Prep 25 mins
Cook 2 hrs 30 mins
No mater how you spell it, Boleo/Bolillos' are sold through out Mexico, in bakeries and supermarkets. They are basically a small french roll/baguette that was believed to have been introduced into the country by The Boleo Mining Company, a French company which operated in Santa Rosalia, Mexico in the 1800's. The mine is now closed, but the original bakery still fluorishes. To learn more about the history of the Boleo/Bolillos go to this website: http://travel.msn.com/Guides/article.aspx?cp-documentid=345460 If you prefer the sweeter bolillos (made on the mainland), then increase the sugar or substitute honey.
- 2 teaspoons active dry yeast
- 2 tablespoons sugar (see note above)
- 1 1⁄2 cups warm water (105-115 degrees)
- 4 -4 1⁄2 cups unbleached all-purpose flour
- 2 teaspoons salt
- 1 cup ice cold water (in spray bottle)
- 1⁄4 cup cornmeal (or parchment paper)
- In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.
- With a wooden spoon stir in 2 cups flour until combined.
- Stir in salt and 2 cups of the remaining flour until mixture forms a stiff dough.
- On a lightly floured surface knead dough with lightly floured hands for 8 minutes, or until smooth and elastic (or use KA mixer).adding more flour if needed to keep dough from sticking.
- Transfer to a lightly oiled deep bowl, turning to coast with oil.
- Cover bowl with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
- Punch down dough and form into 8-10 hoagie shaped rolls (or the dough can be shaped into 2 slender loaves about 10 inches long; or one large loaf.).
- Place rolls on an lipless baking sheet or pizza paddle lightly dusted with corn meal (or parchment paper), cover with lightly floured towel and let rise, until doubled in size, about 30 minutes (longer needed if making large loaves).
- Preheat oven to 425 degrees.
- In preheating oven, place heavy-duty lipless cookie sheet or bread baking stone.
- Make a slash down the center of each roll (or three diagonal slashes on the loaves) with a sharp knife.
- Slide bread from pizza paddle onto hot stone, Lightly spraying each roll/loaf with cold water.
- Carefully toss 1/2 cup water on oven floor (if using gas oven, place a heavy-duty oven-safe skillet or roasting pan on the the oven floor) and close door.
- Spritz dough 2 times during the first 3 minutes of baking.
- Bake until golden brown, about 12-30 minutes (depending on size of rolls/loaves).
- Allow bread to cool on wire rack.
Nice! I made this using all whole-wheat flour. It was denser and still really good.
Excellent recipe! I used my KA Stand Mixer to toss this together quickly. The bread is soft and tender in the center with a crisp, chewy crust. DH has already asked for another batch to be made. I only used 4 cups of flour initially, but probably used at least an extra 1/2 cup during kneading. Thanks for posting this delicious bread recipe, Nick's Mom Updated to add: I have made this at least a dozen times now and it is the only rustic bread that has consistantly turned out for me every time- we just love it! :)