I baked me sum Bab(i)es … Tanta Wawa
It seems that I am always late lately with posting my post to be a BBB Buddy. :(
Still owe you last month’s post – sorry Babes!
This month Gretchen of Canela and Comino was serving as the kitchen of the month and made the Babes to bake Bab(i)es. Tanta Wawa’s to be exact.
What you might ask? This was my first thought too. But Gretchen explained to us:
What are tanta wawas? They are delicate figures made of bread or cake, of different sizes, which represent children, animals or other forms depending on the region. The meaning comes from bread (pan in Spanish & tanta in Quechua) (bebe in Spanish & wawa in Quechua) or “bread in the form of a baby”. These breads are decorated with candies, raisins, anise, ceramics faces or glaze. People in the Andean regions give these breads as a gift during All Saints Day or Day of the Dead (November 1st & 2nd) which allows them to deal with familial relationships. On November 2nd, these bread babies are taken to the cemetaries in town so they can be left as offerings to those that have passed away and then are broken apart and eaten among the visitors. It is unknown when this Andean tradition began but it is known that from long ago, special breads were made and eaten in this manner. (Translated from viajeros.com)
Since it was right before Halloween weekend I decided to bake them and have them and have them ready for the weekend’s breakfast.
Being the alternate bead baking buddy I needed to tweak Gretchen’s recipe a bit to adjust it to my flour needs.
Here are my changes:
1/2 cup of white spelt flour
1 tablespoon of sugar
1/4 teaspoon of yeast
1/2 cup of white rice flour
1 cup of whole spelt flour
2 cups of white spelt flour
1/2 cup of white sugar
1/4 cup of brown sugar
1 tablespoon of dry yeast
1 teaspoon of ground cinnamon
1/8 teaspoon of ground cloves
1/2 teaspoon of sesame seeds
2 teaspoons of salt
1/2 cup of milk
1/4 cup of water
1/4 cup of butter
2 eggs (at room temperature)
1/2 teaspoon of vanilla
1 egg yolk (for painting)
other than that I sticked to the instructions given by Gretchen.
I had some problems with the rising of the dough, it did not rise too much. Maybe my kitchen was a bit too cold or something which made the yeast lazy?
Well after some time it worked out but to my taste it could have been a bit fluffier. :o)
Dont forget to visit all the gorgeous Bread Baking Babes:
Bake My Day (Karen) | CanelaYComino (Gretchen) | Cookie Baker Lynn (Lynn) | Grain Doe (Görel) | I Like to Cook (Sara) | Living In The Kitchen With Puppies (Natshaya) | Living on Bread and Water (Monique) | Lucullian Delights (Ilva) | Notitie van Lien (Lien) | The Sour Dough (Mary aka Breadchick) | Thyme for Cooking (Katie) | My Kitchen in Half Cups (Tanna)