World Cup Bread–Uruguay

Baked two loaves of Uruguayan sweet anise bread

(Also made some faina…)

Mixed: 8:15 am

Molded: 10:15 am

Baked: 11 am

Gave to Steven and Elaine, nice neighbors who just moved in next door

My husband and I are big soccer fans. Almost geeky in our love for the sport. He played as a child, and we both played for many years as adults. There’s something really addicting about chasing after that black and white ball–and scoring goals. I really loved to score goals 🙂

So, each year when the World Cup comes around we break all our normal television rules, call the cable company for service, and rise at whatever time needed to watch the matches. Yes, geeky in our love…

Anyway, I’m a big South American fan and come the semi-finals I was rooting on Uruguay with fervor. I got so excited about their chances that I decided to look up some Uruguayan bread and bake away. I got even more excited when I found a recipe for a gluten-free flatbread called faina or farinata. It’s a mixture of garbanzo bean flour, parmesan cheese, salt, black pepper and olive oil. It sounded wonderful and I was ready to pass on this great new find to all my gluten-intolerant pals. But… the faina is pretty near horrible stuff. I made it two nights ago and everyone in the family gave it a willing whirl. The comments that passed around the table went like this: “disgusting,” “awful,” “how could you?!”

I began to despair for Uruguay. If this is what the team is fed on then no wonder they lost to the Netherlands.

Here it is–I made a tower out of the pieces that I cut into cracker-like shapes. I’m not sure what else to do with it–except play. The kids said it might make a good Lord of the Rings lembas if we were in an epic tale of despair versus hope, (and that we would win by feeding it to the bad guys) but….

Ahhh, but I gave the Uruguayans a second chance with the Sweet Anise Bread recipe that I found. I fiddled and adjusted a few things, and wow, what a delicious bread! I was happy to share with our brand new neighbors on the corner, which led to an afternoon of getting to know them–a blessing we haven’t had from tenants in that house in a long time.

So, Germany and Uruguay play in just a few hours. Depending on the outcome, I think I’ll know which bread they ate for breakfast before the match.


8 thoughts on “World Cup Bread–Uruguay

  1. The loaves look beautiful! I just started in the world of baking bread and giving it away. Thanks for being such an inspiration. My loaves didn’t look as nearly as beautiful as yours Jane but I am thankful at how forgiving bread can be. I would love to talk with you more about some helpful tips when baking bread. I have run into a few snags that I know experience will help. Thanks always for your wonderful blog!

    • Kristin! How fun that you’re baking… Can’t wait to speak with you about bread. But I really want to hear about your experience in giving… It’s still hard for me to leave my cocoon and reach out, but each time I do I see God’s hand at work…

      Soon–let’s get together, either here at the house, or down at the beach. We can talk bread and giving and the kids can play.

      You won’t catch me at coffee hour tomorrow. We’re heading straight home to see the end of the World Cup final 🙂

      • The baking was fun but the giving was the best. I love how even those who may not eat lots of bread can’t resist homemade hot fresh bread. I am having a difficult time resisting it too. We would love to come over or meet at the beach. Let me know what works for you!

  2. Hmmm. I think part of the Uruguayan team was sneaking faina this morning.
    Loved the game, though! Very entertaining…

    Making German sourdough rye next. It’s a classic. Perhaps the Germans ate rye toast with cinnamon sugar before the game? Just guessing

  3. Beautiful braided breads…and I have never eaten bread with anise. Sounds really interesting.

    The faina ingredients sounded wonderful, so it is surprising that it didn’t turn out. I’m guessing you didn’t give that bread away? 🙂

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