FRENCH BREAD OR BOLILLO

Ingredients:

500 grams of wheat flour
2 tablespoons of salt
1 tablespoon of sugar
1 and a half tablespoons of dry yeast
1 and a half glasses of water
3 tablespoons of shortening or oil

Preparation:

1. Form a fountain of flour, place the yeast in the center and half a cup of water to dissolve. Wait 10 minutes for the yeast to activate.
2. Gradually mix the wheat flour with the water. Add salt and sugar little by little.
3. Add vegetable shortening or oil and continue to incorporate the paste with force.
4. Knead for 10 minutes to form an elastic and firm dough. It should detach easily from the prep table.
5. Once the consistency is reached, place the dough in a bowl and cover it with plastic so that it does not dry out. Let stand until doubled in size. At a temperature of 23°C. It takes about 1 hour, this may vary depending on the conditions.
6. Cut out the dough and knead it again with force. Cut it into 10 equal parts.
7. Take each of the pieces and shape them into a ball. Later, flatten it a bit and tuck the contours inward. Finally turn the dough a little towards the center so that it takes the shape of a bolillo. You can put a little flour on the table to facilitate the procedure. Place them on a baking sheet lined with waxed paper.
8. Wait a moment for the dough to double in volume again.
9. With a knife, make a cut about a centimeter deep along the can.
10. Heat the oven to 250°C and insert the tray. At the bottom place another tray with water, this is the secret to making your bolillos perfect. Bake for 15 minutes or until it reaches desired color