night of the spiderman

Spiderman the musical. What a concept. With Gotham City’s tilted perspectives, conflicted mutant superhero and super-evil villain, and great acrobatics mimicking computer generated special effects, this Spidey even got angst. Unlike another Gotham superhero, this one also got the girl.  There was never any doubt that the good guy would vanquish evil. It was great escapist fantasy for a couple of hours!

After we got back to the apartment I decided to make a post-show treat. Bulla! In Jamaica, a common shout on the playground was “yu get bulla!” meaning, zero, zip, zilch, nada, nothing. I got this recipe from Peter and Karen’s copy of Traditional Jamaican Cookery by Norma Benghiat (pronounced ben-gate). Besides a playground taunt, bulla is a quick bread made from flour and spices. It is always baked as a round loaf. I’ve begun to wonder if “bulla” is derived from the French boule which means “ball” and is a round loaf of bread.  It reminded me of an Irish soda bread and I wondered if this might be another ancestor of the bulla. Its etymology notwithstanding, this bulla came out dense, slightly sweet and delicately spicy.

3 cups flour plus extra for rolling and dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon grated ginger
3 tablespoons melted butter
1 /2 cup sugar dissolved in 1/2 cup water (originally 1:1)

Preheat oven to 375˚F. Melt a tablespoon of butter and add 1/2 tablespoon of flour. Use a pastry brush to apply the butter mixture to the bottom and sides of a 9″ round pan. If using a pan with a dark nonstick finish, reduce the heat to 350 and remove the bulla from the oven 5 minutes before cooking time is up.

In a large bowl, sift flour, baking powder, salt, nutmeg, allspice. Mix in ginger and  melted butter. Gradually add the sugar water to make a firm dough.

Knead the dough until the sides of the bowl are clean and the ball of dough not sticky. Roll out dough on lightly floured board until it is 1/2 inch thick. Roll the dough into a 9” circle. Dust both sides lightly with flour. Put the dough in the prepared pan and bake 25-30 minutes or until a tester inserted in the center comes out clean.

Eat the bulla warm with butter and jam.

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