Mollete Bread Food

MOLLETES RECIPE

Steps:

• Preheat your broiler. Cut the bread in half lengthwise. Remove some of the inside crumbs. Spread the bread with the softened butter and place on the baking sheet. Broil for about 4 to 5 minutes until they are golden and crispy. You can also toast the bread directly on a griddle at medium heat.
• Remove from the baking sheet and spread the refried beans on the bread.
• Top the bread rolls with the cheese. (Add the cooked crumbled chorizo if using now). Place back into the broiler until the cheese has melted. About 5 minutes. Serve with the Pico de Gallo Salsa or the salsa of your choice.

TRADITIONAL MEXICAN MOLLETES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
• Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
• Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
• Top molletes with Mexican salsa or pico de gallo.

MOLLETE BREAD

Steps:

• Dissolve sugar in warm water, mix in dry yeast and leave to activate (gets foamy) for more or less 5 minutes
• In a mixing bowl, add the rest of the ingredients except the yeast mixture and oil. Mix well
• While using low speed with your mixer, pour in yeast mixture and oil. Let it come together, increase speed and knead for 10 minutes
• Form dough into a ball and place in a greased bowl and coat dough well with oil. Leave to rise until it doubles in size, in a warm place
• Take out dough and roll into a log, more or less. Roughly divide dough into 5 pieces. Form them into balls
• Roll each of the balls into oval shaped disks with more or less 2cm thickness. Place them on a floured baking sheet, on a baking tray. Cover baking tray tightly with greased cling wrap. Leave to rise until double in size
• Have the oven preheated at 340ºF (170ºC). Pour some boiling water in a baking tray and place it on the oven's bottom surface. This will create steam that helps the mollete to rise beautifully when baking. Put in baking tray with mollete in the oven and bake for 25 minutes or until golden brown and fully cooked. *oven temperature varies so adjust accordingly
• When they're done, cool them on a wire rack. Slice them into halves, toast and eat with whatever toppings or spreads that you desire

MOLLETES - MEXICAN ANISE SEED ROLLS

Steps:

• Dissolve yeast and 2 tablespoons sugar in warm water in a large mixing bowl; set aside.
• In a medium-sized mixing bowl, cream shortening with remaining sugar.
• Beat in eggs; add salt and anise seed.
• Add creamed mixture to yeast and thoroughly combine.
• Gradually add flour to mixture until a moderately firm dough is formed.
• Knead dough on a lightly floured board until it is smooth and elastic.
• Place dough in a greased bowl, cover, and allow to rise until double in size.
• Punch dough down, knead, and allow to double in size again.
• Knead dough and shape into round balls the size of an egg.
• Preheat oven to 375°F.
• Place in a well-greased pan, cover, and allow to double in size again.
• Lightly brush with margarine and bake for 20-25 minutes.

MOLLETES MEXICANOS

Steps:

• Preheat oven to 350 degrees. Make the salsa: combine all the ingredients in a small serving bowl and set aside.
• Cut the bolillos or French bread in half length wise. Take out some of the soft center to make space for the filling. Spread each half with 1/2 Tbs butter, top with the refried beans, place a slice of ham on top (if using), and cover with the cheese. Place the molletes in a jelly roll pan and bake until cheese is melted and bread is warmed through. Serve hot with the salsa.

MOLLETES

Steps:

• Preheat the oven or toaster oven to 500°F.
• Heat a large pan over medium heat until it's nice and hot. Spread the butter over the cut sides of the roll halves. Place them, cut sides down, in the pan and cook until they are lightly golden brown and crispy, a minute or two.
• Spread a thin layer of beans over the toasted side of each roll. Top with a thin layer of cheese. Cook the molletes (open-faced) in the oven just until the cheese has melted and turned golden brown in a few spots, 3 to 5 minutes.
• Serve the molletes beside a bowl of the pico de gallo and let everyone top the molletes with pico de gallo themselves.