weekend baking

i ran across a post from the Homesick Texan before i left for texas and immediately wanted to make a fresh batch of bolillos. the ones from the grocery store are okay, but they are nothing like the handmade ones from the panaderias in texas. this particular recipe is most awesome. the softness of the dough, the nice, lightly crisp crust. it does call out for a smear of hot refried beans with some cheese melted on top. mine came out a little misshapen and i think only a few of them are the right shape and size for fish sandwiches later this week (which is why i baked them in the first place), but damn! delicious!

Homesick Texan’s Bolillos

You Need:
2 1/2 cups flour
1 teaspoon yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
1/4 cup canola oil
cornmeal

mix together 1 cup flour, 1 teaspoon yeast, and 1 cup warm water in a bowl. stir together til it’s all combined. stir in another cup of flour, the sugar, salt, and canola oil. mix together well. let it rest for 15 minutes.

grease a bowl. sprinkle 1/2 cup flour on the counter. spoon the dough onto the flour. knead lightly until all the flour is incorporated and the dough comes together into a ball. the dough will be slightly sticky and soft. roll it in the greased bowl to grease it all over. cover and let it rise for about an hour.

after it has risen, divide the dough into 8 equal pieces. pat the pieces into a good sized circle. fold one side in towards the middle. fold the other side into the middle. roll the dough into a spindle shape (it will be wider in the middle than at the ends). take a look at this link for what they should look like. place them on a parchment lined sheet sprinkled with cornmeal. cover and let it rise for another hour.

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preheat the oven to 425. place a baking dish full of water on the bottom of the oven. mix together some water and salt. brush it onto the rolls. with a sharp knife, cut a slash lengthwise in the rolls. place them in the oven and bake for 15-20 minutes until they’re light browned all over and sound hollow when you tap them.

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Sunday Sweet – Carrot Cake

yet another reason to love Allrecipes.com. i found a great carrot cake recipe with no pineapple in it. funny that – i like carrots and cake and pineapple, just not together. this is perfectly good unfrosted cake, nice for cutting into small pieces to pack in a husband’s lunch (or your own).

Carrot Cake
recipe courtesy allrecipes.com

You Need:

4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups grated carrot
1 cup chopped pecans

heat the oven to 350. grease and flour a 9×13 pan. in a bowl, mix together the eggs, sugar, oil and vanilla. in another bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. add the flour mixture to the egg mixture. stir in the grated carrot. fold in the pecans. pour this into the prepared pan. bake for about an hour until a tester comes out clean.

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  1. Pingback: celebratory food | Food Food Food!

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