~ The Bakery Times ~

Farmers' Markets

Bethlehem - "House of Bread" will once again be hitting the farmers' market this year. Come June, Elsa Stowman's home-made, all from scratch baked goods will be readily available in Pelican Rapids and Detroit Lakes. While Stowman says she expects a good year at the market, she noted that her schedule may be slightly altered from her previous nearly regular farmers' market attendance. "Between the uncertain future of care for my Downs syndrome aunt and a new bakery addition to be built onto my house, my customers may have to put up with a more flexible schedule," explained Stowman. This said, she conveyed her desire to be at the market "as much as possible." Bethlehem - "House of Bread" will continue its schedule of attending the Pelican Rapids farmers' market every-other Tuesday (9 a.m. - 1 p.m.) and the Lakes Area Farmers Market, Detroit Lakes, every Saturday (10 a.m. - 2 p.m.). Exact dates will be emailed to the customers on her email list. "I am looking forward to seeing all of my farmers' market friends once again."

New in Town

Last winter found Elsa Stowman back in her test kitchen. While unable to spend all the time creating the new products she dreamed of making, a few new and tantalizing products will be on Bethlehem - "House of Bread's" tables.

- Cinnamon Crunch Granola: A nut-free granola with great cinnamon flavor! Featured in this cereal are sweet and cinnamony clusters of puffed millet tossed in a tender blend of rolled oats, rolled wheat, and puffed quinoa.

- Lemon Bundt Cake: This moist cake is soaked with a sweet, lemon glaze made from hand-squeezed lemons. The results - a mild tasting interior surrounded by a delightfully intense lemony exterior. No one would ever guess that a high percentage of whole wheat flour is used to make this smooth and rich cake. Prepare for your mouth to water! Sold by the slice at the market or whole by special order.

- Scandinavian Almond Cake: Scandinavia visits the market in a buttery almond dessert. This gently yet distinctively almond flavored cake is made in the traditional half-log shape. Sold both as a whole and half cake. Perfect for afternoon coffee!

- Brown Rice & Sorghum Bread: Gluten free bread! While not certified gluten free, care is taken to keep this bread as pure as possible. You may have just found the solution to those sandwich cravings. (The recipe is still in development stage. You may see this bread change a little over the next weeks.)

Changing Faces

Some Bethlehem - "House of Bread" products have received a face-lift. Here is what to expect.

- Changes have been made to Roasted Garlic Bread to make a more eye and taste-bud pleasing loaf.

- According to popular demand, Caramel Rolls are now even more deluxe with a thicker layer of caramel. Prepare for sticky fingers!

- Try the new Peanut Butter Granola to find a more subtly peanut butter flavored cereal. Chunks of all natural peanut-buttery goodness float in a delicious blend of rolled oats, rolled wheat, and puffed millet. But take note - you may have to wait a few weeks to buy your bag while the bakery waits to get its supply of peanut butter. Apparently news has spread that this is the best peanut butter around!

I had seen halos in painting and on statues, but never did I expect to see one in real life. Then my aunt fell.

Dorothy, Dad's Downs syndrome sister, has always been a big part of my family. When Grandpa and Grandma needed someone to take care of her for a day or a week, Dorothy would often show up at our front door with her suitcase. A couple years ago she and her suitcase moved in for good. Grandma, at age 87, reluctantly realized she was no longer able to care for the baby of the family. We knew this was coming, so adjusting bedrooms and schedules we made room for a sixth person in the family.

Little did we know when we woke up on February 22nd that our lives would have to adjust even more that day. While getting ready for just an ordinary day of working at the DAC (Day Activity Center), Dorothy was thrown to the floor with a seizure. She had only experienced a couple before, but this one was different - a wall got in the way of her head. Tears, a trip to the emergency room, and an ambulance ride to Fargo followed. Dorothy had broken her neck. We thanked God for protecting her spine through the ordeal and prayed for good and safe healing while she was put in a halo for three months.

More moving furniture. More adjusting schedules.

Now it is spring. In a month and a half, my farmers' market sales will be starting up full swing. This year I had planned to present several new products to my customers. As I sit watching over Dorothy sleep after yet another exhausting seizure, look into her frightened eyes as she wakes with a start, and read a story to her I can say, "Yes, God. You have a different and better plan."

Gluten Free II

January 26, 2010
My second day of baking gluten free bread. Hmm... Three different versions. #1 -- Good, but did it taste a little yeasty/winy? I think it over-proofed (raised). #2 -- The honey I added was a bit strong. I'd like to taste a less sweet and more salty bread. #3 -- The addition of flax meal adds a delicious flavor.

January 27, 2010
Second day taste test results. #1 -- A little bland. It is staying nice and moist! #2 -- Wonderful texture! Moist, non-crumbly, and not so dense. #3 -- Good, but I think I would quickly tire of the rich flax flavor. Maybe using less flax would make both a delicious and nutritious bread.

A few days later--
The loaves are still moist and holding together!

February 3, 2010
Three more gluten free experiments. #1 -- Less sugar, more salt. Yes, flavor is much more like normal bread. #2 -- Now that I have egg replacer, I may as well add that as the original recipe says. Does it make a difference? Not that I can tell. #3 -- Left out the egg. Hmm... I love the flavor - the most "wheaty" gluten free bread I've made. Texture is compromised, though - dense and tough.

February 4, 2010
Yesterday's loaves are holding up well.

February 8, 2010
Can I get an eggless bread with better texture? Not with today's two experiments.

February 11, 2010
Once again I dug out the army of gluten free ingredients. More experimenting with eggless and egg-yolkless bread. Also tried one with no milk powder.

The loaves are okay but not up to my specs yet. The combination of good flavor, texture, and nutrition is eluding me.

February 15, 2010

A drive to Fargo to pick up gluten free ingredients. A short visit with the store manager was helpful.

February 18, 2010

Gluten free garlic toast - yum! A great way to use up some of the multiplying loaves of not-quite-right bread.

Feeding the Family

In my house a loaf of bread lasts only a day or two. When it comes time to bake bread for the family, I like to load the freezer!

Don't throw the left-overs!

Some people turn up their nose, but I have to say I love left-overs! A satisfying meal for the whole family in a matter of minutes. No getting tired of one flavor here! Who can count the containers?

Pasta Day II

Don't ask me what to call these noodles, but they make mighty delicious stroganoff!

Note the two different colors - one batch with egg, the other without.

Pasta Day

What do you do when you have a cousin home from overseas for a couple months? Get together to visit over ravioli making. While learning about life in another culture, why not learn a new kitchen skill? The byproduct -- broadened minds, happy faces, and full tummies.

Kneading the pasta dough. It doesn't feel anything like my soft bread dough.

Wait 30 minutes to let the gluten relax, and you have a nice and pliable dough for rolling.

Pillows of meat. An egg yolk mixture is brushed on to hold it all together.

Sealed up and cut apart, this ravioli is ready to go into the boiling pot. Spinach and cheese fills these.

We did it... and now we can eat!