A bolillo is a type of savory bread traditionally made in Mexico, where it originates, and Central America. It is shaped in an oval, with a crunchy crust and a soft inside. It is the main ingredient for tortas (sandwich). Making these isn’t very difficult, at all. This is the first time I’ve made them, and certainly not the last. We loved them with a chicken mole recipe (coming soon on my blog).
|1||package (¼ ounce or 7 g) active dry yeast|
|1⅓||cups ) warm water (105 to 115°F|
|1||tablespoon ) lard or vegetable shortening,melted and cooled|
|3¼ to 4||cups bread flour*|
|3||Tbsp. Easy Roll Dough Improver (buy online with King Artur Flour--optional)|
|¼||cup cold water|