National Festival of Breads magazine

Bread, BBQ... The perfect Saturday!

Bread, BBQ... The perfect Saturday!

Saturday, June 17, 2017 8:30 am-3:00 pm Hilton Garden Inn In lieu of an admission fee, we ask that you bring a canned food item for the Flint Hills Breadbasket

nationalfestivalofbreads.com

National Festival of Breads | JUNE 17, 2017

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Event Schedule

Saturday, June 17, 2017 8:30 a.m. - 3:00 p.m.

Schedule 7:30 a.m.

8:15 a.m.

8:30 a.m.

Enrich Your Life 5K & 1 Mile fun run sponsored by the Wheat Foods Council and Manhattan Running Company.

1 Mile fun run begins.

Race awards ceremony Festival opens to the public. Commercial and sponsors’ exhibits are in place. Baking competition begins. Contestants will prepare their winning bread recipes. Bread samples and People’s Choice voting in ballroom kitchens.

Demonstrations (free and open to the public) 8:30 a.m. - 3:00 p.m. - Door prizes given out after each demonstration In the Ballroom 8:30 a.m.

“Cinnamon Swirl Brioche Loaf” by Tori Cox, Time Inc. 9:30 a.m.

“The New Artisan Bread in Five Minutes a Day: Mixing dough for refrigerator storage and basic loaf-shaping” by Dr. Jeff Hertzberg, cookbook author.

10:30 a.m.

“Bake for Good: Get Rolling with King Arthur Flour!” by Paula Gray, King Arthur Flour.

11:30 a.m..

“Bake for Good: Get Rolling with King Arthur Flour!” by Paula Gray, King Arthur Flour.

12:30 p.m.

“Artisan Pizza and Flatbread in Five Minutes a Day: Pizza and flatbreads, the fastest breads in the world” by Dr. Jeff Hertzberg, cookbook author.

1:30 p.m.

“Be a Smart Snack Baker!” by Sharon Davis, Home Baking Association.

3:00 p.m.

Door Prize Drawing for KitchenAid mixer - Must be present to win!

Closed judging begins.

In the Blue Earth Plaza 9:00 a.m.

Backyard Kitchen demonstrations begin, continue until 3:00 p.m.

10:00 a.m.

“Learn to cook competition-quality bbq in your backyard,” by Rod Gray, Pellet Envy.

11:00 a.m.

Band: Past Blasters, from the “Garage Band” era of Kansas.

Cox Bros. BBQ begins serving food and beer, continues until 3:00 p.m.

12:00 p.m.

“Learn to cook competition-quality bbq in your backyard,” by Rod Gray, Pellet Envy.

1:00 p.m.

Band: Past Blasters, from the “Garage Band” era of Kansas.

2:00 p.m.

“Learn to cook competition-quality bbq in your backyard,” by Rod Gray, Pellet Envy.

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National Festival of Breads | JUNE 17, 2017

Jane Fry

Elk Falls, Kansas Southwest Focaccia

Michele Kusma Columbus, Ohio

Mexican Street Corn Skillet Bread

Patrice Hurd

Bemidji, Minnesota Toasted Cardamom Nordic Crown

Kellie White

Valley Park, Missouri Orange-Spice Anadama Wreath with Walnuts and Dates

Pam Correll

Brockport, Pennsylvania Orange Marmalade Breakfast Crescents

Ronna Farley

Rockville, Maryland Seeded Corn and Onion Bubble Loaf

Shauna Havey Roy, Utah

Butternut Romesco Braid

Tiffany Aaron

Quitman, Arkansas Turmeric-Rosemary & Sweet Potato Rosettes

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Open Door to Sharing and Caring

By Hannah Schlapp

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rowing up around different family members who baked bread, and an involvement with 4-H in the baking classes, it’s no wonder Jane Fry, Elk Falls, Kansas, has a passion for baking. While Fry says she can’t pinpoint one person who has inspired her baking, she remembers her mom baking bread on special occasions, her grandma always cooking delicious food and her aunt baking wedding cakes, all of which helped steer her in the hobby of baking.

Jane Fry

“There were a number of people, but I can’t say one specific person had a tremendous impact on my life, but just growing up in that era, which is different than now, everyone did bake their own products,” Fry says.

Fry says that one of her favorite parts about baking is the positive responses and affirmation she receives from others after they try her baked goods. She says that sitting around a table and eating food is a sharing time for most families, and she loves how it brings everyone together!

Fry says once a week in her community, they have a covered dish dinner for anyone who would like to join.

By doing this, Fry says it has made her community of anyone who wants to join a tighter group because of the sharing of food and the bonding it brings to people.

“Food is kind of an open door to caring and sharing with people,” Fry says.

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National Festival of Breads | JUNE 17, 2017

Fry says that she has entered in to the National Festival of Breads for many years, and along with qualifying for the top eight this year with her recipe, Southwest Focaccia, she was also in the top eight two years ago, as well.

When it came to coming up with a recipe for this year’s NFOB, Fry realized it’s what you can do with the basic ingredients to make the recipe unique.

She then started to include some of her favorite spices and flavors to give the bread a twist of her own preferences. Fry said once she saw there was a corn category, the inspiration began to flow.

“I don’t look through cookbooks and stuff like that to get inspiration. I sit there and think, ‘What do I like to eat? What are the combination of flavors that I like,’” Fry says.

Since this is her second year qualifying for the top eight, Fry now knows what to expect. She says that since she thoroughly enjoyed everything about the competition last time, she is especially excited for this year.

“I’m just delighted to be there and to be with people who are like-minded, and that have the same enjoyment of bread that I do. It’s just fun to be around people who you can talk bread to, and of course everyone enjoys bread,” Fry says.

SOUTHWEST FOCACCIA Jane Fry, Elk Falls, Kansas

“I love focaccia bread! My version is more in line with my lifestyle, super easy and fast, and my taste buds, burst of spice. My Southwest Focaccia is very hearty and satisfying and I could easily snack on it all day.”

INGREDIENTS

DIRECTIONS

2 cups warm water (110°F – 115°F) 1 (¼ ounce) package RED STAR® Active Dry Yeast 1 tablespoon granulated sugar 1 cup frozen (thawed) corn kernels 1 cup diced yellow onion ½ cup drained pickled jalapeño slices, coarsely chopped ¾ cup KING ARTHUR® organic yellow cornmeal 1 – 3 teaspoons chili powder, to taste 2 teaspoons salt 4 ½ – 5 cups KING ARTHUR® Unbleached Bread Flour 6 tablespoons salted butter, melted, divided Pinch of chili sea salt or coarse sea salt, optional

1. In the bowl of a stand mixer fitted with dough hook, combine water, yeast, and sugar until dissolved. Wait 5 – 10 minutes for mixture to foam (proof).

2. Stir in corn, onion, jalapeño, cornmeal, chili powder, salt, and 3 ½ cups flour. Gradually add enough of the remaining flour to form a soft dough.

Knead 10 minutes with dough hook.

3. Line a 12" x 18" half sheet pan with parchment. Generously butter the parchment.

4. Using wet fingertips, gently stretch and press the dough from the center to the outer edge to fit the pan. Brush the top with half of the melted butter. Using your fingertips, press deep dimples at 1-inch intervals all over the dough.

5. Cover with greased plastic wrap; let the dough rise until light, about 45 minutes. Near the end of the rise, preheat oven to 400°F. 6. When ready to bake, gently dimple the dough again. Drizzle the remaining melted butter over dough’s surface. If desired, sprinkle with salt.

7. Bake 20 – 25 minutes or until golden brown. Transfer the focaccia from the baking sheet by lifting the parchment onto a rack. Remove parchment and turn it out onto rack. Slice into approximately 1 ½" x 3" pieces. Serve warm.

Store focaccia in the refrigerator or freeze.

Yield: 1 large focaccia, 48 servings.

NUTRITION INFORMATION PER SERVING (1 SLICE, 38g): 80 calories, 15 calories from fat, 2g fat, 1g saturated fat, 0g trans fat, 5mg cholesterol, 135mg sodium, 13g total carbohydrates, 1g dietary fiber, 1g sugars, 2g protein, 28mcg folate, 0g vitamin C, 5mg calcium, 1mg iron.

Kansas Wheat Commission 2017 Recipe Book | 25 National Festival of Breads | JUNE 17, 2017

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Michele Kusma

A Second Chance and a Blank Canvas

By Hannah Schlapp

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aking bread is a hobby that Michele Kusma, of Columbus, Ohio, hasn’t had for long, compared to other bakers out there. A twotime breast cancer survivor, Kusma’s inspiration to start baking came about after her second diagnosis with cancer. Since the cancer took a toll on her body, Kusma wasn’t able to do some of the hobbies she had before the cancer, like cooking.

As Kusma started to recover and began feeling better, she decided she wanted to put her full effort into cooking, and creating recipes, and she set a goal for herself – to learn how to bake bread.

that she has done well in, which is exciting for any family!

The inspiration for Kusma’s recipe, Mexican Street Corn Skillet Bread, which was chosen as a top eight finalist in the National Festival of Breads, came from the popularity of “I thought that would be a fun the flavors that challenge for myself and that was are in it. Kusma kind of the inspiration behind it all. also loves corn When you are given a second chance and the cheese to do things, or a third chance even, that is put on the and you don’t know how long you’re Mexican street going to be here on this earth, you corn, so she figured why not add should try to them into a bread recipe. accomplish as much as you can in “I figured, bread is such a that time. Talk about inspiration wonderful blank canvas that you can — that really was my inspiration,” add whatever flavors, whether they Kusma says. be subtle or bold. I thought this was Kusma says that since she has a bold flavor that would go really gotten into baking, everything that well with a skillet bread. I follows has been wonderful. She says really liked the flavor profile,” that baking has made her lasting Kusma says. friendships, it has been a great hobby and she has been able to learn Kusma says that she loves both the smell the bread gives off and the so many things. She says that her wonderful flavor it has as well. family enjoys her baking hobby as well because of the fact they get to “The cotija cheese is mixed into the eat fresh bread, and because of her dough and sprinkled on top. It gives entering in other cooking contests off a delicious aroma when baked.

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National Festival of Breads | JUNE 17, 2017

I also like how easy this bread is to prepare. It rises and bakes in the same skillet. There is very little clean up,” Kusma says.

Kusma says that the competition itself and all the activities the finalists are able to do are what excites her. She has never been to Kansas before and is a huge Wizard of Oz fan, so getting to come to Kansas will be a real treat!

Kusma says, “As far as the bread and the wheat, like I said, I am such a newbie to bread making. Just coming to see what’s popular and seeing what everyone else is making, those are going to be great things and I have a lot to learn so it will be a great experience for me!”

MEXICAN STREET CORN SKILLET BREAD Michele Kusma, Columbus, Ohio “I thought it would be fun to create a twist on this skillet bread by infusing the flavors of Mexican Street Corn. This recipe is simple to make and rises and bakes in the same cast-iron skillet.”

INGREDIENTS

DIRECTIONS

DOUGH 1 cup fresh or frozen corn kernels 1 (¼ ounce) package RED STAR® Quick∙Rise™ Yeast 1 cup warm water (110°F – 115°F) 3 cups King Arthur® Unbleached AllPurpose Flour 1 teaspoon salt ½ teaspoon chili powder 1 teaspoon garlic powder 3 tablespoons olive oil, divided 1 cup finely crumbled Cotija cheese, divided 1 tablespoon mayonnaise

1. Preheat a 10" cast-iron skillet over medium heat; cook corn kernels 3 – 5 minutes, stirring constantly, until kernels are lightly charred.

Remove corn from skillet; let cool. Wipe skillet clean and set aside.

GARNISH 2 tablespoons chopped fresh cilantro and/ or parsley ½ fresh lime

2. In the bowl of a stand mixer fitted with paddle, combine yeast, warm water, flour, salt, chili powder, garlic powder, and 1 ½ tablespoons olive oil. Beat on medium speed 2 minutes.

3. Stir in the corn and ½ cup cheese; mix on medium-low speed until corn kernels and cheese are evenly distributed, about 2 minutes.

4. Brush bottom and side of skillet with 1 ½ tablespoons olive oil. Place the dough in the skillet and turn the dough to coat it with the oil. Evenly stretch and press the dough in the bottom of the skillet. Cover with plastic wrap; let rise about 1 hour or until slightly puffy.

5. Preheat oven to 375°F. With your fingers, gently press dimples all over the dough, about 1" apart. Brush the top of the dough with mayonnaise.

Sprinkle remaining ½ cup cheese over the top. Bake 30 minutes, or until deep golden brown. If the top browns too quickly, tent with foil.

6. Garnish with cilantro or parsley; drizzle with lime juice. Cut into wedges and serve warm.

Yield: 1 loaf, 12 servings.

NUTRITION INFORMATION PER SERVING (1 SLICE, 84g): 200 calories, 60 calories from fat, 7g fat, 2.5g saturated fat, 0g trans fat, 10mg cholesterol, 380mg sodium, 28g total carbohydrates, 1g dietary fiber, 1g sugars, 6g protein, 68mcg folate, 2mg vitamin C, 69mg calcium, 2mg iron.

Kansas Wheat Commission 2017 Recipe Book | 17 National Festival of Breads | JUNE 17, 2017

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Heritage Inspired

Patrice Hurd So, between the two of them, it was hard for me not to become a baker,” Hurd says.

Hurd says that the Slovenians have two coffee breaks throughout the work day, so the recipes tended to be used quite often at her house, and the breads that were baked became quite a tradition for different events or even just to bake and give to neighbors.

By Hannah Schlapp

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rowing up, Patrice Hurd, from Bemidji, Minnesota, was surrounded by different ethnic foods. Having a Finnish grandmother and a Slovenian grandmother, her background included much of the tastes familiar with those countries. As well as being avid cooks, they also both loved to bake, which was huge influence for Hurd growing up.

“They both had their own ethnic things they baked all of the time; they were both very avid bakers.

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National Festival of Breads | JUNE 17, 2017

Since Hurd has been baking these recipes since she was a child, it was only fitting for her to submit a recipe to the National Festival of Breads that showed off the diversity in her baking style. Hurd says the influence for the recipe came heavily from her grandmother’s recipe she would bake with cardamom.

“I grew up with that cardamom scent in her kitchen, and it was just intoxicating to me,” Hurd says.

Toasted Cardamom Nordic Crown was a base recipe from her grandmother that Hurd tweaked to make her own. Hurd says that since cardamom was such a familiar smell in the house when her

grandma would bake, she had to include it to the recipe.

“The Finns called it pulla and what it is, is a Finnish cardamom bread.

So, this is basically her recipe that I kind of updated and added some of the sprouted wheat flour to,” Hurd says.

Along with Hurd’s Toasted Cardamom Nordic Crown being a top eight finalist in the NFOB, she is also being recognized in two other categories for different recipes. Hurd won the award for the Best Recipe Using King Arthur® Sprouted Wheat Flour with her recipe, Savory Sprouted Wheat and Wild Rice Rolls. She also won the Kansas Pork Association’s award for the Best Recipe Using Pork with her Bacon Mac & Cheese Sprouted Wheat Rolls.

This is the second time in a row Hurd has qualified as a top eight finalist in the NFOB. She says that after the last contest in 2015, she is ready to be back.

Hurd says, “I was so hoping to get back there because it was such a great cook-off. It was a great experience with a very down home, relaxed feeling. It’s not stressful. At this one, you feel at home, and it’s such a warm, heart-filled contest.”

TOASTED CARDAMOM NORDIC CROWN Patrice Hurd, Bemidji, Minnesota “My Finnish grandmother always crushed seeds from fresh green cardamom pods, knowing the dramatic flavor difference it made over ground cardamom. I worked sprouted wheat flour into my grandmother’s basic recipe and used the convenience of preparing the dough in a bread machine.”

INGREDIENTS

DIRECTIONS

DOUGH, made in bread machine 2 large eggs (reserve 1 tablespoon for topping) 1 (5-ounce) can (2/3 cup) evaporated milk, 80°F ¼ cup water, 80°F 3 tablespoons unsalted butter, softened 6 tablespoons granulated sugar 1 teaspoon fine sea salt 1 cup King Arthur® 100% Whole Grain Sprouted Wheat Flour 2 cups King Arthur® Unbleached AllPurpose Flour, plus extra for kneading 1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast

1. In small bowl, lightly whisk eggs. Reserve 1 tablespoon for topping, cover and refrigerate.

CARDAMOM FILLING 1 ½ tablespoons whole green cardamom pods, approximately 1 tablespoon granulated sugar 1/3 cup packed dark brown sugar 4 tablespoons unsalted butter, softened TOPPING Reserved tablespoon beaten egg 1 tablespoon Pearl sugar

2. Place the remaining eggs and dough ingredients into the bucket of a bread machine. Select the DOUGH cycle, and press start. Add additional water or flour as needed to form a very soft dough.

3. For the filling: Crush cardamom pods and remove enough seeds to equal 1 ½ teaspoons. Toast seeds in a dry skillet over medium heat for 2 minutes, shaking pan occasionally; immediately remove seeds from skillet to cool.

Place seeds and granulated sugar in spice grinder or mortar and pestle; process until seeds resemble ground black pepper. In a small bowl, beat the cardamom-sugar mixture, brown sugar, and butter until smooth.

4. Lightly grease a 9" springform pan with removable bottom. Line bottom with an 11" parchment round, extending edges up over pan seam.

5. On lightly floured surface, roll dough into a 16" x 12" rectangle; spread filling to within ½" of edges. Starting at the long edge, roll the dough up like a jelly roll; pinch seam to seal. Place seam-side down. Cut roll in half lengthwise, leaving 1" at the top uncut; twist the length of each cut side 6 times. On work surface, turn one end inward and coil the entire length of dough into a spiral shape, forming an 8" round. Lift coil into pan, tucking the end under loaf.

6. Cover; let rise until doubled, about 1 hour. Preheat oven to 350°F; remove reserved egg from refrigerator. Brush the top with egg; do not let egg pool in seams. Decorate with Pearl sugar.

7. Bake 30 – 35 minutes, until bread is golden and center registers 190°F – 195°F on an instant-read thermometer. Tent with foil to keep from over-browning. Cool in pan 5 minutes. Loosen edge with knife and remove the springform ring. Transfer to rack and let cool on parchment.

Remove parchment and transfer the crown to a serving plate.

Yield: 1 loaf, 20 servings.

Note from Patrice: To ensure freshness, I buy small amounts of green cardamom pods at stores with bulk spices.

Fresh inner seeds should be black; discard light brown seeds, as they are old and won’t be as flavorful.

NUTRITION INFORMATION PER SERVING (1 SLICE, 48g): 150 calories, 45 calories from fat, 5g fat, 32g saturated fat, 0g trans fat, 30mg cholesterol, 130mg sodium, 23g total carbohydrates, 1g dietary fiber, 9g sugars, 3g protein, 30mcg folate, 1mg vitamin C, 27mg calcium, 1mg iron.

Kansas Wheat Commission 2017 Recipe Book | 15 National Festival of Breads | JUNE 17, 2017

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Making It Just Right

Kellie White

By Hannah Schlapp

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etting into baking for Kellie White, of Valley Park, Missouri, was something bound to happen. Growing up in a small town in Kansas, White said they didn’t have bakeries in town so the baked goods were always homemade by her and her family.

“My mom baked all of the time, and she’s a great baker. Her family also has a lot of talent in the kitchen so I grew up seeing my grandparents bake and my neighbors and friends, too,” White says.

White says that she owes a lot of her love of baking to Ethel, a lady who was a friend of her parents. She remembers a day when she was invited to spend the day with Ethel in the kitchen. During that time Ethel taught White how to make yeast bread, a bread she had never made before.

“This was the first time I had ever seen anyone bake a yeast bread and she was so good at it and so practiced; it was like second nature to her. I always remember that as kind of being a foundation of my interest and knowledge in baking,” White says.

White says that her love for baking comes from the appreciative response she receives from people. She says that it’s very heartwarming to receive or give any type of baked good, and the reaction is normally very satisfying. She also loves the time you spend on a baked good to make it just right!

"I like the care you have to give a baked product.

You really have to think about it and pay attention to it,” White says.

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White’s recipe that made it to the top eight, Orange-Spice Anadama Wreath with Walnuts and Dates, had inspiration come from a few different places. Between Ethel and her mother’s baking styles, she took a little bit from each!

“My recipe was based on an anadama bread, and that’s a bread I remember my mom baking a lot growing up,” White says.

White says that the anadama bread recipe that she and her mom would bake, came from Ethel, the lady she learned to baked yeast bread from.

“This same lady, Ethel, used to bring us a braided loaf of bread at Christmas. So, I thought, wouldn’t that be cool if I came up with a new recipe that was an anadama based but also had a wreath or braided shape, and something that would be for the holidays because when I think of baking, I think of the holidays,” White says.

Along with White being excited about her new recipe being chosen as one of the finalists, she’s also excited about attending the competition in general because she was raised so close to Manhattan in Westmoreland, Kansas!

“I’m most excited about where the competition is located because it’s near where I grew up. I am excited to be able to compete so near my hometown and to have some of my family and friends be there to watch,” White says.

ORANGE-SPICE ANADAMA WREATH WITH WALNUTS AND DATES Kellie White, Valley Park, Missouri “This recipe pays homage to a neighbor that first introduced me to making yeast breads at a young age. The orange infused dough is filled with a cinnamon, date, and walnut filling that reminds me of the holidays.”

INGREDIENTS

DIRECTIONS

DOUGH ¼ cup fresh orange juice ½ cup plus ½ teaspoon yellow cornmeal, divided 5 tablespoons unsalted butter, divided ¼ cup molasses 1 teaspoon salt 1 cup warm water (110°F – 115°F) 1 (¼ ounce) package RED STAR® Active Dry Yeast 3 ¼–3 ½ cups KING ARTHUR® Unbleached Bread Flour

1. Using a microplane zester, grate just the outer layer of orange and reserve for the filling. Extract orange juice and warm to 110°F – 115°F.

WALNUT-DATE FILLING ¾ cup pitted whole dates ¾ cup walnut halves ½ cup granulated sugar 1 tablespoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground dried ginger 1/8 teaspoon salt 1 ½ teaspoons vanilla extract 1 tablespoon orange zest, loosely packed

2. In the bowl of a stand mixer fitted with paddle, combine warm orange juice, ½ cup cornmeal, 3 tablespoons melted butter, molasses, salt; set aside to soak for 15 minutes.

3. After this mixture soaks, whisk together warm water and yeast and wait 5 – 10 minutes for mixture to foam (proof).

4. Add the yeast to the mixer bowl; gradually stir in 3 ¼ cups flour. Switch to the dough hook and knead 8 minutes. Turn the dough out onto a lightly floured surface and gradually knead in additional flour to form a soft, workable dough.

5. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 – 1 ½ hours.

6. In food processor bowl, pulse the dates, walnuts, and sugar in small even pieces. Transfer mixture to medium bowl; stir in cinnamon, nutmeg, ginger, salt, vanilla, and reserved orange zest; cover and set aside.

7. Deflate dough; cover and let rest 5 minutes. On a lightly floured work surface, roll dough into a 12" x 20" rectangle. Brush with 2 tablespoons softened butter, leaving ¼" border on all sides. Sprinkle the filling on the dough. Starting at long side, tightly roll dough; pinch seam to seal. Place seam-side down; cut the log in half lengthwise. Keeping the cut side up, twist the two pieces together.

8. Form into a ring, overlap and secure ends to form wreath. Transfer to a parchment-lined large baking sheet. Cover with greased plastic; let rise until almost doubled, about 40 minutes.

9. While dough is rising, preheat oven to 350°F. Sprinkle top with ½ teaspoon cornmeal. Bake 40 – 45 minutes, rotating pan halfway through baking. Tent with foil to prevent over-browning. Bread is done when it is golden brown and an instant-read thermometer inserted registers about 195°F. Remove from the oven, cool on rack.

Yield: 1 wreath, 20 servings.

NUTRITION INFORMATION PER SERVING (1 SLICE, 67g): 200 calories, 50 calories from fat, 6g fat, 2g saturated fat, 0g trans fat, 10mg cholesterol, 135mg sodium, 34g total carbohydrates, 2g dietary fiber, 12g sugars, 4g protein, 48mcg folate, 2mg vitamin C, 26mg calcium, 2mg iron.

Kansas Wheat Commission 2017 Recipe Book | 7 National Festival of Breads | JUNE 17, 2017

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Pam Correll

Teaching Future Bakers

By Hannah Schlapp

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etween work and personal life, Pam Correll from Brockport, Pennsylvania, gets her fair share of baking in every day.

Correll is a family and consumer science teacher for both high school and junior high, so much of her day is spent teaching students how to bake, and then taking those skills back to her own home.

“One of the classes I teach is a baking class and it’s just really fun to teach them how to bake from scratch because that’s kind of a lost art with people. That’s what they pay me for and I love it,” Correll says.

Correll’s love for baking stems from her mother, who was an avid baker growing up.

She recalls waking up on the weekends and her mom having fresh baked goods made for the family with the enticing smell hitting them as they walked down the stairs.

“My mom was always a baking from scratch kind of girl. She’d get up every Saturday morning and make the bread for the week and some Kolaches, so that’s really where I got my love of baking,” Correll says.

Correll’s baking hobby began when she was around 10 years old, and she says between the smell and the excitement, she has a strong passion for home baking.

“Baking is very homey and relaxing. It’s kind of like my happy place. One of the questions asked with my recipe was if I used a Kitchen Aid or kneaded it by hand, and I just like that hands-on part of it. I’m sort of old fashioned in that way. I feel like there’s more of me in it if I can knead it by hand,” Correll says.

Because of Correll’s strong love of baking and the influence it plays in her life, it was only fitting for her to enter the National Festival of Breads. Her recipe, Orange Marmalade Breakfast Crescents, which is one of the finalists in the rolls category, was taken from one of her mom’s Kolache recipes.

Correll says that she likes to take a base recipe of some kind and put her own twist on it to make it her own.

She says that she loves breakfast buns along with the intense flavor of orange marmalade and orange zest, which is why she came up with the recipe.

“You get a little bit of orange in every single bite; it’s not just a subtle flavor. There’s orange in the dough, there’s the orange marmalade wrapped up in it, there’s orange glaze and orange zest. It’s completely orange throughout the whole thing,” Correll says.

This is Correll’s second time entering the NFOB. In 2015, she won two honorable mentions for her recipes, Whole Wheat Blueberry Lemon Breakfast Buns and Belgian Sugar Loaf.

Correll says the whole National Festival of Breads contest excites her because of not only the baking portion, but all the things she will be able to do while she is here.

“I’m excited obviously for the contest itself, but also being able to go into the wheat field and seeing the mill. The whole thing just sounds like an awesome trip,” Correll says.

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ORANGE MARMALADE BREAKFAST CRESCENTS Pam Correll, Brockport, Pennsylvania

“I’ve taken a favorite kolache recipe my mother used to make and switched it up a bit.

Substituting orange juice for the milk, the roll takes on a very slight orange flavor, which accentuates the overall taste combined with marmalade, orange glaze, and orange zest.

Rolled into the crescent shape, you get a little orange in every single bite.”

INGREDIENTS

DIRECTIONS

DOUGH 1 cup fresh orange juice (110°F – 115°F) 1 (¼ ounce) package RED STAR® Active Dry Yeast 1/3 cup corn oil ¼ cup granulated sugar 1 large egg, beaten ½ teaspoon salt 3 ¼ – 3 ½ cups King Arthur® Unbleached All-Purpose Flour, divided ¾ cup orange marmalade, for filling

1. Using a microplane zester, grate just the outer layer of orange for the garnish. Extract juice from 3 – 4 oranges and reserve for the dough and glaze.

GLAZE 1 cup confectioners’ sugar 2 – 3 tablespoons fresh orange juice GARNISH 1 tablespoon fresh grated orange zest

2. In a large mixing bowl, whisk together warm orange juice, yeast, oil, sugar, egg, and salt. Wait 5 – 10 minutes for mixture to foam (proof). Stir in 3 cups of flour to make a soft dough.

3. Turn dough onto a floured surface, adding more flour as needed. Knead until smooth and elastic, 8 – 10 minutes.

4. Transfer dough to a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise until doubled, about 1 hour. Lightly grease or line with parchment a 12" x 18" baking sheet.

5. Gently deflate the dough, and transfer to a lightly floured surface.

Roll dough into a 20" circle. Cut circle into 12 equal wedges.

6. Spread 1 tablespoon orange marmalade on each wedge. To shape, begin at wide end of wedge and roll toward point. Pinch point to roll to secure.

Place, point down, 1" apart on prepared baking sheet; curve ends into a crescent. Cover; let rise for 30 minutes until nearly doubled. Near the end of the rise, preheat oven to 400°F. 7. Bake for 10 – 13 minutes, until light golden brown or the internal temperature is about 190°F. Transfer to rack to cool. Combine glaze ingredients until smooth. Drizzle over the crescents and garnish with orange zest.

Yield: 12 crescents.

NUTRITION INFORMATION PER SERVING (1 CRESCENT, 107g): 310 calories, 60 calories from fat, 7g fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 115mg sodium, 59g total carbohydrates, 1g dietary fiber, 28g sugars, 5g protein, 75mcg folate, 10mg vitamin C, 20mg calcium, 2mg iron.

Kansas Wheat Commission 2017 Recipe Book | 23 National Festival of Breads | JUNE 17, 2017

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From Aisle to Oven

RonnaFarley

By Hannah Schlapp

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etween her family of two kids, three grandchildren and dogs who love leftovers, Ronna Farley, of Rockville, Maryland, gets to put her baking skills to good use often. Farley, who has been baking since she was a little girl with her mother, says that she enjoys baking for the challenging aspect of it.

“I like things that aren’t too difficult, but I still like a challenge. I’m not real big on experimenting with bold flavors. I like to stick with what I know and what I like and create from there,” Farley says.

Farley says she first started baking as a kid in her home economic classes in school. She’d also enjoy helping her mom bake whenever she had the chance to. She says that now when she bakes, she does it for the creativity side of it.

“I could be an artist if I made time for it. I think art, baking, painting, sculpting and all those things can go together,” Farley says.

Farley works as a cashier at a grocery store in Maryland, and she says that a lot of the inspiration she gets for recipes is by seeing what other people are buying and how she can incorporate it into her own recipes she makes.

“I especially love seeing what people from other countries are buying, and the different ideas of ingredients that I should try in recipes.

Sometimes I’ll even ask them, ‘What are you doing with that?’ or, ‘What is that?’ because there are different things that we sell that I don’t even know what they are,” Farley says. Because of Farley’s love for baking, she has entered many cooking contests She says that she looks to find something that’s different from other recipes that people will be submitting. Normally it involves her getting an idea in her head, but changing it to stand out.

“I think it’s important when you’re creating something to make it unique. You can get an idea from somewhere, but something about it has to be really different to make it stand out,” Farley says.

When it comes to Farley’s recipe, Seeded Corn and Onion Bubble Loaf, which qualified as one of the top eight finalists in the National Festival of Breads, her inspiration comes from a recipe much different than most would expect.

“I got the inspiration from a corn pudding recipe my family always enjoys,” Farley says, “I thought maybe since they have a corn category, I could do something like my corn pudding and put it in a bread, and it worked out really well.”

This is Farley’s second time in the National Festival of Breads as a top eight finalist. Along with her recipe, Seeded Corn and Onion Bubble Loaf, she also has received an honorable mention in the rolls category for her recipe, Sharp Cheddar Bay Knots. When it comes to being in Manhattan for the National Festival of Breads, she says that she is excited for the whole experience.

“I really enjoyed last time. The people who are in charge are wonderful and considerate. All the details and all of the goodies they gave us — it was all wonderful and it was something I wanted to do again,” Farley says.

SEEDED CORN AND ONION BUBBLE LOAF Ronna Farley, Rockville, Maryland “My family loves my corn pudding, so I used that recipe as an inspiration for this unique bread.”

INGREDIENTS

DIRECTIONS

DOUGH ¼ cup milk 1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast® ½ cup unsalted butter ¾ cup finely diced yellow onion 1 clove garlic, minced 1 cup cream-style sweet corn ¼ cup granulated sugar 3 large eggs, divided 1 teaspoon salt ¼ teaspoon black pepper 1 tablespoon toasted sesame seeds, divided 1 tablespoon black sesame seeds, divided 2 cups King Arthur® White Whole Wheat Flour, plus extra for kneading 2 cups King Arthur® Unbleached Bread Flour ¾ cup frozen sweet corn kernels, thawed 1 tablespoon water

1. Heat milk until it reaches 110°F – 115°F. Stir in yeast and wait 5 – 10 minutes for mixture to foam (proof).

2. Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir 2 minutes.

3. In the bowl of a stand mixer fitted with paddle, combine skillet mixture, cream-style sweet corn, sugar, 2 eggs, salt, black pepper, 2 teaspoons sesame seeds, and 2 teaspoons black sesame seeds. Exchange paddle for dough hook. Stir in white whole wheat flour, bread flour, and yeast mixture; mix on low speed to blend ingredients.

4. Knead dough until smooth and elastic, 8 minutes. If needed, add in additional white whole wheat flour, if dough is very sticky. Stir in thawed corn; mix on low speed 1 – 2 minutes or until incorporated in dough.

5. Place dough in greased bowl. Cover; let rise until doubled, about 1 hour.

Generously grease a 12 cup (10-inch) Bundt pan.

6. Deflate dough. Cut into 25 even pieces. Using lightly floured hands, shape dough into uniform rolls; layer in pan rounded sides up. Cover; let rise until doubled, 40 – 50 minutes.

7. Near the end of the rise, preheat oven to 350°F. In a small bowl, beat remaining egg with 1 tablespoon water. Brush on dough; sprinkle with remaining seeds.

8. Bake 40 – 50 minutes or until golden brown. Tent the bread with foil after 25 minutes. The bread is done when an instant-read thermometer inserted registers about 200°F. Cool in pan on rack 10 minutes; loosen edges of bread with knife and transfer to rack to cool.

Yield: 1 loaf, 25 servings.

NUTRITION INFORMATION PER SERVING (1 ROLL, 59g): 150 calories, 45 calories from fat, 5g fat, 2.5g saturated fat, 0g trans fat, 30mg cholesterol, 150mg sodium, 21g total carbohydrates, 2g dietary fiber, 3g sugars, 4g protein, 26mcg folate, 1mg vitamin C, 13mg calcium, 1mg iron.

Kansas Wheat Commission 2017 Recipe Book | 19 National Festival of Breads | JUNE 17, 2017

15

From 'Helpless'

By Hannah Schlapp

F

to 'Finalist'

Shauna Havey

amily, traveling and photography are a few things that Shauna Havey, of Roy, Utah, has a deep passion for. In addition to having two children, working for the state of Utah as a Disability Examiner for Social Security and her various hobbies, Havey still finds time to incorporate baking into her pastimes.

While some people’s baking careers start when they are younger, Havey’s didn’t start until she got married and was ready to experiment in the kitchen.

“When I got married I felt helpless in the kitchen, and I wanted to learn, and so I’m really a self-taught cook and baker. I was determined to learn the art and so I put a lot of hard work into it,” Havey says.

Havey says that she doesn’t have a story like most finalists, where they start baking as a child with family. Instead, one of the main reasons she started baking and kept the hobby going was due to her husband.

has put up with years of a messy kitchen and me just experimenting. His encouragement has really been what made me the baker that I am today,” Havey says.

Havey’s recipe chosen as a top eight finalist in the National Festival of Breads, Butternut Romesco Braid, got its inspiration due to Havey’s love for savory baked goods. She knew that’s what she wanted to focus on, so she put some of her favorite flavors together and came up with the recipe. Since Havey’s sweet tooth is very small compared to her love for salty and savory dishes, she knew that would be the main part of the recipe.

“I wanted to not only do something savory, but I wanted to make something that was tender as far as texture, and had a really good mouth feel to it, that was also kind of a decadent, over the top bread. So, I thought about what’s trendy right now and what’s popular to people,” Havey says.

Since she started baking, Havey says her husband has encouraged her baking hobby and all the things that come with it in any way he can.

Havey says that attending the competition is exciting because of all the things she and the other finalists will get to do. Between seeing a new place and meeting new people, the whole experience will be a great one.

“It’s really been my husband who’s encouraged me and helped me. He’s really been instrumental in tasting everything and running to the grocery store if I need another ingredient. He’s lent all his support to me and

Havey says, “I’m more excited for the whole experience. Just going there and doing what I do, and taking away memories from it is what really excites me about it.”

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National Festival of Breads | JUNE 17, 2017

BUTTERNUT ROMESCO BRAID Shauna Havey, Roy, Utah

2017 National Festival of Breads Champion

“My Spanish-inspired whole wheat bread recipe, like many others from my kitchen, was dreamt up from tastes experienced on my adventures. It’s a showstopper that’s full of flavor in every gorgeous bite.”

INGREDIENTS

DIRECTIONS

DOUGH 2/3 cup half-and-half 1 (¼ ounce) package RED STAR® Active Dry Yeast 1 teaspoon granulated sugar 10 ounces frozen pre-cut butternut squash, thawed and puréed ¼ teaspoon ground nutmeg 2 teaspoons sea salt ½ teaspoon white pepper 1 large egg 1 ½ – 2 cups KING ARTHUR® Premium 100% Whole Wheat Flour 1 ½ cups KING ARTHUR® Unbleached Bread Flour 1 tablespoon softened butter, divided 1 cup freshly grated Parmesan cheese, divided

1. Heat half-and-half to 110°F – 115°F. Stir in yeast and sugar; wait 5 – 10 minutes for mixture to foam (proof).

ROMESCO SAUCE 8 ounces bottled roasted red peppers, well drained ½ cup walnut pieces ½ cup fresh basil leaves, lightly packed 3 teaspoons fresh minced garlic ¼ teaspoon cayenne pepper ½ teaspoon sea salt 1 tablespoon granulated sugar 2 tablespoons olive oil 1 tablespoon fresh lemon juice

2. In the bowl of a stand mixer fitted with paddle, mix squash, nutmeg, salt, pepper, and egg. Stir in the yeast. Replace paddle with dough hook; with the mixer on low speed, stir in whole wheat flour and bread flour, ½ cup at a time, scraping the side of the bowl as needed. Mix until the dough forms a ball and pulls away from the sides; about four minutes. Continue to knead the dough for an additional four minutes.

3. Grease a large bowl and piece of plastic wrap with ½ tablespoon butter.

Place dough in bowl; cover and allow to rise until doubled, 1 – 1 ½ hours.

4. In food processor bowl, pulse sauce ingredients to make a spreadable purée. With the remaining butter, grease a 9" x 5" loaf pan.

5. Deflate dough; roll into 10" x 18" rectangle. Spread sauce on dough, leaving ½" border around edges. Sprinkle on ¾ cup Parmesan cheese.

6. Starting with short side, roll up tightly; pinch seam to seal. Place seamside down; cut dough in half lengthwise, leaving it attached at the top.

Twist the two pieces around each other tucking the ends under the loaf.

Place in pan; cover with buttered plastic wrap; let rise until dough reaches top of the pan and is puffy looking.

7. Near the end of the rise, preheat oven to 350°F. Sprinkle 2 tablespoons cheese over top of loaf. Bake 35 – 38 minutes. Tent with foil to prevent over-browning. The bread is done when golden brown and an instantread thermometer inserted in the center of the loaf registers 195°F – 200°F. 8. Cool in pan 10 minutes; remove to rack. Before serving, sprinkle with remaining 2 tablespoons cheese. Store in the refrigerator.

Yield: 1 loaf, 16 servings.

NUTRITION INFORMATION PER SERVING (1 SLICE, 91g): 210 calories, 80 calories from fat, 8g fat, 3g saturated fat, 0g trans fat, 20mg cholesterol, 530mg sodium, 25g total carbohydrates, 3g dietary fiber, 1g sugars, 8g protein, 36mcg folate, 5mg vitamin C, 139mg calcium, 2mg iron.

Kansas Wheat Commission 2017 Recipe Book | 5 National Festival of Breads | JUNE 17, 2017

17

Country Rebel and Obsessed Baker

By Hannah Schlapp

F

or Tiffany Aaron, of Quitman, Arkansas, her life at home is anything but monotonous. Along with being a mom to five children, Aaron also writes for Country Rebel Clothing Company, as well as bakes whenever she gets the chance to. Calling herself an obsessed baker, Aaron says she will try any recipe once just to say she’s tried it.

“I realized my talent was in the kitchen and from there I fell in love with it. I’ve put in a lot of time learning new techniques and trying to hone my skills,” Aaron says.

Aaron says that baking for her is a passion and something she loves to do. With any recipe she decides to make, she says she’ll work it over and over again until she gets it right.

Growing up in a small town in Montana, Aaron says that her mom was an avid cook and baker. They didn’t go out to eat or to the store often as some did. She recalls times of them milling up their own wheat and using it to bake breads.

“My mom always had us in the kitchen. She’d let us throw things into a pot and just experiment.

We baked and cooked almost everything we ate,” Aaron says.

Aaron says that baking is a very comforting pastime. She enjoys baking down home, comfortable food she can share with everyone.

“I love baking because of the sharing aspect of it. You can share 18

National Festival of Breads | JUNE 17, 2017

Tiffany Aaron

with your family and friends.

There’s also a stress relief that comes with it; it’s a great way to unwind.

I’m surprised by how many people don’t bake anymore,” Aaron says.

The inspiration for Aaron’s top eight finalist recipe, TumericRosemary & Sweet Potato Rosettes, came from her father-in-law, who she says supplied all the sweet potatoes for the recipe. Aaron says that when coming up with the recipe, she decided to use her most requested ingredient, oatmeal, as the base. From there, she added the sweet potatoes, turmeric and rosemary. She says that the most important piece of information she has gotten was from a friend who told her, “Put you on a plate.” She said that once she started making the recipe, she thought about if she and her family would like it or not and continued to go from there. As for working with the recipe to make it so tasty, Aaron says she knew what she wanted the recipe to taste like, and went from there.

“When working with the recipe to get it how I wanted it, I would

adjust things like the sweet potato amount. I was never overthinking it and always had a goal in mind,” Aaron says.

Aaron began contesting a few years ago, and decided to enter the National Festival of Breads for the first time in 2015. That year she won an honorable mention for her recipe, Garlic Herb and Parmesan Skillet Bread. After winning an honorable mention she decided to enter again, this year landing a spot in the top eight with the only recipe she submitted.

While she is very excited about getting to attend the contest, she is especially excited to bring one of her children along with her. Since Aaron has five children, each time she goes to a contest she tries to bring one child with her.

“I’m excited about getting to go on the farm tour, but also getting to bring my middle daughter with me. It will be a very special time for both of us,” Aaron says.

TURMERIC-ROSEMARY AND SWEET POTATO ROSETTES Tiffany Aaron, Quitman, Arkansas

“These rolls evoke many fond memories of growing up in Montana. Homemade bread was a staple at our house, and this recipe has allowed me to combine those memories with new ones as I incorporated trendy, healthy ingredients with our family’s love of sweet potatoes.”

INGREDIENTS

DIRECTIONS

1 cup mashed cooked sweet potatoes (3 – 4 medium) 1 cup water ½ cup quick-cooking oats 3 tablespoons salted butter ½ cup warm water (110°F – 115°F) 2 (¼ ounce) packages RED STAR® Platinum Superior Baking Yeast 1 tablespoon granulated sugar 1/3 cup light brown sugar 2 teaspoons sea salt 1 teaspoon turmeric powder 2 tablespoons finely chopped fresh rosemary 2 teaspoons minced garlic 2 cups King Arthur® White Whole Wheat Flour 1 ¾ cups King Arthur® Unbleached Bread Flour, plus extra for dusting ¼ cup milled flax seed

1. Cook, drain well, and mash sweet potatoes. Set aside to cool.

TOPPING (OPTIONAL) 1 large egg plus 1 tablespoon water Coarse kosher salt

2. In saucepan, bring 1 cup water to a boil. Add oats and butter; cook and stir for 1 minute. Remove from heat; let cool to lukewarm. Stir together warm water, yeast, and sugar. Wait 5 – 10 minutes for mixture to foam (proof).

3. In the bowl of a stand mixer fitted with paddle, combine oats, sweet potatoes, and brown sugar. Stir in salt, turmeric, rosemary, garlic, white whole wheat flour, bread flour, flaxseed meal, and yeast.

4. Exchange paddle for dough hook and knead on medium speed 10 minutes, or until dough is smooth and elastic. Dough may seem wet, but avoid adding more flour. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.

5. Lightly spray 2 large baking sheets with no-stick cooking spray or line with parchment. Deflate dough; divide into 24 equal pieces. To shape a rosette: roll each piece into 12” rope. Tie loose knot in center of each rope. Wrap the left end up and over the loop. Wrap the right end down and around the loop. Press the two ends together to secure. Shape into a rounded roll.

Place 2” apart on baking sheets. Cover; let rise until nearly doubled, about 30 minutes.

6. Near the end of the rise, preheat oven to 375°F. If desired, in small bowl, beat together egg and water; brush on rolls. Sprinkle with a scant pinch of salt. Bake 15 – 18 minutes, until golden and an instant-read thermometer inserted registers 190°F – 200°F. Yield: 24 rolls.

NUTRITION INFORMATION PER SERVING (1 ROLL, 58g): 130 calories, 20 calories from fat, 2.5g fat, 1g saturated fat, 0g trans fat, 5mg cholesterol, 210mg sodium, 23g total carbohydrates, 3g dietary fiber, 4g sugars, 3g protein, 19mcg folate, 2mg vitamin C, 13mg calcium, 1mg iron.

Kansas Wheat Commission 2017 Recipe Book | 21 National Festival of Breads | JUNE 17, 2017

19

An accidental baker with vanilla winning flavors

Michael Favor

By Brooke Haas and Hannah Schlapp

B

eing in high school, the oldest brother of eight siblings, all while trying to find time outside of school and school work to focus on hobbies can sometimes be difficult.

Thankfully, the perks of being in school means ample opportunities for students to hone their skills while taking classes in subjects they enjoy. For Michael Favor, who just finished his junior year at Madison High School, his baking hobby stems from his Family and Consumer Science class taught by Melissa Harlan. Although Favor’s baking skills were limited to boxes and mixed ingredients when he first started taking her class, she says he has gained a range of baking skills and loves to watch him express himself. Harlan says her favorite part about teaching family and consumer science is the fulfilment of allowing her students the freedom to engage in hands-on learning in a collaborative manner.

During Harlan’s Food Science class last fall, she took her students to the Kansas Wheat Innovation Center, where they toured the test kitchen and got to know the ins and outs of what happens there. While there, they also had the opportunity to learn about the National Festival of Breads and what all the contest entails.

It was after this visit that Harlan and her students decided to come up with original recipes to submit for the Festival. The students then went back to their class and constructed an original recipe, tested it in their test kitchen, made any edits they needed to the recipe to perfect it and then entered it into the competition.

Harlan says, “Upon returning from our trip, we reflected upon our experiences as a class and they unanimously chose to spend a two week period of going through the steps of formulating ideas, conducting research and testing our various products in the food lab.”

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National Festival of Breads | JUNE 17, 2017

Preparing for National Festival of Breads has been rewarding for Harlan as she says her favorite part was watching Favor have a light in his eyes when he found out he was the winner of his division. But additionally, she shares the enjoyment she has had observing him as he walked through the process of changing his ideas from abstract to concrete.

Luckily for Favor, the judges loved his recipe, French Vanilla Donuts.

Even though Favor’s baking background isn’t as extensive as some, his skills grew into perfecting his French Vanilla Donuts recipe all due to Harlan’s class. His recipe submitted for the National Festival of Breads was created due to some of his favorite foods and flavors. He says he loves donuts and vanilla, so the two went hand-in-hand.

Not only did Favor place first overall in the youth division, but he also received a special award from the Kansas Soybean Commission.

Harlan along with Ryan Bradbury, the Madison High School principal and superintendent, decided to recognize and surprise the students in front of their high school peers after they found out they had won in the youth division. The assembly announcement was a total surprise; only Harlan and Bradbury knew that Favor had won his division and that the other students had received awards as well. Favor’s peers were supportive and cheered him on as he was recognized on stage for his accomplishment.

“We wanted to bring in the wow factor and elevate the honor level for Michael,” Harlan said. “It was a very special moment.”

Favor was awarded $600 for winning the youth division and the special award. He plans to save a majority of the money, but spend some on his other hobby, fishing.

FRENCH VANILLA DONUTS Michael Favor, Madison, Kansas Youth Champion and Soy Award SPONSORED BY KANSAS SOYBEAN COMMISSION

“I researched donut recipes to find a healthier option and these are baked instead of fried.

I like French vanilla coffee and donuts, so I thought it would be a good combination.”

INGREDIENTS

DIRECTIONS

½ cup plus 2 tablespoons unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 ½ cups King Arthur® Unbleached AllPurpose Flour 1 ½ cups King Arthur® White Whole Wheat Flour 4 ½ teaspoons baking powder ½ teaspoon salt 1 tablespoon instant cappuccino powder, French vanilla 1 cup soymilk ¼ teaspoon vanilla extract ¼ teaspoon almond extract

1. Preheat oven to 350°F. In bowl of a stand mixer fitted with paddle attachment, beat together butter and sugar until fluffy; about 3 minutes.

Blend in eggs; scrape bowl.

2. Sift together all-purpose flour, white whole wheat flour, baking powder, salt, and cappuccino powder.

3. Combine in the mixer bowl the flour mixture, soymilk, vanilla extract, and almond extract. Mix well, about 1 minute.

4. Fill greased donut pans 2/3 full of batter, 3 ½ – 4 tablespoons batter per donut.

5. Bake 13 – 15 minutes, or until lightly browned. Remove to wire rack.

6. For topping, in shallow dish combine sugar and cappuccino powder. Melt butter in a shallow bowl. While donuts are still warm, dip donut in melted butter and roll in sugar to lightly coat. Serve warm or at room temperature.

Yield: 14 – 16, 3 ½" donuts.

TOPPING ½ cup granulated sugar 1 tablespoon instant cappuccino powder, French vanilla 6 tablespoons unsalted butter

NUTRITION INFORMATION PER SERVING (1 DONUT, 82g): 290 calories, 120 calories from fat, 13g fat, 8g saturated fat, 0g trans fat, 55mg cholesterol, 260mg sodium, 41g total carbohydrates, 2g dietary fiber, 21g sugars, 4g protein, 28mcg folate, 0mg vitamin C, 48mg calcium, 1mg iron.

Kansas Wheat Commission 2017 Recipe Book | 27 National Festival of Breads | JUNE 17, 2017

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Presenters 8:30 a.m.

Torie Cox "Cinnamon Swirl Brioche Loaf." Torie Cox, food stylist with Time Inc., will prepare this simple egg and butter rich yeast dough made by hand (no mixer, bread machine, or special equipment), proofed, chilled, rolled and filled with cinnamon sugar using a neat technique to create a heavier swirl. After proofing a second time and baking 45 minutes, it gets drizzled with a glaze. What better way to kick off a festival of breads than learning how to make this delicious breakfast treat!

9:30 a.m.

Dr. Jeff Hertzberg “The New Artisan Bread in Five Minutes a Day: Mixing dough for refrigerator storage and basic loafshaping.” Jeff Hertzberg, American cookbook author and physician, will be speaking about his experience as an unintentional cookbook author and how the internet has transformed the way home cooks get information from recipe authors. He’ll demonstrate basic dough mixing and shaping techniques from his book series, Artisan Bread in Five Minutes a Day.

12:30 p.m.

“Artisan Pizza and Flatbread in Five Minutes a Day: Pizza and flatbreads, the fastest breads in the world.” Jeff Hertzberg will demonstrate the versatility of the flatbread: the world’s oldest bread, probably first baked on hot rocks in biblical times. From the refrigerator to the table in under 20 minutes, you can have pizza, pita, fougasse, crackers and more.

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National Festival of Breads | JUNE 17, 2017

10:30 a.m. • 11:30 a.m.

Paula Gray "Bake for Good: Get Rolling with King Arthur Flour!" Paula Gray, Manager, Bake for Good Kids Program. At King Arthur Flour, we believe that baked goods and doing good go hand in hand.

Learn what over 300,000 kids across the country know: how easy it is to make delicious, nutritious, bread and share it with others. In this HANDS-ON demo, we’ll review some basic yeast dough tips and show shaping techniques for dinner rolls. Then, we invite YOU to shape a roll or two yourself! Rolls will be donated to the Flint Hills Bread Basket in Manhattan, Kansas. All participants receive a baking kit so you can bake at home and share with friends, family, or those in need.

1:30 p.m.

Sharon Davis The facts are that snacks are how many people get their “three squares a day!” Those snacks better be good!

Sharon Davis, Family & Consumer Sciences educator with the Home Baking Association, has a Baker’s Dozen recipes to share. Learn her tried-and-true test kitchen baking tips to meet new Smart Snack guidelines for delicious baked goods that may be sold in schools, bake sales and are good for feeding hungry adults and kids!

10:00 a.m. • 12:00 p.m. • 2:00 p.m.

Rod Gray Rod Gray, Pellet Envy. Pellet Envy is serious about barbecue. Rod and Sheri Gray have poured their blood, sweat, and tears into their barbecue, and it shows. Barbecue National Champions in 2009, Pellet Envy has gone on to be featured multiple times on the hit show BBQ Pitmasters. They travel the country cooking, competing and teaching their brand of barbecue. They’ve even launched a product line of their own rubs and sauces, called EAT Barbecue.

National Festival of Breads | JUNE 17, 2017

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This event made possible by these generous sponsors:

NationalFestivalOfBreads

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National Festival of Breads | JUNE 17, 2017

@festivalbreads

Thank you!