NewsTribune_IV Woman_032721

woman ILLINOIS VALLEY

March 2021

WOMEN FIREFIGHTERS Sharing Their Experiences

PLUS:

Loch Kennel: A decade of watching over fur babies n The launch of a book club n Exploring the art of breadmaking n

publication

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Breaking down walls No matter which side of the political fence you sit on, it’s a fact that 2021 ushered in something many women didn’t live to see – the first female vice president of the United States. Whether you love Kamala Harris or don’t like her at all, it was a historic moment for this country.

As I watched the 2021 presidential inauguration ceremony, it was fun to imagine what the women who came before us and fought so hard for women’s rights, including Elizabeth Cady Stanton, Susan B. Anthony and Mary McLeod Bethune, would have thought of that moment.

While that groundbreaking event played out on a national stage, real change often happens much more subtly than that. It begins on a smaller scale, in cities

and small towns throughout the world, when women push through what is typically done to reach their goals and dreams.

The women firefighters we featured in this issue may not think of themselves as trailblazers, but the truth is that women make up only a small percentage of firefighters in this country. One of the women we featured has been a member of the Magnolia Fire Department for 35 years. She started her journey at a time when the number of women firefighters in the country was much, much smaller.

So, while they might not consider themselves as doing anything out of the ordinary, their service could be the spark for the next generation of girls who are ready to chase their dreams, whatever they may be. That’s worth recognizing and celebrating.

Another article in this issue tells the story of a local businesswoman celebrating the 10th anniversary of running her successful kennel, despite having no experience with animals or ties to the community

when she started. We applaud her success and wish her many more years as a female business owner in the Illinois Valley.

We at Illinois Valley Woman magazine want to recognize women of all ages from all walks of life, all career fields, as well as those who stay at home to raise their children. As a community of women, we should be lifting each other up and supporting each other, and we’d like to lead the way on that.

There’s enough bad news out there, so we’re making this a place of positivity and inclusiveness. If you have a story idea you’d like to see in a future issue of this magazine, please email me at sserpette@shawmedia.com.

Niche editor Shannon Serpette

Contents Illinois Valley Woman Book Club 3 First up, “Invisible Girl” by Lisa Jewell

Making a Dream a Reality 5

How a city girl with no prior experience with dogs built a successful kennel.

In the Line of Fire 9

These female firefighters are fanning the flames of gender equality.

More than Magnolia 12

Other area departments welcome women firefighters.

Rising to the Occasion 15 Breadmaking isn’t as tricky as beginners think.

On the cover: Cindy Ringenberg (from left), Peggy Smith, Crystal Baum, and Jonnelle Smith are four of the five female firefighters on the Magnolia Fire Department. The women, along with Baum’s daughter, Chelsea (not pictured), make up approximately one-fourth of Magnolia’s volunteer department.

PHOTOGRAPHY BY SHANNON SERPETTE

Illinois Valley Woman 426 Second Street La Salle, Illinois 61301 (815) 223-3200 (800) 892-6452 www.newstrib.com Publisher Dan Goetz Niche Editor Shannon Serpette

sserpette@shawmedia.com

Regional Advertising Director Jeanette Smith jmsmith@shawmedia.com

Writer Shannon Serpette Photographer Shannon Serpette Designer Liz Klein

Published by: est. 1851

2 March 2021 | Illinois Valley Woman | A NewsTribune Publication

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In My Book

Jo in o lub c ur new book

T

he pandemic has left many of us with free time on our hands. During that time, which has been spent mainly at our own homes, we have been indulging in things we didn’t have as much time for before coronavirus became a household word.

Reading has been one of the activities people have turned to as a source of comfort during a trying time.

Whether you’ve been a lifelong reader or you’re finding yourself inspired to do it more lately, our new Illinois Valley Woman’s magazine book club welcomes you. In each issue of this magazine, you’ll find a new book in the spotlight and advance warning of which book will be reviewed next.

You’ll have time between each issue to read our newest book and email in your comments – with the understanding that we may use your name and quotes in our next book club article.

For our first book club pick, we selected “Invisible Girl” by Lisa Jewell, which was released in 2020. In this book, a young girl’s disappearance sparks intrigue and suspicions throughout a group of strangers.

Here’s our take on this thriller.

SHANNON SERPETTE, NICHE EDITOR This was the first book I’ve read by best-selling author Lisa Jewell, so I wasn’t sure what to expect. A few chapters in, I have to admit I was feeling pretty good about the direction of my life. The characters in “Invisible Girl” have so many deep flaws and issues that it can be a confidence booster for anyone reading the book. You start to realize how undamaged you actually are when you take a deep dive See CLUB page 4

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Club

FROM PAGE 3

into some of the characters’ minds.

This book is unusual in that there is no main character – instead, there are several, including teacher Owen Pick, married mother Cate Fours, and disturbed teenager Saffyre Maddox. As a married woman juggling two teen children of my own, I thought I would most identify with Cate, a middle-aged family woman.

But I found myself feeling no connection whatsoever to her early on.

To be honest, I felt no attachment to any of these characters until perhaps midbook. And yet, I still found myself trying to sneak time in my day, so I could read a few more pages and get to the bottom of the mystery. If you’re a fan of mysteries, this book doesn’t disappoint.

Without giving away any spoilers, I didn’t find the mystery of Saffyre’s disappearance predictable in the least. And that’s from someone who considers herself a fairly seasoned mystery buff.

On a refreshing note, some characters – the ones I didn’t care for in the beginning or the middle of the book – find redemption in my eyes. I like books that offer some kind of takeaway lesson for the reader.

What I took away from Invisible Girl is that it’s never too late to change who you are, take some responsibility for the disappointing direction of your life, and reshape your destiny.

JEANETTE SMITH, REGIONAL ADVERTISING DIRECTOR The book was intriguing, and without giving away too much, it kept me guessing until the end. One observation I made is that each character had flaws and could have been diagnosed with a different mental disorder. I was not sure if this

Come meet the Team at our LaSalle office

Want to join us?

Our next book club pick is “Hello, Summer” by Mary Kay Andrews.

To have your thoughts and observations on this book published in our next Illinois Valley Woman magazine, email sserpette@shawmedia.com

by May 15. Please include your name and city of residence along with your comments, and make sure to let us know why you liked or disliked this book. And if you have any future book suggestions, we’d love to hear them.

was on purpose since the plot is around a psychologist or if it just worked out that way.

Regardless, in my opinion, it played into keeping the outcome of the story as a mystery.

Overall, I thought the book was enjoyable, easy to follow, and I would recommend it.

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4 March 2021 | Illinois Valley Woman | A NewsTribune Publication

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Making a dream a reality How a city girl with no prior experience with dogs built a successful kennel Story and photos by Shannon Serpette

A

Although Laura Loch of Peru grew up around cats, she didn’t adopt her first dog until she was 18. These days, dogs are her business and her passion. May 22, 2021, will mark ten years in business for her as the owner of Loch Countryside Kennel in Peru. When she moved to Peru from the suburbs of Chicago and started her kennel, she had no idea what to expect.

“I lived in a town in the Chicago suburbs called Cary, which was very different than Peru in both population and sense of community,” Loch said. “Coming to the Illinois Valley was a great change for me because I absolutely love the community here, and it is the most friendly and welcoming place I’ve ever lived in.

This town has been wonderful to raise my family and grow my business in -- I wouldn’t want to be anywhere else.”

It was daunting to build a business from the ground up as someone who had no ties or connections to the Illinois Valley. She hoped pet owners would take a gamble on trusting a newcomer to the area who had no experience running a kennel.

“Her not knowing anybody here was a big obstacle for her,” her daughter, Ashley Martorano of Palatine, said.

It’s something she was able to overcome because of her great work ethic and amazing people skills, Martorano said.

Loch isn’t afraid to put in the work that a new business requires and was determined to make her dream come true.

“While I hadn’t worked with animals professionally before the kennel, I’ve always adored them, and it had been a dream of mine to work with animals in some way,” Loch said.

While she had never run an animal-based business, she did have experience as a business owner, operating a heating and air conditioning company before moving to Peru.

“I’ve always loved being my own boss and running my own business, but heating and air wasn’t really a passion of mine,” she said. “Running the kennel allows me to combine my passion of running a business with my love of animals, which is a dream come true for me.”

What has surprised her is just how much she’s made a difference for her clients.

“Their dogs are their babies, and trusting them in another person’s care is a big step for a lot of pet owners. Running the kennel allows me to put my customers’ minds at ease, knowing that their fur babies are in good hands while they’re away, and I never expected that I could make such a big difference for the community by doing what I do,” she said.

When trying to calm the fears and sadness people, especially first-time customers, have when leaving their pet

Laura Loch, owner of Loch Countryside Kennel, said she cried because she was so touched when she found out her business was voted as the favorite kennel in the NewsTribune’s 2020 Reader’s Choice awards. with her, Loch tells them this: “I tell my clients they should miss their dog, but they shouldn’t be worried.”

Since she treats the animals at the kennel as if they are her own while they are there, she’s selective about the dogs she accepts. She won’t endanger any of the pets who are there.

“If your dog is aggressive in any way, I will not board them,” she said.

Hannah Wilhelm of Princeton is just one of Loch’s loyal See KENNEL page 6

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With 23 kennels at Loch Countryside Kennel in Peru, all dogs stay in a climate-controlled setting, but have the option to go outside whenever they want in the outdoor enclosure.

Kennel FROM PAGE 5

customers. She’s been taking her pets there for years. Wilhelm said Loch is a comforting presence at a trying time for pet owners.

“Everybody is nervous at first because it’s their fur babies,” Wilhelm said.

But it helps to see the climate-controlled kennels and learn that the dogs can go inside or outside whenever they want.

“The cleanliness of the kennel is outstanding,” Wilhelm said.

Loch also puts new clients at ease, according to Wilhelm.

“She keeps us updated,” she said. “She also sends us pictures if we ask for them. She treats all the animals there like they’re her own. She cares about them.”

When asked what her favorite part of having a kennel is, Loch said it is the connections

she’s formed with her clients and their pets.

“The sheer joy and fulfillment that comes with taking care of dozens of dogs each day is something I don’t think I’d get from any other job,” she said.

A lot has changed about Loch’s business in the past decade, and she never envisioned she would be as successful as she has been.

“When I first started ten years ago, I had only eight individual kennels and only a handful of regular customers.

Fast forward to now, I have gone through three expansions to accommodate the rapid growth of the business, and I have the most loyal, wonderful customer base I could ever ask for,” she said.

The support of her customers was why she received the Best Kennel of 2020 award through the NewsTribune’s Reader’s Choice and the 2019 and 2020 best of North Central Illinois awards for Best Pet Boarding.

“It means the world to me to receive this kind of recognition, especially considering how small the business was when I started,” she said.

The COVID outbreak has affected businesses worldwide, and Loch’s kennel has also felt the impact.

“The travel restrictions have definitely been hard on my business, since the majority of my customers board their dogs for reasons such as going out of town or taking vacations,” she said. “I would sincerely love to thank each and every one of my customers for their loyalty and kindness during these unexpected times. Knowing that I’m essential to them means the world to me.”

Seeing Loch’s success in the business world and the comfort she gives her clients is motivating to her daughter.

“For me, she’s definitely a big inspiration,” Martorano said. “Because of her, I know that anything I put my mind to is possible.”

6 March 2021 | Illinois Valley Woman | A NewsTribune Publication

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Laura Loch forms a bond with all the dogs who stay at her kennel, including this one, Reyne.

A NewsTribune Publication | Illinois Valley Woman | March 2021 7

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These female firefighters are fanning the flames of gender equality Story and photos by Shannon Serpette

F

ar more men than women are firefighters, but in the tiny village of Magnolia, women make up a strong percentage of those battling blazes and going on emergency calls. Five Magnolia Fire Department firefighters are female, on a department that only has 19 members.

Longtime firefighter Crystal Baum, who has been on the department for almost 16 years, said she actively tries to recruit other women to join.

Baum, who is 43, became a firefighter after her husband, Dan, who is now chief, joined the department.

“He urged me to join

shortly after he did. I wanted to be a helpful part of my community,” she said. “Everyone was very supportive.

Being from a small town, where everyone knows each other and grew up together, the reception was great.”

See FIRE page 10

Above: The women of the Magnolia Fire Department said moving around in the heavy gear can be a struggle.

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Fire

just because it’s a ‘man’s’ job,” she said. “But I guess by being a female firefighter, FROM PAGE 9 I am showing younger girls that women can be in this role and anything they want to be.

When she joined the department, there was already a And I do want them to know that their gender is not a diswoman there – Peggy Smith. ability.”

At age 54, Peggy has been a Jonnelle said she has been Magnolia firefighter for more welcomed with open arms by than 35 years. the males on both of the fire “I started when I was 17 or departments she’s been on.

18,” she said.

“The guys are very recepPeggy comes from a long tive. I feel that they respect line of volunteer firefighters.

The fire station was dedicated my medical experience, but in memory of her grandfather, they also respect that we, as women, can help out with the Lloyd Billups, who was the fire calls as well,” she said.

Magnolia fire chief before he “As a volunteer service, a lot died in 1963. of times we need as many Even more than three hands available as we can get, decades ago, Peggy was welso we welcome everyone that comed onto the fire departcan help.” ment without any sexism.

Being welcomed by the “I was young, like a sister, males on the department has or daughter,” she said, adding that now the men treat her like also been Crystal’s experience.

“I don’t think there was any she is one of the guys. “For a sexism,” Crystal said. “We are few years, I was the only one like a big family. We argue, we (woman on the department). laugh, and we move on. Being Now it’s easier and fun.”

Peggy’s favorite things about ‘heard’ sometimes is the hardest part, so us girls have to be being a firefighter are the a little louder.” friendships she’s made and Jonnelle adds that she helping the community. She doesn’t believe having more isn’t sure she is considered a than one woman on the derole model, but if any young partment is the reason for the girls are paying attention, she has this to say to them: “Girls men treating the women members well. need to know they can do “I don’t think it really anything.”

Jonnelle Smith, 40, has been makes a difference in how I on Magnolia’s fire department have been treated. But it is for two years, and before that, nice to have other women to be able to be around and she was a volunteer on the fire department in Greenfield, have some of the same experiences,” she said.

Illinois.

While all the men have “I didn’t really have a desire been supportive, chief Dan to be a firefighter,” she said.

Baum is mentioned as a par“My husband and a lot of ticular source of support by friends were on the department in Greenfield, and I was the women.

“Dan is a mentor to all of always around the guys. With us,” Jonnelle said. “He is very my experience in emergency supportive of the women. He medicine, I volunteered to is a good leader and very dipbe part of the department for lomatic in how he deals with medical calls, so that’s how it everyone.” started.”

“Our chief and the chiefs Being a role model to young girls who might want a career from our other county departments have been great menin firefighting never occurred tors,” agreed Crystal. “They to Jonnelle. are always there to give me “I don’t really think about being a role model for girls be- help and guidance. It’s greatly appreciated.” cause I have never been one Jonnelle appreciates being to think I can’t do something

able to lean on her husband, Matt Smith, who is also on the department.

“He is very encouraging and supportive. He has been a firefighter for a lot longer than I have, so it’s nice to be able to ask questions and learn from him. We do discuss scenarios at home and figure out how we can do things better,” she said.

One of the harder parts of the job is the sheer physicality of it, which is something many male firefighters also struggle with.

“It is very tough to lug around the gear. We wear it for our safety, but it makes it difficult to even move,” Jonnelle said. “It does make it difficult to work with a patient.

Sometimes we have to climb up hills or go walking through fields, climbing over fences in all that gear. It is definitely a workout.”

When you factor in the hot conditions firefighters have to sometimes face, it can make the physical part of firefighting even more challenging, according to Crystal.

“The gear is heavy and bulky and hard to move in sometimes. And when it’s 100 degrees outside, it is very hot. But it can be a very good workout,” she said.

Another thing female firefighters struggle with, as do male firefighters, is juggling being a parent with being a firefighter.

“I think the hardest part about being a female firefighter is the fact that I am a mom as well,” Jonnelle said.

“There are calls that I can’t go on simply because I have my kids and can’t leave them alone.”

All firefighters wear many hats, and in Crystal’s case, she’s a mother, wife, rural mail carrier, and Village of Magnolia water secretary. But she also feels as if she is the mother figure at the fire department.

“I will praise them, yell at them, help them in any way I can,” she said. “I love this department and all the members on it. I want everyone to return safely home.”

10 March 2021 | Illinois Valley Woman | A NewsTribune Publication

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Women supporting each other

Cindy Ringenberg

The women on the Magnolia Fire Department – Cindy Ringenberg, Peggy Smith, Crystal Baum, Chelsea Siegfried, and Jonnelle Smith – value the special skills or abilities each one brings to the department. When asked what each woman excels at, here’s what they had to say.

“Peggy brings a calmness.

She’s been in this community all her life, so people trust her when we arrive to calls,” Crystal said.

“Jonnelle brings knowledge of anything medical,” Crystal said.

“Crystal can back the truck in as well as any of the men,” Cindy said.

“Cindy brings a willingness to help in any way she can,” Crystal said.

“Chelsea is the next generation of female firefighters,” Crystal said.

Crystal Baum

Peggy Smith

Jonnelle Smith

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A NewsTribune Publication | Illinois Valley Woman | March 2021 11

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Area Departments Welcome Women Firefighters Story by Shannon Serpette lthough Magnolia Fire Department may have the A highest percentage of female

Although she has been accepted and has no problem with the weight of her bunker firefighters locally, they aren’t gear, McNelis still sometimes struggles with feeling the need the only women suiting up to to show she belongs there. battle blazes. Other fire de“I do sometimes have an partments around the Illinois internal battle with the idea Valley have women firefightthat I need to try twice as ers, including Spring Valley hard to ‘prove myself,’ but and Peru. this is something I’ve created Lacey McNelis, 24, is servin my own head,” she said. ing as a volunteer on the “I truly believe the guys on Spring Valley Fire Departmy department know what ment. She joined in October I’m capable of. They offer me 2020 and said there is one encouragement when I am other woman on that departsuccessful and show me when ment. She said her brother inspired her to be a firefighter I need help.”

McNelis is glad she’s able when he became one. to help the community while “My younger brother is being a role model for girls. a firefighter on Earlville’s “I have a 5-year-old niece volunteer department. I was who is currently obsessed so proud of him for joining with the idea of becoming a and, it was something I really firefighter. I love being able looked up to him for, so I to share pictures with her and wanted to get involved mytell her stories,” she said. “She self,” she said. “I’m also new to Spring Valley, so it was also lives out of state, but I proma great way for me to become ised that when I see her again, I would take her to the station involved in my community.” to let her put on my gear. It’s McNelis said she received so fun to see her get excited support from everyone in about it.” her life, including her new In Peru, 20-year-old Allison department.

Lanham is a member of the “I had an interview after fire department, which is a I submitted my application, paid department instead of and they were welcoming volunteer. since day one. I don’t feel She’s been on the departthat I’ve been treated any ment for two years and clearly different from anyone on the basis of my gender,” she said. remembers what sparked her desire to be a firefighter.

“It’s absolutely something “I was 14, and I had lost that I had concerns about, my mom, so my sister took though, when joining.” me in. And from age 14 to Fire chief Todd Bogatitus now, she has inspired me to has been a particular source become whatever I wanted to of support for McNelis. be,” Lanham said. “We used “I can tell he makes an to watch TV shows that had effort to make me feel welfirst responders do what they come, and he’s always willneeded to do. And for some ing to offer help and advice reason, I fell in love with when needed,” she said. doing firefighter stuff.”

“There’s also an effort on That led her to join the his behalf to use inclusive Spring Valley Fire Departlanguage, too, such as using ment at age 18. ‘firefighters’ rather than “I was there for about a ‘firemen,’ or addressing us as year and a few months. It was ‘brothers and sisters.’”

awesome. Then I moved to Peru and got on the Peru Fire Department, and I just love it here,” she said. “The guys are so awesome and fun to be around. So, in the end, if it wasn’t for my sister always being there for me, I wouldn’t have become a firefighter. So, with that being said, I have to thank her.”

Like McNelis, Lanham said she was supported by everyone in her life – and the guys on both departments. In Peru, she’s the only woman on the fire department.

“The guys are amazing to let me come into their brotherhood and help me through it,” she said.

The chiefs of that department, Jeff King and Jim Duncan, have been completely supportive of her being in the department, Lanham said.

So many members have been helpful to her that she said it’s hard to single out one particular mentor she’s had.

“I would say all of the guys in the department help me learn more and succeed, to become a better firefighter,” she said.

For Lanham, the hardest part about being a female firefighter is trying to keep up with the guys and be able to do the same things they do.

“Even though the guys are stronger, it makes me work harder,” she said.

Lanham is proud of becoming a firefighter and helping her community and loves being a role model for the next generation of female firefighters.

“I feel like it is awesome when people ask me questions about being a firefighter,” she said.

When people are interested in firefighting but aren’t sure if it’s right for them, Lanham tells them this: “I usually say it is hard work, but, in the end, it is all worth it.”

12 March 2021 | Illinois Valley Woman | A NewsTribune Publication

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Lacey McNelis, a volunteer on the Spring Valley Fire Department, is suited up in her gear. McNelis is one of two women who serve on that fire department and said the male firefighters were extremely welcoming when she joined.

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Rising to the

Occasion Breadmaking isn’t as tricky as beginners think

F

reshly baked bread is one of the simple joys in life.

Whether you slather it with butter or jam or eat it plain, it can be the ultimate comfort food, reminding you of a simpler time.

But many bakers are intimidated by the prospect of making their own bread. It doesn’t have to be complicated, though – there are simple yeast recipes that bakers of any skill level can master.

There are also more complex recipes and breadmaking styles. But as Brandie Lanier, who lives with her family at Hungry World Farm in rural Tiskilwa, demonstrates, you can teach yourself this lost art form because there are so many resources available.

“I have been baking since I was a small child, big enough to stand on a stool and stir ingredients in a bowl,” Lanier said. “I started baking breads roughly 12 years ago when we discovered my oldest daughter was sensitive to gluten. There

Story by Shannon Serpette was not near the awareness or presence of gluten-free goods that we have today.”

The pandemic prompted Lanier to explore another type of breadmaking.

“In March of 2020, along with the shortage of toilet paper came a shortage of yeast.

We couldn’t find it anywhere, and Amazon wanted something like $60 for a small cake of it. It was the push I needed to branch out into sourdough or natural leaven,” she said.

“We were staying safe at home, and I had the time and space to immerse myself into heritage grains, long fermentation, and artisan breads.”

Lanier is a mostly self-taught breadmaker, who relied heavily on different forms of media to get recipes and tips.

“There are so many great resources out there – books, magazines, YouTube, artisan blogs, Pinterest. If I was ever unsure about something in any step of the process, I was able to quickly find the infor-

mation I needed,” she said.

Even with the resources, the leavening process can still sometimes be tricky for beginners.

“In my home kitchen, I think the trickiest part is keeping the humidity just right.

Sometimes I have had to boil water on the stove and crack the oven open to encourage the leaven,” she said.

Lanier has learned to appreciate the artistic part of the hobby.

“I love creating beautiful loaves and boules that also taste and smell wonderful,” she said. “I plan to open a bakery and host classes on baking delicious and healthy long fermentation breads and preserving foods on the farm.”

For beginners, she recommends weighing the flour.

“It really makes a difference,” she said. “Be patient, and practice, practice, practice. Family, friends, and neighbors will not mind the overflow of baked goods.”

See RECIPES on pages 16 & 17

Baguettes are easy to make and taste much better homemade than when bought in stores.

CONTRIBUTED PHOTO

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Italian Bread INGREDIENTS 1 package active dry yeast 2 cups warm water 1 teaspoon sugar 2 teaspoons salt 5 and one-half cups flour DIRECTIONS

Adding cranberries and walnuts into bread batter can give it an entirely new flavor.

CONTRIBUTED PHOTO

Basic Sourdough Sandwich Bread INGREDIENTS 300 grams starter, fed and active 650 grams of warm water 50 grams honey 40 grams oil 1,000 grams flour 20 grams salt DIRECTIONS Mixing: Begin with a very active starter. It should pass the float test.

Set a large bowl on your food scale. Set to grams. Press tare; scale should read zero. Pour in 650 grams warm water, press tare. Pour 300 grams of starter.

Add 40 grams oil, press tare. Add 50 grams of honey, press tare. Whisk. Add 1,000 grams of flour, mix until you have a shaggy ball of dough.

Autolyze: Cover and autolyze for one hour. Sprinkle 20 grams of salt across dough. Spritz with water and work the salt in with wet hands. Cover, and let it rest for 30 minutes.

Stretch and folds: Begin stretch and folds. You need four rounds of stretch and folds 30 minutes apart.

Long cold rise: Refrigerate overnight.

Bench rest dough: Remove from fridge and warm to room temperature (about two hours). Divide the dough into two 1,000 gram dough balls by weight.

Bench rest 30 to 45 minutes.

Shape and final rise: Choose one dough ball, set the other aside. Flatten the ball on a floured board with a rolling pin to degas. This may take several passes. Shape the degassed dough into a rectangle and spritz with water.

Bring long edges into the center and form a closed seam. Fold the two front corners to the middle seam.

Roll the dough tightly, tucking it as you roll to avoid air pockets. Pinch the ends of the loaf and flatten the seam. Place dough loaf into an oiled pan. Repeat with the second loaf. Rise for about 2 hours (or until dough reaches the top of the bread pans).

Baking prep and instructions: Preheat oven and water bath to 400 degrees.

Spritz oven and bake loaves for 15 minutes.

Reduce oven temp to 375 degrees. Bake an additional 20 to 30 minutes. Remove from oven.

Cool to room temperature before cutting.

“This is a basic sandwich loaf. Once you are comfortable, you can add crasins and walnuts, or cinnamon and raisins.”

Brandie Lanier, Hungry World Farms

Dissolve yeast in warm water in a big bowl.

Add in sugar, salt, and three cups of flour.

Using a mixer, beat on medium speed for three minutes. Hand stir in the rest of the flour to make soft dough.

Put the dough on a floured surface and knead for about six minutes. Grease a large bowl, place the dough in it, and turn it over once so the top is greased. Cover it with a dishtowel or foil and let it rise in a warm place until doubled. That should take about an hour.

Punch the dough down once. Put it on the floured surface and divide the dough in half.

Shape each half into a loaf and put it on a greased baking sheet. Cover the dough again and allow it to rise until doubled, which will be about 30 minutes.

Preheat the oven to 400 degrees. Bake for 20 to 25 minutes or until they appear golden brown.

Easy Dinner Rolls INGREDIENTS 2 packages (one-fourth ounce each) active dry yeast One-fourth cup warm water 2 cups warm milk Three-fourths cup melted butter One-half cup sugar 1 large egg 1 teaspoon salt 6 and one-half cups flour DIRECTIONS Dissolve yeast in the warm water in a small bowl. In a big bowl, add milk, butter, sugar, salt, egg, yeast mixture, and three cups flour.

Beat these ingredients on medium speed until they are smooth. Hand stir enough of the remaining flour to make a soft, sticky dough.

Put the dough in a greased bowl, turning it over once so the top is greased. Cover with foil or cling wrap and refrigerate it overnight.

The next day, punch down the dough before putting it on a lightly floured surface. Divide it in half, rolling each into a 12-inch circle. Cut each circle into 12 wedges, as if you were cutting a pizza. Starting from the wider side, roll each wedge. Put each roll on a greased baking sheet, spreading them out at least two inches from the others.

Cover with a towel and let them rise until doubled, which takes about an hour. Bake at 350 degrees for 15 to 20 minutes or until golden brown.

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“My daughters and I like to take fresh herbs and green onions, heirloom tomatoes, onions, and olives to create art focaccia, delicious and beautiful.”

Brandie Lanier, Hungry World Farms

CONTRIBUTED PHOTO

Brandie Lanier and her family, who live at Hungry World Farm in rural Tiskilwa, love decorating fresh focaccia bread with herbs, olives, tomatoes, and onions before baking it.

CONTRIBUTED PHOTO

cover (I use recycled grocery Focaccia bags). Place in the fridge for about eight hours. You can leave it in the INGREDIENTS fridge for up to 12 hours. This is 170 grams of starter, fed and active long fermentation.

305 grams of room temperature The next day, pull the dough out of water the fridge and set on the counter for about two hours or until room 1 tablespoon honey temp. Drizzle the top of the dough 1 teaspoon sea salt with 1 tablespoon of olive oil and Olive oil liberally cover a 9x13 cake pan with olive oil.

460 grams all-purpose flour Using lightly oiled hands, scrape 2 tablespoons melted butter the dough into a cake pan. It will 2 garlic cloves, minced look like a big blob, that’s ok. Use 2 teaspoons dried oregano your hands to pull the edges of the dough to mostly fill the pan. You want it to be about 1 inch thick.

DIRECTIONS Let rise in a warm spot, and cover In a large bowl, use a fork to whisk it with another cake pan to give it the starter, honey, and salt. Add room to rise for about two to three flour and incorporate using hands. hours. It will be very puffy and Knead by placing it in your mixer, super bubbly. using a dough hook. Mix on low for 10 Preheat oven to 400 degrees. At minutes. The dough should start to this point, the dough should be pull away from the sides and hold itvery bubbly. If not, it needs to rise self. The dough will be quite wet. If you more. Drizzle 2 tablespoons olive do not have a mixer, you can knead by oil (do not be shy) onto the dough hand for roughly 12 minutes. and use your fingertips to press all Cover the bowl with a damp cloth the way on the pan repeatedly, all and set it someplace, ideally 75 around the dough. degrees. Let it rise for about four Place on middle rack and bake for hours. The dough will have risen 15 minutes. Remove and brush some and be puffy and bubbly on with butter, oregano, and garlic. the surface.

Turn oven down to 375 and bake Stretch and fold the dough and for another 10 minutes.

With various bread recipes ranging from simple to complex, bakers of all skill levels can find one that works for them.

Genevieve’s White Bread Editor’s note: This bread recipe has been passed down in my family for generations – it’s so old I don’t even know how it got its name. It’s easy to make and delicious. You can enjoy it as is or stuff it with cooked sausage and mozzarella cheese before baking for a hearty dinner that pairs well with a green salad.

INGREDIENTS 2 and one-half cups milk 3 tablespoons shortening 3 tablespoons sugar 1 tablespoon salt 1 package active dry yeast One-fourth cup lukewarm water 7 cups flour DIRECTIONS Combine milk, shortening, sugar, and salt. Cool to lukewarm.

Sprinkle yeast on lukewarm

water; stir to dissolve. Add yeast and four cups flour to milk mixture. Beat with an electric mixer at medium speed until smooth, about two minutes, scraping bowl occasionally. Or beat with a spoon until the batter is smooth.

Cover and let rise 45 minutes.

Gradually stir in two cups of flour, mixing to make a soft dough.

Turn out on a floured surface, using the remaining one cup of flour as needed to keep the dough from sticking. Knead dough until smooth and satiny, about 15 minutes.

Place dough in lightly greased bowl and turn it over to grease the top. Cover and let rise in a warm place for 20 minutes.

Knead dough down in bowl for two minutes. Turn over and let rise 20 minutes.

Turn dough out on floured surface. Let rest 10 minutes.

Divide dough in half. Shape each half into a loaf and place in two greased loaf pans. Let rise until doubled, about 45 minutes.

Bake in a 350 degree oven for 45 to 50 minutes or until loaves sound hollow when tapped.

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