Boleo/ Bolillos (Authentic Mexican/French Bread)
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.
- Ready In:
- 2hrs 55mins
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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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! :)
My husband kept asking me to make "French Bread." I told him our oven is different from commerical ovens, it may not turn out the same. So I did a search on zaar, found a few recipes that a lot of folks liked. I picked this one because it contained no fat. Well, I made it last night to go with the Pulled Pork (crockpot) #131018 (which turned out awesome). The bread was perfect. Great taste and texture. I used my KA also. However, I only used 2 teaspoons of salt and will probably add a bit more flour next time (I used 4 1/4 cups and the dough was a bit too soft to work with). I made two loaves and will try making rolls next time. I couldn't throw water on the bottom of the range, I have seen that suggestion before--water & electric elements--it just didn't seem right. So I placed a pan of boiling water on the bottom rack and spritzed the dough 3 times during the first half of cooking, which gave it that nice crust. I don't know how you spritz the dough while it is on the peel, just a little bit of moisture will prevent it from sliding off--trust me I know! This is a keeper... might even visit Santa Rosalia.