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Bolillo
A ''bolillo'' ((:boˈliʝo)) or ''pan francés'' (meaning "French bread") is a type of savory bread traditionally made in Mexico. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian’s troupe of cooks, its use quickly spread out throughout the country.〔http://www.patismexicantable.com/2009/06/i_am_packing_my_own_torta/〕
It is about 15 cm (six inches) long, in the shape of an ovoid, with a crunchy crust and a soft inside known as ''migajón'' ((:miɣaˈxon)). It is the main ingredient for ''tortas'' and ''molletes''. A variation of the bolillo is the ''telera'', which is very similar, though it has a more rounded shape, is divided in three sections, and is usually softer. Other variations include ''bolillos'' made of alternate ingredients such as whole wheat, wheat germ, or flax.
==Names==
The ''bolillo'' is a variation of the baguette, and thus often has names in the local language reflecting this. In Yucatán, they are known as ''barras''. In Guadalajara and Sonora, they are called ''birotes'' which are often made with sourdough. In northern Mexico, they are known both as ''bolillos'' and ''pan blanco'', whereas in northeast Mexico it is known as ''pan francés''. In Sinaloa, they are called ''torcido'' and ''birote''. In Central America, especially in El Salvador, it is also known as ''pan francés. ''In Panama, a similar but longer type of bread is known as ''flauta ''(flute) while ''pan francés ''refers to the thinner, crustier French baguette. In Brazil, a similar bread is made and known as ''pão francês'' or ''pão de sal'' ("bread of salt").
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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