There is little more to say about Baguio nowadays. It remains the summer's best target destination in a country sweltering in the summer heat, when even the rainshowers felt warm.
The old tourist traps are still there, of course. Wright Park, Mansion House, Minesview, the market place, Burnham park. They do tend to get predictable though, what with all the tourists having their pictures taken, buying up the kitschy souvenirs. Not much new there, since I studiously avoid SM and its controversial soon too be parking lot, a.k.a. tree massacre site.
The Baguio I love, however, are where the artists are. And in this last trip, I only went to two: Tam-awan village and Cafe by the Ruins.
This recipe isn't the same as the one as the one in Ruins but it tides me over until the next trip to Baguio
1c warm water
1/6 c honey
1T dry instant yeast
1c whole wheat flour
3c bread flour + additional for kneading
1c boiled and grated camote
2T corn oil
3/4 t salt
Gently stir to combine warm water, honey and yeast. Make sure the water isn't too hot as it would kill the yeast and spoil your bread rise. When the yeast forms bubbles or foam, gently add in the camote and oil.
Add the flour one half cup at a time. Combine until dough is formed. Knead until smooth. Form into a ball, place in bowl in a warm area, cover and let rise for about an hour or until doubled.
After the first rise, punch down the dough, knead lightly and form into a loaf. Place loaf in lightly greased bread pan and allow to rise slightly over the pan. Bake at 350deg for about 40 minutes or until bread sounds hollow when tapped.