One of the foibles (sp. trans. punto flaco - "flat point") of island life is the lack of what we consider good bread. Around here, pan (bread) made daily at any local panaderia (bakery, lit. a place that makes or sells bread), comes in three varieties: 1) sobao - small loaf of highly sweetened bread, 2) pan de agua - large loaf of less sweetened bread with water instead of milk base, 3) pan criollo - native bread, presumably the people's bread. The problem with all three types of bread is they have the weight and texture of sponge cake. A little like Wonder Bread, only in loaves that look handmade.
For the past couple months we have longed for a baguette loaf, or some other firm, dense bread to which we are accustomed. We've searched upermarkets, plain and gourmet, numerous panaderias and more than a few local bodegas - and come up empty handed.
This week we took matters into our own hands. Fortunately, I had packed Penelope Casas's The Foods & Wines of Spain -- "the definitive book on Spanish cooking," according to Craig Claiborne. Knopf-published, ours is the fourth, 1984 printing. She dedicates her book to: "Lusi y Elisa, infatigables companeros de viaje y gastronomos de primera clase." (Indefatigable friends for first class trips and food.)
Fortunately, Casas drops down to steerage for her bread recipe, PAN DE PUEBLO (basic long loaf) which has only four ingredients: flour, salt, yeast and water. As she says: "Eating bread in Spain is a treat, and for a Spaniard an essential part of every meal. Baking bread at home is an exciting and rewarding experience and the ONLY way to sample authentic Spanish bread outside of Spain." To quote Lillian Mulero: "Just what we needed."
I can only add: AMEN.
ps: while kneeding we listen to either - James Brown, or Charlotte Gainsbourg NEXT: VEGETALES VERDE (green vegetables) J.Galligan 75GRAND/SUR Santa Olaya, PR