In our travels around Panama and now Ecuador I have been unhappy with the supermarket breads. Supan is much better than Bimbo (Panama) but it still has much to be desired and the fresh store made breads at Super Maxi are darn expensive, if you ask me. So I have decided to bake my own bread. Several months ago our son-in-law, Isaac, told me about an easy artisan bread recipe that he bakes. He kindly gave me the recipe and I have made it at least five times since. My first attempt was a beautiful loaf made with just white flour but then I decided to try using part whole grain flour and the loaves started to turn out flat – spreading out on the cookie sheet to an abnormal shape. Think giant fat cookie. The flavor is wonderful but the shape was just too odd for me.
This is what it should look like but each attempt brought me yet another “flat bread”.
This morning I stopped fooling around and put the dough in a loaf pan that I had greased and sprinkled with corn meal. This beautiful loaf just came out of the oven.
It’s not free flowing like an artisan bread, that’s okay by me. I can now make Joe sandwiches whenever he wants, and isn’t that what truly matters!
The recipe can be found at this link: (I substituted 1 to 1 1/2 cups of whole wheat flour for the same amount of white flour called for in this recipe.)
And this is a YouTube video by Jeff Hertzberg and Zoe Francois who came up with the recipe: