Skip to main content

Bolillos for #TwelveLoaves

By


#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers. Our host this month is Heather from girlichef, and our theme is Mexican Breads.

For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves Cheese Breads!

No mater how you spell it, bolillos are sold through out Mexico. Bolillos are a small French roll or baguette; they are believed to have been introduced to Mexico by The Boleo Mining Company, a French company which operated in Santa Rosalia, Mexico in the 1800s.  Though the mine is now defunct, but the bakery survived.

Ingredients

  • 1 T active dry yeast
  • 2 T organic granulated sugar
  • 2 C warm water
  • 5 to 5-1/2 C flour (I used a whole wheat pastry flour)
  • 2 t salt
  • 1 C ice cold water 
  • Also needed: parchment paper

Procedure
In a large mixing bowl sprinkle yeast and sugar over warm water and let stand until foamy, approximately 10 minutes. Beat in the flour and salt with a wooden spoon until the mixture forms a stiff dough. Knead, on a lightly floured surface, until the dough is elastic, approximately 5 to 6 minutes. Add more flour, if needed. Transfer to an oiled bowl, turning dough to coat with oil. Cover bowl with a kithen towel and let rise until doubled, approximately 90 minutes.

Punch dough down and form into canoe-shaped rolls. I got 7 rolls out of this recipe. Place rolls on a parchment-lined baking sheet. Let rise for 30 minutes.


Preheat oven to 425 degrees F. Make a slash down the center of each roll with a sharp knife.

Brush dough with cold water. Bake until golden brown - anywhere between 15 and 30 minutes, depending on size of your rolls or loaves. Allow bread to cool on wire rack.

Here's the rest of the #TwelveLoaves Mexican Bread Basket...


If you'd like to bake along with us this month, share your Mexican Bread using hashtag #TwelveLoaves!
Labels:

Comments

  1. Heather S-GMay 5, 2015 at 5:33 AM

    Your bolillos are shaped so perfectly, they look great, Camilla!

    ReplyDelete
    Replies
    1. Camilla M. MannMay 5, 2015 at 3:10 PM

      Thanks, Heather. They actually didn't rise as much as I had hoped, but I WAS happy with the shape. Thanks for hosting.

      Delete
  2. Robin @ A Shaggy Dough StoryMay 5, 2015 at 6:18 AM

    I second what Heather said. Perfect shaping! They look wonderful.

    ReplyDelete
  3. JulieMay 5, 2015 at 6:23 AM

    The bolillos look amazing! I just love how so many of the Mexican breads are shaped and the little stories that go along with them.

    ReplyDelete
  4. KarenMay 5, 2015 at 1:15 PM

    They look great! Did you like them Camilla?

    ReplyDelete
    Replies
    1. Camilla M. MannMay 5, 2015 at 3:12 PM

      We did! I slathered them, still warm,with a little butter. Then, this morning, I made tri tip sandwiches for the boys for lunch.

      Delete
  5. UnknownMay 5, 2015 at 2:50 PM

    I also made bolillos but yours look so much better than mine do. Oh well, at least they still taste good. Happy Cinco de Mayo. Great rolls, Camilla!

    ReplyDelete
    Replies
    1. Camilla M. MannMay 5, 2015 at 3:13 PM

      Thanks, Renee. Happy Cinco de Mayo to you, too. I love that we both made these...and both used whole wheat! I'll try it with coconut sugar next time. Good call.

      Delete
  6. UnknownMay 7, 2015 at 3:03 AM

    How cool to learn a little bit about the history of bolillos! Yours turned out fantastic, Camilla!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more