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Bread makes the dough

By Staff | Sep 17, 2010

Friday mornings are Deanna Fahrmann's white dough day as she spent Thursday baking her with her oatmeal dough. These buns and loaves would be at the Hampton Farmers Market in a matter of hours.

LATIMER – To say Deanna Fahrmann, who lives in this west central Franklin?County coimmunity, is a regular at the Hampton Farmers Market is probably an understatement.

On Fridays, from the second Friday in May to the second Friday in October, she has been there for the past 25 years.

Her routine starts on Monday when she bakes her nut bread as nut bread’s flavor can improve over several days after baking.

Thursday is oatmeal bread day and Friday is the day for bread from white dough.

By Friday afternoon she has three pans of oatmeal buns, three pans of white buns, along with a loaf of each ready for the market.

By late Friday morning, Deanna Fahrmann has prepared her baked goods by wrapping and placing them in several plastic containers she uses to take them to that afternoon's Farmers Market in Hampton.

She has also baked two loaves of dill cheese bread, two loaves of garlic cheese bread, a loaf each of cinnamon swirl bread and raisin cinnamon bread.

Then there are four loaves of banana nut bread and four loaves of raspberry nut bread ready to go each week.

Rhubarb nut bread or apple nut bread may be baked depending on availability of the produce from her garden.

Fahrmann initially started going to Hampton Farmers Market to sell eggs and her surplus garden produce.

The Fahrmann garden has zucchini, cucumbers, acorn squash, raspberries and green beans.

Fahrmann has been active at the 4-H food stand at the Franklin County Fair and has entered her produce and baked goods in fair competition in the past.

When the farmers market season ends, Fahrmann will sell baked goods on order and does some contract house cleaning.

When asked if she sells her bread and rolls at other farmers markets, she answered saying, “No, that is enough cooking.”

When asked where she get recipes to try for cooking? She said, “Farm News.”

Deanna and her husband Dennis Fahrmann have been married for almost 35 years and live on the Fahrmann Century Farm where Dennis was reared. They are parents of two children, Jeff and Amy, both living in Ankeny, and have two grandchildren.

Oatmeal buns and bread

cup margarine

cup canola oil

teaspoon salt

1 cup quick oatmeal

Combine these ingredients in a large bowl and stir in 1 cup very hot water. Cool to lukewarm

Add 1 package of yeast and stir to dissolve. Add 1 egg and stir well.

Stir in four cups of flour, a little at a time, until it can be kneaded well. A little more flour may be needed. Let rise until double

Punch down and let it rise again. When double, make it into buns, bread, or cinnamon rolls.

Bake at 350 degrees for 22 minutes.

Deanna Fahrmann quadruples the oatmeal bread recipe so she can make buns, bread, cinnamon rolls and caramel pecan rolls from a big bowl of dough.

Tomato bread

Dissolve 1 tablespoon dry yeast in cup warm water.

1 tablespoon butter or margarine.

1 tablespoon sugar

teaspoon salt

1 cup scalded tomato juice.

Mix these together, cool until warm and add dissolved yeast.

3 cups of flour, beat into tomato mixture.

Let rise twice and fill small cans or pans half full. Let rise until double.

Bake at 375 degrees for 15-20 minutes.

Cool, slice and serve with butter or cheese spread.

Note: A little shredded cheddar cheese can be added when mixing

Strawberry nut bread

3 cups flour

2 cups sugar

1 teaspoon cinnamon

1 teaspoon soda

Combine these ingredients.

1 cup canola oil.

4 beaten eggs

2 cups cut up strawberries.

Stir these into the flour mixture just until moistened.

Mix in cup chopped walnuts or pecans.

Put batter into pans of choice of size that has been sprayed with pan spray.

Fill pans about half full.

Note: Can use raspberries as a substitute.

Bake at 350 degrees for about 45 minutes.

Contact Clayton rye at crye@wctatel.net.

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