A Mexican-style sandwich bread shaped like a torpedo, with a crisp exterior and a light, porous interior. As the classic bread for hearty stuffed sandwiches like tortas, this loaf is also happily enjoyed plain in bread baskets.
Add the yeast and sugar into the lukewarm water and dissolve; cover and let it foam for about 10 minutes.
Put the flour and salt into a large bowl, add the yeast mixture and the vegetable oil; knead until you get an elastic, soft dough.
Transfer the dough to a greased bowl and cover it; let it rise in a warm place for about 45 minutes until doubled in volume.
Divide the dough into equal pieces and shape them like torpedoes, make a lengthwise slash on the top surface and bake in a preheated oven until golden and crisp.
Important: Scoring a lengthwise slash on the surface before baking lets the bread open and crack evenly; skipping the score may cause the crust to split randomly. Allergen: contains wheat (gluten).
If you bake with steam by placing a container of water inside the oven, the crust takes on a crispier, shinier look.
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