Welcome to the brand new Klosterman family blog! We’re looking forward to getting to know you and hearing all about your family. We want to hear from you about everything bread related ... from recipes, to products, to your experiences.
Giving Half May Mean More Than You Think
February 24th, 2010March is National Nutrition Month. If you’re like me, you’ll use this as an opportunity to reflect on how we can eat a little healthier.
But, it’s also a time that makes me think about all of the food that we waste and take for granted. Many in our community face a daily battle of simply finding their next meal. Did you know that 3.5 million Americans experience homelessness in a given year? And a little closer to home, in the state of Ohio more than 12,000 people are homeless with more than 1,500 of those people going unsheltered.
As a family business, taking care of those who are unable to help themselves is really important. Because of this we’re launching our first annual “Half For A Half” campaign. With the help of the Greater Cincinnati Coalition for the Homeless and The Other Place, throughout the month of March for every Klosterman half loaf sold we’ll donate another half loaf to help families in need in the Cincinnati and Dayton areas.
With your help we can make a difference. As an added incentive, join us on Facebook where you can get a coupon for $0.25 off one of our half loaves. Half a loaf of bread – no waste on your part, nutritious healthy bread for your family, and a second half for someone you’ll never meet … but can feel good about for a long, long time. Now that’s a great National Nutrition Month. Join us!
From our family to yours,
Kim Klosterman
Three New Half Loaves Equals One Great New Product!
February 19th, 2010In 2007, Klosterman Baking Company introduced the first half loaf of bread to be mass marketed in the United States. Boasting the traditional, delicious Klosterman taste, the half loaf was available in both Classic White and Whole Wheat and contained ten slices of sandwich-style bread – making it ideal for small households, traveling professionals, empty nesters and more.
The beauty of the half loaf is two-fold. You still have the option for variety (white or wheat) and you can avoid waste, freezer burn and having to deal with stale bread.
Now, three years later, it’s time to up the ante, so we’re bringing you an even wider variety of your favorite breads. Klosterman half loaves are now available in three new varieties:
- Whole Grain White
- 100% Whole Wheat
- Honey Wheat
Each variety comes with ten slices of bread, features Klosterman’s new vitamin D enhanced yeast and is sold for $1.39. What a deal!
We want to hear what you think though! Join us on Facebook where, beginning March 1, you can find a coupon for $0.25 off your next loaf of Klosterman bread. And, stay tuned for news on upcoming ways that you can help out in your community!
Now for my favorite way to eat our bread. Make this Stuffed French Toast recipe with me this weekend and enjoy it with your family. Let us know how it goes on our Facebook page!
Stuffed French Toast
Ingredients:
- 1 loaf Klosterman White Bread
- 1 (8 oz.) package Cream cheese, softened
- 1 tsp. Vanilla
- 1/2 cup Walnuts or pecans
- 4 Eggs
- 1/2 cup Whipping cream
- 1/2 tsp. Nutmeg
- 1 (12 oz.) jar Apricot preserves or seedless raspberry jam
- 1/2 cup Orange juice
Directions:
Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1½ tablespoons of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.
Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the “sandwiches” into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked “sandwiches” warm by placing them on a baking sheet in a warm oven.
Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.
From our family to yours,
Kim Klosterman
It’s Not Too Late To Celebrate National Wheat Bread Month!
January 26th, 2010Wheat versus white, white versus wheat. It’s the age-old question in many families when it comes to buying bread, pasta and so many other things. But what really makes them different? There are two big differences: how they’re processed and how nutritious they are.
Both white and wheat bread use a flour that’s made from wheat berries, which have three nutrient-rich parts: the bran, the germ and the endosperm.
When processed, whole wheat includes all three parts, while white flour only uses one – the endosperm. We add calcium, vitamin D and folic acid – to help maintain the important nutritional value and still have a great white bread taste. With that said though, wheat bread becomes the definite winner when it comes to natural nutritional value. It’s much higher in fiber, vitamins B6 and E, magnesium, zinc, folic acid and chromium – which are all good things to have in your diet to stay in tip-top shape!
So what’s your favorite way to eat wheat bread? We want to hear about it! Share it with us here or on our Facebook page!
From our family to yours,
Kim Klosterman
Storing Bread: Freezing vs. Refrigeration
January 15th, 2010Knowing the proper way to store bread is an incredibly vital factor for making sure you get that “fresh from the oven” taste every time you eat. So, when you’re buying your bread in bulk, here are some tips on how to keep your bread as fresh as it can be:
Freezing:
Properly wrapped bread will last in the freezer for about three months. Freezing actually enhances the quality of certain bread products and is an ideal way to control inventory. You can even take out a slice at a time and toast or thaw for sandwiches. When thawing, take the bread out of the wrapper and allow it to warm to room temperature.
Refrigeration:
While this may surprise some of you, refrigeration is actually the worst thing you can do to bread! It dries it out within a week making it coarse and crumbly for sandwiches.
So if you don’t have a big household or you just like buying lots of different kinds of bread, the best thing to do is buy one of our half loaves. This way you can have just the right amount of white bread, wheat bread or even both without the loss of freshness or waste.
From our family to yours,
Kim Klosterman
New Year, New Recipes
January 5th, 2010This year, challenge yourself to cook more and try new recipes that will bring your family together! As many of you know, throughout the month of November we celebrated National Bread Month with our Family Secret Recipe Contest. We asked consumers to visit us on our Facebook fan page and submit a recipe for a chance to win free bread for a year.
While we were only able to choose 3 grand prize winners, we received lots of other great recipes we’d like to share. Below are two recipes that we know you and your whole family are going to love.
From our family to yours,
Kim Klosterman
Jennifer’s Most Requested Sandwich
From Jennifer W., Dayton, Ohio
Ingredients:
- 2 slices of Klosterman’s European Harvest 12 Grain Bread
- 3 slices Deli chicken or turkey
- 2 slices Provolone cheese
- 1 heaping Tbsp. Hot pepper relish
- Butter for bread
Directions:
Butter both pieces of bread. Layer on the meat, cheese and relish. The relish should go on next to the cheese so that the salty and sweet tastes to melt together. Fry in a pan on both sides until the cheese is melted. Cut in half and serve with your favorite soup.
Klosterman Stuffing
From Betsy H., Cincinnati, Ohio
Ingredients:
- 2 loaves Klosterman white and wheat bread, staled (lay slices on cookie sheets and let sit out overnight)
- 2 large Vidalia onions, chopped
- 1 cup Fennel, chopped
- 1 cup Granny Smith Apple, chopped (add a squeeze of lemon juice to keep from browning)
- 3 Tbsp. Fresh sage, chopped
- 2 Tbsp. Fresh thyme, chopped
- 4 cups Chicken stock
- 3 Tbsp. Butter
- Salt and pepper to taste
Directions:
Preheat the oven to 375°. Tear bread slices in bite size chunks and set aside. In a large Dutch oven, melt the butter and sauté the onions and fennel, cooking over medium heat until soft, about 10 minutes or so. Add the spices and apple and stir for a minute or two and remove from heat. Add the bread and stir. Add the chicken stock until moistened and set aside. Top with turkey drippings (if you’re making this recipe along with a turkey). Bake at 375°, covered, for 30 minutes.
Congratulations To Our Winners!
December 17th, 2009The winners are in! As many of you know, throughout the month of November we were celebrating National Bread Month, and what better way to celebrate than by enjoying bread with your family. We asked consumers throughout the Midwest to visit us on our Facebook fan page and submit a recipe into our Family Secret Recipe Contest.
Recipes could be submitted in one of three categories: Mom’s Legendary Stuffing, Hearty & Light Breakfast Delights and Sandwiches For All Seasons. We were thrilled to taste and judge all of the wonderful recipes we received, and after careful consideration we’ve chosen our winners!
Congratulations to Maureen Napier who won in the “Mom’s Legendary Stuffing” category with her Sausage Stuffing recipe, Jessica Schumann Weaver who won in the “Sandwiches For All Seasons” category with her Grilled Ham & Brie recipe and Amy Gangloff who won in the “Heart & Light Breakfast Delights” category with her Breakfast Cereal French Toast Recipe. Stay tuned as we continue to post additional recipes submitted to the contest. We so enjoyed them and know you will too!
Thanks to everyone who helped us celebrate National Bread Month! Check out the winning recipes below and enjoy them with your family. Let the celebration continue!
From our family to yours,
Kim Klosterman
Sausage Stuffing
Ingredients:
- 10 – 12 oz. cubed stale Klosterman white bread
- 1 lb. Sausage (sage, Italian, spicy)
- 2 Eggs
- Celery, chopped
- Onions, chopped
- Garlic, chopped
- 1 tsp. Poultry seasoning
- 3/4 can evaporated milk
Directions:
Slightly moisten the bread by placing in a strainer, under the faucet for a few seconds. Do not soak the bread. Mix the bread, sausage, onion, celery and garlic by hand. Add the mixture of slightly beaten eggs, seasoning and milk to the bread mixture. Spread the mixture thin in pans sprayed with cooking spray. Poke holes in the stuffing with your fingers (this makes for a crispier top!) Bake at 350 degrees until the stuffing is brown and crisp, approximately 45 minutes.
Grilled Ham & Brie
Ingredients:
- 2 loaves of Klosterman white bread
- Deli ham
- Brie cheese
- Raspberry jam
- Olive oil
Directions:
Slice the bread on an angle. Spread the jam on one slice, Brie on another. Put the ham in the middle to make a little sandwich. Heat a grill pan over medium heat. Brush the outer sides of the sandwich with olive oil (or butter). Grill for a few minutes on each side, until brown and toasted and the cheese is melted.
Breakfast Cereal French Toast
Ingredients:
- 8 slices of Klosterman white bread
- 8 Eggs
- 1/4 cup Milk
- 2 tsp. Vanilla
- 1 tsp. Cinnamon
- 2 Tbsp. Butter
- 2 cups Cornflakes (any brand)
- Syrup
- Powdered sugar
Directions:
Mix together in a bowl the eggs, milk, vanilla and cinnamon. Melt 1 tablespoon of the butter in a flat skillet. Soak a slice of Klosterman’s delicious white bread in the egg mixture on both sides until saturated in the mixture. Crush the cornflakes in a plastic bag a bit, but leave some big pieces. Pour onto a paper plate. Place the egg mixture bread on the plate and cover with cornflakes on both sides. Place onto the skillet and repeat four times to have four slices of bread on the skillet. Brown on both sides on medium heat for about 3 minutes on each side. Melt one more tablespoon of butter and repeat four more times until all of the French toast is done. Sprinkle with powdered sugar and drizzle with syrup.
The Celebration Continues … With Cheese Stratta!
November 20th, 2009As you all know by now, November is National Bread Month and we’ve been celebrating all month long. Not only have we been searching for the best bread-based recipes around, but we’ve also been getting creative in our own kitchens.
Today we’ll be appearing on NBC Channel 2 in Dayton, Ohio during the Noon newscast, where we will be preparing a yummy Cheese Stratta dish that your whole family is sure to love! This recipe serves 6 people and is perfect for breakfast, lunch or even a hearty snack!
Do you have a recipe that you and your family love? Well, with that recipe, you could win free Klosterman bread for a year! Through November 30, visit our Facebook fan page at Facebook.com/KlostermanBakingCompany, check our Events tab and RSVP to our Family Secret Recipe Contest. Then, all you have to do is post your recipe on our wall and you’re done.
Good luck and creative cooking!
From our family to yours,
Kim Klosterman
Help Us Celebrate Something BIG
November 2nd, 2009Something really big is being celebrated this month. Across the nation and in Cincinnati. It’s National Bread Month. So that got us thinking: how could we celebrate this monumental month in a unique way?
As a result, we’ve decided to launch our first annual “Family Secret Recipe Contest.” Throughout the month of November, we hope that our consumers – all across the Midwest – will share with us their original recipe. Through this process, it’s our hope that we’ll grow just a little closer to our consumers, and learn how you use bread in your family meal planning, and as a way to bring your family together. Sandwiches to breakfast entrees — Monte Cristos to Secret Stuffing Recipes. Anything goes, so bring it to us on our Facebook page.
We’ll reward our winner with FREE bread for a year — plus a spot in the limelight as we highlight you and your recipe on our blog, our web site and our Facebook page. For details, use this link. But then get into the kitchen and start experimenting! It’s been said that bread is the heart of the family. And hopefully, our contest will be the heart of your celebration. Happy National Bread Month!
From our family to yours …
Kim Klosterman
October is a Great Time to Celebrate the Sandwich
October 8th, 2009Fall in the Midwest often takes us by surprise. The crisp air, the smell of the leaves, and the return the sandwich! If your family is like mine, we tend to eat in more when Fall arrives. To us, autumn means comfort food, the return of family meals … And the hearty sandwich.
More reason to celebrate! October 23 is National Bologna day. Does it get any better than that? When was the last time you treated your family to a new twist on the Fried Bologna Sandwich? Well pull out your favorite griddle, a spatula and your favorite Klosterman Bread. It’s time for a great sandwich tradition.
In my kitchen, we gather …
2 slices Klosterman white bread with vitamin D (tastes GREAT grilled)
1 slice bologna
1/8 teaspoon oil
1 slice Provolone cheese
1 tablespoon spicy mustard
Slices of onion, tomato and lettuce
Directions:
Put oil in a frying pan and heat to med. high.
Put slit in bologna from middle to all the way through the end.
Put bologna in heated oil. Brown both sides.
Add cheese to top while last side is browning.
Spread mustard on both sides of bread.
Add bologna between slices, dress with condiments of your choice … And start celebrating National Bologna day!
Cheers! From our family to yours …
Jazz Up Your Kids’ Brown Bag Lunch
October 7th, 2009School’s back in session, which in our families means it’s back to sandwiches, snacks and more when our kids head off to school. We thought this might be a good time to head-off the traditional PB&J boredom with sandwiches that we’ve found are not only fun, different and interesting – but a tasty treat as well. We’ve taste tested this tangy turkey treat in our families. Give them a shot with yours! Enjoy!
Zesty Turkey Pesto Sandwich
Ingredients:
2/3 Cup Prepared pesto
1/2 Cup Mayonnaise
1/2 Cup Roasted red pepper, drained and chopped
8 Leaf lettuce leaves
1 lb. Thinly sliced deli turkey breast
8 slices (3/4 oz.) Deli American or Provolone cheese
4 slices Tomato
8 slices Klosterman White Bread
Directions:
In a small bowl, stir together the pesto, mayonnaise and red pepper. Mix well. Spread the pesto mixture on the bread. To make the sandwiches, you want to layer a slice of bread with 1 lettuce leaf, 1/4 lb. of turkey, 1 slice of cheese, 1 slice of tomato and the top piece of bread. Serves 4.
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