Here is a concise summary of the provided transcript:
**Recipe:** Homemade Mexican Bolillos (Bread)
**Ingredients:**
* 1 kg all-purpose flour
* 2 tbsp yeast
* 2 cups water
* 2 tbsp sugar
* 1 tbsp salt
* 1 tbsp oil (or vegetable butter)
**Summary of Steps:**
1. Mix dry ingredients, then combine with yeast mixture.
2. Knead for 5 minutes, rest for 1 hour.
3. Remove air, shape into balls, rest for 30 minutes.
4. Form bolillos, place on tray, rest for 30 minutes.
5. Bake in oven with steam (water at bottom) at 330°F for 18 minutes.
**Tips:**
* Use extra flour for kneading and to prevent sticking.
* Steam in oven helps achieve crispy bolillos.
* Recipe can be halved or doubled (for 2 kg).
Here are the key facts extracted from the text, each with a number and in short sentences:
**Ingredients and Equipment**
1. The recipe uses 1 kilo of all-purpose or bakery flour.
2. Other ingredients include 2 tablespoons of yeast, 2 cups of water, 2 tablespoons of sugar, and 1 tablespoon of salt.
3. Optional: vegetable butter or oil.
4. Equipment: oven, stove, mixer (optional), trays, plastic cover, and a sharp knife or razor blade.
**Instructions and Process**
5. Place a dish of water in the oven to release steam for crispy bolillos.
6. Mix dry ingredients (flour, sugar, salt) and wet ingredients (water, yeast) separately before combining.
7. Initial mixing time: approximately 5 minutes.
8. First resting time: 1 hour (dependent on kitchen temperature).
9. Knead the dough for less than 1 minute to remove air.
10. Second resting time (after shaping): 30 minutes.
11. Shape dough into desired number of bolillos (11 in this case).
12. Third resting time (after shaping into bolillos): 30 minutes.
**Baking**
13. Preheat the oven to 330°F (stripe).
14. Place bolillos on a tray without baking paper (if desired, can be used).
15. Bake for 18 minutes with water at the bottom of the oven for steam.
16. Baking can be done in batches (e.g., one tray at a time).
**Miscellaneous**
17. The recipe can be halved (using 0.5 kilo of flour) or doubled (using 2 kilos of flour).
18. Extra flour and water should be on hand in case needed.
19. Involving family members, including children, in the process is encouraged.