Page Twelve
N/Warren Town and County News
Thursday, August 2, 2012
Tips For Baking Tasty Artisan Bread
1€
OFFICIAL PUBLICATION
REGULAR COUNCIL MEETING 7-19-12
The Regular City Council Meeting of the Norwalk City Council was held at the
Norwalk City Hall, 705 North Avenue, on Thursday, July 19, 2012. The meeting
was called to order at 6:30 P.M by Mayor Doug Pierce. Those present at roll call
were Mike Leto, Eric Delker and Frank Curtis. Absent: Dave Murillo and Jamie
Sylvester.
12-194 Motion by Curtis and seconded by Leto to approve the Agenda. Ap-
proved 3-0. Ayes: Leto, Delker and Curtis. Nayes: none.
12-195 Motion by Delker and seconded by Leto to approve the Minutes of the
July 5, 2012 Regular Council meeting. Approved 3-0. Ayes: Leto, Delker and
Curtis. Nayes: none.
The Council was presented with a petition requesting reconsideration of mobile
speed cameras for long term control of speoding on Parkhill Drive. Council asked
Police Chief Kuhl to bring options back to the next council meeting.
Dorsey and Whitney, representing PHS Walnut Ridge LLC, asked the City of
Norwalk to sponsor a conduit bond to assist in refinancing for the facility. Coun-
cil made no motion to move forward.
Norwalk Chamber of Commerce is looking for commitment from the City to help
host an overnight stop for RAGBRAL Chamber and City to research costs to
2011 host communities.
The mayor welcomed those guests present. The public portion of the meeting
was opened. With no one wishing to speak, the business portion of the meeting
was opened.
The Consent Agenda includes tax abatements; appointment of Jaki Livingston
to the Utility Advisory Commission; Lakewood Days special events permit and
expenditures:
A TO Z RENTAL VEHICLE REPAIR $28.88
ADVENTURELAND LANDS OF AM TICKETS $2,640.00
ALL IOWA POOL CHEMICALS $64.12
CAPITAL SANITARY SUPPLIES SUPPLIES $10.95
CENTRAL IOWA REGIONAL DRIN DUES $130.91
CERTIFIED POWER INC REPAIR TRACTOR $299.08
CITY LAUNDERING CO BLDG MAINT $73.75
COMMUNICATIONS DATA LINK FIBER OPTIC $20,413.52
CREATIVE PRODUCT SOURCING TSHIRTS $150.43
D LYNN HENRY SCREENPRINT $1,731.60
DIGITAL ALLY EQUIPMENT REPAIR $98.00
DOWNEY TIRE EQUIPMENT $72.90
ELLIOTT EQUIPMENT CO EQUIPMENT $12.50
FERGUSON WATERWORKS EQUIPMENT $8,039.50
G & L CLOTHING CLOTHING ALLOW 145 $363.39
GE CAPITAL LEASE $520.00
HARLAND TECHNOLOGY SERVICE HARLAND TECHNOLOGY $130.00
HARVEY'S AUTOMOTIVE & SUPPLIES $1,108.24
HOLMES CHEVROLET REPAIR 21 $10.13
HRGREEN SEWER REHAB $3,497.20
INDEPENDENT PUBLIC ADVISOR RETAINER $2,000.00
INDOFF INC SUPPLIES $892.43
IOWA WINDOW SERVICE INC BLDG MAINT $80.00
KELTEK INCORPORATED EQUIPMENT $4,147.93
KENNY MCCAULEY LESSONS $227.75
KRISTI PHILLIPS REFUND $40.00
LIVING MAGAZINE LIVING MAGAZINE $900.00
LOGAN CONTRACTORS SUPPLY EQUIPMENT $250.18
MATHESON LINWELD CHEMICALS $403.74
MENARDS SUPPLIES $135.67
METRO WASTE AUTHORITY CURBIT $7,691.55
MIKE MYER SERVICES NUISANCE $490.00
NICCI LAMB REFUND $65.00
NORTH WARREN TOWN & MINUTES 6/14/12 $214.78
NORWALK HARDWARE & AUTO SUPPLIES $1,199.87
NORWALK READY MIXED LIMESTONE $1,553.75
PARKER SIGNS & GRAPHICS IN SIGN $1,431.00
PEEK SALES & SERVICE REPAIR $733.44
PEPSI-COLA GEN. BOTTLERS CONCESSIONS $1,545.95
PURCHASE POWER POSTAGE $500.00
QUALITY TRAFFIC CONTROL IN TRAFFIC CONES - SOA $125.00
REYNOLDS FEED SERVICE DRUG DOG $79.49
SCHWAN'S SALES INT CONCESSIONS $725.87
SCOTTS FOODS SUPPLIES $754.89
SNYDER & ASSOCIATES INC ORCHARD RIDGE STREA $2,466.97
STRATEGIC AMERICA STRATEGIC AMERICA $2,405.64
STRAUSS SAFE BLDG MAINT $259.50
SUNDOWN EQUIPMENT EQUIPMENT $529.40
TERMINIX INTERNATIONAL BLDG MAINT $60.00
THRASHER SERVICE BLDG MAINT $95.00
TOMPKINS INDUSTRIES BREAKER HOSE $257.78
TREASURER, CITY HALL CIP $147,459.00
ULTRAMAX SUPPLIES $387.00
USA BLUE BOOK SUPPLIES $63.62
WASTE MANAGEMENT OF IA COLLECTION COSTS $24,957.54
WELLMARK BLUE CROSS REFUND $100.00
ZlEGLER INC. EQUIPMENT $8.18
GRAND TOTAL $244,632.42
12-196 Motion by Delker and seconded by Leto to approve the Consent Agenda.
Approved 3-0. Ayes: Leto, Delker and Curtis. Nayes: none.
A proposed Ordinance amending the official zoning map of the City of
Norwalk, Iowa by rezoning certain property from R-l, single family resi-
dential to R-3, medium density multiple family residential will remain tabled
from 7/5/12.
12-197 Motion by Curtis and seconded by Delker to adopt a Resolution to
enter into an engineering agreement with Veenstra & Kimm for the Water
Supply Study. Approved 3-0. Ayes: Leto, Delker and Curtis. Nayes: none. LReso-
lution No. 0719-12-45)
Approval of the request for Paramedic Specialist training for the City of
Norwalk Fire Chief will remain tabled from 6-21-12.
12-198 Motion by Delker and seconded by Curtis to adjourn the meeting.
Approved 3-0. Ayes: Leto, Delker and Curtis. Nayes: none.
Doug Pierce, Mayor
Jeff Rosien, City Clerk
(NAPS)---Creating a loaf
of aromatic artisan bread is
indeed a work of art, but it
only requires the mastery of
some simple tools and tech-
piques.
The tools include a baking
stone, a kitchen thermome-
ter, spray bottle, a wire rack
and parchment paper.
As for technique, it's impor-
tant to remember that most
artisan dough is very soft; and
wet--much wetter than tra-
ditional yeast dough. As a
result, these are not kneaded
in the traditional method.
Instead, the "kneading" takes
place with the stirring and
turning of the dough, and the
long resting times (during
which the dough =micro-
kneads itself). Gently over
time, the shaping process
pulls the gluten strands in
alignment around the loaf,
giving it shape and a firm
crust.
Semolina Bread
Makes 1 bdtard (oval loaf)
Prep time: 50 minutes
Poolish time: 8+ hours
Rest and rise time:
4 to 5 hours
Bake time:
20 to 30 minutes
Poolish:
1 cup bread flour
½ teaspoon
Fleisehmann's"
RapidRise Yeast
¾ cup lukewarm
(90 ° to 100°F) water
Dough:
½ teaspoon
Fleisehmann's •
RapidRise Yeast
cup lukewarm
(90 ° to 100°F) water
PooHsh
2 tablespoons olive oil
1½ teaspoons salt
Artisan bread is shaped rather than kneaded as normal.
2 cups semolina flour
cup bread flour
¼ cup sesame seeds,
optional, for topping
To make the Poolish:
Stir together flour and
yeast in a medium bowl
Stir in water until blend-
ed. This dough will be like
thick cake batter. Cover
with plastic wrap and let
sit overnight or up to 24
hours. The dough will
become frothy and have
lots of Httle bubbles.
To make the Dough:
Dissolve yeast in luke-
warm w.ater in a large
bowl Stir in Poolish, olive
oil and salt until thor-
oughly blended. Add se-
molina flour and ½ cup of
the bread flour. Stir until
combined. Dough will be
soft and slightly sticky
like biscuit dough. Add
remaining ¼ cup bread
flour, if necessary. Cover
and let rest for 20
Turning Dough: Turn
the dough onto a lightly
floured surface and knead
for 2 minutes. Place in a
large bowl. Cover and let
rest I hour. With a slightly
wet hand, gently give the
dough several turns by
sliding the hand down the
edge of the bowl, Hfting
and stretching the dough
up and over the center.
Give the bowl a quarter
turn and repeat 7 times
until you have gone
around the bowl twice.
Cover and let rest I hour.
Repeat turning and rest-
ing 2 more times for a
total of 3 hours rising
time.
Shaping: Turn the
dough out onto a lightly
floured surface. With
floured hands, gently
press to deflate dough.
Working with dough on a
lightly floured surface
with floured hands, pull
an edge of the dough from
the outside to the center,
gently stretching the side
of the dough to the cen-
ter. Give the dough a sixth
of a clockwise turn and
repeat going around the
dough 2 or 3 times, shap-
ing it into a rough ball.
Cover and let rest for 20
minutes. For final shap-
ing, working with the
seam side up, slightly fiat.
ten the dough. Repeat the
edge-pulling shaping as
above, going around the
ball 1 time. Now fold the
far edge toward the cen-
ter about 1 inch, pressing
into the dough under the
edge. Repeat folding and
pressing several times
until almost to near edge.
Fold up near edge and
pinch to seal. Turn the
loaf over and gently roll
with hands to an oval
about 8 inches long (never
use a rolling pin).
For best baking results,
place a baking stone, piz-
za stone or unglazed
eernmic tile on bottom
shelf of oven. Preheat
oven to 475°F for 20 min-
utes to allow stone to get
to tcmperature Place loaf
seam side down on parch-
ment:paper. If desired,
brush flour off top, lightly
brush with water and
sprinkle with sesame
seed Score loaf with 2 to
4 slashes using a sharp
knife or blade. Slide the
dough with parchment
onto bread peel or rim-
less baking sheet. Care-
fully slide onto heated
baking stone, immedi-
ately spritzing the oven
with water around the
dough 7 to 10 times. Bake
for 20 to 30 minutes,
pritzing every 5 minutes
3 more times. Bake to an
internal temperature of
200°F. Remove from oven
and parchment; cool on
wire rack.
For more artisan bread
techniques and recipes, visit
the Artisan Bread Box on
www. Facebook.com/Fleisch
maunsYeast or www.bread
world.c0m.
Appl-icious Ways To Prepare A Delicious And Nutritious Fruit
(NAPS)--One of the tasti-
est ways to enjoy the crisp
delicious taste of apples is to
pick them fresh from the tree
at harvest time. Picking
apples can be a fun activity
for the whole family and
newly harvested apples last
for weeks if stored in a cool
place. When picking apples,
remember:
• Pick from the outside.
Apples on the outside of the
tree will ripen first.
• To pick apples, roll up-
ward from the branch and
twist. Don't remove the
stems.
• Place apples gently in a
basket and only wash just
before using to prevent bruis-
ing and spoilage.
At only 80 calories, apples
are high in dietary fiber and
vitamin C. They contain iron
and other trace minerals and
vitamin A. One serving of
apples has more of the
antioxidant power needed to
fight aging, cancer and heart
disease then any other fruit.
Even if you pick your
apples from the farmer's
market or grocery stm, there
are many mouthwatering
ways to enjoy then Try these
tempting recipes that c0m-
bine fresh crisp apples with
creamy caramel.
Caramel-Glazed
Appl Pie
Prep Time: 20 minutes
Bake Time: 55 to 65 minutes
Yield: 8 servings
Apple Pie:
Pastry for double-
crust pie
8 cups peeled and
sHced cooking
apples (about 4 to 6
large)
Creamy caramel-topped apple pie makes the most of the
season's fresh apple harvest.
½ cup Karo" Dark Corn
Syrup
3 tablespoons butter
OR margarine,
melted
3 tablespoons sugar
1½ tablespoons Argo" or
Kingsford's" Corn"
Starch
1 teaspoon ground
cinnamon
¼ teaspoon salt
Caramel Glaze:
¼ cup brown sugar
¼ cup chopped pecans
3 tablespoons Karo
Dark Corn Syrup
2 tablespoons butter
or margarine, melted
1 tablespoon Argo or
Kingsford's Corn
Starch
Preheat oven to 375 ° F.
Fit one pie crust into
bottom of 9-ineh deep-
dish pie pan.Add apples.
Combine corn syrup,
butter, ugar, corn starch,
cinnamon and salt in a
small howl. Pour over
apples. Top with second
crust, fold edges under,
seal and flute. Cut a few
slits in top crust to vent.
Place a shallow pan
under pie to catch any
drips and bake for 45 to
55 minutes, until crust is
browned and apples are
tender.
Combine all caramel
glaze ingredients in a
small bowl. Dollop over
pie and carefllly spread
over hot crust. Bake 10
minutes or until topping
is bubbly.
Caramel Dip
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 cups
½ cup butter OR
margarine
2 cups brown sugar
1 cup Karo Light
Corn Syrup
2 tablespoons water
I can (14 ounces)
sweetened
condensed milk
1 teaspoon pure
vanilla extract
Melt butter in a medium-
sized saucepan. Stir in
sugar, corn syrup and
water.
Bring to a full boil over
medium-high heat. Add
condensed milk, stirring
constantly. Bring to a full
boil for 3 minutes.
Remove from heat and
add vanilla. Serve imme-
diately or keep warm in a
slow cooker or fondue pot.
Recipe tip: Prepare
ahead and reheat in
microwav If sauce seems
too thick, stir in I table-
spoon water or
Karo Syrup is an impor-
tant ingredient in baked
goods, pies and popcorn balls
and can make homemade
desserts taste better.
Argo Corn Starch allows
the natural flavor of food to
come through. It can be
used as a thickener for
smooth gravies, sauces,
glazes and casseroles, as
well as in pies, puddings
and cake fillings.
For more recipes and tips
visit wwwarosyrup.com and
www.argostarch.com.
This delicious caramel sauce can be used as a dip for
apples, pears, bananas, graham crackers or gingersnaps.
baked meats" Hamlet makes so much of were meat The minimum pool depth required for international water
pies. ., polo matches is six feet.
