Bolillos - Sutter VersionIngredients 1 package active dry yeast (1 ½ teaspoons) ¼ cup water (for proofing yeast) 1 additional cup water 1 teaspoon Vital Wheat Gluten (for chewiness; optional) 1 tablespoon butter or other oil, melted and cooled 1 ½ teaspoons salt 3 ¼-4 cups flour (replace 1 cup flour with 1 cup oats for grainier bolillos) 1 teaspoon cornstarch Yield: 10 bolillos Directions To proof yeast, sprinkle yeast in a glass with ½cup of water at 110°F stir and set aside for 5 minutes. If mixture begins to foam, yeast is active. If no foaming, buy fresh yeast and repeat. Mix all of the other ingredients in a bowl, alternating between flour and water Add the yeast Using a dough hook, mix at low speed, increasing to higher speeds until the dough doesn't stick to the bowl. Remove dough from bowl and knead on floured surface, adding more flour until the dough doesn't stick to the surface Separate dough into 10 equal balls and roll into bolillo shape Place on parchment paper on top of a cookie sheet Preheat oven to 400°F Place bolillos in oven and bake for 20 minutes Baste with butter Continue baking until done; Bolillos will be firm, browned and sound hollow if tapped Remove from oven and allow to cool on a rack Return to the Fullbean Recipes Main Page
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