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

MMMMM

.... There is no passion like that of a functionary for his function.
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