"Where Fillmore County News Comes First"
Online Edition
Wednesday, June 19th, 2013
Volume ∞ Issue ∞
- 8:58:04, Jun 18th 2013 - cabraden1 - I salute you Colonel Overland. Your were my c.o. at Rockville Naval Air ... [Read More]
- 7:10:46, Jun 13th 2013 - chipperlee - Seems to be a well written article, except maybe Silica Sand is used in ... [Read More]
- 12:02:15, Jun 9th 2013 - getthefacts - The problem here lies in the fact that girls were repeatedly told "if y ... [Read More]
- 10:45:32, Jun 7th 2013 - Jo mom for 6yrs - Mr. Ehler hit the nail on the head. I agree with the religious con ... [Read More]
- 2:47:58, Jun 7th 2013 - hello - Hello, it's time you wake up. There isn't a community nearby that doesn't offe ... [Read More]
- 9:06:21, Jun 6th 2013 - hello - Hello, it's time you wake up. There isn't a community nearby that doesn't offe ... [Read More]
- 2:05:29, Jun 6th 2013 - Kim Wentworth - The number one rule in a debate: 1) if the person from the opposite si ... [Read More]
- 12:42:18, Jun 4th 2013 - EW - For someone that is always spouting religious rhetoric, you try to come off as a ... [Read More]
- 11:32:18, May 31st 2013 - JO PLAYER - This is unfair to us girls. Morrie Miller is not getting canceled but J ... [Read More]
- 8:25:34, May 29th 2013 - RP - Why is Mr. Ehler involving himself with non-school activities? Is he going after ... [Read More]
33
Do you think the use of all fireworks should be legal in the state of Minnesota for all consumers?
Bread, A Slice Of Life
Mon, Mar 19th, 2012
Posted in All Columnists
Posted in All Columnists
Comments
Baking bread becomes so much more than flour, yeast, butter and water. Baking bread can transport you back to your grandmother’s kitchen, to childhood at the extended family gathering, to the voice of your father saying, “Pass the rolls.” Baking bread engages the senses, as the smell of the fragrant loaf fills them up, along with the kitchen.
My first adventure with baking bread was in my grandmother’s kitchen in the small house she’d moved to, surrounded by woods and close to her daughters. It was an opportunity to spend time with one of my favorite people and learn a cherished family recipe. I was 19 years old and the experience is still a fond memory. Her delicious rolls are requested at every holiday gathering.
While living in Denver, I worked a few hours every week at an organic food co-op as part of my membership, and was introduced to sourdough bread. There is folklore about the hearty souls who carried starter with them to make the crusty loaves. I caught a past episode of Julia Child on PBS. Her guest was the owner and chef of a San Francisco bakery that was renowned for its sourdough bread. He demonstrated his techniques with more steps than I care to take at this time. Someday I will make a starter and experiment with a new batch of this favorite form of bread.
Once again on Minnesota turf, I decided to try French bread, and invited relatives to share it as part of a homemade meal. The heating element in our rental house oven chose that day to quit. I discovered that running two loaves of bread dough to the neighbors in winter is apt to make them fall into hard rocks.
I’ve always loved kneading the living dough, working out all kinds of frustrations in the process. Baking bread is one of the few experiences that provides exercise, mental health, and a fragrant loaf to devour later. Homemade bread is more natural as well, with a list of ingredients that are recognizable and definitely healthier for you.
Recently, I read an article in the paper about Anna Stoehr, of rural Elgin. She is 111, holds the renowned title of the oldest resident of Minnesota, and is 45th on the validated list of oldest living people in the world. She still lives on the family farm she bought with her husband in 1936, plays the games of 500, Mexican Train, and Scrabble with family members and bakes her own coffee cakes and bread. She claims homemade beats the bread you buy, and I am inclined to agree with her. I have crossed paths with her several times at the birthday parties of her granddaughter, Mary Woods, and she is an example of how most of us would like to live in our elder years.
When bread makers became popular and life too busy, I found it took a short amount of time to throw ingredients into the bread machine and the result was a fairly satisfying bread. Eventually, the bread maker gave its last sigh and quit, ending that era.
Focaccia bread, with herbs and garlic from the garden and Parmesan cheese sprinkled liberally across the top, is another treat I am fond of making. However, Oatmeal Bread is the bread we make most often, published as my recipe in last month’s Sue’s Muse.
Our latest passion is pizza baked in the wood-fired pizza oven my husband finished last year. We first tasted this delicacy at a garden gathering at Lee and Lindsey Lee’s house near Decorah. It has been a learning experience to get the heat right (it takes two hours to heat up the oven) and the recipe refined, as we found a thin Italian style crust and a few toppings works well and tastes incredible. I can already smell the apple wood and the fragrant aroma of the pizza coming fresh from the oven, with the sights of the garden surrounding us, and friends waiting to devour the mouthwatering morsels. Our favorite pizza has a homemade crust, basil pesto sauce, the marvelous flavor of the bacon from Oak Meadow Meats in Harmony, Baby Bella mushrooms, and a variety of cheeses.
Soon, the breezes will blow the warm air of summer onto the landscape and the daffodils that have popped their heads up from the earth will burst the cheer of bright yellow into our spirits. Then we can dream of harvesting our homegrown tomatoes, garlic, and basil to place on top of homemade pizza pies.
My first adventure with baking bread was in my grandmother’s kitchen in the small house she’d moved to, surrounded by woods and close to her daughters. It was an opportunity to spend time with one of my favorite people and learn a cherished family recipe. I was 19 years old and the experience is still a fond memory. Her delicious rolls are requested at every holiday gathering.
While living in Denver, I worked a few hours every week at an organic food co-op as part of my membership, and was introduced to sourdough bread. There is folklore about the hearty souls who carried starter with them to make the crusty loaves. I caught a past episode of Julia Child on PBS. Her guest was the owner and chef of a San Francisco bakery that was renowned for its sourdough bread. He demonstrated his techniques with more steps than I care to take at this time. Someday I will make a starter and experiment with a new batch of this favorite form of bread.
Once again on Minnesota turf, I decided to try French bread, and invited relatives to share it as part of a homemade meal. The heating element in our rental house oven chose that day to quit. I discovered that running two loaves of bread dough to the neighbors in winter is apt to make them fall into hard rocks.
I’ve always loved kneading the living dough, working out all kinds of frustrations in the process. Baking bread is one of the few experiences that provides exercise, mental health, and a fragrant loaf to devour later. Homemade bread is more natural as well, with a list of ingredients that are recognizable and definitely healthier for you.
Recently, I read an article in the paper about Anna Stoehr, of rural Elgin. She is 111, holds the renowned title of the oldest resident of Minnesota, and is 45th on the validated list of oldest living people in the world. She still lives on the family farm she bought with her husband in 1936, plays the games of 500, Mexican Train, and Scrabble with family members and bakes her own coffee cakes and bread. She claims homemade beats the bread you buy, and I am inclined to agree with her. I have crossed paths with her several times at the birthday parties of her granddaughter, Mary Woods, and she is an example of how most of us would like to live in our elder years.
When bread makers became popular and life too busy, I found it took a short amount of time to throw ingredients into the bread machine and the result was a fairly satisfying bread. Eventually, the bread maker gave its last sigh and quit, ending that era.
Focaccia bread, with herbs and garlic from the garden and Parmesan cheese sprinkled liberally across the top, is another treat I am fond of making. However, Oatmeal Bread is the bread we make most often, published as my recipe in last month’s Sue’s Muse.
Our latest passion is pizza baked in the wood-fired pizza oven my husband finished last year. We first tasted this delicacy at a garden gathering at Lee and Lindsey Lee’s house near Decorah. It has been a learning experience to get the heat right (it takes two hours to heat up the oven) and the recipe refined, as we found a thin Italian style crust and a few toppings works well and tastes incredible. I can already smell the apple wood and the fragrant aroma of the pizza coming fresh from the oven, with the sights of the garden surrounding us, and friends waiting to devour the mouthwatering morsels. Our favorite pizza has a homemade crust, basil pesto sauce, the marvelous flavor of the bacon from Oak Meadow Meats in Harmony, Baby Bella mushrooms, and a variety of cheeses.
Soon, the breezes will blow the warm air of summer onto the landscape and the daffodils that have popped their heads up from the earth will burst the cheer of bright yellow into our spirits. Then we can dream of harvesting our homegrown tomatoes, garlic, and basil to place on top of homemade pizza pies.
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