Boleo Bolillos Authentic Mexican French Bread
Discover the irresistible charm of Boleo Bolillos, an authentic Mexican take on French bread that boasts a perfectly crisp crust and a fluffy, airy interior. These golden, football-shaped rolls are a cornerstone of Mexican cuisine, often enjoyed fresh from the oven with butter, alongside soups, or sliced open for hearty tortas. Made with simple pantry staples like all-purpose flour, yeast, and a touch of sugar, these bolillos are a testament to the artistry of bread-making. The recipe involves a steam-baking technique that locks in moisture while delivering that signature crunchy exterior, making it well worth the effort. In just a couple of hours, you can create eight freshly baked bolillos that will transport your kitchen straight to a traditional Mexican panadería. Perfect for breakfast, lunch, or dinner, this recipe will have your whole household savoring every bite!
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Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 15 grams Granulated sugar
- 10 grams Salt
- 300 milliliters Warm water (between 38-43°C / 100-110°F)
- 30 milliliters Vegetable oil or melted butter
Directions
Step 1
In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
Step 2
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and vegetable oil or melted butter.
Step 3
Mix the ingredients together until the dough begins to come together. Transfer to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Step 4
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for 1 hour in a warm, draft-free area, or until it doubles in size.
Step 5
Punch down the dough and divide it into 8 equal portions. Roll each portion into an oval or football shape, creating the traditional bolillo look.
Step 6
Place the shaped dough onto a parchment-lined baking sheet, spacing them apart to allow room for rising. Cover again with a towel and let them proof for another 30-40 minutes, or until they puff up slightly.
Step 7
Preheat the oven to 220°C (425°F). Just before baking, use a sharp knife or razor blade to make a shallow slash lengthwise down the center of each bolillo to create the signature seam.
Step 8
Place a small pan of water in the bottom of the oven to create steam, which helps form a crispy crust. Bake the bolillos for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Step 9
Remove the bolillos from the oven and let them cool slightly before serving. They are best enjoyed fresh, but you can store leftovers in an airtight container for a day or two.
Nutrition Facts
| Serving size | (859.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2142.5 |
| Total Fat 34.9g | 0% |
| Saturated Fat 5.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3941.3mg | 0% |
| Total Carbohydrate 396.6g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 16.1g | |
| Protein 51.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 68mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 536mg | 0% |
Source of Calories