|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In spite of the (well-deserved) international fame of Mexican sweet bread, bolillos may well be the most Mexican bread of all. A bolillo is a small loaf of plain white bread, crusty on the outside with a soft interior. It is the type of bread most often used to accompany Mexican meals, and it is an integral part of the everyday food scene in Mexico.
Bolillo is the bread most often used for making molletes and tortas, and is routinely cut into slices and served in a basket with a meal. The soft, doughy insides of a bolillo are known as the migajón. The migajón is often pulled out and discarded when turning a bolillo into a torta or when using the bread to push food around on a plate, leaving the firmer outside layer of the loaf to do the job.
Despite its popularity, most Mexicans don't make their own bread at home; both sweet and savory loaves are often acquired from local bakeries, supermarkets, or directly from people selling it door to door. Bread baking is definitely both a science and an art, and it can take years to master it at home. These bolillos are a good beginner recipe—they're very simple to make with just six ingredients and only a bit of kneading.
Gather the ingredients.
Pour the water into a large mixing bowl and sprinkle the yeast onto the surface of the water.
In a separate mixing bowl, mix the flour, salt, and sugar.
Add the flour mixture to the yeast and water a little at a time, mixing until a dough forms. If a cohesive dough does not form with this ratio of flour to water, add additional flour, one tablespoon at a time, until a stiff dough forms.
Place the dough in a greased bowl, cover with a towel or cloth, and leave to rise in a warm place for about an hour.
Remove dough from bowl, punch it down, and knead on a lightly floured surface for about 10 minutes, until smooth.
Divide dough into 10 balls.
Cover with a towel and let loaves rise again for about 30 minutes. For oval-shaped rolls (the usual bolillo shape), roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends. Place pieces on one or more baking sheets.
Preheat oven to 375 F / 190 C. Brush each dough ball with egg white. Score each roll longways on the top about 1/4-inch deep.
Bake loaves for about 30 minutes, or until browned and cooked through. Remove from the oven. Cool slightly and eat warm or let cool completely and store tightly covered.