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Montana Seed Show Bread Show set for Friday, March 13, get your entries in!

 

March 11, 2020



arch 12, 13, 14. One of the popular events is the Bread Show, and entry day is Friday, March 13 from 8-9:30 A.M. in Harlem High School’s big gym.

Categories, both adult and youth (high school senior and younger), include white bread, 100% whole wheat bread, machine white bread and machine 50% combination whole wheat bread. Again this year, the bread contest will also feature the category of specialty yeast breads. Prizes will be awarded in each category. Adult first place winners may not enter their winning category for three years, but are eligible to enter the other categories. Youth winners may enter each year.

Bread should be entered in a large zip lock or a twist tied plastic bag with the recipe included (in a small plastic baggie). All breads will be auctioned at the Show.

If you have questions, check the Seed Show book or contact bread chairman Karolee Cronk (353-2874). We hope to see you at the Show with your bread entry. As always, the Seed Show has many exhibits, programs and other activities for all to attend and enjoy.

MACHINE HONEY WHITE BREAD

—Carol Warburton (2019 winner)

1 cup water (tepid)

¼ cup milk

2 Tbl. vegetable oil

1 ½ tsp. salt

3 Tbl. honey

3 ¼ cups white flour

2 Tbl. white flour

1 ¾ tsp. bread machine yeast

Add water to bread machine. Warm milk in microwave for 20-30 seconds and add milk to bread machine. Add vegetable oil, salt, honey and 3 ¼ cups of flour to bread machine. Add yeast. Bread machine needs to be set on 2 lb. loaf and light crust. Let bread machine form ball and add 2 Tbl. flour to edges of pan. When bread is done remove immediately from pan.

This is the Montana Seed Show’s 71st year, and there are numerous events over those 3 days. One of these is the Bread Show. Bread entry time will be Friday, March 13, between 8 and 9:30 A.M. at Harlem High School’s big gym.

Adults and youth may enter in the various categories: white bread, 100% whole wheat bread, machine white bread, and machine 50% combination whole wheat bread. The addition of specialty yeast breads will continue. Monetary prizes will be awarded in all categories. Adult 1st place category winners will each receive a plaque, and there will be an over-all adult winner. Adult 1st place winners may not enter that category for three years.

Bakers are reminded that white bread and whole wheat bread should be baked in standard size loaf pans, and all entries should be in large zip lock or twist tie bags with recipes included. Butter should not be used on top of entries.

All breads will be auctioned during the Seed Show.

Further information is included in the Montana Seed Show book or call Karolee Cronk (353-2874), bread show chairman. We look forward to seeing you at the Show!

CLASSIC WHOLE WHEAT BREAD

-Vicki Snider

2 ¼ cup water

½ cup canola oil

½ cup honey

2 ½ tsp. salt

5 tsp. yeast

6 cups whole wheat flour

½ cup dry milk 1 Tbl. gluten

Dissolve yeast in ¼ cup warm water. Bring 2 cups water to boil and add salt, oil, and honey; cool to luke warm. Place gluten in bottom of a 1 cup measuring cup; top to level with whole wheat flour. Measure out 2 more cups of flour and mix well. Place yeast and first 3 cups of flour in mixer bowl mixing until clumps form. Then add water, milk and remaining 3 cups flour and mix until smooth—forms a ball. Rest dough 30 minutes. Knead 6 minutes and set to raise until double. Punch down and form into 2 loaves. Proof until dough reaches 1” above pan edge. Bake @ 350 (325 convection oven) for 30 minutes.

 
 

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