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 has been 'mexicanized' with honey. It 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 (see photo). To learn more about the history of the Boleo/Bolillos go to this website: http://travel.msn.com/Guides/article.aspx?cp-documentid=345460 "
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (98.5 g)
- Calories 223
- Total Fat - 2.3 g
- Saturated Fat - 0.6 g
- Cholesterol - 0.7 mg
- Sodium - 495.5 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 1.6 g
- Sugars - 3.6 g
- Protein - 5.6 g
- Calcium - 9.9 mg
- Iron - 2.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a large mixing bowl combine the flour,yeast and salt.
Step 2
Mix together the water, honey and shortening.
Step 3
Add the liquid to the flour mixture and knead on low speed until combined, for 1 minute.
Step 4
Turn off the KA and rest the dough for 10 minutes; this will allow the to flour hydrate.
Step 5
After 10 minute rest cntinue to knead the dough until a supple ball is formed, about 4 minutes. Add more flour or water if needed.
Step 6
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.
Step 7
Punch down and divide the dough into 8 - 10 balls; cover and allow to rest for 10 minutes. Placing the dough on a lightly floured board gently, yet quickly, roll the dough with the palm of your hand forming a hoagie shaped rolls, approximately 5 inches long, tapering on the ends.
Step 8
Place rolls on parchment lined baking pan and cover. Allow to rise until doubled in size, about 30 minutes.
Step 9
Place a broiler pan or cast iron skilled on the bottom shelf of the oven and the other shelf in the center. Preheat oven to 375 degrees F.
Step 10
Mix water and cornstarch in small pan and heat, stirring constantly, until liquid is thick and clear, about two minutes.Brush the tops of each roll with the cornstarch mixture. Slash tops of each roll lengthwise to within 1/2 inch of each end.
Step 11
Place rolls in preheated oven, quickly pour 1 cup of water in the pan on the bottom shelf. Bake until golen brown, approximately 25-30 minutes. Remove from pan and cool on wire rack.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use unbleached all-purpose flour.
- Shortening should be melted before adding to the recipe.
- Replace the honey with agave syrup for a vegan option. Agave syrup is a plant-based sweetener that is a great substitute for honey in this recipe. It has a milder flavor and is less processed than honey, making it a healthier and more sustainable choice.
- Replace the all-purpose flour with whole wheat flour for a more nutritious option. Whole wheat flour is a great substitute for all-purpose flour in this recipe. It is higher in fiber and vitamins than all-purpose flour, making it a more nutritious and healthier choice. Additionally, it has a nutty flavor that pairs nicely with the sweetness of the honey.
Garlic and Herb Bolillos Add 2 tablespoons of minced garlic, 1 tablespoon of dried oregano, and 1 tablespoon of dried basil to the flour mixture before kneading. Brush the tops of the rolls with olive oil instead of the cornstarch mixture, and sprinkle with additional oregano, basil, and garlic before baking.
Cheese and Onion Bolillos Add 1/2 cup of shredded cheese and 1/4 cup of minced onion to the flour mixture before kneading. Brush the tops of the rolls with butter instead of the cornstarch mixture, and sprinkle with additional cheese and onion before baking.
Mexican Street Corn - Mexican street corn is a popular side dish in Mexican cuisine that is made with roasted corn, mayonnaise, cotija cheese, chili powder, and lime. It is the perfect accompaniment to Boleo/Bolillos because it is flavorful, light, and easy to make. The combination of the savory corn, creamy mayonnaise, and zesty lime will bring out the sweetness of the honey in the bread and make for a delicious meal.
Chile Relleno: Chile Relleno is a classic Mexican dish made with roasted poblano peppers stuffed with cheese, dipped in an egg batter, and then fried. This dish is a great accompaniment to Mexican Street Corn because the creamy cheese filling will pair well with the creamy mayonnaise in the corn, and the mild heat of the peppers will balance out the zesty lime. Plus, the crunchy texture of the fried batter will provide a nice contrast to the soft corn.
FAQ
Q: How long do I need to knead the dough?
A: Knead the dough until a supple ball is formed, approximately 4 minutes. You may need to add more flour or water to the dough while kneading.
Q: How long should I let the dough rise?
A: Allow the dough to rise until it has doubled in size, usually 1-2 hours. Make sure the dough is in a warm, draft-free environment.
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Fun facts:
The Boleo/Bolillos recipe is believed to have been introduced to Mexico by The Boleo Mining Company, a French company that operated in Santa Rosalia in the 1800's. This company was founded by the famous French industrialist, Baron Maurice de Hirsch, who was also a philanthropist and the founder of the Jewish Colonization Association.
The Boleo/Bolillos recipe was featured in the popular Mexican TV show, "Cocina con Carlota". This cooking show was hosted by the popular Mexican chef, Carlota Coronado, who is known for her traditional Mexican recipes and her passion for cooking.