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Thinking of Bread…

By Melanie Bayly

There is nothing better tan the smell of freshly baked breads, at any time during the day whatever you are doing if you smell fresh bread you’re bound get weak in the knees. Although it is the time of year when most people cut bread and starchy products from their diets, but before you say goodbye to breads for summer just remember the good times and enjoy the flavors one last time.

The feeling when one bites down on a crunchy baguette or a buttery croissant or a beautifully made Thinking of Bread…pita is indescribable, I personally feel joy and wish the moment will never end. Every morning we get delivered or but at the corner bodega the usual breakfast breads, Ciabatta, Integral or the famous Pan Frances found only in Peru.  I have asked many French people and none have ever seen this type of bread.

What about the bread we glance at at the super market, the potato bread, so soft and comforting, the all grain bread, rough and healthy. Have you ever tried the pan de camote from the Universidad Agraria Market? It is as orange as the camote itself with a delicate sweetness. This bread toasted with a bit of butter is heaven on earth. What a bout the karamanduca, such a large name for such a small bread. It has been with us since the time of the pregoneros, it is a sweet hard roll made with anis seeds, a good bread that lasts a couple of days and one can just pop them in at any time and place.

There are different ways of eating different types of bread. For example a croissant is best eaten, in my opinion, dipped in thick creamy hot chocolate. A trick I learnt after stuffing myself with this powerful combination is to make the hot chocolate with not too much sugar and either semi descremada milk or fat free milk. A nice touch is to add a bit of orange zest when preparing it, it will add a subtle orange flavor and will not leave you with a strong chocolaty taste at the end. Now the Baguetino, Ciabatta or Pan Frances are best dipped into a hot cup of coffee.

Remember the huge Chancays at San Antonio?, Those are mouth watering delicious cut in half spread with a bit of butter, then stuffed with ham and cheese and heated in the oven until the cheese melts. The best part is that it serves about four people. This paired with a chilled glass of fresh orange juice is an excellent breakfast that will keep you going until lunch time. Also good eaten during tea time and cut into finger sandwiches. What about the pumpernickel bread, with it’s dark chocolate color and strong sweet bitter rye taste, best served with a rocoto marmalade and a cup of English tea, or the Jewish bagel with creamy goat cheese and an herb oil, this makes my mouth drool.

How about the Pan Campesino. Always with too much flour on top, but what an amazing delicious thick miga. This is the best type of bread to stuff. You can get the small ones cut the top off, scoop out some of the bread and fill with onion soup or chupe de camarones, some restaurants even serve lomo al jugo or ají de gallina inside. The large one is great for stuffing and taking to the beach or a pick nick. The same procedure as above but stuff it with ham or roast beef, some home made mayonnaise with roasted garlic, some fresh tomatoes or pickles, and then topped with some sprouts or lettuce. Remember to always add some lime or balsamic vinaigrette to the lettuce, this will add freshness and flavor to the sandwich.

Have you ever tried the organic breads sold at the Bioferia or at health food stores? They are sometimes flatter than usual breads, but rich in flavors and combinations, not to mention better for you than regular white bread. My favorite ones are the one made with linaza, just perfect sliced and toasted with some honey and the cocoa bread amazing when served with a bitter sweet orange marmalade, a teat in itself.

If you travel to the sierra you’ll find very different bread, it’s flat and baked in a stone oven. The one thing I don’t like is sometimes it’s hard to find in the afternoon, they usually only bake it in the morning. These eaten with the salty queso andino and fresh mate de coca will make you feel eager to start exploring.

So next time you buy some bread be sure to buy some out of the ordinary bread and try them with different spreads and marmalades. Even if you don’t eat them all , you can always dry them and make fabulous bread pudding.


Add a comment :
9 comments

Yohanna says :
28-11-08,01:30:19

Que sabrosos los panes peruanos calentitos , con mantequilla Laive saben excelentes, um .. un cafecito.
Picarones , oh, mi delicia
Tan lejos de mi patria querida y sus sabores exquisitos.

Joseluis Urquizo says :
15-12-08,01:34:00

Is it possible to get the recipe of "Pan Frances"?
My son loves that and he can't wait to go back to Lima-Peru.
If you can share it , please specify what kind of flour I can use since int the US there are a whole bunch of different ones.

Many Thanks

Kevin Thomas says :
31-12-08,11:07:28

We would also like the recipe for Pan Frances if anyone has it. As to different flour in the USA the best place for various flours and baking products is ¨King Arthur Flour¨which you can google to find.
Gracias.

Dulia Lopez L. says :
2-01-09,09:31:11

Oh aquellos desayunos con su pancito frances y su mantequilla laive, su cafe Kirma, sus tamalitos y mi infaltable "chancay", oh my God, se me hace agua la boca.
A mi tambien me encantaria si nos pueden dar la receta del pan frances, aqui en Miami venden muchos productos peruanos y de repente puedo comprar los ingredientes requeridos.
Feliz Año Nuevo!!!

Pat says :
9-03-09,01:05:46

Alguien tiene la receta de los chancays?

Seet Tai Chai says :
8-04-09,04:53:04

Hi Cheft,

Can you send me receipes for making the french loaf, cinnamon bread and other breads (wholemeal)

Await your kind reply.

Thank you

Regards

Ana C says :
10-04-09,06:30:04

Que rico es el pan Peruano en toda su variedad!Francamente solo por eso, creo que dejare este pais y me regreso a mi querido Peru

Roro says :
10-04-09,08:45:36

My mouth is watering just thinking in the freshly baked bread that you can get in Peru. I'm dying to go to Peru to eat delicious food.

cecilia says :
27-05-09,12:51:34

quisiera la receta del chancay que hace mas de 12 anos que no lo como



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