Mexican Bolillos Recipe

Use active dry or instant yeast so that you.

Mexican bolillos recipe. The slit lets steam escape so that the bread stays soft inside. Dont forget to slit the bread before baking. I have to be honest that I prefer using the paddle attachment to mix my dough as opposed to the hook attachment.

Printable recipe and more photos on httpbitlybolillos. In a large bowl or your heavy-duty mixer place the starter flour salt yeast and melted shortening. If youre making this recipe in the wintertime a good place to let the dough rest is on top of the fridge.

Preheat the oven to 400F. Choose which works best for you. It is a variation of French baguette although shorter and often baked in a stone oven.

2Turn out dough onto a lightly floured surface. Slightly flour a surface and shape the bolillos. Beat on high speed for 3 minutes.

A bolillo or pan francés is a traditional bread made in Mexico. 4 minutes Process. Using a wooden spoon stir in as much of the flour as you can.

Working with one piece of dough at a time use your hands to flatten it into a 4 to 4 12 round. 45 min Resting time. Its best to bake the trays of bolillos separately for a more even bake.