Our homemade bread makes the news!

Posted on Sunday December 29, 2013

BREAD1Fresh baked bread for the holidays

Wednesday, December 25, 2013 – 7:45am
Sliced bread fresh from the oven is a wonderful way to welcome someone in from the cold.
Wayfinder Schools at 79 Washington St. in Camden recently changed its name from the Community Schools at Opportunity Farm and Camden. Just as in the past, eight of its 70 students have taken up residency at the Camden Campus to study and work. Part of the requirements are that they are expected to complete daily chores, plan and prepare meals, and share meal time together. Baking bread has been a part of that meal time preparation for six years. Student Shama Maiwan, from Lewiston, was in charge of bread the day we stopped in the school for a recipe and holiday lesson. “Baker’s hands are the secret to good bread,” said Shama. “Baker’s hands are hands that allow you to make good bread and pastry. I think I got mine from my father.” Shama makes the bread when it comes up in her rotation of kitchen duties. She said there are four steps to making the bread and you will need a Dutch oven to make it in the style that these use. “The Dutch oven makes it more rustic,” said Shama. “It also makes for a harder crust and a bigger loaf.”   Step 1: Combine in a bowl. 3 cups of flour (For wheat bread use 2 and 1/4 cups white and 1/4 cup wheat flour). 1 and 1/4 teaspoon salt Add 1 and 1/2 cups warm water and stir Cover bowl with a plate and let stand for 12 to 24 hours until there are air holes in the dough.   Step 2: Cover the dough with flour and scrape down down the sides of the bowl. Make a roundish, well floured ball and wrap in a tea towel. Let rise for another two hours.   Step 3: Preheat your oven to 475 degrees and place the Dutch oven inside with the lid on.   Step 4: Put the dough inside the Dutch oven and bake with the lid on for 30 minutes. Remove the lid and bake for an additional 15 minutes until the bread is a deep brown color, but not burnt. Remove and let bread cool before eating.   Culinary and Life Skills Instructor Cathy Cruz of Wayfinder Schools said the students make all the bread that is consumed on the premises. “Every once in a while we may buy some sub rolls if it’s for a special occasion, but other than that, we make everything,” she said.  “I’ve been teaching students to make bread for the past six years, so maybe 50 or 60 kids. Some are natural bakers and most have never made bread before, but it’s something they can take with them and they’ll always know how to do.” From all the staff and students at Wayfinder Schools, they wish you the happiest of holidays this season.