Concha (plural conchas, meaning “shell” in Spanish) is a traditional Mexican sweet bread roll (pan dulce). Conchas get their name from their round shape and their striped, seashell-like appearance. Conchas are popular in bakeries in Mexico and throughout the United States.

Conchas. The name means shells and are perhaps the most popular of the Mexican pan dulce. This pillowy soft, brioche texture rounded breads are topped with a buttery-sugar flavored coating which typically has a seashell-like pattern.

Bread is as much a part of the food culture of Mexico as tortillas. It’s almost always on the table, but it’s very rarely made at home. Most Mexicans buy their bread at a panaderia (bakery) or supermarket.

Most Mexican breads are unique, linked to Mexico’s history and culture. Mexico has since surpassed Spain in the variety of breads it makes and has one of the most varied bread traditions with estimates ranging from over 300 to over 1000. Even small bakeries have a wide variety.

Conchas are also known as Pan Dulce and Sweet Bread. This Mexican breakfast item is made of a fluffy, butter brioche-like dough topped with a streusel topping that is scored. These colorful Mexican breakfast item is a crowd favorite.

This is where the concha gets its name, since “concha” means “shell” in Spanish. The classic color of the topping is white, but it can also be pink, yellow, or brown (which is chocolate flavored).

This is “pan dulce” which just means sweet bread and it looks kind of like this: This is a concha, it is supposed to be dry. So that the crust stays yummy and not mushy. We (Mexicans) actually go to great lenghts to keep the breath fresh but not humid.

conchas

Conchas (which means “shells” in Spanish, as the twisted streusel top looks like a seashell) are Mexico’s national sweet bread. The yeasted bread roll, which often comes in flavors like vanilla or chocolate, are made from an eggy, fatty biscocho dough.

Conchas are a soft and sweet Mexican bread with a white topping that resembles the surface of a seashell. This is where the concha gets its name, since “concha” means “shell” in Spanish. The classic color of the topping is white, but it can also be pink, yellow, or brown (which is chocolate flavored).

What Are Conchas? Conchas consist of two parts: A sweet, enriched bread roll, and a crumbly cookie dough that acts as its topping. The dough is made of (ingredients ordered from most plentiful to least): wheat flour, water or milk, sugar, butter (or lard or shortening), eggs (though not always), yeast, and salt.

(Entry 1 of 2) 1a : the plain semidome of an apse. b : apse. 2 : something shaped like a shell especially : the largest and deepest concavity of the external ear.

From savory to sweet, you really can’t go wrong with any of them. Plus, many of them have a considerable significance in Mexican culture, such as Pan de Muerto and Rosca de Reyes. While other breads don’t have as much influence, like Bolillo, conchas, and tortillas, they’re still high in popularity and enjoyable.

Some people dip and soak them in hot chocolate at breakfast. Others eat them with sour cream and black beans.

Yep — your fridge. By keeping the bread in a cool and dark place, it will last longer and stay fresh. Heat, humidity and light are all bad for bread but great for fungi or mold, so consider your fridge your best bet to keep your bread fresh and yummy. Tightly sealing the bread also helps slow the molding process.

“Freezing bread is the best way to preserve that crusty loaf for the longest time possible. Wrap tightly in a freezer bag, either whole or sliced. And if defrosting seems daunting, not to worry: you can always reheat bread straight from the freezer.

Without preservatives, bread lasts 3–4 days at room temperature ( 1 ). Some common bread preservatives include calcium propionate, sodium benzoate, potassium sorbate, and sorbic acid. Lactic acid bacteria is an alternative that naturally produces anti-mold acids ( 1 , 2 , 3 ).

Freeze and hold. Bread will keep for three to six months in a freezer, but flavors can begin to dull after a month. Put it in a warmer part of your freezer — like on the door — if it’s for, say, sandwiches, and you’ll be reaching for it frequently.

How To Defrost Bread Without Destroying It. The best way to thaw bread without tearing it up is to work with it gently, not freeze it longer than 3 months and to heat it in the oven for a few minutes after you have thawed it in room temperature air for a few hours.

Freezing sliced bread doesn’t ruin it. It’s actually the Good Housekeeping Test Kitchen’s favorite way to make bread last longer and ensure we always have delicious, butter-ready pieces of toast on hand.

Most people have baking parchment paper at home, which is an accessible way to freeze bread without plastic. You can wrap a few slices of the bread or the whole loaf.

How to Store Bread Without Plastic. Bread is best stored in a bag or container that will stop airflow around the bread, but will still breathe somewhat, such as a fabric bag, tea towel or old pillowcase. Let bread cool before wrapping in the bag, or leave bag slightly open until cool.

What to wrap bread in to freeze it without plastic:

1. Reusable beeswax wraps.
2. Unbleached parchment paper.
3. Reusable freezer bag (best for bread slices)
4. Dish cloth.
5. Reusable container (best for bread slices)
6. Paper bag.
7. Pillow case.
8. Foil, then reuse it.

Most breads should be stored in an airtight container, yet breathable. However, crusty breads should be stored in paper, or use the end to protect the bread, or store it cut side down on a cutting board. So, no Tupperware/Pyrex, since they don’t breathe… To keep bread longer than 4-5 days, you can freeze it.

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1. To save bread so it stays fresh longer, you can store it in plastic wrap, a reusable zip-top plastic bag, or a bread box.
2. Avoid storing bread in damp, airy locations, which can speed up molding.
3. If you’re not going to eat the loaf in two or three days, the best option is to freeze it for later.