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BajaKeela
Junior Nomad
Posts: 94
Registered: 5-9-2008
Location: Vancouver Island
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bread
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.
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bajabound2005
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Location: Punta Banda, BCN
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I've never used any kind of "fat" in bread...what you need to bring with you is good bread flour!
Friends don't let friends drink white zinfandel.
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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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 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! 
And I'm sure I'll offset the extra calories by walking all the way to the spare fridge for the flour
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oldlady
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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
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Registered: 9-8-2003
Location: Arizona....."Free at last from crumbling Cali
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Mood: muy amable
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???????
| 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)
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lingililingili
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Posts: 449
Registered: 2-24-2008
Location: La Paz, Bahia Asuncion
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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.
•Life is just one damned thing after another
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comitan
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Location: La Paz
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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.
Strive For The Ideal, But Deal With What\'s Real.
Every day is a new day, better than the day before.(from some song)
Lord, Keep your arm around my shoulder and your hand over my mouth.
“The sincere pursuit of truth requires you to entertain the possibility that everything you believe to be true may in fact be false”
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villadelfin
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Posts: 273
Registered: 4-8-2006
Location: La Paz
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Mood: toasted and buttered
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| 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.
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Paula
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Posts: 2219
Registered: 1-5-2006
Location: Loreto
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| Quote: | Originally posted by thebajarunner
| 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) |
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!
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BajaKeela
Junior Nomad
Posts: 94
Registered: 5-9-2008
Location: Vancouver Island
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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
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Mango
Senior Nomad
Posts: 685
Registered: 4-11-2006
Location: Alta California &/or Mexicali
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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.
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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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.
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Viva Mulege!
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danaeb
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Registered: 11-13-2006
Location: San Diego; El Centenario
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Mood: groovy
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not to hijack the bread thread, but
| 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?
Experience enables you to recognize a mistake every time you repeat it.
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villadelfin
Nomad
Posts: 273
Registered: 4-8-2006
Location: La Paz
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Mood: toasted and buttered
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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.
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oldlady
Banned
Posts: 1714
Registered: 10-31-2005
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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.
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Mood: A lot cooler than Mulege
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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
Bruce R Leech
Ensenada
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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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.
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bajabound2005
Ultra Nomad
Posts: 2760
Registered: 10-15-2005
Location: Punta Banda, BCN
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| 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!
Friends don't let friends drink white zinfandel.
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Mood: A lot cooler than Mulege
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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.
Bruce R Leech
Ensenada
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SkyMedBarbara
Junior Nomad
Posts: 77
Registered: 9-17-2007
Location: Loreto
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Mood: Happy
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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.
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