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Mexican Garlic Toast




Source of Recipe


Gus Alfaro, Las Brisas, Apple Valley


List of Ingredients




1 bolillo, halved lengthwise

1-2 tablespoons real butter

Ggranulated garlic

Grated fresh parmesan

Recipe



Note: Bolillos are available in most markets, or you can make them yourself.

Cut each bolillo in half and spread generously with real butter.

Sprinkle with granulated garlic and parmesan. Place under broiler or oven until crispy and serve.

Yield: 2 pieces of garlic toast



Bolillos (Little Pillows)



1 envelope dry yeast

11/2 cups warm water

5 cups flour

1/4 cup lard

1 tablespoon sugar

11/2 teaspoons salt

Salt water, as needed



In a small bowl, mix yeast with1/2 cup warm water and let stand until dissolved. Stir in1/4 cup flour. Cover and let stand in warm place until mixture is bubbly and light.

Combine lard, sugar and salt in a large bowl. Add 11/4 cups warm water and stir until sugar and salt are dissolved and lard is softened. Add yeast mixture, then gradually add enough flour to make dough stiff enough to knead. Turn dough out onto a floured surface and knead until smooth and elastic, working in more flour until dough is no longer sticky.

Place in a greased bowl and turn to grease all sides. Cover and let stand in warm place. Punch down and knead again. Divide into eight equal pieces. Form into light rolls, bulky in center and tapered at ends. Place on greased baking sheet and put in a warm place away from drafts until doubled in bulk. Brush rolls with salt water.

Preheat oven to 375 F.

As rolls go into oven, sprinkle with water to produce steam. Bake at 375 F for 10 minutes, then reduce heat to 350 F. Bake for 25 more minutes or until lightly brown and crusty.

Yield: Makes 8 bolillos.