when I finish with this no gluten diet, I plan on making these! Oh how I love (and currently miss) bread!
Like miniature baguettes (each loaf is about five inches long), a bag of freshly baked bolillos from our Arctic bakery is ready to be made into tasty sandwiches or sliced and toasted with olive oil and garlic.
When we return to the road system each summer, we keep a keen eye out for new food ideas to take back to our kitchen in the Arctic bush. This summer, we rediscovered torta sandwiches, prompting me to make a mental note to bake bolillos when we returned to Point Hope.
Bolillos have their roots in Mexico where they are the main ingredient in molettes and tortas – lightly toasted bread topped with cheese (or olive oil and garlic) and sandwiches, respectively. Armed with many tasty sandwich ingredients in our bush pantry – garbanzos for hummus, home-canned smoked salmon, caribou and even duck eggs (for a twist on tortas de huevo) – I…
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