small2009 recipe book

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strategically located to provide access to any Kansan who wanted to enter.Breads were collected and transported to Manhattan, KS and judged the fol-lowing day.

April 3, 2006, was the last Kansas Festival of Breads baking contest and in June 2009, the

rst National Festival of Breads baking contest,sponsored by the Kansas Wheat Commissionand King Arthur Flour, was held in Wichita.

In this year’s recipe book, you will nd the reci-pes of the eight nalists at the 2009 NationalFestival of Breads. For the Special AwardWinning recipes, as well as Honorable MentionWinners and numerous other recipes,visit www.kansaswheat.org.

Table of Contents Tomato, Basil, and Garlic Filled Pane Bianco ...............4

Mom’s Best Hearty Wheat Bread. ...............................6 ABC Bread ....................................................................8

“Sweet Life” Sweet Potato Focaccia ...............................10 Spiced Cranberry Lemon Danish ...................................12 Healthy Homeade Bread ................................................14 Cranberry and Lemonade Cream Rolls .........................16

Bacon Onion Baby Brioche ............................................18

2009 Festival of Breads Sponsors King Arthur FlourFleischmann’s YeastGo WichitaKansas Department of CommereceAndale Farmer’s CooperativeMidwest Dairy AssociationFarmer Direct Foods Inc.

Kansas Farm BureauAIB InternationalCereal Food ProcessorsWhole Grains CouncilCranberry Marketing CommitteeKitchenAidCalifornia Raisins



Tomato, Basil, and Garlic Filled Pane Bianco Dianna Wara, Washington, Illinois

2009 National Festival of Breads Champion

My goa in making t is bread was to create visua y stunning bread t atmakes you start to droo even before you ave taken t e rst bite. T is bread

succeeds! T is makes great snack bread or a quick, on t e run bread. My

mot er in aw is ta ian, so ave worked for a few years to get just t e rig t

amount of avor and aut enticity to t is bread.

½ cup warm water (100° 110° )

¼ cup granuated sugar4 teaspoons eisc mann’s® Active Dry Yeast

1 cup warm ow fat mi k (100° 110° )

1/3 cup extra virgin o ive oi

2 arge eggs

2 teaspoons sa t

5 5 ½ cups King Art ur Unb eac ed Bread our

1 (8.5 ounce) jar oi packed sun dried tomatoes, we drained¾ teaspoon granuated gar ic or gar ic powder

1 ½ cups s redded ta ian b ended c eese, divided

2/3 cup c opped fres basi

1. n a sma bow , add warm water, sugar, and yeast. Stir and et sit 10 minutes.

n t e bow of a stand mixer, add mi k, oi , yeast mixture, eggs, and sa t. Mix unti we

combined, about 2 minutes.

2. Stir in enoug of t e our to make a soft doug . Knead on a ig t y oured sur

face or wit a doug ook 6 to 8 minutes, or unti smoot and e astic. P ace doug

in a greased bow , turn to grease top. Cover, et rise in a warm pace unti doube,

about 45 minutes.

3. Meanw i e, t oroug y drain sun dried tomatoes; ay on paper towe to absorb

moisture. Using kitc en s ears, ne y c op tomatoes. ine two arge baking s eets

wit parc ment paper.

4. Punc down doug , divide in a f. Ro one piece into a 22 x 8½ inc rectan

g e. Sprinke on a f of t e gar ic, c eese, basi , and tomatoes. Starting wit 22 inc

side, ro up (je y ro fas ion) tig t y. Pinc edges to sea . P ace ro seam side down

on baking s eet. Wit scissors, cut engt wise down center of ro , about 1 inc

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deep to wit in ½ inc of t e ends. Keeping cut side up, form an “S” s ape. Tuck

bot ends under center of “S” to form a “gure eig t”; pinc ends to sea .

6. Cover; et rise in a warm pace unti doube, 45 to 60 minutes. Repeat wit t e

remaining doug .

7. Bake t e rst oaf in a pre eated 350° oven 35 to 40 minutes. Tent oaf wit

foi after 15 to 20 minutes to prevent overbrowning. Bake remaining oaf.

8. Remove from pan; coo on wire rack. Makes 2 oaves, 20 s ices eac .

Nutrition information per serving:

One s ice provides approximate y 106 ca ories; 4 g protein; 14 g carbo ydrate; 1

g dietary ber; 4 g fat (1 g saturated); 14 mg c o estero ; 31 mcg fo ate; 1 mg iron

and 175 mg sodium.



Mom’s Best Hearty Wheat Bread Jan Galloway, Columbia, Missouri

began experimenting wit a w o e w eat recipe after fe in ove wit

ax seed bread t at cost $7 a oaf at t e oca farmers market. T e deep moassesavor rea y s ines t roug in t is bread, w ic we usua y toast and top wit butter,

peanut butter, oney, or jams. make t is earty w eat bread about twice a mont .

As a variation, oney may be substituted.

STARTER

1 cup water

½ cup unsu fured, mi d mo asses or oney

2 tabespoons eisc mann’s® Active Dry Yeast

DOUGH

4 cups King Art ur Traditiona 100% W o e W eat our, divided

3 cups King Art ur Unb eac ed Bread our

1 cup mi ed ax seed

½ cup nonfat dry mi k powder

2 tab espoons Kos er sa t

2 tabespoons vita w eat guten

2 cups warm water (100° 110° )

½ cup canoa oi

Butter, softened (optiona)

1. n a two cup measuring cup, measure water. Pour mo asses or oney into cup;

et sett e to bottom. Do not stir. Microwave on H GH 1 minute; coo to warm (100° to

110° ). Add yeast; stir s ig t y into water eve ony. Set aside uti yeast reac es top

of cup, about 10 minutes.

2. n mixer bow , tted wit doug ook, combine 3 cups w o e w eat our, bread

our, ax seed, dry mi k, sa t, and w eat guten. Mix 1 minute; scraping bottom of

bow wit rubber spatua. Pace 2 cups water and oi in gass bow , and microwaveto 110° .

3. Stir in 2 cups warm water, oi , and starter. Mix on ow speed 8 minutes.

4. Sprinke work surface and ands wit w o e w eat our. Knead doug 8

minutes working in enoug w o e w eat our to form a smoot and e astic doug .

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8

ABC Wheat Bread Marjorie Johnson, Robbinsdale, Minnesota

wanted to create nutritious bread for my fami y and aways ave ripe bananas

to use. Since used Appes, Bananas, and Carrots named it my ABC Bread. Severayears ago w en became aware of t e eat benets of ax seeds, added ground

ax seeds to my bread and switc ed from traditiona w oe w eat our to w ite

w o e w eat our. ike to grind t e goden ax seeds in an eectric coffee mi .

1 ½ cups warm water (100° 110° )

4 teaspoons eisc mann’s ® Active Dry Yeast

1 teaspoon granuated sugar1 cup ne y c opped, pee ed app es*

1 cup mas ed, ripe bananas

1 cup ne y c opped carrots

½ cup nonfat dry mi k powder

1 tabespoon fres y grated orange pee

2 teaspoons sat

¼ cup cano a oi

¼ cup oney

½ cup ground goden ax seeds

5 cups King Art ur Unb eac ed W ite W o e W eat our

2 tabespoons vita w eat g uten, (optiona )

1 ¼ 1 ½ cups King Art ur Unb eac ed Bread our

1. n e ectric mixer bow , combine water, yeast, and sugar. et stand 5 minutes to

proof yeast.

2. Stir in rest of ingredients. Using doug ook knead 5 to 8 minutes on ow speed.

f doug does not form a ba around t e doug ook, add 1 or 2 tab espoons

additiona our.

3. P ace doug in greased bow , cover and et rise in a warm p ace unti doub e.Punc down doug .

4. Divide doug into 3 equa pieces. Ro eac piece into a 12 x 8 inc rect

ang e. Starting wit s orter side, ro up as for je y ro ; sea edges and ends.

5. P ace in greased 8 ½ x 4 ½ inc oaf pans. Cover, et rise in warm p ace unti

doube.

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6. Bake in pre eated 375° oven 25 to 30 minutes or unti go den brown and

done. Remove oaves from pans to wire rack to coo . Brus wit butter if desired.

7. Makes 3 oaves, 12 s ices eac .

*Note: Marjorie recommends se ecting a good cooking appe ike Granny Smit ,

onat an, or Honey Crisp.


One s ice provides approximate y 122 ca ories; 4 g protein; 22 g carbo ydrate;

3 g dietary ber; 2 g fat (.12 g saturated); .13 mg c o estero ; 18 mcg foate; 1 mg

iron and 139 mg sodium.



“Sweet Life” Sweet Potato Focaccia Jessie Grearson, Falmouth, Maine

T is focaccia inc udes extra nutrition and ber t roug its use of sweet

potatoes, w ic adds a g owing, go den coor to t e doug and a subte avor.T is recipe is unintimidating, simp e to make and incorporates avors (o ive oi , rose

mary, and gar ic) often use wit sweet potato dis es. T is is de icious warm,

but it’s aso enjoyab e s iced orizonta y and toasted as a sandwic bread.

DOUGH

1 cup warm water (100° 110° )

1 teaspoon oney2 teaspoons eisc mann’s ® Active Dry Yeast

1/3 cup extra virgin o ive oi

1 teaspoon ney c opped fres rosemary

1 teaspoon ta ian Seasoning

½ cup mas ed sweet potatoes

1 ½ teaspoons sa t

1 cup King Art ur Traditiona 100% W o e W eat our1 cup King Art ur ta ian Sty e our

1 1 ½ cups King Art ur Unbeac ed A Purpose our, divided

2 3 tabespoons extra virgin o ive oi

TOPPING

1 2 tabespoons ye ow cornmea

1 arge c ove fres gar ic, ne y minced

½ teaspoon ney c opped fres rosemary

3 tab espoons s redded Asiago c eese

res y ground back pepper, to taste

Das of cayenne red pepper, if desired

1 2 tabespoons extra virgin o ive oi

Coarse sa t, to taste

1. n medium bow , stir toget er warm water, oney, and yeast; et stand 2 to

3 minutes. Add o ive oi , rosemary, ta ian seasoning, sweet potatoes, sa t, w o e

w eat our, and ta ian Sty e our. Stir vigorous y for about 2 minutes.

2. Gradua y stir in enoug a purpose our to make a soft doug . Turn out on

ig t y oured surface and knead in enoug of t e remaining a purpose our to

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Spiced Cranberry Lemon Danish Nikki Norman, Milton, Tennessee

Over t e years, ’ve used a basic Danis recipe and added different avors

to t e doug and c anged t e ing and g aze. ’ve added a new twist of driedcranberries to t e ing and accented t eir wonderfu avor wit emon, cinnamon,

ginger, and a monds. t’s a ways a it, so make a version of t is Danis often during

t e C ristmas o idays for ostess gifts or as a specia t ank you.

DOUGH

1 cup sour cream

½ cup granuated sugar1 teaspoon sea sa t

½ cup (1 stick) butter

2 packages eisc mann’s®

Active Dry Yeast


2 teaspoons fres emon pee

2 arge eggs4 4 ½ cups King Art ur

Unb eac ed A Purpose our,

divided

1 teaspoon ground cinnamon

1. n a sma saucepan, over medium ow eat, combine sour cream, sugar, sa t,

and butter. Cook, stirring frequent y, unti mixture is warmed and butter is me ted.

Remove from eat and et coo to 105° .

2. n t e meantime, combine yeast and warm water in a sma bow . Stir unti dis

so ved and set aside.

3. n arge mixer bow , add coo ed (105° ) sour cream mixture. Stir in yeast mixture.

On ow speed add emon pee and eggs, one at a time. Add 4 cups our and

cinnamon; mix 2 minutes on ow speed. Cover bow ; refrigerate doug overnig t or

at east 12 ours.

FILLING

2 (8 ounce) packages cream c eese,

softened (not ig t cream c eese)4 teaspoons fres emon juice

¾ cup granuated sugar

1 arge egg

¼ teaspoon sea sa t

1 teaspoon vani a extract

1 teaspoon amond extract

1 ½ cups sweetened dried cranberries2 tabespoons minced crysta ized ginger

GLAZE

2 cups confectioners’ sugar, sifted

¼ cup (½ stick) unsa ted butter, me ted

1 teaspoon emon extract

¼ teaspoon sea sa t

2 3 tab espoons mi k or eavy cream

Sweetened dried cranberries and s iced

a monds (optiona )

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4. Remove doug from refrigerator. To prepare ing, beat cream c eese, emon

juice, sugar, egg, sa t, vani a extract, and a mond extract. Beat unti ig t and uffy.

5. Divide doug into 4 portions. On ig t y oured surface, ro out eac portion

into a 12 x 8 inc rectang e. Cut eac rectang e in a f engt wise.

6. Spread cream c eese mixture over rectang es, eaving ½ inc on edges free

of mixture for ease in sea ing edges. Sprinke cranberries and crysta ized gingerover eac rectang e. Starting wit 12 inc side, ro up (je y ro fas ion) tig t y.

7. Pre eat oven to 375° . Twist two ro s toget er. Pinc ends; turn under and

pinc to sea . P ace two Danis es on a parc ment ined baking s eet.

8. mmediate y bake Danis 14 to 17 minutes, or unti ig t y browned. Remove

from oven and pace on wire rack. Repeat for remaining Danis .

9. W i e Danis is coo ing on rack, prepare gaze. n sma bow , combine confec

tioners’ sugar, butter, emon extract, sa t, and mi k; beat unti smoot . P ace a do op

of g aze on eac warm Danis and spread wit a spatu a. f desired, garnis wit

dried cranberries and amonds. Serve warm or at room temperature.

Makes 4 arge Danis es, 8 servings eac .


One s ice provides approximate y 245 ca ories; 4 g protein; 34 g carbo ydrate;

1 g dietary ber; 11 g fat (7 g saturated); 52 mg c o estero ; 32 mcg foate; 1 mg

iron and 161 mg sodium.



Healthy Homemade Bread Tanna Richard, Cedar Rapids, Iowa

deveoped t is recipe because needed a tasty bread recipe t at wou d

be easy on t e budget and easy to prepare at ome. As a busy mom of t reeyoung c i dren, rea y wanted to make our own bread for ea t and economic

reasons. T e probem was t at many of t e recipes found rea y didn’t rep icate

t e taste and texture of t e store boug t breads t at my fami y enjoyed. So,

deve oped t is recipe, keeping an eye to t e taste and texture and trying to add

additiona bits of packed nutritiona vaue. T e produced bread far surpassed any

bread from t e store and wit t e time saving met ods incorporated, it is faster to

make t an oading t e kids in t e van to go buy t e bread !

1 cup King Art ur Traditiona 100% W o e W eat our

½ cup w eat germ

½ cup quick cooking oats, uncooked

1 tabespoon sa t

1 tabespoon eisc mann’s® RapidRise Yeast

2 ¼ cups very warm water (120° 130° )*1/3 cup oney

1/3 cup cano a oi

4 4 ½ cups King Art ur Unb eac ed Bread our

*Gauge water temperature wit t ermometer.

1. n mixing bow, stir toget er w o e w eat our, w eat germ, oats, sa t, and

yeast. Stir in water, oney, and oi ; beat 2 minutes. Gradua y stir in 3 cups bread

our to make a s ig t y sticky doug .

2. Turn doug onto a ig t y oured surface; knead in enoug remaining our to

make a smoot and e astic doug . Knead 8 to 10 minutes by and or wit doug

ook.

3. Divide doug in a f. To s ape: form doug to t into 2 oied 8 ½ x 4 ½ inc

bread pans; press doug down to pan. Smoot top. Cover oaves wit a damp

towe ; et rise in a warm p ace unti doube, about 1 to 1 ½ ours.

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Cranberry and Lemonade Cream Rolls Judy Reynolds, Bloomington, Indiana

T is is an origina recipe created specica y for t e Nationa estiva of Breads

competition. ave been fascinated wit bread making since was a teenager.

2 packages eisc mann’s®

Active Dry Yeast


2 teaspoons granuated sugar

½ cup (1 stick) sa ted butter,

softened

½ cup granuated sugar1 teaspoon sa t

2 arge eggs, beaten

1 (5 ounce) can evaporated

mi k

½ cup emonade concentrate,

room temperature*

5 5 ¼ cups King Art urUnb eac ed A Purpose

our, divided

½ teaspoon ground cardamom

1 cup s ivered a monds, coarsey

c opped

1 arge egg beaten wit

1 tabespoon emonade concentrate, for egg was*Note: 1 (12 ounce) can frozen emonade concentrate, t awed, is needed

1. W isk t e yeast into t e water. Add 2 teaspoons sugar and et rest unti t e

yeast as disso ved, about 5 minutes.

2. n mixer bow tted wit a padde, beat butter, sugar, and sa t unti ig t and

uffy, about 2 minutes. Stir in eggs, mi k, and room temperature emonade concen

trate; mix unti we b ended. Stir in yeast mixture.3. n medium bow , combine our and cardamom . Gradua y add 4 cups to t e

butter/yeast mixture; beat at ow speed 2 minutes or unti we b ended. Gradua y

add enoug remaining our to form a soft doug .

4. Knead doug by and or wit doug ook 8 to 10 minutes or unti smoot and

e astic. P ace doug in a greased bow ; turn to grease top. Cover; et rise in warm

p ace unti doub e, about 2 ours.

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CRANBERRY LEMONADE FILLING

2 cups sweetened dried cranberries,

c opped

½ cup emonade concentrate

¼ cup 100% cranberry juice

LEMONADE CREAM FILLING 1 (8 ounce) package cream c eese,

softened

3 tab espoons emonade concentrate

1 tabespoon sa ted butter, softened

3 tab espoons granuated sugar

CREAMY LEMONADE GLAZE 2 cups confectioners’ sugar, sifted

¼ cup (½ stick) sa ted butter, softened

2 tab espoons sour cream

3 4 tab espoons emonade

concentrate



Bacon Onion Baby BriocheGloria Piantek, West Lafayette, Indiana

T e brioc es are easy and quick to make. Mix t e batter and et it rise once for

fres yeast ro s. sometimes make t ese brioc es wit out t e c eese cube inside.

½ cup skim mi k

1 tab espoon fres emon juice

¼ cup warm water (100° 110° )

1 teaspoon granuated sugar

1 package eisc mann’s® Active Dry Yeast

½ tab espoon dry minced onion1 arge egg

5 tabespoons butter, softened

1 tab espoon granuated sugar

1 teaspoon baking powder

½ teaspoon sa t

3 cups King Art ur Unbeac ed A Purpose our, divided

½ cup fu y cooked rea bacon bits1 ½ ounces ot pepper Monterey ack c eese (b ock; not s redded)

TOPPING

1 arge egg, beaten

1 tabespoon water

2 3 tab espoons ne y crus ed renc ried Onions

1. n measuring cup, combine mi k and emon juice; set aside. n sma bow , com

bine warm water and sugar; stir in yeast and set aside 5 to 10 minutes.

2. n mixing bow , add mi k mixture, yeast mixture, onion, egg, butter, sugar, baking

powder, sa t, and 1½ cups our; beat 2 minutes on medium speed. Add bacon.

Gradua y add enoug of t e remaining our to make soft doug . Beat 3 minutes

on medium speed. Using doug ook, knead doug 4 minutes or unti doug forms

a smoot ba .

3. Grease 12 brioc e or mufn cups. Cut c eese into 12 (1/8 ounce) cubes.

4. Divide doug into 12 equa ba s; remove 1 teaspoon doug from eac ba ,

forming 12 sma ba s. P ace one arge ba of doug into eac cup. Wit nger,

make a deep indentation in center. Pace c eese cube inside indentation. P ace

sma ba in t e indentation, ig t y sea edges wit ngertips.

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small2009 recipe book

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