Bolillo bread

In the stand mixer combine flour, sugar, salt, instant yeast and shortening; mix just until the shortening breaks down.

Slowly add the water, microwaved for 45 seconds.

Knead on medium speed 10 minutes; the dough will be a little sticky.

Shape into a ball, place in a greased bowl, rub a little oil on top, cover and rest in a warm place 1 hour until doubled.

Punch out the air, knead on a lightly floured surface and shape into a big ball.

Divide into eight even pieces: cut in half, in half again, and around.

Shape each piece into a ball, place on a greased baking sheet, cover and rest 10 minutes.

Stretch each ball out, fold the end in and press down repeatedly to form a roll, then roll with pressure on the ends into a football shape. Place on the greased baking sheet and keep covered.

Cover well and let rise in a warm place until doubled, under 30 minutes.

Preheat the oven to 425F with a baking dish of water inside.

Cut a slit on top of each bolillo; spray or brush with water.

Bake 15 minutes at 425F on the middle rack.

Reduce to 350F and bake another 10 to 15 minutes until golden (13 minutes here).

Let sit a couple of minutes before cutting open.