A few weeks back, this gluten-free girl got her hands covered in the dreaded glutinous mixture. And it was awesome.
I had been visiting a small community where we built improved ovens, doing follow-up with the families. A sweet family invited me for a bowl of soup (hello, deliciousness) and then pulled out about thirty pounds of dough from their kitchen, ready to roll and bake. I kindly invited myself to stay and help. Yep, that happened.
Breadmaking is quite the process here. Besides going into town (half hour away) to buy ingredients, you then have to mix together (by hand) thirty pounds of dough. The dough is then run through a mill of sorts, that this family constructed (pictured above).
Then, you cover your hands in oil, roll the dough into small balls and set to rise for about 10 minutes.
Then, each ball is made into a specific type of bread. We made three different types that day: relleno, simple and pico.
Doña Lillian showing me how to make pico.
Pictured below is the sweet bread that is filled with a sugar/flour/coloring mixture.
While the family is waiting to make some adjustments to their improved oven, they continue using their traditional oven, pictured below. This beast gets preheated for about an hour before all the wood is taken out and the dough put in.
And what would a blog post be without some pictures of the cuties I got to hang out with while baking?!
Sharing an ice-cream treat.
This little lady wasn’t too sure about the little chick.
Such a doll.
What I loved most about bread day, was the community. The whole family helped, neighbors came by to lend a hand, and a little glutinous community formed around the kitchen table. Pretty incredible.