P R IN T : Arts & Culture
4 *«¡» Wednesday, May22,2013
Break bread
I with the best
Photos by Andrew Koczian The Clackamas Print
BAT, HUNT,
IOVB
AnnaAxelson
Co Editor in Chief
W , i m ilts I re u li b r’ id
"French? Considering the Italian
ciabatta bread encompasses essen-
tiaJh tire same ingredients, J can t
sa\ it s the ingredient? While tech
nique may differ from kitchen to
kiteheii, that’s true of all cooking
so I can't say it's the technique
So what is the answei to m \ oh so
simple question?
After a healths amount of
research scowering recipe alter
recipe, opinion after opinion, J can
confidently say with the utmost
certainty, that 1 have absolute
ly no clue other than to say that
Blench bread, is French because it
was initially made in France.
French or not, I once dreaded
yeast breads. Having the patience
ol a flea, quick breaos got the job
done and got it done nght, but
Bjas, diere is more in this world
ind 1 had room to grow I uckily
1 was welcomed into the “póofy ’
embrace o f cooking yeast breads
and Itave learned die way s of cub
nary patience Named ’Italian” for
its flavors and "French” because,
as they say, "don’t fix something
that dui t broke here s a delight
fid offering from / Pl , kitchen
to yours
•tedicm - r p n . c n b r e a d
I tbsp sugar
2 1.4 cup4- wa>m watec
1 tsp table salt
(or 2 tsp kosher salt)
1.1/4 tbsp dry active yeast
Garlic powder
Fresh ground pepper
Oregano flakes
Parsley flakes
1 3 cloves of garlic
roughly chopped
6 1/4 cups flour
Begin by dissolving the sugar
in die warm water (hot tap water
works). A few moments of stirring
should do d ie trick
Sprinkle the
yeast over the suri ice ol the w jiu
■ I d let sit for five tri eight m inutes,
ot until yeast lias ‘ poofed,’" creat
ing a Lnci of foam Gently stir
in the salt, garlic, garlic povvdei
:r. oregano and parsley flakes
a cup o f the flour and mix
well.
Commit to getting a little
messy, forgo the spoon and add in
the rest ot die flota a little bit at a
time Knead with die fervor of a
purring kitten unid y ou end up with
i smooth ball of dough dial ffoesn t
stick to your fingers and bounces
back when given a gentle Pillsbury
Doughboy poke Coal thé inside o f
a howl with olive oil and drop in
your ball o f dough, rolling it around
to coat Cover wifli a dish towel
and let rise in | warm, dark place
for 90 minutes
It’s at fois point that I always
that episode of "1 Love
in which Lucy and 1 foel,
■
■
hake a . loaf Of bread, in tins epi
sode they completely misjudge
how much yeast thé recipe called
fo r, end ing up in a scene w o rth y
o t any 1950s set h thriller
lias
mental imagé alway s causes me to
think kick and re-c valúate just how
much yeast 1 put in.
Aller passing die time as you
so please (three whole episodes
of ‘Lucy ’ will do the trick) the
dougli should have doubled in size
and you are ready to work with it
Separate the dough into two pieces
and form it roughly into "loaf’
shape. Place each loaf a few inches
apart on a lightly greased or corn
meal dusted cookie sheet. Once
again cover with a dish frote! and
.sel aside to rise lor anotlier tedious
45 minutes
Preheat your oven to a toasty
425 degrees and with a sharp knife,
hglrtly slash shallow diagonal fines
across the fop o f each loaf Place
an oven safe dish with water in the
oven to {»event the bread from dry
ing out Bake for thirty minutes or
until golden brown
After letting it rest for 20 min
utes, it’s time to slice For me. a
bread knife creates more mess titan
it’s Worth só 1 rely on my trusted
and preferable chefs knife to slice
the heat kissed goodness that is a
fresh, home baked loaf of bread
Bon appétit from EPL:
7op: 7wo local hikers, Laura Robertson (front) and Sue Gibbs (back) prepare fo r a peaceful trail walking experience within the 26 acre Natural Preserve
located in West L inn’s Camassia Natural Preserve. Bottom: This small clearing is an attractive place to stop and ju st absorb the beauty and solace o f Or
egon ’s natural landscaping.
Andrew koczian
The Clackamas Print
Camassia Natural Preserve,
located on 5000 Walnut St., in West
Linn, is 26 acres o f breath-taking
views and the amazing wildlife that
calls it home.
The park offers a peaceful nat
ural area with paths, trails and
wildlife viewing opportunities.
The preserve gets its name from
the ‘common camas’ or Camassia
quamash, which is a purple flow
er that blooms in April and early
May. The common camas was at
one point considered a delicacy
to the Pacific Northwest Native
Americans. Although around this
time o f the year the common camas
looks like as if it is the only flower
in the preserve. Camassia is home
to over 300 plant species.
Camassia provides a safe home
to many animal species as well.
Some o f the well-known bird
species include the wood duck,
California quail, woodpecker,
western bluebird and the golden-
crowned kinglet. The trails tend
to be a little on the muddy side if
it’s been wet, but fresh bark has
been laid making the trails easier
to conquer. One thing to look out
for while in Camassia is the poison
oak, which is mentioned on a sign
at the trailhead.
One o f the most memorable
parts o f hiking through Camassia
is the changing terrain as you make
your way through the many trail
options. From windy bark trails
that trek through creeks to walking
across hand laid planks over small
pools o f water.
The coolest feature is the huge
basaltic bedrock .wall that you
climb up in order to continue on
the trail. The large rocky plateau
at the top o f the wall was exposed
12,000-19,000 years ago during
the ‘Bertz Floods.’ The flood swept
down what is now the Columbia
River Gorge and cut deep into the
Willamette Valley.
The floods washed put a lot
o f the topsoil and vegetation from
the area leaving the plateau we see
today. The preserve is also home to
many granite boulders known as
glacial erratics.
Although this preserve is meant
to be enjoyed and is open to the
public, die Nature Perseveration
Department asks that hikers follow
a few rules to keep from disturbing
the habitat such as: stay on the trail
and do not disturb the wildlife.
Depending on whether or not it
has been raining, I would rate this
hike on a scale from 1 to 10, 10
being a hike with a drill sergeant;
somewhere between 2 to 4. The
rock wall does pose a challenge for
some and if it has been raining the
trails are a bit tricky to maneuver.
All in all it’s a fantastic hike and a
beautiful chunk o f preserved wild
life that everyone should check out.
GET CREDIT
FOR WHAT YOU'VE
LEARNED IN LIFE.
COLLEGE CREDIT.
The University for Grown-ups
II I
1^1
MARYLHURST
UNIVERSITY
You. Unlimited.
With our Prior Learning Assessment, you can get credit for what you’ve learned and
decrease your tuition costs. Proof again that it pays to have a little life experience.
Prior Learning Assessment Info Session I Thurs. June 6, 6:30 - 8 p.m.
BP John Administration Building
pla@marylhurst.edu or 503.699.6260 to learn more.
www.marylhurst.edu/pla
17600 Pacific Highway [Hwy. 43] - 10 m iles south of Portland
I 503.699.6268