BOLEO RECIPES

Steps:

• In a large mixing bowl combine the flour,yeast and salt. Mix together the water, honey and shortening. Add the liquid to the flour mixture and knead on low speed until combined, for 1 minute. Turn off the KA and rest the dough for 10 minutes; this will allow the to flour hydrate. After 10 minute rest cntinue to knead the dough until a supple ball is formed, about 4 minutes. Add more flour or water if needed. Transfer to a lightly oiled deep bowl, turning to coast with oil. Cover bowl with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down and divide the dough into 8 - 10 balls; cover and allow to rest for 10 minutes. Placing the dough on a lightly floured board gently, yet quickly, roll the dough with the palm of your hand forming a hoagie shaped rolls, approximately 5 inches long, tapering on the ends. Place rolls on parchment lined baking pan and cover. Allow to rise until doubled in size, about 30 minutes. Place a broiler pan or cast iron skilled on the bottom shelf of the oven and the other shelf in the center. Preheat oven to 375 degrees F. Mix water and cornstarch in small pan and heat, stirring constantly, until liquid is thick and clear, about two minutes.Brush the tops of each roll with the cornstarch mixture. Slash tops of each roll lengthwise to within 1/2 inch of each end. Place rolls in preheated oven, quickly pour 1 cup of water in the pan on the bottom shelf. Bake until golen brown, approximately 25-30 minutes. Remove from pan and cool on wire rack.

Steps:

• Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
• When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
• Add 2 1/2 cups flour.
• Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
• Gradually stir in as much of the remaining flour as needed to make a soft dough.
• Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
• Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
• Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
• Punch the dough down and knead briefly on a floured surface.
• Divide dough into 10 pieces and roll into balls.
• Work with the palms of your hands and start at the center of each ball to roll out into ovals.
• Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
• Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
• Meanwhile heat oven to 375F degrees.
• Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
• Brush each roll with the cornstarch mixture.
• Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
• Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
• Serve warm & fresh from the oven.