Yeah the ghoulish spirits entered our house this year and we ate these babies up with some butter and honey.
This is before baking them……notice the colored little fingers
This month Gretchen of Canela & Comino baked up Tanta Wawas (Peruvian Bread Babies). Now the name itself sounds so much fun and she has made such beautiful loaves (just looking at them will tell you that they were fun to make). She has a lot about Tanta Wawas on her blog. I just remembered ” On November 2nd, these bread babies are taken to the cemeteries 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.” I knew I’d be making it on Halloween.
As you can see from the picture above, we had a great time making these. The kids colored their hands well (yeah, there was more color on their hands than on the dough). And since they are a little sweet, they were liked by all.
Look at those hands……project totally worth it
Tanta Wawa (Peruvian Bread Babies)
Makes 4 small loaves
1/2 cup of all purpose flour
1 tablespoon of sugar
1/4 teaspoon of yeast
1/2 cup of all purpose flour
1 cup of whole wheat flour
2 cups of bread flour
1/2 cup of white sugar
1/4 cup of brown sugar (I used turbinado 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 (I used smart balance)
2 eggs (at room temperature)
1/2 teaspoon of vanilla
1 egg yolk (for painting)
1. In a bowl create the sponge by combining 1/2 cup of flour, 1 egg, 2 tablespoons of water, a pinch of instant yeast and 1 tablespoon of sugar. Stir together, cover and let rest for a few hours. …..(Mine was 6-7 hours as it was the day before Halloween)
2. In a bowl, mix the flours, sugar, yeast, salt, cinnamon, cloves, and sesame seeds. Sprinkle over the sponge. Don’t stir. Cover and let rest for a few hours. (Mine rested overnight)
3. Add the 2 eggs and vanilla to the flour mixture. Measure the milk, water and butter in a measuring cup. Heat for 30 seconds in the microwave, pour into the flour mixture. Mix well, then turn out and knead for 10-15 minutes, using additional flour if necessary. Divide dough into 4 equal portions. Form them into ovals. Cover and let the dough rest for 10 minutes.
4. Stretch each dough ball into the form of a “fat baby” and place them on baking sheets. Cover with plastic and let the dough babies rise for 2 hours (there won’t be too much rise at this point).
5. Preheat the oven to 180C. Brush the egg yolks evenly over the dough babies. Bake bread at 180C for 30 minutes.
I am sending these swaddled sleeping Tanta Wawa, or Peruvian Bread Babies, to YeastSpotting .
So, the oven baked up triplets for us :-))
The husband asked why did you not paint them after baking and I wondered why too.
No new expenses for this one ;-). I had everything at home.