Tag Archives: baking with friends

Butter Crust Potato Bread (free ebook download)

screenshot_05This bread is extra tender and soft on the inside with a delightful butter-brushed crust that bakes to a beautiful golden brown. Use it for sandwiches, toast or to dip into your favorite soup!

You will find this recipe on page 18 of the Red Star Yeast “Bake Up A Smile” ebook. Click here to download your free copy!

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National Festival of Breads Winner Announced

Ronna Farley NFOB 2017 winner

MANHATTAN, Kan. (June 17, 2017) – Ronna Farley of Rockville, Maryland, is the grand prize winner in the 2017 National Festival of Breads baking competition, sponsored by King Arthur Flour, Red Star Yeast and the Kansas Wheat Commission.

Judges selected Farley’s Seeded Corn and Onion Bubble Loaf from among eight finalist recipes baked at the public competition on June 17 in Manhattan. The National Festival of Breads is the nation’s only amateur bread-baking competition.

Farley’s Seeded Corn and Onion Bubble Loaf was entered in the competition’s “Whole Grain Breads” category.

This was Farley’s second time in the National Festival of Breads as a top eight finalist. Along with her champion recipe, Seeded Corn and Onion Bubble Loaf, she also received an honorable mention in the rolls category for her recipe, Sharp Cheddar Bay Knots.

As the 2017 National Festival of Breads champion, Farley received $2,000 cash, plus a trip to attend a baking class of her choice at the King Arthur Flour Baking Education Center in Norwich, Vermont. In addition, she will receive a supply (120 envelopes) of Red Star Yeast.

Judges for the event were Betty Kandt, retired FACS teacher, Manhattan, Kansas; Jennifer Latzke, associate editor, High Plains Journal, Dodge City, Kansas; Dr. Jeff Hertzberg, cookbook author and physician, Minneapolis, Minnesota; Jenn Wisdom, HyVee bakery manager, Manhattan, Kansas; Aaron Clanton, American Institute of Baking, Manhattan, Kansas; Torie Cox, food stylist, Time, Inc., Birmingham, Alabama; and Mike Dandrea, USA Pan, Pittsburgh, Pennsylvania.

The champion recipe and all eight finalists’ recipes are available at http://nationalfestivalofbreads.com.

In addition to the competition, the National Festival of Breads featured educational baking demonstrations, children’s activities, bread tasting and more. This was the fifth biennial event, and “BBQ Like A Pro” demonstrations and sampling were held in conjunction with the baking contest. The more than 3,000 attendees brought nonperishable food items as admission to the National Festival of Breads, which were donated to the Flint Hills Breadbasket, a community food network in Manhattan to help alleviate hunger and poverty.

The finalists for each category and special award winners included:

Time-Saving & Simple Breads Category: Mexican Street Corn Skillet Bread, Michele Kusma, Columbus, Ohio; and Southwest Focaccia, Jane Fry, Elk Falls, Kansas.

Holiday Breads Category: Toasted Cardamom Nordic Crown, Patrice Hurd, Bemidji, Minnesota; and Orange-Spice Anadama Wreath with Walnuts and Dates, Kellie White, Valley Park, Missouri.

Roll Category: Orange Marmalade Breakfast Crescents, Pam Correll, Brockport, Pennsylvania; and Turmeric-Rosemary & Sweet Potato Rosettes, Tiffany Aaron, Quitman, Arkansas.

Whole Grain Breads Category: Seeded Corn and Onion Bubble Loaf, Ronna Farley, Rockville, Maryland ; and Butternut Romesco Braid, Shauna Havey, Roy, Utah.

Additional information about the 2017 National Festival of Breads, including the finalists’ recipes and a complete list of sponsors, is available at NationalFestivalofBreads.com.

King Arthur Flour is not only the nation’s oldest flour company, it is the single largest educator of home bakers in the world. Founded in 1790 and employee-owned since 1996, the company conducts free baking classes nationwide for both adults and children, and offers a wide variety of hands-on baking classes at its Baking Education Center in Vermont. King Arthur Flour’s fundamental mission is to be an education and product resource for, and inspiration to, bakers worldwide. More information is available at kingarthurflour.com.

For more than a century, home bakers have trusted the high quality and consistent performance of Red Star®, SAF® and bakipan® Yeast, made by Lesaffre, the world leader in yeast technology. Their mission is to take the fear out of baking with yeast. More information is available at redstaryeast.com.

The Kansas Wheat Commission is a farmer-funded and governed promotion organization working to secure the future of Kansas wheat globally and domestically through research, promotion, marketing and education. Kansas wheat farmers support the Kansas Wheat Commission with a voluntary two cent assessment on each bushel of wheat produced in Kansas. For more information, log onto kansaswheat.org.

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March Forth Into Baking!

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I’ve always wondered if March is Nutrition month because EVERYONE needs great nutrition to power Spring Break! Fortunately it’s Flour and Noodle Month, and will power-you-up for the beach, mountains, a road trip or a great family project.

Just thinking …“too many carbs?” ‘Tis the month to get the facts. Grains are a balanced supply of BOTH protein and carbs!

To dig deeper, the research paper, Wheat, Gluten and Health: The Science Behind Gut Health and Food Intolerances offers great insights.

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Before or while you hit the road or skies, take a virtual flour mill tour and get the facts for wheat flour, oats and corn nutrition. Check your geography and see if you’ll be near one of America’s grain mills. èVisit on-line ardentmills.com, farmerdirectfoods.com, graincraft.com,heckersceresota.com , hudsoncream.com, ndmill.com, panhandlemilling.com renwoodmills.com, www.stone-buhr.com sunflourflour.com You might “find-a-farmer” near where you are too using these sites.

For the road, Bake a Smart Snack or a DIY thin wheat cracker,  TIP: Bagels and biscotti pack great for treks and trips!

Don’t let rain or snow spoil your break! Pack a mix or flour for DIY fresh tortillas or a flat bread for the grill or griddle —Making Flat Breads, using the Pita Bread recipe or pizza dough

Making your own Homemade Noodles is a great adventure many adults and kids have never had! Noodles may be whole grain (1/2 whole wheat or spelt flour, ½ enriched flour), and feel free to knead in a couple tablespoons frozen spinach or fresh chopped herbs.

For a perfect finish, wrap or top your tortilla, flat bread or noodles with sauteed vegetables!

Finally, all great Spring Breaks make time for a good food AND a good read! Join the whole country and Read Across America …all month!

Some picks for “foodies” young or old?

Everybody Makes Noodles, by Norah Dooley.

The First Tortilla: A Bilingual Story, by Rudolfo Anaya

Tortillas: A Cultural History, by Paula E. Morton.

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Need Baking GPS? Try   Wheat Flour 101

Baking with Whole Wheat Flour 101, How to Measure

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Baking for Others

Week 4: Bake for Family Fun Month

Baking for others can “lend a humane hand” in multiple ways. Three top-of-mind baking action options include

  1. Plan a baking fund-raiser or sale for a local need.

Visit Bake Sale Central and Bake for No Kid Hungry for great guidance.

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Partner with “baking the world a better place” and Stop Hunger NOW, another great home baking association member action.

  1. Bake and Take: Whether baked from a mix or from scratch, it’s the act that counts! Remembering those who are often overlooked can happen ANY day, but start today.

When baking for those with special dietary needs,

DYK there’s a special Bake and Take Month and Day? Join others in March

  1. Teach others to bake, then share.

Bake for Good offers direction, curriculum, and expertise.

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Learn about their options, including self-directed resources.

  • You’ll love the Everyday Whole- Grain Bread step-by-step recipe.

Portable Kitchens is a way to share the wealth of your food skills. Teach baking and cooking activities in classrooms and out-of-school programs without kitchens. Resources includes

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The Power of Eggs

eggs_blogEvery ingredient in baking packs its own unique power.   January is perfect to focus on the simple but powerful egg. Here to help is the 2016 Home Baking Association educator award winner, Delaine Stendahl. Her new lesson, The Power of Eggs, is now available online. In her award-winning lesson, bakers explore how eggs function to:

  1. Leaven, or add air spaces. Long before we had baking soda or powder we relied on beaten whole eggs or whites to add air to batter. Waffles and angel food cakes are perfect examples of beaten egg white foam used to leaven in recipes.
  2. Bind, or hold together ingredients when baked, like cracked wheat and lean beef meatballs, soft cookies, cake or muffins.
  3.  Coagulate and hold the shape and open texture of baked goods, like cream puffs and popovers. Meringue can stand alone when baked as a gluten-free cookie like the Forgotten Cookie (Baking with Friends, HomeBaking.org ) or topping a pie or even as a pie shell. My mother made meringue as a savory egg-in-a-nest entrée.
  4. Emulsify or hold together in suspension two ingredients that don’t like to mix, as liquid and fat in a pudding or a lemon curd .
  5. Provide smooth texture in the pound cake or egg-rich yeast breads, and Portuguese Sweet Bread.
  6. Add color and browning with egg as an ingredient or by using an egg wash brushed on the surface of breads just before baking. View How to Use an Egg Wash. Also, check out our Dough Sculpting 101 lesson–  Learn to egg wash, p. 3
  7. Nourish morning, noon, snacks or night. Eggs, at only 70 calories each, add 13 essential vitamins and minerals such as vitamins B12, D and E, choline, and iron, 6 grams protein, and minimal sodium and sugars.

The Power of Eggs as a baking ingredient is delivered via foods we love. Eggs are great to “use what we have on hand” for family meals, crepes, egg noodles, omelets, frittatas, make-ahead stratas, hard-cooked in sandwiches or tossed salads and for nutritious desserts like early colonial puddings , custards, and flan.

Want to learn more? Check out A Bakers Dozen DVD Lessons for Better Baking or A Bakers Dozen Lab Manual for more about eggs as the super baking ingredient.

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Don’t forget to enter YOUR great baking lesson. You may receive the 2017 Educator Award. Go to HomeBaking.org for more info.

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Let’s Get Moving In the Kitchen

May is the perfect month to turn pinning into doing. Celebrating good times is happening weekly if not daily and calls for a wide variety of personal touches.

Make your first touch small. Whether it’s a school party or a family event, make the treats1950’s-sized or mini-bites when compared to today’s portions.

Make the second touch “serve safe” as you cut and serve treats to friends, family, or the public. Take a refresher course at our favorite site

Don’t forget Mother’s Day is this Sunday!

If it’s Moms you’re celebrating, Chocolate Waffles come to mind!

Get Dad in the game baking muffins, or grilling BLT Pizza 

Don’t forget the selfies of cleaning up the kitchen!

Hosting, serving and celebrating are all teachable moments for making people welcome and appreciated. Use this great graphic to help young and old remember the basics:

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 Let your final touch be Memorial Day. First interview staff or residents at senior care centers about their favorite baked item. Bake it and return to make a living memory with our often forgotten elders, so many of whom are veterans.

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Bake for Family Fun Month: Week 3

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As much as I enjoy Downton Abbey, history and tradition embodies why I bake. American families and communities most often did not come with a wait and culinary staff. “Doing for ourselves” included baking.

To quote Ruskin from a 1906 Cook Book compiled by Annie R. Gregory,

“ To be a good cook means the economy of your great-grandmothers and the science of modern chemists. It means much tasting and no wasting. It means English thoroughness, French art and Arabian hospitality. It means, in fine, that you are to see that everyone has something nice to eat.”

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This week’s Bake for Family Fun month connections highlight baking history and building our own traditions.

  1. Make time to Book and Bake. “Book” time to read a book and recipe for a meal or snack. Blueberries for Sal is a classic.
  2. Include, or require, young children and teens in the kitchen. Create a “baking corner” to work where they lay out tools and ingredients to prepare staples like Biscuits or America’s Favorite Batter Bread
  1. Weekly home crafted pizza is an essential tradition to help teens build assets and manage food budgets.
  2. Place your orders for Whole Grain All Star Pizza
  3. Doughnuts and fritters have long been a weekly treat in many homes! Consider a DIY dozen—it can cost less than $3.00—baked or fried 
  4. Pancake “art” is a fabulous family tradition. You won’t see IHOP making “your name here” cakes.  or  squiggle the batter for critters or shapes for max creativity. Remember: pre-oil, then heat the griddle or skillet, flip the shape when bubbles appear on the batter surface and flip ‘em only once for maximum fluff factor.

This week our daughter baked banana bread from a home town Centennial cook book. Virginia Becker, a genuinely wonderful woman and creator of the recipe, is surely smiling down on her magic mix of only six ingredients.

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