Bolillo Bread

🥄 Ingredients

• 1 ½ cups water, (plus more for steam baking)
• 2 ¼ teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 2 teaspoons fine salt
• 2 tablespoons vegetable oil, (plus more for greasing)

👨‍🍳 Instructions

1. 1

   Prepare the yeast. In a cup or bowl, heat the water in the microwave in 15-second increments or on the stove until it's just warm to the touch. A thermometer should read around 110°F-115°F.

2. 2

   Stir in the yeast and sugar. Loosely cover with plastic wrap and let it stand for 5 minutes until it gets foamy. If the mixture doesn't get foamy, throw it out and start again with a new packet of yeast.

3. 3

   Prepare the dough. In the bowl of a stand mixer (or a regular large bowl), whisk together the all-purpose flour and salt.

4. 4

   Attach the dough hook to the mixer and add the oil and yeast mixture. Mix on medium-low speed for 6-8 minutes (or mix by hand), until the dough becomes smooth and elastic. The dough will be slightly tacky but not completely sticky. If it is still fairly sticky, knead in 1 tablespoon of additional flour at a time until smooth and elastic. If it's too dry, add in 1 tablespoon of additional water at a time.

5. 5

   Rise. Coat a large bowl with oil and transfer the dough to the bowl, shaping it into a ball. Cover it with a kitchen towel and let it rise until it has doubled in size, about 1-1½ hours, or until it has doubled in size.

6. 6

   Line 2 large baking sheets with parchment paper and set aside.

7. 7

   Shape and rise again. Divide the dough into 6 equal pieces and shape into 7-inch long ovals with a tapered end, like a football. Place 3 bolillos on each of the prepared baking sheets and lightly brush the tops with a little oil or spray with cooking spray to keep them moist. Cover loosely with plastic wrap and let them rise again for 45 minutes.

8. 8

   Create steamy oven. 15 minutes before they’re finished resting, fill a 9x13-inch baking dish with 10 cups of water and place it on the lowest rack in the oven to create a moist environment for the bolillos. Preheat the oven to 425°F.

9. 9

   When the dough is ready, make a ¼-inch deep cut lengthwise down the middle of each bolillo using a very sharp knife.

10. 10

    Bake. Spray tops of the bolillos with a little water, then transfer them to the oven and bake for 30-35 minutes, until golden brown.

11. 11

    Let them cool for at least 10 minutes before serving.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.