ECUADOR: Friday Foto~ Bread Baking In A Tropical Climate

For those of you who have ever tried to make fresh bread in a tropical climate for the first time, this one’s for YOU!

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking In Ecuador

Bread Baking In Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

Bread Baking in Ecuador

The above photos were from my very first batch of bread here in Ecuador. Below are photos from the bread I baked here yesterday!

Home Baked Bread 4.07.14

Home Baked Bread Rising By The Window 4.07.14

Home Baked Bread 4.07.14

Home Baked Bread Hot Out Of The Oven 4.07.14

Home Baked Bread 4.07.14

Home Baked Bread First Slice 4.07.14

Additional Links:

  • For More on the Life and Work of Mary Anne Dorward, please go to: www.maryannedorward.com
  • For Professional Speaking Coaching and Speech Writing, please go to: www.myrealvoice.com or for video http://bit.ly/1fmLjuL
  • To Learn more about my book, “Words To Thrive By: Powerful Stories of Courage and Hope,” please go to: www.wordstothriveby.com or  for video http://bit.ly/1hlyGoc
  • To Buy The Book, go to Amazon: http://amzn.to/L9NYkl
  • Note: All photos in “Footprints in Ecuador: An American Woman’s Life Changing Journey” have been taken by Mary Anne Dorward. All photos and writing on this blog are protected under the U.S. Trademark: Words To Thrive By.  For more information, to schedule an inspirational speech or interview, please contact Mary Anne at ma@maryannedorward.com.
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3 thoughts on “ECUADOR: Friday Foto~ Bread Baking In A Tropical Climate

    • Yes it was! This batch was my very first one. It’s an Italian bread. It takes three days to make!

      this bread making in the Tropics has been a great adventure! All four batches have been wildly different in taste and texture as I experiment with flours I can get there. I have since made some adjustments to temperature of the first and second rise by bringing the bowl into my bedroom near to the air conditioner and my last batch from yesterday was, if I do say so myself, PERFECTION!

      Like

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