Subj : N. Korean Bread was: Bis

Subj : N. Korean Bread was: Bis
To : Ruth Haffly
From : Dave Drum
Date : Thu Feb 06 2025 08:31:48

-=> Ruth Haffly wrote to Shawn Highfield <=-

SH> I think if I were going to bake bread ever other day or so I would
SH> give it a go. May have to now anyway with the store breads mostly
SH> coming from North Korea.

RH> I'd definatly be serious about baking bread if the stores carried
RH> nothing but North Korean, I presume gluten free. We buy gluten free
RH> bread at Wegman's, to be used for Lord's Supper at the church. Guess
RH> I'll hve to take a look at where it comes from.

That sent me to the Bing search engine where I found no mention of bread
in North Korea's exports: Top 10 Kim Jong-Un exports

Feathers, artificial flowers, hair: US$167 miion (47.2% of total exports)
ron, steel: $38.1 million (10.8%)
Ores, slag, ash: $33.1 million (9.3%)
Mineral fuels including oil: $22.9 million (6.5%)
Electrical machinery, equipment: $18.8 million (5.3%)
Vehicles: $6.9 million (1.9%)
Silk: $6.7 million (1.9%)
Inorganic chemicals: $6.6 million (1.9%)
Glass: $6.1 million (1.7%)
Plastics, plastic articles: $5 million (1.4%)

/end pasted

Anyway, how would they keep the bread fresh and sellable floating across
the bounding main from Korea to North America?

I did find some new to me bread recipes. Bv)=

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Hwangnam Bread
Categories: Breads, Beans
Yield: 3 (servings not given)

2 c A-P flour
1/4 c Dugar
1/2 ts Salt
1/2 c Warm water
1/4 c Vegetable oil
1/2 ts Baking soda
1/2 ts Baking powder
1/2 c Red bean paste

In a mixing bowl, combine the flour, sugar, salt, baking
soda, and baking powder.

Slowly add in the warm water and vegetable oil, and mix
until a dough forms.

Knead the dough for about 5-10 minutes, until it becomes
smooth and elastic.

Divide the dough into small balls, and flatten each ball
into a disk shape.

Place a spoonful of red bean paste in the center of each
disk, and fold the edges over to seal the filling
inside.

Place the filled dough on a baking sheet, and bake for
15 to 20 minutes @ 350ºF/175ºC, or until golden brown.

Let the bread cool before serving.

RECIPE FROM: https://cuisinesofworld.com

Uncle Dirty Dave's Archives

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