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Classic Mexican bread with a crispy crust and soft, chewy inside. Perfect for tortas, molletes, or dipping into soups like pozole.<\/p>\n
4 cups bread flour<\/p>\n
1 Tbsp active dry yeast<\/p>\n
2 tsp sugar<\/p>\n
1 \u00bd tsp salt<\/p>\n
2 Tbsp neutral oil (vegetable, canola, or sunflower)<\/p>\n
1 \u00bd cups warm water (105\u2013110\u00b0F \/ 40\u201343\u00b0C)<\/p>\n
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In a small bowl, combine:<\/p>\n
warm water<\/p>\n
sugar<\/p>\n
yeast<\/p>\n
Stir gently and let sit for 5\u201310 minutes<\/strong> until foamy. Stand Mixer Method:<\/strong><\/p>\n Add flour and salt to mixer bowl.<\/p>\n Add yeast mixture and oil.<\/p>\n Mix on low speed for 2 minutes.<\/p>\n Increase to medium speed and knead for 8\u201310 minutes<\/strong> until smooth and elastic.<\/p>\n By Hand:<\/strong><\/p>\n Mix flour and salt in large bowl.<\/p>\n Add yeast mixture and oil.<\/p>\n Mix until dough forms.<\/p>\n Knead on floured surface for 10\u201312 minutes<\/strong> until smooth.<\/p>\n The dough should be soft but not sticky.<\/p>\n Place dough in lightly oiled bowl.<\/p>\n Cover with towel or plastic wrap.<\/p>\n Let rise in warm place for 1 to 1\u00bd hours<\/strong>, until doubled in size.<\/p>\n Punch down dough gently.<\/p>\n Divide into 8 equal pieces<\/strong>.<\/p>\n Shape each into an oval roll:<\/p>\n Flatten slightly<\/p>\n Fold edges inward<\/p>\n Roll into oval (about 4\u20135 inches long)<\/p>\n Place on baking sheet lined with parchment.<\/p>\n Cover and let rise again for 30\u201345 minutes<\/strong>.<\/p>\n Use a lame or razor to make a deep lengthwise cut<\/strong> on top of each roll.<\/p>\n This gives the classic bolillo look.<\/p>\n Preheat oven to 425\u00b0F (220\u00b0C)<\/strong>.<\/p>\n Place empty baking tray on bottom rack.<\/p>\n Boil 1 cup water in small pot.<\/p>\n Place bolillos in oven.<\/p>\n Carefully pour boiling water into bottom tray and close oven immediately.<\/p>\n Steam creates the crispy crust.<\/p>\n Bake for 18\u201322 minutes<\/strong>, until:<\/p>\n Golden brown<\/p>\n Crisp crust<\/p>\n Hollow sound when tapped<\/p>\n Cool on rack at least 15 minutes before eating.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Classic Mexican bread with a crispy crust and soft, chewy inside. Perfect for tortas, molletes, or dipping into soups like pozole. Ingredients: 4 cups bread flour 1 Tbsp active dry yeast 2 tsp sugar 1 \u00bd tsp salt 2 Tbsp neutral oil (vegetable, canola, or sunflower) 1 \u00bd cups warm water (105\u2013110\u00b0F \/ 40\u201343\u00b0C) TURN […]<\/p>\n","protected":false},"author":1,"featured_media":6908,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6906"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6906\/revisions"}],"predecessor-version":[{"id":6909,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6906\/revisions\/6909"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6908"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
(This confirms the yeast is active.)<\/em><\/p>\nStep 2: Make the Dough<\/h3>\n
Step 3: First Rise<\/h3>\n
Step 4: Shape the Bolillos<\/h3>\n
Step 5: Create the Signature Score<\/h3>\n
Step 6: Steam Trick for Crispy Crust (Important!)<\/h3>\n
Step 7: Bake<\/h3>\n