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Andrews named state Wheatheart Bread Baking Contest championOklahoma Carol Andrews, Ponca City, was named Grand Champion of the senior division of the State Wheatheart Bread Baking Contest with her 100 Percent Whole Wheat Bread, Sept. 27, at the Oklahoma State Fair. Her entry first topped the whole grain bread class. The contest is an annual event sponsored by the Oklahoma Wheat Commission. There were 136 participants from 43 counties, all champion or reserve champion winners in the county contests. Top bread bakers in the state were awarded. The contest consists of 12 classes, 6 in the senior division and 6 in the junior division. Senior division classes include white bread, whole grain bread, dinner rolls, other wheat breads, sweet breads and machine breads. Junior division classes include white bread, dinner rolls, other wheat breads, sweet breads, specialty shapes, and machine breads. State champions in the senior division include Andrews, Kay county, whole grain bread; Sylvia Bayless, Oklahoma county, white bread; Betty Stejskal, Canadian county, dinner rolls; Connie Harris, Custer county, other wheat breads; and Melody Thorn, Woodward county, sweet breads and bread machine. The Oklahoma Wheat Commission promotes greater utilization of wheat in both domestic and international markets through research, market development and public education. Five wheat producers representing designated districts across the state serve as the Oklahoma Wheat Commission's board of directors. Current officers are Don Schieber, Ponca City, Chairman; Keith Kisling, Burlington, Vice Chairman; Tom Stephens, Guymon, Secretary/Treasurer; and members Tom Glazier, Loyal and Jeff Krehbiel, Hydro. Classic 100 Percent Whole Wheat Bread 2 1/4 tsp dry yeast 2 tbsp warm water 1 1/3 cup warm water 1/4 cup vegetable Oil 1/4 cup honey, molasses or maple syrup 3 1/2 cup whole wheat flour 1/4 cup non-fat dry milk 1 1/4 tsp salt Dissolve yeast in warm water. Place in bowl and add remaining ingredients. Knead dough for 6 to 8 minutes. Place in greased bowl and allow to rise until doubled in size. Transfer dough to lightly oiled surface. Divide dough in half. Shape into loaves. Place into greased loaf pans. Allow to rise until 1 inch above rim of pan. Bake in a 350 degree oven for 40 minutes.
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