wow! I cant believe you only have 303 subscribers. I felt like i was watching a show at food network. Very professional, i subscribed, hope to see more recipes.
You are so nice!!! Thank you for the encouragement. I just started this channel during the quarantine and get excited every time I get one new subscriber.
Thank you for this very well put video, very informative. I came across your video by chance and I'm glad. I subscribed and Lord willing I will try this recipe and will come back and let you know how it turned out. Thanks again and I like the words of wisdom behind you on the door. God's bread is always the best.
Just wanted to say thank you,, this recipe is awesome! This is up there with my favorites,, well I'm thinking it may be my favorite out of every bread recipe I have made, even my wife likes them. Thanks again 👍 ...oh I checked out your site and I'm sure I will be trying out some more recipes Lord willing.
Happy to hear that. Thank you for the encouragement. The words on my board are verses I come upon on while I'm reading. I put them up there so I can meditate on them a little more. But it's always nice to hear when other people enjoy them, too.
I was so impressed! I always am when people can pull off bread that looks like it was made in the back of an old rustic Bakery! My memory of bolillos will always be in buying them in Juarez and eating them on the way back waiting in line on the bridge. I'm going to try these this fall when I start making soups. Bread is my frenemy!
You'll be able to pull this one off easily. That's why I like to explain things as simply as possible, so that anybody can. And I get the "frenemy" thing. Why do carbs have to be so good!!! Lol. Love your Juarez memory. My love for baking bread comes from my mom. She didn't bake yeast bread all the time, but when she did, she went to town! The warmest room in our house was the boys' room, where the calentón was, and she would cover both twin beds and the tops of their dresser with cookie sheets full of different rolls that needed to rise. It was an all day affair and it was such a treat.
Just made these bolillos, and all I will say is WOW! Perhaps the best bolillos I’ve had! Mine came out darker in color, but flavor and texture is amazing! Thank you for this recipe!!
I have to disagree with @jaysantos536 I’m from El Paso, and moved to Boston…. I can’t find bolillos anywhere, and the ones I find that I think are similar are completely different, I made these today and they were amazing, exactly what I was craving, a little taste of home thank you so much for the detailed video! They came out amazing!
I made this yesterday for the first time they came out amazing!! Thank you ❤️ I stumbled upon your channel by accident but I’m so glad I did! My mom and I sat and watched your videos Christmas Day for tips! We learned so much, thank you! We will keep watching!
Made a bunch of your Bolillos today and your recipe works, made some round ones also. when they are round are they still called bolillos. I know they are supposed to be small loaves but I make then for beef and hot dogs sandwiches. works great.
I'm so happy to hear the recipe worked well for you. I have no idea if they would still be called bolillos when made round, but so long as you made them, you should definitely be able to call them whatever you want! Thanks for taking the time to comment. It put a smile on my face.
¡Hola Esperanza en Canadá! Yo nunca he usado harina de fuerza. Solamente he usado "all-purpose flour." (Creo que es igual como harina panificable.) No estoy segura de cuál sería el resultado de esta receta si usaras harina de fuerza, pero me imagino que aún funcionaría. Por favor, avíseme si lo intenta. Gracias por ver mi video y por el lindo comentario.
Sorry to hear that. Not sure why that would happen. My only guess is that they need to be covered as soon as they come out of the oven and later stored in a sealed container.
I've done some research on that, and you should be able to substitute bread flour in place of all purpose flour. The difference is bread flour has a higher protein content and may absorb more water, but it should be just fine. Let me know how it turns out.
I was so excited to try your recipe; I followed your instructions exactly; however my bollios came out hard and too crusty not soft like yours. I was disappointed after all the time I spent preparing the dough. I will try again.
I'm so sorry to hear that. Try baking it at a slightly lower temperature. Some ovens run hotter, and that could have caused the bread to overcook and get hard. Another cause is putting too much flour. It's supposed to be sticky when you first start kneading, and sometimes, we're tempted to add more flour. At any rate, I'm happy to hear you're going to try again. Baking bread is such a learning curve. I've learned by making many mistakes.
I never knew bolillo meant spindle or rolling pin. I'm going to try these. edit: kneaded for like 25 minutes, still kind of sticky, but I'm too tired so that's it. Also, don't knead on a cutting board, it moves around like crazy. (I've never really kneaded before so I don't know what I'm doing.)
@@marcyinspired1442 They didn't turn out pretty but they tasted pretty good! I think I'll try again soon to see if I can do a better job. Thanks for the recipe, your videos look nice! I'm sure I'll be making some more things from them.
@@L.Spencer I’m glad they still tasted good. That’s more important than how they look, anyway. The first time I made them, mine didn’t turn out right, either. You just have to keep making them. Especially soon after, while you still remember what you did the last time. Then you keep improving on it. I’m sure you’re second time will be better. Be proud of yourself for taking this on. 👏🏼👏🏼👏🏼
@@marcyinspired1442 we weren’t able to eat them but next time i’ll probably put less to no salt. not sure if one of the ingredients already had enough salt
I make this today...it came from the oven like a rock not good, I don't know wy. I am not very good bakeing. Lasth week I made rosca de reyes...very bad too😭
Oh no! Don’t let that discourage you. I’ve been baking a long time, but have made plenty of mistakes along the way. Try kneading your dough a little longer, and keep an eye on it when it’s rising. As soon as it doubles in size, use it. Don’t let it go too long. Also, your oven could be too hot. Experiment with little changes, but don’t give up. I’ve never made a rosca de reyes before. But years ago, when I lived in El Paso, I had rosca de reyes with the best champurrado, and I never forgot it! Maybe I’ll learn how to make it for next year. ☺️
I love your NM recipes BUT this one is kind of a waste of time and money because..........in nearly every local grocery store (Albertson's, Lowes, Fiesta, Safeway, HEB etc) the in-store bakery makes bolillos every day and they cost about 5/$1.00. Spend the time with the green chile dishes and just buy the bolillos....
how rude! And when you can’t find them for 5/$1 or 10/$1? The point here is to learn how to make them and be able to make anytime you want. Accept free information and move on if it doesn’t suit you. She works hard to make these videos so just appreciate it!
