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BajaKeela - 7-10-2008 at 03:31 PM

Because I can't find a good bread to eat in Baja (that we like) I bake my own... I prefer to use a vegetable shortening rather than lard..Can anyone tell me a good brand to buy so that I don't have to bring it with me? Can't eat tortillas all the time. Appreciate any suggestions.

bajabound2005 - 7-10-2008 at 04:28 PM

I've never used any kind of "fat" in bread...what you need to bring with you is good bread flour!

Paula - 7-10-2008 at 04:43 PM

I haven't made bread for a long time, but I'm thinking of starting to again because I don't like what we can buy here. I think that some of my recipes called for a little oil, not shortening. In Loreto we can always buy olive oil, and usually I can find good canola oil.
I agree with Bajabound that you should bring your flour down, especially if you want whole wheat.
When we come back down in the fall I plan to bring plenty of Wheat Montana flour along. Grown and milled in our home state, it's the best I've ever used :bounce:

I'll keep it in the fridge and it will probably be good all winter.
And I think I'll bring a bread machine-- for the mixing, rising and kneading, then bake it in the oven in regular bread pans so it looks like Ive done all that hard work myself! :dudette:

And I'm sure I'll offset the extra calories by walking all the way to the spare fridge for the flour :yes:

oldlady - 7-10-2008 at 05:02 PM

Like Paula I use a good canola oil in recipes that call for oil. I've never used lard. Have a few recipes that call for a small amount of butter.
I have a bread machine and get good results most of the time.

The flour is the big issue. Bring your own iif you can. Otherwise make note of the protein percentage in the flours you use at home and try for something similar here.

Good Luck!

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thebajarunner - 7-10-2008 at 05:11 PM

Quote:

Originally posted by BajaKeela
Because I can't find a good bread to eat in Baja (that we like) I bake my own... I prefer to use a vegetable shortening rather than lard..Can anyone tell me a good brand to buy so that I don't have to bring it with me? Can't eat tortillas all the time. Appreciate any suggestions.

You really don't like the native breads?
I am not talking about bags of Bimbo....
but, a fresh baked bolillo from any number of my favorite panaderias....
Yummmmm
that is about as good as it gets IMHO

and, the big panaderia in Santa Rosalilla makes great pan.

don't understand your distaste for Baja breads....

(must be a Canadian thing)

lingililingili - 7-10-2008 at 05:50 PM

I am also going to bring flour next time around. When we are hungry for homemade bread, though, I make beer batter bread which is fast, easy and delicious.

comitan - 7-10-2008 at 05:55 PM

If anyone in the La Paz area needs sourdough starter Carol will share, also her recipe and sourdough has no lard or oil, very healthy bread.

villadelfin - 7-10-2008 at 06:03 PM

Quote:

Originally posted by BajaKeela
I prefer to use a vegetable shortening rather than lard..Can anyone tell me a good brand to buy so that I don't have to bring it with me? Appreciate any suggestions.

Welcome to Baja.
I reccommend Cristal shortening. There is also Inca, but Inca is harder and in some versions is flavored with pork flavoring to better imitate lard. It is also stiffer.

Cristal is more like Crisco, comes in a 1 liter plastic jar.

I'm in La Paz, if you are down this way, I invite you to try the artisan breads I make and sell from the dining room of the Tres Virgenes restaurant on Wednesday and Saturday mornings.

Paula - 7-10-2008 at 06:40 PM

Quote:

Originally posted by thebajarunner

Quote:

The bolillos from El Boleo in SR are delicious. Their pan de muertos in October is a rare delicacy. A lot of the pastries, especially the "pithaya" are excellent, but the whole wheat (integral) is really disappointing. I've never had any whole wheat down here that isn't way too sweet. And lacking in character and body. And here in Loreto even the bolillos are just so-so. And I'm not even Canadian.

But I bet Villadelfin's breads from Tres Virgenes are good, and next time down I hope to get some!

BajaKeela - 7-10-2008 at 07:54 PM

And here I thought breadmaking was a dying art..Thanks for all your responses..First year I brought my own flour..but last year I brought wheat gluten and my own seeds (four different kinds)with me ..I used the integral whole wheat with mexican white flour and was very happy with the outcome..Enough not to pack flour again and worry about weevils etc.. I make 4 loaves at a time ..the old fashioned way..takes about 1/2 hr (give or take)from start to watching it rise ..which isn't exactly hard work..Two loaves get frozen.. .one gets munched on and the last one is given to any bachelors (or whoever) is camped near us.
I agree our flour makes great bread but to transport it isn't worth it ..besides my husband turns into the weight police..
Villadelfin..Thank-you ..I will stop by and buy some of your bread..probably in Jan. sometime ..after we go to Santa Rosalia..beaches of Concepcion..Loreto ..then La Paz..I also promised Shari some smoked salmon..
It's not that I hate mexican bread ..Sorianna has some nice breads .. but me esposo is spoilt.. Again thanks..I will try the canola oil..next week..This week's just came out of the oven

Mango - 7-10-2008 at 08:27 PM

I'm able (to my surprize) to find Orowheat(http://www.oroweat.com/) bread here at most supermarkets in Mexicali. IIt is the bread I usually buy in the states. For some strange reason it seems to keep longer down here; but tastes the same.

IMO the best thing that ever happened to Mexico is that they got invaded/controlled by the French, there is some great bread down here if you find the right place/bakery.

Sharksbaja - 7-10-2008 at 08:42 PM

Canola works fine, heck you only need a tablespoon or two.
The butter in Baja is, well, pletty lame but might just work fine for making bread in your machines.

not to hijack the bread thread, but

danaeb - 7-10-2008 at 09:28 PM

Quote:

Originally posted by Sharksbaja

The butter in Baja is, well, pletty lame but might just work fine for making bread in your machines.

I'm still trying to find a brand of butter (not margarine) that doesn't taste 'funny', as in kind of rancid and unusually yellow.

Any suggestions?

villadelfin - 7-11-2008 at 06:49 AM

Dana, have you tried the lala brand in foil? comes 100 grams per bar. Actually, any of the Mexican butters in foil seem to be better than the paper wrapped ones.

One of the worst offenders for off flavors seems to be la gloria. Don't know what they feed their cattle, but it sure gets into the milk supplyto cause an unpleasant grassy flavor.

oldlady - 7-11-2008 at 07:15 AM

Well, if anyone knows how to make bread down here it is Villadelfin! Glad to see he is posting again. And, should he decide to give classes (hint!) I will sign right up and recruit students!
I use a butter from France that can usually be obtained at City Club in La Paz. Like it a lot. Absent that I buy "American" butter at CCC. Agree with Villadelfin, have tried to acclimate to la gloria but just can't get there.

Bruce R Leech - 7-11-2008 at 07:20 AM

I bake Bread every day and I make all sorts of rustic breads and rolls. I use Olive oil in some of the best ones. here is a link to a website that I use allot, it has many formulas for the best breads and also gives you all you need to know for technique.

http://www.thefreshloaf.com/

also if you have any questions don't hesitate to ask me.

good luck and good bread

Paula - 7-11-2008 at 07:26 AM

We stock up on American butter at CCC in La Paz when we go down. The off brands like Golden Creme and Danish Farms are less expensive and just as good as Challenge.

When there is no American butter to be found I but the serrano (local ranch) butter sold at Pescador in Loreto in butcher packaging. It is unsalted, but has a good flavor.

bajabound2005 - 7-11-2008 at 07:38 AM

Quote:

Originally posted by danaeb

Quote:

Originally posted by Sharksbaja

The butter in Baja is, well, pletty lame but might just work fine for making bread in your machines.

I'm still trying to find a brand of butter (not margarine) that doesn't taste 'funny', as in kind of rancid and unusually yellow.

Any suggestions?

Costco sells their own Kirkland brand, also Smart & Final. Be sure to check you are getting unsalted butter -- that is key!

Bruce R Leech - 7-11-2008 at 07:51 AM

you can get everything you need in Mexico except the flour is tough to find sometimes. your bread will only be as good as the flour you use and you need the best.

SkyMedBarbara - 7-11-2008 at 12:22 PM

I make bread all the time...16 years in Mexico so I've had lots of practice (3 bread machines going at once). I use the Mexican flour (4 cups in the machine) with 1 tablespoon of GLUTEN from US or Canada....that is the trick. You don't need the bread flour but you do need the GLUTEN. I also use the San Francisco Soudough Starter (keep it for 2-3 years, as long as it is used it regularly). I usually just use the dough cycle and then put my breads in pans in the shape I want it.
For sourdough I put lots of water in the oven and get it steaming before I put the bread in with an egg wash. I don't even need to use a receipe. got them in my head...I can tell what is right and wrong by the way the dough mixes and rises in my machines..Ed loves my cinnamon buns and pizza crust. BUT we love the long loaves of bread from Ley in Constitution at 50 cents each....I can't make bread for that and they freeze wonderfully so we always stock up when we go to Constitution.

bajalou - 7-11-2008 at 01:34 PM

Quote:

Originally posted by Mango
I'm able (to my surprize) to find Orowheat(http://www.oroweat.com/) bread here at most supermarkets in Mexicali. IIt is the bread I usually buy in the states. For some strange reason it seems to keep longer down here; but tastes the same.

IMO the best thing that ever happened to Mexico is that they got invaded/controlled by the French, there is some great bread down here if you find the right place/bakery.

And Orowheat is now owned by Bimbo

BajaKeela - 7-11-2008 at 02:32 PM

SkyMedBarbara...You're absolutely right ..the gluten is the secret with mexican flour ..not needed with canadian or the U.S. flours

Pan Cervesa

bajaguy - 7-13-2008 at 03:19 PM

OK, here is my recipe:

3 cups self rising flour (probably can't get this in Baja)
3 tablespoons sugar (you can substitute Splenda)
1 12oz can/bottle of beer (I use Pacifico)

Combine all ingredients in a bowl and mix well to make a smooth dough. Pour dough into a well greased and floured pie plate.

Bake at 350 degrees for 50 minutes, crust will be pale brown. Spread butter on top of loaf while still hot and cut into wedges.

Add fresh herbs or spices to dough for variety

Cypress - 7-13-2008 at 03:42 PM

Cornbread or no bread at all. :yes:

You can toss most anything into a skillet full of cornbread mix and it'll make your tongue slap your jaw teeth out.