"Kwah-ker" y Dos Panes

The typical breakfast in Lima is just that: "Kwah-ker"and 2 pieces of bread. "Kwah-ker," is actually the brand name Quaker, as in oatmeal, but pronounced with the Spanish accent. Instead of being a bowl of almost-allows-a-spoon-to-stand-up-straight-it-is-so-thick oatmeal, it is made into more of a drink. On normal days, I settle somewhere in between the two textures. I no longer love the sticky, pasty Avena Americana but neither do I crave my oatmeal in a glass to simply drink.

Along with Quaker, most eat two pieces of bread. Mothers typically buy pan frances or pan integral. I am fond of the wheat bread, but the French roll seems to be nothing but air wrapped by a hard exterior. There are many other types of bread here on the coast, some of my favorites being pan arabe, Arabian bread which is not a pita-style bread. I have learned to really appreciate the breads made with anise seeds, both the criolla and the "little crunchy anis bread."



Traveling into the mountains and the jungle has afforded me to taste and smell bread of other region, of which I have equally grown to love. Jungle bread has been a more recent discovery. There is a slightly sweet bizcochito that seems to sell out before I make it to the panaderia. In the jungle, my friends used to have a mud oven where they would bake delicious little breads which to me seemed a bit more like formed spritz cookies. The oven has since broken and they do not make bread to sell because of it, but on my last visit, one was nice enough to make a plate for me!

Having all these delicious breads available at the local panaderia makes one a bit lazy when it comes to making their own bread. Mind you, I did not bake non-stop when I lived in the US. But here in Peru, all of my sauces are from scratch, I soak all of the beans overnight...I take my time cooking now. But bread is something I don't choose to make or bake very often. Sure, you may get an occasional pizza crust out of me, maybe even a batch of cinnamon rolls...but bread? Notsomuch!

However, there is a problem I have run across...there are some breads that I adore which are not made here. For instance, no bagels and no English muffins. Oh, and no sourdough either. I hear that there is a restaurant which will make bagels by request, but I have yet to try it. I have tried making my own sourdough starter, but to no avail. (If you should have a good recipe or any good tips, please pass them along!) But English muffins were way beyond me! I loved all the "nooks and crannies" as Thomas' marketing campaigns always taught me. But how on earth would I ever go about making such a thing?

The last time I was in the US, I was reading my friends' cookbook. (I know most of you can understand that statement "reading a cookbook.") In it was a recipe for English muffins and it looked so simple. So I brought it back with me to Peru and when the World Bread Day 07 was announced, I knew it was time to bring the recipe out from hiding.

The dough was simple to make. The rising happened on schedule. Then the curious part of separating the dough into several little balls and placing them on a baking sheet covered with semolina. Another rise. Then, instead of baking they are cooked in a stove top pan. Flat side first, top side second. Low and behold, I had English muffins coming to life in my very own Peruvian kitchen.

They were big sandwich sized English muffins. The recipe said the yield would be between 6-8 muffins. I made 8 and they were enormous - I would try for 9 or 10 the next time. Oh yes...the next time. So 8 muffins should last a while given that no one here knows or appreciates English muffins, right? Wrong!

My creations are usually either a big hit or a big flop with Peruvians. The tastes, textures and combinations are so different from what they are used to, that at times they cannot appreciate what I have made. One friend commented, "It is just bread!" when he was offered one of my prized muffins. "Just bread?...Hhummmppff!" He enjoyed 3 in one sitting! He was sold on the crunchy texture with a bit of butter also!

Back to the "next time." That was yesterday. The yeast did not want to rise. Oh I coaxed it. I added a yeast "jump-starter" to the dough. Nothing. I turned the oven on low. Nothing. I put a bowl of boiling water at the bottom. Nothing. Now I have a bag of rebellious English muffin dough and I admit I hate throwing things out...but what do you do with dough that refuses to rise?

Hopefully, these work well for you every time you make them!

English Muffins

1 1/2 teaspoons active dry yeast
3/4 cup of warm water
4 cups of flour, sifted
1 teaspoon of salt
1 teaspoon of sugar
3/4 cup of milk
1/3 cup of semolina flour

Dissolve the dried yeast in half of the warm water, or as per the instructions on the packet. Mix the flour, salt, sugar in a bowl and make a well in the center. Pour the dissolved yeast into the well together with the milk and the remaining warm water. work the batter until it is smooth and elastic, either by hand or by using a food mixer with a paddle attachment. Continue until all the liquid has been thoroughly mixed in. Cover with a dish towel and allow the mixture to rise in a warm place for about 1 hour. Work the better for a further 5 minutes and allow to rest for 30 minutes. Form into 8-10 balls and place them on a cookie sheet, sprinkled generously with fine semolina. Sprinkle semolina on top of the muffins, then flatten slightly with the palm of your hand. Cover with a clean cloth and allow the dough to rise in a warm place for a further 30 minutes. Heat an ungreased cast-iron skillet over a gentle heat and place half the muffins flat side down in the pan. Turn the muffins over during cooking. Cook for 6 minutes on each side. Makes 8-10 muffins.

From my friends' cookbook.

Don't forget to check out the rest of the World Bread Day 07 submissions!!! There are over 200 recipes!!!