Aug 31 # 1 of 2
Mochos aka Savory Dinner Loaves are flavored with onions ang garlic...goes great with soups.
1 cup olive oil
* 1/2 lb. onions, sliced in rings
* 6 cloves garlic, peeled
* 1 1/2 teaspoons freshly ground pepper
* 1/2 teaspoon freshly ground allspice
* 1 cup sugar
* 1 3/4 cups vegetable shortening
* 4 eggs
* 1.6 oz. (2 3/4 cakes) compressed yeast
* 8 1/2 cups flour
Preparation:
Prepare the recipe for bolillo dough until the point where it has doubled in bulk.
Sauté the onion and garlic in the olive oil until the onion is soft.
Liquefy the onion and garlic, with the oil in which they were sautéed, in a blender.
Turn the dough out onto a floured board or table, add liquefied onion mixture, pepper, allspice, sugar, shortening, eggs and yeast.
Mix all of this together, kneading with hands as you add the flour. Knead well for 10 minutes.
Shape, using kneading motion, into ten equal-size balls of dough.
Elongate them into loaves approximately 6" long, cutting diagonal slits across the top if desired, or pat them out into 1/2" thick rounds and fold them inward, by taking the dough from the edge between thumb and forefinger and folding it in toward the center.
Repeat this process six or seven times, until the rounded loaf is folded into pie-shaped sections.
Cover the loaves and let them sit 1/2 hour.
Place them on baking sheets and bake them in a preheated 360º oven until the tops are golden brown.
They will not have crispy crusts like bolillos do, but instead will have the consistency of dinner rolls
flavors found in the comida.