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Thread: Name That Bread

  1. #1
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    Name That Bread

    Although this is somewhat food related, I figured I'd post it here instead, since it will eventually involve more than food.

    Anybody have any guesses about what type of bread this is? I picked it up this past weekend. (Hint: It doesn't come from a store, and is only available in my part of the country.)



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  2. #2
    Vaughn's Homemade?
    Ken
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  3. #3
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    Not sure but it's gotta be good. It's white bread.
    All it need is to be toasted and have a slab of Spam and a good slather of Cheezewiz.
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  4. #4
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    I think you found it at a pueblo in the area. I bet it was tasty!

  5. #5
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    Did you get it from House of Bread? Trying to narrow down the possibilities.

  6. #6
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    Re: Name That Bread

    Ok i am going to have a stab at guessing.....

    Vaughn likes chile especially green chile

    So how about Green Chile Pinon Sourdough and artisan bread.

    Ok thats my best shot.


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    cheers

  7. #7
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    Quote Originally Posted by Wayne Eikenberry View Post
    I think you found it at a pueblo in the area. I bet it was tasty!
    Ding ding ding! We have a winner!

    I was camping last weekend in the Jemez mountains, and to get to the camping spot, I went through the Jemez pueblo. They have a number of roadside stands where the Native American ladies sell their oven-baked bread, as well as Indian Fry Bread (think funnel cakes, with honey instead of powdered sugar) and Indian Tacos (fry bread topped with meat, beans, chile, lettuce, tomatoes, and cheese). Had to stop on the way back and bring some bread home.

    Here's the stand where I bought it...had to be a bit sneaky taking the pic, since the Jemez tribe frowns on photos:



    This type of bread is baked in outdoor dome-shaped ovens made of mud bricks (adobe). The ovens are called hornos, and they are found in the back yards of many houses in the pueblo (and in many other pueblos, too). I didn't get a picture of any hornos on this trip, but here's what they typically look like...this is a pic I found on the web from Taos pueblo:



    The bread is good stuff. Pretty straightforward white, yeast-risen bread, but with a tougher crust and a bit more crumbly inner texture than most white breads. It's great warmed up with butter and honey, or made into cinnamon toast under the broiler. Makes a killer grilled cheese sandwich, too.
    When the going gets weird, the weird turn pro. - Hunter S. Thompson
    When the weird get going, they start their own forum. - Vaughn McMillan

    workingwoods.com

  8. #8
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    I can't tell but I had a similar looking one in a restaurant during my stay in Chicago last summer. It was very soft and spongy, and inside looked exactly the same.
    Best regards,
    Toni

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  9. #9
    Join Date
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    Well I was way off, from the texture and most of the clues I was guessing a salt risen bread except for the"only available in my part of the country" bit. Cool stuff didn't know about this style, surprised at the texture, would have expected more steam rising with that cooking method, must start out with a relatively dry dough.

  10. #10
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    Love those little road side stands. I would go from Roswell to Ruidoso and stop at the Cherry Cider stands I think I drank 5 gal of that stuff a week
    A Turn N Time
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