Tag Archives: bread recipes

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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Filed under Baking Resources, Home Baking Association, Recipes, Uncategorized

National Festival of Breads Was A Smashing Success!

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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.

DIYWWWafflesSummer may not be everyone’s favorite season to bake. Statistics say a lot less flour is sold in the hot months.  But personally, I know thousands who never miss a baking beat in the heat. They’re the passionate, the competitive, the DIY fresh-is-best bakers and teachers of children, grand children and teens.

A few thousand of these summer bakers gathered at The National Festival of Breads June 17 in Manhattan, KS, our nation’s only amateurs-only bread-baking competition sponsored by King Arthur Flour, Red Star Yeast and the Kansas Wheat Commission. There they observed eight finalists bake to win.

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Ronna Farley of Rockville, Maryland, took the grand prize with her whole grain Seeded Corn and Onion Bubble Loaf.

You’ll love the creativity of these home bakers in the hall-of-fame archives from all five National Festivals

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Equally avid were the hundreds seated at the baking demos and stopping by our exhibit. Teachers were gathering baking science, math and literacy connections for their agriculture, English, speech, early childhood, culinary, elementary, middle school, family and consumer sciences, foods and nutrition classrooms.   Add the volunteer leaders teaching grand children, 4-H, youth library programs and afterschool groups and we should all re-double our efforts to share the wealth baking provides. Thanks is always due to those who teach.

Baking is the perfect way to keep children learning throughout the summer.  Explore yeast leavening science and learn the difference between baking powder and baking soda! Choose from history and cultural recipes.

Assign baking A-Z exploration in our Baking Glossary. Connect with baking help plus tips and techniques from our member’s test kitchen pros.

Catch the passion to go from virtual to actual and get the flour, butter, and leavening in the bowl!  You can “bake for good,” bake while you camp, take the baking math challenge of measuring and mixing to savor summer success.

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Filed under Home Baking Association, Industry News, Recipes, Uncategorized

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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