BOLILLOS ( MEXICAN BAGUETTE )

Bolillos, I like the way it sounds. It is just another kind of a baguette, which uses lard as the ingredient. I did try with the lard and the baguette looked and tasted very heavy so I switched to oil. Oil gave good result both in texture and taste. These bolillos can be used for sandwiches, paninis, buns or side rolls

Makes 6 big 8 small baguettes

Time: 45-60 minutes

3 1/2 cups plain flour + extra for dusting

2 tbs yeast

1 cup warm water + few tbs

1/4 oil

2 tbs sugar

1 egg lightly beaten

1 1/2 tsp salt

Method

In a bowl mix water, yeast, sugar and oil. Keep it aside for 5 to 8 minutes to let the yeast swell.

 

Sieve the flour into a bowl and beat the eggs and salt in another.

 

Add the flour and the beaten egg in the yeast bowl. Bring the flour together with wooden a spoon and light handily knead the dough. At this stage, the dough might feel sticky to touch but not to worry. sprinkle the extra flour and knead into a smooth dough. 

 

Divide the dough into 8 big balls. Roll them in an oval shape. Bring the side in the middle and the other side o top of the first half. 

 

Arrange the bolillos, the seamed side downwards on a tray lined with greaseproof paper or lightly dusted with flour. Keep in a warm place to rise. ( as is has 2 tbs of yeast, it will rise very fast) Cut in the middle with a blade or knife. Let it rise for another 5 minutes or till the oven is preheated.

 

Bake the bolillos in a preheated oven at 190-200'C for 15-20  minutes till the tops are browned and crisp.

Serve the bolillos as a side for the Mexican hot sausages and beans chilli.