68th Montana seed Show Bread Show, Friday March 10
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Spring is around the corner, and that means Montana Seed Show time in Harlem, March 9-11. This event includes the Bread Show, which will be held Friday, March 10, with entry time 8:00 A.M.-9:30 A.M. in Harlem High School big gym.
Categories (adult and youth) are: white bread, 100% whole wheat bread, machine white bread and machine 50% combination whole wheat bread. There are prizes in each category. Adult first place winners may not enter that category for three years, but are eligible to enter the other categories. Youth winners may enter each year.
Enter your bread(s) in a reclosable plastic bag with recipe included, and come enjoy the variety of things to see and events to attend at the Montana Seed Show. All breads will be auctioned at the Seed Show. If you have questions, call bread chairman Karolee Cronk (353-2874).
HONEY WHOLE WHEAT BREAD---Skylar Powell
1 pkg. Active dry yeast
2 ¼ cups Water (110-115 degrees)
1 T. Sugar
1/3 cup Honey
3 T. Vegetable oil
1½ tsp. Salt
½ c. Dry milk
6-6 ½ c. Whole wheat flour
In a mixing bowl, dissolve yeast in warm water; add sugar and let stand for 5 minutes. Add the honey, oil, salt, dry milk and 3 cups flour. Beat for 5 minutes. Let stand for 5 minutes. Stir in enough remaining flour to form a soft dough. Knead for about 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch dough down. Turn out onto lightly floured board; divide in half. Shape into loaves.
Place in 2 greased bread pans. Cover; let rise until doubled in bulk, about 1 hour. Bake at 350 degrees until golden brown, about 30-35 minutes. Remove from pans to wire racks to cool.
Yield: 2 loaves
