Whole Wheat Bolillos Food

MEXICAN BOLILLOS, CRUSTY OVAL ROLLS

Steps:

• Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
• When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
• Add 2 1/2 cups flour.
• Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
• Gradually stir in as much of the remaining flour as needed to make a soft dough.
• Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
• Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
• Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
• Punch the dough down and knead briefly on a floured surface.
• Divide dough into 10 pieces and roll into balls.
• Work with the palms of your hands and start at the center of each ball to roll out into ovals.
• Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
• Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
• Meanwhile heat oven to 375F degrees.
• Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
• Brush each roll with the cornstarch mixture.
• Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
• Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
• Serve warm & fresh from the oven.

BOLEO/ BOLILLOS (AUTHENTIC MEXICAN/FRENCH BREAD)

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.