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My latest addiction? The slightly sweet and savory latin snack breads! They are in between a dense bread and a cake texture and I’ve seen them with fig (my favorite), date, pineapple or strawberry fruit purée smeared thinly across the middle of them. They are overall dry with just enough moisture to grab in your mouth. The top of the bread is usually lightly dusted with sugar or crystallized fruit sugar. I’ve bought them in Miami as “Cuban Bread”, “Date Bread” and “Sweet Bread” and have found them in the midwest under “Sweet Bread” and in the El Salvadoran grocery section as “ZEMITA LIDO.”
They are great on their own…not too sweet…as well as broken apart and layered underneath a coconut pudding. I like them slightly above room temperature.
