In 2002, Mrs. Spendlove (Barbara’s cousin and owner of PamFram Bakery in Accra) agreed to teach me to make Ghana-style tea bread. She met me at Flair Catering to demonstrate quantities and techniques, but after returning to the U.S., my first attempt to re-create the tea bread failed miserably. Two years later I returned to be shown again, this time at her bakery, and realized her commercial mixers affected the texture of the breads. And also realized Ghana’s flour has more gluten. Here we give you two adapted versions of Ghana’s classic tea bread. They take basically a whole day or night to rise.