1 stephen ceideburg
2 2/3 cup warm water (110 degrees f.)
1 package active dry yeast
1/2 tsp sugar
6 1/2 cup unbleached bread flour + more for k, neading
1 tbsp butter, melted
1/2 cup dry milk powder
2 tbsp sugar
1/2 tsp cinnamon
1 tbsp salt
2 tsp baking powder
2 tsp vegetable oil
1/2 cup warm water mixed with
2 tsp salt
A Recipe for
Homemade Mexican Bolillos
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This Recipe for Homemade Mexican Bolillos is one of thousands in the Recipes-to-go Bread Cookbook.
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
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If you enjoy this Homemade Mexican Bolillos Recipe - you should enjoy the recipe collections you can find on the websites below:
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
This is a recipe for Homemade Mexican Bolillos from the recipe cookbook of Recipes-to-go (Bread)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Herb Tip |
Food Tip |
Food Tip |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
This recipe is the closest I have come to the real bolillos of
Mexico. The secret ingredient is the cinnamon, which provides that
elusive Mexican taste.
Pour 2/3 cup of the water into a small bowl. Add yeast and 1/2
teaspoon sugar. Let proof about 10 minutes until bubbly.
Combine yeast mixture and remaining water in a large bowl. Whisk in 3
cups of the flour. Set in a warm place for 30 minutes.
Stir in butter, milk powder, sugar, cinnamon, salt and baking powder.
Stir in remaining flour; turn out on a lightly floured board and
knead for 10 minutes, adding additional flour, if necessary. Coat
dough with oil and return to bowl. Let rise until doubled in bulk,
about 1 hour.
Pour the salt-water mixture into a spray bottle.
Punch down dough and form into oblong rolls about 4 inches long. Each
bolillo should weigh about 4 ounces. Place on lightly greased baking
sheets that have been dusted with cornmeal. Let rise about 30
minutes, or until doubled. Slash tops lengthwise and mist gently with
the salty water.
Bake in a preheated 375 degree F. oven for 10 minutes. Mist again.
Reduce oven temperature to 350 degrees F. and bake 25 minutes longer,
until rolls are golden brown.
Makes 12 bolillos.
PER ROLL: 310 calories, 10 g protein, 59 g carbohydrate, 3 g fat (1 g
saturated), 3 mg cholesterol 880 mg sodium, 0 g fiber.
Jacqueline Higuera McMahan writing in the San Francisco Chronicle,
12/18/91.
Posted by Stephen Ceideburg
Serves: 12
Homemade Mexican Bolillos Recipe brought to you by Recipes To-Go