BREADMAKING

I know, I know..."Stand Up Straight!"

Dining Al Fresco

The bread making class was held in the most adorable little cottage.  It was open plan kitchen / dining/ living room (with fireplace) and had great LIGHTING!!  I note this because poor lighting is so......common in Panama.  Can never see what you're doing.  Our instructor is a gringo and a cook - so he has lights everywhere - a man after my own heart.  Charming local Panamanian art all around; cookbooks everywhere and lots of interesting, friendly wanna-be bakers like myself - a great recipe for a fun day!

Turns out that Boquete has an almost perfect climate for bread making - always about 75 degrees (room temperature) so no fuss about making the ingredients warmer or cooler.

ARTISAN BAKING

Traditionally, Panamanian baking is rice and corn-based, not grain-based like the U.S.  For this reason, good flour is harder to come by.  Artisan bakers, both Panamanian and Gringo, are beginning to spring up and creating a demand for good flour products though and several have excellent bakeries in the Boquete area much to the delight of carb-lovers like me.  We made challah bread and rosca bread with candied fruits (which are ridiculously inexpensive here).  Had fun experimenting with different braids and shapes - only limit is your imagination here.

COMPOSED SALAD LUNCH

The bread baking was followed by a lovely lunch including a composed salad with home made dressings.  Recipe for the French Tomato Dressing follows.  It was DELICIOUS and I highly recommend.  Sampled 3 different wines (all under $6) which were fabulous and ended with some excellent vanilla ice cream.  Left full, talked out and with two loaves of pretty good bread, if I do say so myself.  Class organizers did a great job with enough utensils for all, pretty take home Christmas apron and cake plate

I did it!  Yummy too.

Fabulous Panamanian baker and talented!

FRENCH TOMATO DRESSING:  Mix in blender.  Refrigerate when not using.

1 Can Tomato Soup
3/4 Cup Vegetable Oil
1/2 Cup Cider Vinegar
3/4 Cup Sugar
1 teaspoon Paprika
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 1/4 teaspoons Prepared Mustard
1 1/2 teaspoons Worcestershire Sauce