookie. We've infused the anise and cinnamon flavors into a moist, tender bread, perfect for your breakfast, tea-time, or after dinner treat. Whether you're from New Mexico or new to Southwestern cuisine, baking our Bizcochito Breakfast Bread is a beautiful way to experience a piece of New Mexico's culinary heritage right in your own kitchen.
Your Bizcochito Recipe Guide
For your morning culinary adventure, you’ll need:
- 1 egg
- 1 cup (236 ml) milk
- 2 tsp vegetable oil
- Our Cibolo Junction Bizcochito Breakfast Bread mix
- Optional: 1 tsp of sugar and 1/3 tsp of cinnamon for topping
- Extra flavor kick: Fresh orange zest and/or chopped nuts
Making the Bizcochito Breakfast Bread:
Begin by preheating your oven to 350º F (or 325º F for a glass baking dish or muffin tin).
If you've chosen to add the sugar and cinnamon topping, mix them together in a small bowl and set aside. This combination brings an extra layer of sweetness and warmth to your bread.
Grease an 8"x8"x2" baking pan or a 12-count muffin tin to ensure easy removal of your bread once baked.
In a separate bowl, combine the Bizcochito Breakfast Bread mix with the egg, milk, and vegetable oil. Stir this mixture with a spoon until it's fully blended, a process that should take about one minute.
Pour the batter into your prepared pan or muffin tin. If you've prepared the sugar and cinnamon topping, sprinkle it evenly over the batter now.
Bake your Bizcochito Breakfast Bread for approximately 35 minutes or until it's golden brown.
Consider adding some fresh orange zest and/or chopped nuts to the batter before baking for a delicious flavor boost. The citrus note from the orange zest beautifully complements the flavors of the bread, and the chopped nuts add a satisfying crunch.
Baking your Bizcochito Breakfast Bread at home is a simple and rewarding process with our Cibolo Junction mix. With each bite of this delightful breakfast bread, you'll bring the taste of the Southwest right into your kitchen. Perfect for a leisurely weekend breakfast or a quick weekday treat, our Bizcochito Breakfast Bread recipe is a must-try for any home baker. If you like this recipe, you'll love our Indian Blue Cornbread recipe too!