Warren Lee Cohen

I was invited to bake Dragon Bread with the first grade at the Toronto Waldorf School. The 25 students, their teacher and a few very helpful parents were delightfully enthusiastic to get their hands into the dough and to shape their imaginations into wholesome and tasty loaves of bread. Some chose to make their dragons spiky and scary others saw them as more amiable creatures, waiting to be of service. None had difficulty kneading and shaping their creations. they made them in the morning and we were able to bake them for lunch. They ate a part of it and took the rest home to share with their families. Whenever I see any of the students they are sure to ask me when we will be baking again. Children simply love the meaning-filled task of baking bread especially when it is done with imagination and love. They sense the rightness of it and are  eager to participate from the initial sticky dough all the way to eating the delicious crust and crumb.

And, while making 25 smaller dragons why not make a really large one? In response to a special request from Jef Saunders from Arscura School of Living Art, I made the largest Dragon Bread that I have yet attempted: sourdough with raisins and dried cranberries, jewels in the belly that was decorated with almonds. It was fun to make and according to many reports from their Michaelmas celebration delicious to eat. The photo is courtesy of Vibeke Ball. Thank you to one and all for a fun baking day!