Mollete Bread Recipes

TRADITIONAL MEXICAN MOLLETES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
• Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
• Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
• Top molletes with Mexican salsa or pico de gallo.

MOLLETES

Steps:

• Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
• Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
• Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
• Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
• Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.

MOLLETE BREAD

Steps:

• Dissolve sugar in warm water, mix in dry yeast and leave to activate (gets foamy) for more or less 5 minutes
• In a mixing bowl, add the rest of the ingredients except the yeast mixture and oil. Mix well
• While using low speed with your mixer, pour in yeast mixture and oil. Let it come together, increase speed and knead for 10 minutes
• Form dough into a ball and place in a greased bowl and coat dough well with oil. Leave to rise until it doubles in size, in a warm place
• Take out dough and roll into a log, more or less. Roughly divide dough into 5 pieces. Form them into balls
• Roll each of the balls into oval shaped disks with more or less 2cm thickness. Place them on a floured baking sheet, on a baking tray. Cover baking tray tightly with greased cling wrap. Leave to rise until double in size
• Have the oven preheated at 340ºF (170ºC). Pour some boiling water in a baking tray and place it on the oven's bottom surface. This will create steam that helps the mollete to rise beautifully when baking. Put in baking tray with mollete in the oven and bake for 25 minutes or until golden brown and fully cooked. *oven temperature varies so adjust accordingly
• When they're done, cool them on a wire rack. Slice them into halves, toast and eat with whatever toppings or spreads that you desire

MOLLETES - MEXICAN ANISE SEED ROLLS

Steps:

• Dissolve yeast and 2 tablespoons sugar in warm water in a large mixing bowl; set aside.
• In a medium-sized mixing bowl, cream shortening with remaining sugar.
• Beat in eggs; add salt and anise seed.
• Add creamed mixture to yeast and thoroughly combine.
• Gradually add flour to mixture until a moderately firm dough is formed.
• Knead dough on a lightly floured board until it is smooth and elastic.
• Place dough in a greased bowl, cover, and allow to rise until double in size.
• Punch dough down, knead, and allow to double in size again.
• Knead dough and shape into round balls the size of an egg.
• Preheat oven to 375°F.
• Place in a well-greased pan, cover, and allow to double in size again.
• Lightly brush with margarine and bake for 20-25 minutes.