Boleobolillosauthenticmexicanfrenchbread Food

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BOLEO/ BOLILLOS (AUTHENTIC MEXICAN/FRENCH BREAD)



Boleo/ Bolillos (Authentic Mexican/French Bread) image

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.

Provided by Galley Wench

Categories     Yeast Breads

Time 2h55m

Yield 10 serving(s)

Number Of Ingredients 7

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)

Steps:

  • 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.

MEXICAN BOLILLOS: CRUSTY ROLLS



Mexican Bolillos: Crusty Rolls image

This bread is also known as "Pan Francés"; the French baguette recipe was transformed in Mexico and became ours as the "bolillo". It is also known as "Birote" and "pan blanco" in some areas of the country. It is very common in my hometown to have this bread sliced.

Provided by Mely Martínez

Categories     Breads

Time 4h30m

Number Of Ingredients 8

3/4 cup of water ((177 ml or 6 oz))
1/2 teaspoon instant or active yeast* ((1.5 grams))
1 cup All Purpose Flour or Bread flour** ((125 grams or 4.25 oz))
3 Cup All Purpose Flour ((375 grams or 13.23 oz))
1 1/2 teaspoon instant or active yeast ((5 grams or 0.22 oz))
2 teaspoons of salt ((11 grams or 0.40 oz))
1/4 cup of shortening melted and cooled.*** ((50 grams or 1.76 oz))
1 cup of warm water (NOT HOT(235 ml or 8 fl oz))

Steps:

  • FOR THE STARTER: The night before baking, place yeast and water in a small bowl, mix well and add the flour. Mix again. You don't need to knead here. Cover with a plastic wrap and let sit on your kitchen counter top all night or at least 8 hours. Making this starter will increase the flavor of your bread. The next morning the starter will have a larger volume and will have formed lots of bubbles.
  • BAKING DAY. In a large bowl or your heavy-duty mixer, place the starter, flour, salt, yeast and melted shortening. Start kneading the dough, adding the warm water slowly right at the beginning of the kneading process. IMPORTANT: If you live in a very humid place, you will need to reduce the amount of water by about 2 tablespoons less than indicated. If using a mixer, knead for 7 minutes on speed 2; if kneading by hand, knead the dough for about 15 minutes. The dough will separate from your mixing bowl like it shows in the above picture while kneading.
  • Remove dough from the bowl and place on your working surface to form a ball. It should look soft but still a little rough.
  • Grease a large bowl with shortening, oil or PAM spray. Place the dough and turn it all over to make sure all sides are covered with a coating of the grease. Cover with a plastic wrap and let it rest in a warm place for 2 to 3 hours or until the dough has doubled in volume. If you live in a warm and humid weather this step will take less time.
  • After the dough has doubled in volume, gently push your fist in to deflate it. Divide the dough into 10 pieces. (About 110 grams each). Place the pieces of dough into your slightly greased working surface and cover with a greased plastic wrap and let them rest for 15 minutes to allow the gluten to develop and help to shape your bollillos/rolls easier.
  • To form the bolillos-rolls, dust your work surface with flour very lightly, flatten one piece of dough with the palm of your hand and fold 1/3 of the dough towards you and press down with your fingers, sealing it very well. Fold the dough again, repeating the sealing process until you form a roll, pinching the dough tightly. Make sure all the ends are sealed.
  • To shape the rolls, place your hands over the dough and press gently but firmly, cupping your fingers, rolling back and forth. While doing this, press the heel of your hands to leave some dough uncovered to form the traditional bolillo ears.
  • Place each bolillo/roll seam side down on the greased baking sheet and cover with a greased plastic. Allow them to rise until they've doubled in volume. About 1 and 1/2 hour.
  • At least 20 minutes before the end of the rising period, turn on your oven at 450 degrees F. Place the metallic pan for the water on the oven floor.
  • Once the rolls have doubled in volume, and just before placing them inside the oven, make a deep cut using a sharp serrated knife or a razor blade, holding your hand at a 45-degree angle.
  • Spray the rolls with warm water, place them in a preheated oven and add 1 1/2 cup of cold water to the metallic tray you placed on the oven floor. The steam will create that beautiful thin and crunchy crust. Bake for 20 to 25 minutes until they are golden, remove form the oven, and let them cool on a wire rack.

Nutrition Facts : Calories 235 kcal, Carbohydrate 39 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 470 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

BOILED DINNER



Boiled Dinner image

I first had boiled dinner at a friends house and I loved it. The first time I made it I used rutabagas I took it to my future hubby's family's house and his family loved it. I don't use rutabagas as they are very hard to cut the skin off. I find the ham with a bone in it is best for flavor, but you can use boneless if preferred. Leftover ham is great to use in this. I serve mine in a bowl with white vinegar sprinkled over top. My family loves boiled dinner and my future hubby loves it made this way.

Provided by internetnut

Categories     One Dish Meal

Time 5h15m

Yield 8-12 serving(s)

Number Of Ingredients 6

1 head cabbage, cut into chunks (small to med)
water
ham (with bone)
16 ounces baby carrots
6 -8 potatoes, peeled
1 medium rutabaga, peeled and cut in small chunks (optional)

Steps:

  • Place the cut up cabbage in a big pot. Cover the cabbage with water just covering.
  • Let the cabbage cook on med-high heat until the cabbage is cooked down enough to add the ham bone in all. I cut as much of the ham off the bone before adding to the pot.
  • Add the carrots and potatoes.
  • Continue to cook but turn down to low and cook all day. ( I start mine at 12:00pm and cook until 5 or 6:00pm).
  • Note: You may use 1 medium rutabagas, peeled and cut into small chunks and or parsnips, peele and cut into small chunks.

Nutrition Facts : Calories 170.1, Fat 0.3, SaturatedFat 0.1, Sodium 74.2, Carbohydrate 38.9, Fiber 7.2, Sugar 8, Protein 5.2

MEXICAN BOLILLOS (BREAD ROLLS) RECIPE - (4.5/5)



Mexican Bolillos (Bread Rolls) Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 7

4 cups of flour, plus more for dusting
1 package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups warm water
1 egg white
1 tablespoon water or milk

Steps:

  • 1. In a large bowl combine 1 1/2 cups of flour,yeast, sugar, and salt, add warm water. Beat with an electric mixer on low to medium speed 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the flour as you can. 2.Turn out dough onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl, turning once to coat the surface. Cover and let rise, in a warm space, for one hour. 3. Punch down after 1 hour.Turn out onto lightly floured surface. Divide the dough into 6 equal parts, shape into oval shapes, pulling and twisting slightly. Transfer to baking sheet lined with parchment paper. Use a sharp knife to make a cut about 1/4 inch deep along the center of each roll. In a small bowl, combine the egg white and water. Brush the tops and sides of the rolls. Cover with wax paper or a clean kitchen towel and let rise for 30 to 45 minutes. 4. Preheat oven to 375ºF. Here is another great tips I learned for baking breads. Place a baking dish on the bottom rack of oven while it is preheating. Right before baking the bread, fill hot baking dish with 1 cup of room temperature water. This will create steam and also result in a crisp exterior on the bread. Bake the rolls for 15 minutes. Brush again with egg white mixture. Bake for another 10 to 13 minutes or until golden brown. Remove from baking sheet and cool on wire racks. Rolls can be frozen for up to 3 months in a freezer bag.

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