Bolillo - Mexican Bread
Bolillo is a traditional Mexican bread, similar to a baguette, but smaller and thicker. Its origins date back to the 1800s and is now widespread in Mexican cuisine, often used as an alternative to tortillas. The bolillo is crispy on the outside and soft and light on the inside, making it perfect for sandwiches or simply with a little butter. Over the years, the bolillo has become known as one of the cornerstones of Mexican cuisine, and is often consumed on festive occasions.
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Ingredients for this recipe
Servings: 8
500
g
All-purpose flour
300
ml
Lukewarm water
7
g
Dry yeast
10
g
Granulated sugar
10
g
Salt
50
g
Butter
1
Egg (for egg wash)
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Preparation Steps
1
In a small bowl, combine the lukewarm water, yeast, and sugar. Let it stand for 10 minutes, until foamy.
2
In a large bowl, whisk together the flour and salt.
3
Add the yeast mixture and melted butter to the flour mixture. Knead until you have a smooth, elastic dough.
4
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
Divide the risen dough into 8 equal portions, and shape each portion into a long, oval loaf.
6
Place the shaped dough on a baking sheet lined with parchment paper, and let it rise for another 20-30 minutes.
7
Preheat the oven to 400°F (200°C) and bake the bolillos for 15-20 minutes, or until golden brown.
8
Brush the tops of the bread with a beaten egg and serve fresh.
