Yesterday, after my sister headed home for Reno, I drove back down to the L.A. Basin sans trailer to pick up a gift from my dear departed friend's daughter, and visit with her briefly. It's a long drive: supposed 3-1/2 hours, but a little over 4 for me on the way down and more like 5 on the way back due to traffic accidents clogging the freeways. Still, it was nice to see her and it gave me a chance to visit Wolfe's Market yet one more (final, really?) time. I called ahead, stocked up on their delicious chicken enchiladas and potato salad, had a couple of sandwiches made from their "Prairie Bread", still locally known as "Squaw Bread" but they're working to change their linguistic habits, and managed to get more information about both the bread and the enchiladas. I think they need to come up with another name than "Prairie Bread" since that's already taken for breads that don't resemble this at all, but the bakery is doing its best. Maybe they'll come up with another distinctive name. Southwest Heritage Bread? Los Angeles Brown Bread? What would you suggest?
Here's the basic loaf:
I've broken it into groups of several slices each, wrapped them tightly without crushing, bagged them again, and put them in the freezer. Perhaps half the loaf is sitting in its original wrapper at this point, for my use in the next few days.
A closeup of the ingredient list:
The bread itself:
(Hmm, I didn't notice the hair until after I'd shot this picture.) You can see just how brown it is. They list molasses, but it isn't as sweet as many brown breads so I don't think it has proportionally much molasses in it.
