Best of Wheat - Oklahoma Wheat Commission

The Best of Wheat 2016-2017 There is a delectable aroma that fills the air when baking any sort of bread. Many people bake for pleasure, some for satisfaction and others bake for a chance to win the Oklahoma Best of Wheat Bread Baking Contest, held each year at the Oklahoma State Fair. The Oklahoma Best of Wheat contest includes entries from all across the state which have won at the county level, in order to advance to state competition. The contest is held annually at the Oklahoma State Fairgrounds and is supported by the wheat producers in Oklahoma. It is sponsored by the Oklahoma Wheat Commission. We hope you savor the taste and enjoy each of these winning recipes.

The Oklahoma Wheat Commission In 1965, the Oklahoma Wheat Resources Act established the Oklahoma Wheat Commission and a framework for Oklahoma wheat producers to invest in the promotion of their product … Hard Red Winter Wheat. The Oklahoma Wheat Commission is entirely producer controlled and five Oklahoma wheat producers make up the Board of Commissioners. State producers elect their peers to serve as commissioner in district elections. Once selected, commissioners are appointed by the Secretary of Agriculture to serve a five-year term. Each district has an opportunity to elect a commissioner every five years. The Oklahoma Wheat Commission is committed to ensuring the competitiveness of Oklahoma wheat in domestic and international markets. The OWC invests producer contributions in market development through U.S. Wheat Associates and the Wheat Foods Council. Twenty percent of all producer funds collected by the OWC are allocated to the Oklahoma Wheat Research Foundation, as required by law. In addition, the OWC supports wheat research projects that are conducted by Oklahoma State University Division of Agricultural Sciences and Natural Resources; aimed at ensuring a bright future for Oklahoma wheat. Specific areas of research include: wheat breeding and genetics; end use quality; production techniques; non-food uses; consumer nutrition education; and utilization of wheat flours.

Holiday Sweet Bread Grand Champion Senior Division • Class 5 – Senior – Sweet Bread • Nancy Barth • Harper County

1 pkg. yeast ¼ cup butter – melted ½ cup water – warm ⅔ cup milk – warm 3 cups bread flour 2 eggs 3 Tbsp. sugar 1 tsp. salt Filling

½ cup butter – softened ¼ cup brown sugar ½ cup marmalade ½ cup dried cranberries ½ cup macadamia nuts Icing

water powdered sugar almond flavoring Heat milk and butter until warm. In large bowl, mix milk and butter with 1 cup flour, sugar, salt, yeast and eggs until moistened. By hand, stir in enough flour to form a soft dough. On lightly floured surface, knead until smooth and elastic. Let rise until doubled. Roll out on floured board to a 22 x 14 inch rectangle. Spread with softened butter, marmalade, brown sugar, cranberries and nuts. Roll up jelly roll fashion. Slice into 1 inch slices. Arrange on greased baking pan. Cover and let rise until doubled in size. Bake 15 to 20 minutes in a 350 degree preheated oven. Cool slightly before drizzling icing on. Sprinkle nuts and cranberries over the icing while icing is still soft.

White Bread 1st Place • Class 1 – Senior – White Bread • Brandi Bumgardner • Okfuskee County

12 cups white flour 2 Tbsp. salt 4 eggs 4 cups water – warm 2 Tbsp. active yeast 2 Tbsp. sugar ¼ cup vegetable oil Mix 4 cups flour, yeast, salt and sugar. Add eggs, oil and water. Mix well for two minutes. Add remaining flour, one cup at a time. Knead for 15 minutes. Let rise for 1 hour or until double in size. Shape into four loaves. Rise again for 30 minutes. Bake at 375 degrees for 35 minutes.

Best of Wheat 2016 • Page 1

Family Favorite White Bread 2nd Place • Class 1 – Senior – White Bread • Dawn Wingfield • Beckham County

2 cups water – warm 1 ½ Tbsp. yeast ¼ cup oil ⅔ cup sugar 1 ½ tsp. salt 6 cups flour In large bowl, dissolve sugar in water; add yeast and allow to proof until foamy. Mix salt and oil into yeast mixture. Add flour 1 cup at a time, mixing well between additions. Knead dough until smooth. Place in oiled bowl, cover and set in a warm place until dough is doubled, about an hour. Punch down dough and divide in half. Form each half into loaf, place in greased loaf pans, cover and set aside for about 30 minutes or until dough has risen about an inch above the pans. Bake at 350 degrees for 25 to 30 minutes or until loaves are golden brown. You can brush butter immediately out of the oven if desired.

V intage Bread 3rd Place • Class 1 – Senior – White Bread • Della Morris • Grant County

2 cups water – lukewarm ¾ cup sugar 3 pkgs. yeast 2 egg whites 1 Tbsp. salt ¾ cup oil 14 to 16 cups flour Put yeast in warm water and sit until it bubbles. Add egg whites, oil, sugar and salt. Add flour, a little at a time, until dough is soft and not sticky. Place in a greased bowl. Let rise until doubled in bulk. Punch down, roll out and make into loaves. Rise again in loaf pans and bake at 350 degrees for 30 minutes.

Contest proudly sponsored by:


White Pretzel Bread 4th Place • Class 1 – Senior – White Bread • Connie Harris • Custer County

1 cup milk 2 Tbsp. butter 2 Tbsp. brown sugar 1 envelope yeast 2 tsp. salt 3 to 3 ½ cups all purpose flour Boiling solution

3 quarts water ½ cup baking soda 1 egg – lightly beaten Heat the milk and butter until warm (heated to 120 to 130 degrees), the butter will not be completely melted. In the bowl of a mixer, add the milk mixture. Add the yeast and brown sugar to the milk mixture and stir. Stir in salt and 2 cups of flour; beat for three minutes. Slowly add enough flour to make a soft dough. Transfer to a floured surface and knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl, cover with a towel and let rise for two hours or double in size. Preheat oven to 400 degrees. In large saucepan, combine water and baking soda. Bring to a boil. Punch dough down and divide into two equal pieces. Form each into a tight smooth ball. Add the dough to the boiling water and boil for one minute on each side (two minutes total). Remove from the water and place on a greased sheet pan. Repeat with remaining dough. Brush with egg and cut a shallow cross in the top with a knife. Place in preheated oven and bake for 15 minutes; reduce the temperature to 350 degrees and bake for 10 to 12 minutes, or until the loaves are evenly browned. Remove from pan and cool on a wire rack. Total time: 2 hours and 30 minutes. Yields: 2 loaves

Whole Wheat Bread 5th Place • Class 1 – Senior – White Bread • Kay Williams • Logan County

2 pkgs. dry yeast ½ cup water – warm 2 cups buttermilk ½ cup oleo ½ cup honey ¼ tsp. baking soda 1 tsp. salt 3 eggs 5 cups whole wheat flour 5 cups white flour Dissolve yeast in warm water. Heat oleo and buttermilk until oleo melts. In large bowl, combine honey, baking soda, salt and eggs. Add buttermilk mixture and yeast; stir well. Slowly add whole wheat flour, mixing with fork, then add white flour a little at a time until you must use your hands. When dough becomes soft and satiny, knead 10 minutes. Place in greased bowl. Cover with plastic wrap and towel. Let rise until double. Punch down and let rise again. Turn onto floured board. Knead lightly. Make into loaves. Let rise until double. Bake in 350 degree oven for 35 to 45 minutes. Makes 2 large loaves (9 x 5 inch). Cool on wire racks.


Light Dinner Rolls 1st Place • Class 3 – Senior – Dinner Rolls • Roberta Hinkle • Grady County

3 ½ cups bread flour 1 pkg. active dry yeast 1 cup milk – warm ¼ cup canola or vegetable oil – warmed ¼ cup sugar 1 tsp. salt ¼ cup water – warm 1 egg – beaten In a large bowl, combine 2 cups flour, yeast, sugar, and salt. Combine the milk, oil, water and beaten egg. Add to the dry ingredients and mix well. Add enough flour to make dough easy to handle, using only as much as needed. Turn onto floured surface and knead until dough is soft and elastic. Shape dough into a ball and place in a greased bowl turning once to coat the top surface. Cover dough with warm damp cloth. Let rise until doubled in size, about 1 hour. Punch dough down and form into shape of roll of your choice. Cover and let rise until doubled again, about 30 minutes. Bake at 375 degrees for 15 to 20 minutes or until golden brown.

Tang Zhong Dinner Rolls 2nd Place • Class 3 – Senior – Dinner Rolls • Dena Welch • Lincoln County Flour paste

⅔ cup water ¼ cup flour Dough

⅔ cup milk 1 large egg plus 1 large egg yolk 2 ¾ cup flour 2 tsp. instant or rapid rise yeast 3 Tbsp. sugar 1 ½ tsp. salt 6 Tbsp. unsalted butter – softened Flour paste: whisk water and flour together until smooth. Microwave, whisking every 25 seconds until mixture thickens, 50 to 75 seconds. In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and yolk and whisk until incorporated. Add flour and yeast. Mix with dough hook until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes. Add sugar and salt and mix on medium-low speed for 5 minutes. Stop mixer and add butter. Continue to mix on medium-low speed 5 minutes longer, scraping down sides of bowl halfway through. Transfer dough to greased bowl, cover and let rise until double in volume, 40 minutes to 1 hour. Turn out dough onto lightly floured counter. Press dough gently to expel air. Tear small pieces and form into 2 inch balls for dinner rolls. Place in greased pan with sides not touching, cover tightly with plastic and let rise 40 minutes to an hour. (Can be refrigerated immediately after shaping for up to 14 hours. To bake, remove from refrigerator and let sit until rolls are puffy and touching, 1 to 1 ½ hours). Bake at 350 degrees about 30 minutes or until they brown.


Granny Bessie’s Yeast Rolls 3rd Place • Class 3 – Senior – Dinner Rolls • Phyllis Hill • Choctaw County

½ cup water – warm 1 pkg. yeast 1 tsp. sugar 4 cups all purpose flour – sifted 1 cup scalded milk – cooled ⅓ cup sugar ⅓ cup Crisco oil 1 egg – well beaten Dash of salt Dissolve yeast in warm water, add tsp. sugar and set aside to bubble. Scald milk and pour in large bowl to cool. Add sugar, oil and salt when cooled and the well beaten egg. Add yeast mixture and add flour until it is easy to handle. Knead your dough about 5 minutes and put in greased bowl to rise. Cover with warm damp towel. When doubled in size, form into a roll and then heat oven to 350 degrees and bake until golden brown. Optional – brush with butter after removing from oven.

Honey Buttermilk Hot Rolls 4th Place • Class 3 – Senior – Dinner Rolls • Marlene Oxford • Tillman County

1 envelope dry yeast Pinch of ginger 1 tsp. sugar ¼ cup water – warm 2 cups buttermilk – warm ⅓ cup honey 1 tsp. salt ¾ tsp. baking soda 6 cups white bread flour ¼ cup unsalted butter – melted & cooled to warm In medium size bowl mix yeast, ginger, sugar and warm water. Set aside for 5 minutes until foamy. Whisk buttermilk, honey, salt and baking soda together and add to yeast mixture. Add 3 cups flour and mix until smooth, 3 to 5 minutes on low in mixer. Pour in butter until it is totally mixed in batter. Add rest of flour, one cup at a time, keeping mixer on low speed. When dough pulls from sides of the bowl, remove from mixer to a lightly floured surface. Knead until elastic and smooth. You may also knead in mixer bowl about 5 minutes. Place in a greased bowl. Turn to grease top and cover with plastic wrap. Allow to rise 1 to 1 ½ hours or until double in size. Make into rolls and place in greased pans. Allow to rise again. Bake at 350 degrees, 15 to 20 minutes. Remove and brush with melted butter.


Refrigerator Rolls 5th Place • Class 3 – Senior – Dinner Rolls • Sylvia Bayles • Oklahoma County

2 pkgs. dry yeast or compressed yeast ½ cup water – lukewarm 1 ½ cup milk - scalded ½ cup sugar 2 tsp. salt ¼ cup shortening 1 egg – beaten 5 ½ cups all purpose flour Soften yeast in warm water, scald milk. Add sugar, salt and shortening. Cool to lukewarm. Beat in 2 cups of flour and softened yeast and egg. Mix well. Add remaining flour to make a soft dough. Turn out on a lightly floured board and knead until satiny. Place in a lightly greased bowl. Cover and let rise in warm place 80 to 85 degrees until double in size. If you have more than needed for 1 meal, form dough into smooth ball, grease surface lightly and place in bowl with tight cover and store in refrigerator. Remove when needed and shape into rolls. Let rise 1 ½ hours. Bake at 400 degrees for 12 minutes or until rolls are golden in color. The rolls may be brushed with melted butter.

Whole Wheat Challah 1st Place • Class 4 – Senior – Other Wheat Breads • Michal Freeman • Rogers County

1 ½ cups water – lukewarm 1 packet active dry yeast 1 tsp. sugar 1 egg 3 egg yolks ⅓ cup honey 2 Tbsp. canola oil 2 tsp. salt 4 ½ to 6 cups whole wheat flour Egg Wash

1 egg 1 Tbsp. cold water Dash of salt Activate yeast in ¼ cup of lukewarm water and 1 tsp. sugar. Add remaining water, egg, egg yolks, honey, canola oil and salt. Add flour by the half cupful until the mixture forms a dough that is smooth and pliable; not sticky. Let rise for one hour or until doubled in size. Punch down. Let rise for an additional hour or until doubled in size once more. Turn out onto a floured surface and knead for 10 minutes. Form four strands of dough and braid. Let rise for 30 to 45 minutes. Brush with egg wash. Bake at 350 degrees for 20 minutes. Remove from oven, brush with more egg wash. Rotate bread and bake for another 20 minutes. Should be golden brown. Let cool on cooling rack.


Cinnamon Star Bread Dough

2nd Place • Class 4 – Senior – Other Wheat Breads • Don Robison • Kingfisher County

9 ounces all purpose flour 1 tsp. salt 1 ¼ ounces dry milk 1 ⅝ ounces potato flakes 2 tsp. instant yeast 2 ounces coconut oil 1 ounce honey 7.5 ounces water 1 tsp. buttery sweet dough flavor Filling = King Arthur Baker’s Filling Mix

¾ cup mixed with 3 Tbsp. water or you can make your own by mixing ¾ cup brown sugar, 2 ½ tsp. cinnamon, 1 ½ Tbsp. clear gel and 3 Tbsp. water. Put all dough ingredients in mixer and mix to a soft dough. Put in bowl, oil, cover. Let rise for about 1 hour. Divide into 4 pieces and make balls. Let rest, covered for 15 minutes. Take one ball and roll out into a circle. Place on non-stick foil, spread a thin coat of filling, leaving about ¼ inch edge clean. Roll out another ball and place on top of the first one. Repeat coating. Roll out 3rd piece, place on top of other two, coat with filling. Roll out 4th ball and place on the other 3. Mark center with 2 ½ inch circle. Make 16 equal cuts to the outside of the circle. Pick up adjacent strips and twist them away from each other twice so that the top side is facing up again. Pinch the pairs of strips together so that you have a star with 8 tips. Cover and let rise for 1 hour. I have mine on a piece of Reynolds wrap no stick paper on a pizza peel. Place the bread in a preheated 400 degree oven on a pizza stone. Bake 14 minutes, place on cooling rack and brush with additional coconut oil. Note: Don’t get discouraged. It takes several attempts to get it. The most technically trying bread I’ve ever made ...

Whole Wheat Garlic French Bread 3rd Place • Class 4 – Senior – Other Wheat Breads • June Shepherd • Kay County

2 cups water - warm 2 ½ Tbsp. yeast ¾ cup sugar 2 tsp. salt 6 to 7 cups whole wheat flour 2 eggs ¼ cup shortening 3 Tbsp. butter – softened 2 tsp. garlic powder

In mixing bowl, mix yeast, water, salt, ¼ cup of the sugar and 1 cup of whole wheat flour … just until blended. Cover and let stand for 10 minutes. Add balance of sugar (1/2 cup) and 2 more cups of the whole wheat flour. Mix well. Add eggs and shortening; mix again. Attach bread hook. Using the low to medium setting on your mixer, add flour ½ cup at a time until dough is of desired consistency. Dough should pull away from bowl. Knead the dough for 20 minutes on low speed. Stir softened butter and garlic powder together. Roll ¼ of the dough into a rectangle shape. Spread about ¼ of garlic butter on dough, then roll into French loaf shape. Place on well-greased sheet cake or cookie sheet pan. Cut shallow slits across the top of loaf. Allow loaves (should make 4 loaves) to rise for 1 hour. Bake in a preheated 325 degree oven for 20 to 30 minutes or until golden brown. Immediately remove from pan and place on cooling rack. Baste the loaves with garlic butter. Yields: Approximately 4 loaves.


Pepperoni Pizza Bread 4th Place • Class 4 – Senior – Other Wheat Breads • Travis Bowman • Ellis County

1 ½ cup water – warm 3 to 3 ⅓ cup bread flour 1 ½ Tbsp. yeast 2 Tbsp. dry milk powder 2 Tbsp. sugar 1 ½ tsp. salt 2 Tbsp. butter – melted ⅓ cup mozzarella cheese – shredded 1 Tbsp. parmesan cheese – grated ⅓ cup canned mushrooms ¼ cup dried minced onions ¾ tsp. garlic powder ½ cup pepperoni – chopped Dissolve yeast and sugar in warm water. Let stand until the yeast activates. In separate bowl, mix all ingredients and 2 cups flour together. Add yeast mixture. Beat until well mixed. Add enough remaining flour to make a soft dough. Knead and put in a bowl and cover. Let rise until doubled in size and work down. Make into a log roll and place in a Bundt pan. Bake at 350 degrees for 25 minutes or until golden brown.

Rosemary Bread 5th Place • Class 4 – Senior – Other Wheat Breads • Brandi Bumgardner • Okfuskee County

12 cups white flour 2 Tbsp. salt 4 eggs 4 cups water – warm 2 Tbsp. yeast 2 Tbsp. sugar ¼ cup oil 2 Tbsp. dry rosemary Mix 4 cups of flour, yeast, salt and sugar. Add remaining ingredients (wet). Mix for two minutes. Add remaining flour, one cup at a time. Knead for 15 minutes. Rise for 1 hour. Knead in rosemary and shape into four loaves. Rise for 30 minutes. Bake at 375 degrees for 30 minutes.

Many thanks to the volunteers who made the State Fair Bread Baking Contest possible.


Apple Date Nut Ring 2nd place • Class 5 - Senior - Sweet Breads • Linda Taggart • Caddo County

2 pkgs. active dry yeast ½ cup water – warm (105 to 115 degrees) ¾ cup milk ½ cup sugar ½ tsp. salt ½ cup butter 1 large egg – lightly beaten 5 cups all purpose flour 2 Tbsp. butter or margarine – melted 2 cups apples – peeled, finely chopped 1 (10 ounce) package of chopped dates ½ cup walnuts – chopped ¼ cup sugar 2 cups powdered sugar – sifted 3 Tbsp. milk ¼ tsp. vanilla extract Combine yeast and warm water in 1-cup liquid measuring cup; let stand 5 minutes. Combine ¾ cup milk and next 3 ingredients in a saucepan; heat until butter melts, stirring occasionally. Remove from heat and cool to 105 to 115 degrees. Combine yeast mixture, liquid mixture, egg and 2 cups flour in large mixing bowl; beat at medium speed. Turn dough out onto floured surface and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and chill 8 hours. Punch dough down and divide in half. Roll each half into a 14 x 9 inch rectangle and brush each with 1 tablespoon butter. Combine apple and next 3 ingredients. Spoon half the mixture evenly over each rectangle of dough, leaving ½ inch margin. Roll up dough, jelly roll fashion, starting at long side; pinch seam to seal. Place each roll, seam side down, in a greased 12-inch pizza pan; shape into a ring. Pinch ends to seal. Using kitchen shears, make cuts in dough at 1inch intervals around rings, cutting two thirds of the way through rolls at each cut. Gently turn each piece of dough on its side, slightly overlapping slices. Cover and let rise in warm place free from drafts, 45 minutes or until doubled in bulk. Bake at 350 degrees for 20 to 25 minutes or until golden. Transfer to wire racks to cool. Combine powdered sugar, 3 tablespoons milk and vanilla; stir until smooth. Drizzle over rings.


Big Batch Frosted Cinnamon Rolls 3rd place • Class 5 - Senior - Sweet Breads • Darla Reuter • Canadian County Dough

7 ½ to 8 ¼ cups all purpose flour ⅔ cup granulated sugar 1 Tbsp. salt * 2 envelopes rapid rise yeast 1 ½ cups milk ½ cup water ¾ cup unsalted butter * 2 large eggs Filling

½ cup granulated sugar 1 ½ Tbsp. ground cinnamon ¼ cup butter – softened Frosting

¼ cup butter – softened 4 cups confectioner’s sugar ⅛ tsp. salt – optional ½ - 1 tsp. vanilla extract 4 to 6 Tbsp. milk To make dough: combine 3 cups of the flour, sugar, salt and undissolved yeast in a large mixing bowl. Heat the milk, water and butter until very warm (120 to 130 degrees). The butter doesn’t need to melt completely. Add the liquid to the flour mixture, along with the eggs. Beat for 2 minutes; the mixture will be soupy. Gradually beat in enough flour to make a soft dough. Knead the dough until it’s smooth, elastic, yet still quite soft, about 6 to 8 minutes. Cover and let it rest for 10 minutes. To make the filling, whisk together sugar and cinnamon. Lightly grease two 9 x 13 inch pans. Divide dough in half. Working with one piece at a time, roll the dough into a 9 x 15 inch rectangle. Spread 2 Tbsp. softened butter and sprinkle with half the cinnamon-sugar. Starting with a long side, gently roll the dough into a log, pinching edge to seal. Cut into twelve equal pieces and space them in prepared pan. Repeat with remaining dough and filling. Cover the pans and let the rolls rise until double in size, about one hour. Preheat oven to 350 degrees. Bake the rolls for 25 to 30 minutes. Remove from oven and cool for 20 minutes before frosting. To make the frosting, combine the frosting ingredients, using enough milk to make a soft, spreadable frosting. Spread frosting on rolls. Yields: 2 dozen large rolls. * If using salted butter, reduce salt to 2 ½ tsp.


Cinnamon Ring 4th place • Class 5 - Senior - Sweet Breads • Cheryl Wilson • Noble County Dough

3 ½ cups water – warm ¾ cup sugar ½ cup oil 6 Tbsp. yeast Then add: 1 Tbsp. salt 3 eggs 10 ½ cups flour Filling

1 cup sugar 1 Tbsp. cinnamon 1 cube butter – melted Frosting

2 dashes salt 2 tsp. vanilla 6 cups powdered sugar Milk – as needed Start by putting warm water, sugar, oil and yeast in your mixer bowl. Mix a little bit, then let it sit for 15 minutes. Now add salt, eggs and flour. Mix together for 10 minutes, then sit for 10 minutes. Oil cutting board, dump out dough. Divide in half. Press one half out into rectangle. Spread with ¼ cup melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Slice into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12 to 15 minutes at 400 degrees. I have chosen to make mine into a cinnamon ring. Frost with cherries for added decorations.

Butterscotch Coffee Cake 5th place • Class 5 - Senior - Sweet Breads • Roberta Hinkle • Grady County

1 Tbsp. Active dry yeast ¼ cup water - warm 1 small pkg. butterscotch pudding 1 ¼ cup half and half cream ½ cup butter 2 eggs 1 tsp. salt 5 cups bread flour Butterscotch Filling

Combine in bowl: ½ cup melted butter, 1 ¼ cup coconut, 1 ¼ cup packed brown sugar, 1 cup chopped pecans and 3 Tbsp. flour Butterscotch Glaze

Combine ¼ cup brown sugar, 2 Tbsp. half and half cream and 2 Tbsp. butter in saucepan. Boil one minute. Blend in 1 cup sifted powdered sugar. ... continued on next page


Dissolve yeast in warm water. Prepare pudding mix using half and half cream. When thickened, remove from heat and add butter. Blend in egg, salt and yeast. Gradually add flour. Turn dough out onto floured surface and knead 5 to 7 minutes. Place in a greased bowl. Cover and let rise until double in size. Punch dough down. Turn onto floured surface and divide into thirds. Roll one portion into a 12 inch circle and transfer to a greased 12 inch pizza pan. Spread a third of the filling over the dough. Roll out a second portion of dough into a 12 inch circle and place over filling. Spread a third of the remaining filling. Repeat with remaining dough. Pinch dough around edges to seal. Place a glass in center. Cut from outside just to the glass forming 16 wedges. Remove glass and then twist each wedge 5 or 6 times. Tuck edges under. Cover and let rise until double in size, about 30 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine glaze ingredients and drizzle over warm coffee cake.

Mexican Bread 1st place • Class 6 – Senior - Bread Machine • Gayla Bowman • Ellis County

1 cup water – 70 to 80 degrees ½ cup mozzarella cheese – shredded 1 can chopped green chilies – drained 1 Tbsp. butter – softened 2 Tbsp. sugar 1 Tbsp. crushed red pepper 1 Tbsp. powdered milk 1 Tbsp. cumin ⅓ cup frozen corn – room temperature 1 ½ tsp. salt 3 ¼ cup bread flour 1 ½ tsp. dry yeast In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Bake according to bread machine directions. Check dough after 5 minutes of mixing, add 1 to 2 Tbsp. of water or flour if needed.

Oatmeal Date Bread 2nd place • Class 6 – Senior - Bread Machine • Melody Thorn • Woodward County

1 ½ cup water – hot (115 to 125 degrees) 2 Tbsp. canola oil ¼ cup brown sugar - packed 1 tsp. salt 3 ¼ cup bread flour 1 ½ cup instant oatmeal ½ cup dates – finely chopped 1 ½ tsp. bread machine yeast Place ingredients in bread machine as listed. Follow bread manufacture recommendations. Select Basic/White or light setting. Remove when baked. Cool on wire rack. Makes a 2 lb. loaf.


French Countryside Bread 3rd place • Class 6 – Senior - Bread Machine • Kim Weder • Carter County

1 ⅜ cups water 1 ½ Tbsp. olive oil 1 ½ tsp. salt 4 cups all purpose flour 1 Tbsp. sugar 2 tsp. active dry yeast Measure and add liquid ingredients to bread pan. Measure and add dry ingredients to bread pan (except yeast). Use your fingers to form a well in the flour where you will pour the yeast. Yeast must never come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. Snap the baking pan into the bread maker and close the lid. Press the menu select button to choose the French setting. Press the loaf size button to choose 2 lb. Press crust color button to choose light, medium, dark or rapid crust. Press the start button.

Cherry Cream Cheese Braid Grand Champion Junior Division • Class 10 – Junior – Sweet Bread • Sarah Walker • Payne County

1 pkg. active dry yeast ¼ cup water – warm 1 cup milk – scald ¼ cup sugar ¼ cup shortening 1 tsp. salt 3 ½ cups bread flour 1 egg Filling

Cherry pie filling 3 ounces cream cheese Glaze

⅓ cup sugar ¼ tsp. vanilla Milk – as needed Soften yeast in warm water. Scald milk; add sugar, shortening and salt; cool to lukewarm. Add 1 ½ cups flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Knead on lightly floured surface until smooth. Place in greased bowl turning once. Cover, let rise until double in size. Turn out on lightly floured surface. Roll dough into large rectangle. Spread cream cheese mixture down the center. Top with cherry pie filling. Cut the dough into 1 inch strips around the outside of the rectangle. Fold the strips over the filling to form a braid. Let rise until doubled in size. Bake at 350 degrees until golden brown. Ice with powdered sugar glaze made from powdered sugar, milk and vanilla.


White Bread, Yeast 1st place • Class 7 – Junior - White Bread • Aiden Thompson • Noble County

1 pkg. dry yeast ¼ cup water – warm 2 cups milk – scalded 2 Tbsp. sugar 2 tsp. salt 1 Tbsp. shortening 6 to 7 cups flour Soften yeast in warm water. Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour and beat well. Add yeast; mix. Add enough remaining flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic. Place in a lightly greased bowl and cover. Let rise until doubled in size. Cut into 2 pieces. Shape each into 2 balls and let rest for 10 minutes. Roll out and shape into 2 loaves. Place into 2 greased bread pans. Let rise. Bake at 350 degrees for 30 to 35 minutes or until done.

White Bread 2nd place • Class 7 – Junior - White Bread • Josie Beth Cosby • Harper County

6 to 7 cups bread flour 3 Tbsp. sugar 1 Tbsp. salt 2 Tbsp. shortening 2 pkgs. yeast 2 ¼ cup water – warm (120 to 130 degrees) 2 Tbsp. butter – melted (optional) In large bowl, stir 3 ½ cups flour, sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched. Grease bottoms and sides of two 8 x 4 inch or 9 x 5 inch loaf pans with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands into 18 x 9 inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9 inch side. Press with thumbs to seal after each turn. Pinch edge to seal. Fold ends under loaf. Place seam side down in pan. Cover loosely with plastic wrap and let rise 35 to 50 minutes or until dough has double in size. Move oven rack to low position so that tops will be in center of oven. Heat oven to 425 degrees. Bake 15 to 30 minutes until golden brown. Remove pans to wire rack. Take out of pans and let cool. Brush with melted butter (optional). Makes 2 loaves.


Basic White Bread 3rd place • Class 7 – Junior - White Bread • Lilyana Sestak • Lincoln County

1 pkg. dry yeast ¼ cup water – warm 2 cups milk 2 Tbsp. sugar 2 tsp. salt 1 Tbsp. shortening 6 cups flour Dissolve yeast in warm water. Warm milk in microwave, add shortening, sugar and salt. Stir until shortening is melted. When milk mixture is cool, combine with yeast and add 2 cups flour. Beat well. Add remaining flour and mix well. Knead dough on floured surface until smooth. Place in greased bowl. Cover and let rise until double in size. Punch down, knead and divide into 2 equal pieces. Shape into loaves and place into greased pans. Cover and let rise until doubled in size. Bake at 350 degrees for 40 minutes.

White Bread 4th place • Class 7 – Junior - White Bread • Macy Goodwin • Alfalfa County

1 pkg. yeast ¼ cup water – lukewarm 2 cups milk – scalded 2 Tbsp. sugar 2 tsp. salt 1 Tbsp. shortening 6 cups flour Dissolve 1 pkg. of yeast in lukewarm water; set aside. Combine 2 cups scalded milk, sugar, salt and shortening in a bowl and stir. Set aside to cool. When milk mixture has cooled to lukewarm, add yeast mixture and stir. Add 3 cups flour to milk mixture and stir to combine and then add 3 remaining cups of flour. Turn dough out onto a floured surface and knead well. Set dough in bowl in a warm place to rise until about doubled in size. Punch down and divide into two. Knead each loaf on floured surface. Form into loaves and place in a greased loaf pan in a warm place to rise. When almost doubled in size, bake in a 350 degree oven for about 30 minutes until golden.

For more information on all things wheat foods, visit wheatfoods.org


White Bread 5th place • Class 7 – Junior - White Bread • Joseph Stubbs • Cleveland County

6 cups all purpose flour 3 Tbsp. sugar 2 tsp. salt 2 pkgs. yeast 2 cups water ½ cup milk 3 Tbsp. margarine Set aside 1 cup flour from total amount. Mix remaining flour, sugar, salt and yeast in a large mixing bowl. Heat water, margarine and milk until hot to touch, 125 to 130 degrees. Stir hot liquids into dry mixture. Mix in reserve flour, enough to make a soft dough that does not stick to the sides of the bowl. Turn out onto floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover dough and let rest 10 minutes. Cut dough in halves and shape into loaves. Place in two greased 9 x 5 inch loaf pans. Cover and let rise in warm place until doubled in size, about 40 to 50 minutes. Bake at 400 degrees for 30 minutes. Remove from oven then remove from pans and cool on wire racks.

Ice Box Butterhorns 1st Place • Class 8 – Junior – Dinner Rolls • Madison Nickels • Garfield County

1 pkg. dry yeast 2 Tbsp. water – warm (110 to 115 degrees) 2 cups milk – warm (110 to 115 degrees) ½ cup sugar 1 egg – beaten 1 tsp. salt 6 cups flour ¾ cup butter – melted In large bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups flour. Beat in butter and remaining flour (dough will be slightly sticky). Do not knead. Place in a greased bowl. Cover and refrigerate overnight. Punch dough down and divide in half. On a floured surface, roll each half into a 12 inch circle. Cut each circle into 12 pie shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls point side down, 2 inches apart on greased baking sheets. Cover and let rise in warm place until doubled in size, about 1 hour. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Immediately brush tops with melted butter.

For more delicious wheat recipes, visit www.okwheat.org! Best of Wheat 2016 • Page 16

Grammy’s Hot Rolls 2nd Place • Class 8 – Junior – Dinner Rolls • Tayler Spray • Woodward County

5 cup water – warm 4 Tbsp. yeast 1 cup sugar 1 cup butter – melted ½ cup honey 4 tsp. salt 5 eggs 3 cups whole wheat flour 9 cups bread flour

With mixer, beat first 3 ingredients. Let sit until frothy. Combine remaining ingredients except flour. Beat until smooth. Add dough hook to mixer and add/mix 3 cups whole wheat flour and approximately 9 cups bread flour. Knead until dough is smooth and elastic. Cover and let rise until doubled in size. Best if doubles twice. Shaped into desired shapes. Bake at 350 degrees until golden brown.

Hot Rolls 3rd Place • Class 8 – Junior – Dinner Rolls • Luke Coleman • Tillman County

1 cup oil ½ cup sugar 1 Tbsp. salt 2 cups milk – scalded 3 pkgs. yeast 1 cup water – lukewarm 10 cups all purpose flour

Combine first four ingredients. Cool to lukewarm. Dissolve yeast in water. Blend into first mixture. Mix enough flour to make a soft dough. Shape into rolls and let rise before baking. Bake at 400 degrees for 15 minutes.

Basic Roll Dough 4th Place • Class 8 – Junior – Dinner Rolls • Raygan Krey • Comanche County

½ cup butter or margarine ⅓ cup sugar 1 Tbsp. salt 2 cups milk – scalded 2 pkgs. yeast ¼ cup water – lukewarm 2 eggs – well beaten 5 ½ to 6 cups flour – sifted

In a large bowl, add butter, sugar and salt to scalded milk. Cool to lukewarm. Dissolve yeast in lukewarm water. Add yeast to milk mixture. Add eggs and stir well. Stir in 3 cups flour and beat until smooth. Add remaining flour to make a soft but not sticky dough. Knead until smooth. Place in a greased bowl, turning once to grease surface. Let rise until double in bulk, about 1 hour. Shape into desired rolls. Let rise until light, 30 to 45 minutes. Bake in greased pans. Temperature: 425 degrees Baking time: 15 to 20 minutes Yield: 2 dozen large rolls


Dinner Rolls 5th Place • Class 8 – Junior – Dinner Rolls • Tyler Anne Munson • Bryan County

1 cup milk ½ cup sugar 1 ½ tsp. salt 2 Tbsp. butter 3 eggs 1 cup water – lukewarm 1 Tbsp. sugar 2 pkgs. yeast (4 ½ tsp. yeast) 5 ½ to 6 cups of flour

In glass liquid measuring cup put lukewarm water, 1 Tbsp. sugar and yeast. While that stands for 5 to 10 minutes, make a well in the 5 ½ cups of flour in a medium to large mixing bowl. In separate glass bowl, scald milk, sugar, salt and butter in microwave for about 2 to 3 minutes. Or you can scald the milk mixture on the stove for about 5 minutes. After scalded, beat the eggs into the mixture. Put the yeast mixture (if the yeast mixture does not have foam on top it means you have killed the yeast. You need to repeat that step if that happens) and the milk mixture into the center of the well in the bowl of flour. Stir until thoroughly mixed. Do Not Knead. If you think it is too runny, add another ½ cup of flour. The dough will be very soft. Take a cheese cloth with no sticking out fibers and dampen the very center of it. Place the damp part right over the center of your bowl. Put the bowl in the refrigerator for 2 to 3 hours, or let sit overnight. When chilled, punch down dough and knead for 5 minutes. Make into rolls and put into a greased muffin pan or a regular pan whichever you prefer. Let rise for thirty minutes. Bake at 350 degrees until golden brown.

Garden Herb Braid 1st Place • Class 9 – Junior – Other Wheat Breads • Jacob Hinkle • Grady County

4 to 4 ½ cups bread flour 3 Tbsp. granulated sugar 2 pkgs. active dry yeast 1 ½ tsp. salt ¾ tsp. each: basil, dried marjoram, oregano, parsley flakes, dried crushed rosemary ¾ cup milk ½ cup water ¼ cup butter – melted 1 egg Topping

1 Tbsp. butter – melted ⅛ tsp. each – basil, oregano, parsley flakes, dried marjoram In large bowl, combine 1 ½ cups flour with sugar, yeast, salt and herbs. In a saucepan, heat milk, water and butter to 120 to 130 degrees. Add to dry ingredients and beat just until moistened. Add egg, beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 4 to 6 minutes. Cover and let rise until doubled in size, about 1 hour. Divide dough into thirds. Roll each portion into a 15 inch rope. Braid ropes together and pinch ends to seal. Tuck ends under. Place braid on greased baking sheet. Cover and let rise until doubled in size, about 20 minutes. Bake at 375 degrees for 15 to 20 minutes or golden brown. Brush with melted butter and sprinkle with herbs immediately. Remove from baking sheet to wire rack to cool. Yield: 2 braids


Wheat Bread 2nd Place • Class 9 – Junior – Other Wheat Breads • Lucas Watts Owens • Canadian County

1 ¼ tsp. salt 2 ½ tsp. yeast dissolved in 2 Tbsp. water ¼ cup dry milk 3 ½ cups wheat flour – freshly ground ¼ cup honey ¼ cup oil 1 cup water – warm Mix all ingredients together until dough leaves sides of bowl. Put dough on lightly greased surface and knead 8 minutes. Put in a greased bowl and let rise 1 ½ hours. Put in greased pan, cover and let rise another 1 ½ hours. Bake at 350 degrees for 35 to 40 minutes. Turn out and butter the top.

Our Daily Bread 3rd Place • Class 9 – Junior – Other Wheat Breads • Arianna Bumgardner • Okfuskee County

10 cups white flour 1 cup rolled oat flour – freshly ground 2 Tbsp. yeast ¼ cup sugar ½ cup vegetable oil 2 cups rolled wheat – freshly ground 2 Tbsp. salt 4 cups water – hot 2 eggs Combine 4 cups white flour, rolled oat flour, rolled wheat, 2 Tbsp. salt, 2 Tbsp. yeast and ¼ cup sugar in a large mixing bowl; set aside. In a separate bowl, combine hot water, eggs and vegetable oil. Mix well, then add the wet mixture to the dry ingredients. Combine. Add remaining flour, one cup at a time. Knead for about 16 minutes. Cover and let rise in warm place for 1 hour or until dough has doubled in size. At the end of the hour, punch dough down. Divide into four equal portions and form into loaves. Put them into greased loaf pans, cover and let rise for 10 minutes. Preheat oven to 375 degrees. Bake time: 30 minutes or until golden brown on top.

Substitutions 1 cup whole kernels (to grind) = 1 1/3 cup flour 3/4 cup whole wheat flour + 1/2 cup cornstarch = 1 cup cake flour 2 1/2 cups whole wheat flour = 2 cups white flour 1 cup cake flour = 1/2 cup sifted all purpose flour 1 cake compressed yeast = 1 pkg. or 2 teaspoons active dry yeast Best of Wheat 2016 • Page 19

Whole-Wheat Oatmeal Bread 4th Place • Class 9 – Junior – Other Wheat Breads • Seth Stone • Lincoln County

1 envelope dry yeast 1 cup water – warm 2 tsp. salt 2 Tbsp. oil ¼ cup honey 2 cups oatmeal – cooked 3 cups all purpose flour 2 ½ to 3 cups whole wheat flour Dissolve yeast in ⅓ cup warm water in large bowl. Stir in salt, oil, ¼ cup honey, oatmeal and ⅔ cup warm water. Beat in 2 cups all purpose flour until smooth with wooden spoon or wire whisk. Cover with towel. Let rise in warm, draft free place for 15 minutes. Mixture should begin to bubble. Set aside 1 cup all purpose flour for kneading. Gradually beat enough whole wheat flour into mixture to make a smooth sticky dough. Turn dough onto flour covered surface, cover with bowl and let rise for 1 hour or until double in size. Turn out on lightly floured surface, punch down and knead until smooth. Divide in half, shape as desired. Cover loaves with towel. Let rise in warm, draft free place for about 30 minutes or until double in size. Bake in preheated oven at 375 degrees for 35 to 45 minutes or until loaves sound hollow when tapped with fingers. Remove to rack and brush hot loaves with honey and cool. Yields: 2 loaves

Norwegian Oatmeal Molasses Bread 5th Place • Class 9 – Junior – Other Wheat Breads • Allie Knowles • Ellis County

2 cups water – boiling 1 cup quick cooking oats 1 pkg. active dry yeast ½ cup water – warm ½ cup molasses 1 Tbsp. canola oil 1 tsp. salt 5 cups whole wheat flour 1 tsp. butter – melted In a bowl, pour boiling water over oats. Let stand until mixture cools to 110 to 115 degrees, stirring occasionally. In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until double in size, about 1 ½ hours. Punch dough down. Turn onto a lightly floured surface and divide in half. Shape into loaves. Place in two 9 x 5 inch loaf pans coated with cooking spray, turning once to coat top. Cover and let rise until doubled in size, about 1 hour. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.


Trevor’s Cherry Cheesecake Monkey Bread 2nd place • Class 10 – Junior – Sweet Breads • Trevor Westfall • Canadian County Dough

1 Tbsp. plus ½ cup granulated sugar 1 pkg. (2 ¼ tsp.) active dry yeast ⅔ cup water – warm (110 to 115 degrees) 4 ¼ cups all purpose flour – divided 2 Tbsp. powdered milk 1 tsp. salt ⅔ cup milk 2 Tbsp. unsalted butter – melted and cooled 1 egg – beaten 1 can (21 ounces) cherry pie filling For the filling/coating

¼ cup graham cracker crumbs ¼ cup granulated sugar ¼ cup (1/2 stick) unsalted butter – melted For the cream cheese icing

1 cup powdered sugar 4 ounces cream cheese – room temperature 2 Tbsp. milk ½ tsp. lemon juice In a small bowl, dissolve sugar and yeast in warm water. Let sit 5 to 10 minutes until foamy. In a large bowl or bowl of a stand mixer, combine 3 cups flour, powdered milk and salt. Add milk, melted butter, egg and yeast mixture and stir until a dough forms. Turn dough onto a lightly floured surface and knead by hand 10 minutes, adding just enough of remaining 1 ¼ cups flour until dough is smooth, elastic and slightly sticky. Shape dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 to 1 ½ hours until doubled in size. Meanwhile, in a medium bowl, combine graham cracker crumbs and sugar for filling/coating. Melt butter and place in a small bowl. Grease bottom and sides of a large Bundt pan with baking spray or softened butter. Punch down dough. (*see note at bottom) Divide dough into 1 inch pieces; roll each piece into a ball. Dip each dough ball into melted butter, then roll in graham cracker-sugar mixture. Place in prepared pan. Once bottom of pan is covered with dough balls, spoon half of cherry pie filling over top. Top with another layer of dipped and coated balls. Top with remaining cherry pie filling. Top with remaining dough balls. Cover pan with plastic wrap and let rise 45 minutes until nearly doubled in size. Meanwhile, heat oven to 350 degrees. Unwrap pan and bake 40 to 45 minutes until bread is very deep golden brown on top and filling is bubbling. Cool in pan 10 minutes, then carefully invert bread onto a serving plate. Beat icing ingredients with an electric hand mixer or in a stand mixer until smooth (add more powdered sugar or milk as needed to achieve desired consistency). Spoon and spread icing over top of bread. Serve warm or at room temperature. Yield 8 to 10 servings. *Note: At this point, dough can be refrigerated overnight for use the next morning. Just punch dough down, shape into a ball and return to the bowl.


Jingle Cake 3rd place • Class 10 – Junior – Sweet Breads • Brianna Marenco • Ellis County Dough

1 cup buttermilk ⅓ cup granulated sugar 1 ½ tsp. salt 2 pkgs. yeast ¼ cup water – warm 4 ¾ to 5 ½ cups bread flour 2 eggs ¼ cup butter Filling

½ cup honey ¼ granulated sugar 1 Tbsp. orange juice ⅓ cup raisins ⅓ cup nuts Grated rind of 1 orange 1 tsp. cinnamon 1 Tbsp. butter Dough: In small saucepan, heat buttermilk until lukewarm, stirring constantly. Add ⅓ cup sugar and 1 ½ tsp. salt; stir until dissolved. Sprinkle yeast into water in small bowl; stir until dissolved. Add yeast to buttermilk mixture. Stir in 2 ½ cups flour; beat until smooth. Stir in eggs and butter; add enough remaining flour to form soft dough. Knead gently on lightly floured surface until smooth. Place in greased bowl. Cover and let rise in warm place until double in size. Filling: Combine honey with all ingredients except butter. Grease 4 inch deep 10 inch tube pan. Punch dough down, divide in half. Roll out one half into 10 inch square; brush with half of melted butter; spread half the filling. Roll up, jelly roll fashion; seal by pinching ends of dough into roll. Run seam to bottom and seal by rolling back and forth on surface. Cut dough into 1 inch slices; place layers of slices with cut side down in pan where they barely touch. Top with second layer of slices, making each slice cover adjoining edges of 2 slices below. Prepare remaining half of dough the same way and add slices to pan as before. Cover and let rise in warm place until double in size. Bake at 350 degrees for 45 to 60 minutes or until well browned.

Cinnamon Rolls 4th place • Class 10 – Junior – Sweet Breads • Tayler Spray • Woodward County

2 ½ cup water – warm ½ cup butter ½ cup sugar 2 tsp. salt 2 eggs 2 Tbsp. yeast ¼ cup honey 1 cup whole wheat flour Approximately 5 cups bread flour


Put all liquid ingredients (including yeast) in large mixing bowl. Beat until smooth. Set aside for a few minutes until frothy. Add whole wheat flour and bread flour until smooth and elastic. Let rise until double in size. Combine: 1 cup sugar 1 Tbsp. cinnamon 2 Tbsp. brown sugar 1 stick of butter – melted Divide dough. Roll out dough and brush with butter, then cover with cinnamon mixture over dough. Roll up into jelly roll. Cut into desired size cinnamon roll. Put on greased baking pan and let rise until double in size. Bake at 350 degrees for approximately 20 minutes. Icing

2 cups powdered sugar 1 tsp. vanilla Half and half cream

Combine ingredients, adding cream as needed for right consistency. Ice cinnamon rolls once cooled.

Cinnamon Rolls 5th place • Class 10 – Junior – Sweet Breads • Arielle Quartuccio • Cleveland County

1 cup milk – warm 2 eggs – room temperature ⅓ cup butter – melted 4 ½ cups bread flour 1 tsp. salt ½ cup white sugar 2 ½ tsp. active dry yeast 1 cup brown sugar – packed 2 ½ Tbsp. ground cinnamon ⅓ cup butter – softened ¼ cup of pecans – chopped Frosting

1 (3 ounce) package of cream cheese - softened ¼ cup butter – softened 1 ½ cup confectioner’s sugar ½ tsp. vanilla extract ⅛ tsp. salt ¼ cup pecans - chopped In a large bowl, dissolve yeast in warm milk. Beat in eggs, ⅓ cup of melted butter, salt, sugar and flour. Stir to form soft ball of dough. Turn onto floured surface and knead until smooth and elastic; about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until it doubles in size. Turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16 x 21 inch rectangle. Spread dough with ⅓ cup butter and sprinkle evenly with brown sugar/cinnamon mixture and pecans. Roll up dough and cut into 16 rolls for each roll. Place on greased 9 x 13 inch baking pan. Place in warm place and let rise until doubled in size. Bake in preheated oven at 400 degrees for 15 minutes or until golden. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioner’s sugar, vanilla extract and salt. Decorate rolls with frosting and chopped pecans.


Chewy Herb Bread 1st place • Class 11 – Junior – Specialty Breads • Briana Bumgardner • Okfuskee County

7 cups all purpose flour 1 Tbsp. salt 2 cups water – hot 3 Tbsp. oil 1 Tbsp. yeast 1 Tbsp. raw sugar 1 egg 1 cup cooked oats Herbs – 2 tsp. dried basil, 2 tsp. oregano, 2 tsp. garlic powder (or use your personal favorites) Mix 2 cups flour and all other dry ingredients, then add all ingredients. Mix well. Add flour 1 cup at a time. Knead dough 15 minutes and add desired spices and herbs. Let rise 1 hour. Punch down and divide the dough in half and let rest for a few minutes, then roll half into a rough circle about 11 inches in diameter on a lightly floured surface. Cut the circle into 10-12 evenly wide slices. A pizza cutter is easiest to use. Lightly oil a 9 inch pan to use for the perfect round shape. Lay half the strips parallel to each other across the tin, just like lattice pie crust, using the strips from the middle of the circle for the middle of the pie tin and the shorter outside strips for the edges of the pan. You should leave a small space in between each strip, about ½ inch. Here comes the tricky part. Fold back every other strip halfway and place one leftover long strip perpendicular to the parallel strips, then unfold the folded strips. Take the parallel strips running underneath the perpendicular strip and fold them back over it. Lay down the next strip, then unfold the parallel strips over the second strip. Continue process until you reach pan’s edge, then repeat from the middle to the other side. Do all of this gently, with no unnecessary pulling and tugging. When you’re done, you should have a rough circle of woven dough overflowing the pan. Tuck edges under the loaf into the pan so it looks neat. Repeat second time and let them rise for about thirty minutes. Bake in 350 degree oven for 30 minutes.

Hawaiian Bread 2nd place • Class 11 – Junior – Specialty Breads • Kayleigh Wilson • Noble County

2 envelopes active dry yeast ½ cup water – warm (110 degrees) 3 eggs 1 cup pineapple juice ½ cup water ¾ cup white sugar ½ tsp. ground ginger 1 tsp. vanilla extract ½ cup butter – melted 6 cups bread flour

In a small bowl, dissolve yeast in ½ cup warm water. Let stand until creamy — about 10 minutes. In a large bowl, beat together yeast mixture, eggs, pineapple juice, ½ cup water, sugar, ginger, vanilla and melted butter. Gradually stir in flour until a stiff dough is formed. Cover with a damp cloth and let rise in warm place for 1 hour. Deflate the dough and turn it out on floured surface. Divide the dough into equal pieces and form into round loaves, creating special shapes if desired. I’ve formed mine into Panda Bear heads by rolling larger size balls and forming a ring and adding small balls of dough to create the ears. Let rise until double in size — about 40 minutes. Preheat oven to 350 degrees and bake for 25 to 30 minutes. Brush with egg wash 5 minutes before done (egg white and water). Decorate faces using butter cream frosting.


Lion Bread 3rd place • Class 11 – Junior – Specialty Breads • Beth Armstrong • Grady County

½ cup sugar 1 tsp. salt 1 ½ pkgs. active dry yeast 4 to 4 ½ cups all purpose flour 1 cup milk ½ cup butter 1 egg Peach-pineapple jam 1 chocolate almond Combine sugar, salt, yeast and 2 cups flour. In a saucepan over low heat, slowly heat milk and butter until very warm (about 120 degrees). With mixer at low speed, gradually beat liquid into dry ingredients. Beat in eggs and 2 cups of flour. Increase speed to medium, beating 2 minutes more. By hand, stir in the rest of the flour to make soft dough. Turn onto light floured surface; knead until smooth and elastic about 10 minutes. Shape in a ball and turn into greased bowl. Turnover, cover and rise to double in size, about 1 hour. Punch down dough. To make each lion: Take about ½ the dough and roll it out in a rectangle, brush with peach-pineapple jam and roll up. On a baking sheet, curve it into a circle (this is the mane of the lion) and clip with shears about every inch. Using various sizes of balls, shape into head, nose, ears and mouth. Place in center with “mane” circling the head. Use a chocolate almond, cut in half, for the eyes. Let lion rise while you preheat the oven to 375 degrees. Bake 20 to 25 minutes. Take off pan immediately and allow to cool.

Frog Bread 4th place • Class 11 – Junior – Specialty Breads • Sidney Oxford • Tillman County

6 cups flour 2 tsp. salt 2 tsp. yeast ¼ cup sugar 2 cups milk – warm ⅓ cup water Gummy tongue 2 candied cherries Mix all the dry ingredients together. Mix in milk and water to make a doughy ball. Knead 10 minutes. Place in greased bowl and let rise for 90 minutes. Punch dough down. Divide dough in 4 small walnut size balls, 2 marble size, 2 golf ball size and the remaining dough as one. Use the big ball of dough to form an oblong shape body. The golf ball size pieces from 2 balls. Cut balls in half and use as back legs placing at rear of frog. Then the remaining 4 pieces roll as tubes. Place 2 in front of back legs and cut twice to make 3 toes. Place other 2 in front and cut twice to make 3 toes. Marble size go on top for eyes. Then cut a slit for the mouth. Allow dough to rise double in size. Bake at 350 degrees for 35 to 45 minutes. Add candied cherries as eyes and gummy tongue as the tongue.


Turtle Bread 5th place • Class 11 – Junior – Specialty Breads • Elizabeth Whitlow • Choctaw County

2 ½ cups flour 1 Tbsp. active dry yeast 1 Tbsp. sugar ½ tsp. salt 1 cup water – warm to hot ⅛ cup cooking oil Put 2 cups flour, un-activated yeast, sugar and salt in a large bowl. Pour in water and oil. Mix until combined. Add the remaining flour gradually until dough is no longer sticky. Knead for about 5 minutes until dough is elastic and smooth. Place dough back into bowl and let rise until doubled in size. Punch it down and begin to shape your turtle. Start this by rolling the dough until it is about ½ inch thick. Cut out an oval and head. This will be the body. Cut four small ovals and attach body to make feet. Cut dough with knife in squares on the body. Let dough rise again for about 30 minutes. Bake at 400 degrees for 20 minutes or until golden brown.

Spicy Apple Bread — 2 lb. Loaf

1st Place • Class 12 – Junior – Bread Machine • Tayler Spray • Woodward County

1 ½ cup water 3 Tbsp. butter 4 cups Gold Medal Better for Bread flour ½ cup dried apples – cut up 3 Tbsp. dry milk 3 Tbsp. sugar 1 ½ tsp. salt 3 tsp. apple pie spice 1 ½ tsp. yeast ½ cup walnuts

Make 1 ½ lb. recipe with bread machine that uses 3 cups flour or make 2 lb. recipe with bread machine that uses 4 cups flour. Measure carefully, placing all ingredients in bread machine in the order recommended by the manufacturer. Select sweet or basic/white cycle. Use medium or light crust color. Do not delay cycle. Remove baked bread from pan, cool on wire rack.

Bread Machine Bread 2nd Place • Class 12 – Junior – Bread Machine • Amy Larson • Pottawatomie County

1 cup water – warm 3 Tbsp. sugar 1 tsp. salt 3 Tbsp. vegetable oil 3 cups bread flour 1 pkg. active dry yeast Place water, sugar, salt, oil, flour and yeast into pan of bread machine. Bake on white bread setting. Cool on wire racks before slicing.


Bread Machine White Bread 3rd Place • Class 12 – Junior – Bread Machine • Tel DeWitt • Harper County

9 ounces milk (75 to 85 degrees) 2 Tbsp. butter 2 cups bread flour 1 ½ Tbsp. sugar 1 ½ tsp. salt 1 ½ tsp. bread machine yeast Add liquid ingredients and butter to pan. Add dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of mixture into the corners. Make a well in center of dry ingredients, add yeast and lock pan into bread machine. Program for recommended select setting. Turn bread machine on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.

Belgian Molasses Bread 4th Place • Class 12 – Junior – Bread Machine • Brianna Marenco • Ellis County

1 ½ Tbsp. butter 3 Tbsp. molasses ¾ cup milk – warm 4 ½ Tbsp. water – warm 1 ½ tsp. active dry yeast 2 ¼ cup bread flour ¾ cup whole wheat flour 1 ½ tsp. salt Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select basic or white bread and 1 ½ lb. loaf setting. Press start.

Half Whole Wheat Bread 5th Place • Class 12 – Junior – Bread Machine • Madisyn Myers • Kingfisher County

8 ½ ounce milk (1 cup + 1 Tbsp.) 90 to 100 degrees 1 Tbsp. honey 1 ½ cup bread flour 1 ½ cup whole wheat flour 1 ½ tsp. salt 1 ½ Tbsp. brown sugar 2 Tbsp. butter 1 ½ tsp. bread machine yeast Add liquid ingredients to bread machine pan. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. Make a well in center of dry ingredients and add yeast. Lock pan into bread maker. Program for dough. Start bread machine. When finished, remove dough. Knead and shape into loaf. Place loaf in pan. Allow to rise. Bake at 350 degrees for 20 to 25 minutes.


OWC Whole Wheat Bread Recipe Mix together in a mixing bowl (large stand mixer with a dough hook works best): • 3 ¾ cups white bread flour • 3 ⅓ cups whole wheat flour • ½ cup brown sugar • ¾ cup powdered milk • 2 tsp. salt • 1 Tbsp. yeast In a separate bowl, mix together: • 1 cup warm water (115 degrees) • 1 Tbsp. + 1 tsp. brown sugar • 1 Tbsp. + 1 tsp. yeast Let stand until yeast begins to work, and then add dry ingredients in mixer. Mix for 30 seconds and then add the following; • ½ cup canola oil • 2 Tbsp. molasses • 1 cup warm water Continue mixing and adjust the water level to achieve dough consistency. You may have to add anywhere from another 1/2 cup to 1 cup of extra warm water for dough not to be too dry. Remember dough should mix approximately 8 minutes and a dough ball should form that cleans all dough off the sides of the bowl. (Helpful Hints: On a Kitchen Aid 4 quart mixer use the #2 setting for speed to begin and then you can move up to the #4 speed setting. You may also have to use a large rubber spatula to scrape the dough into center of the mixing bowl when beginning in order to make sure all ingredients are incorporated.) Allow dough to double in size and punch down. For bread, divide the dough into two loaves. Place in greased loaf pans and allow to double in size. Bake at 350 degrees for 20 to 25 minutes, depending on oven. Remove from pans and lightly spray tops with cooking spray or brush with butter. Allow to cool at least 20 minutes before slicing. For cinnamon rolls, roll dough into large rectangle. Coat dough with either one stick of melted butter or margarine or use liquid margarine. Sprinkle on a mixture of: • 1 ½ cups sugar • 1 ½ cups brown sugar • 2 Tbsp. cinnamon Make sure to spread mixture to the edges of dough. Roll dough from the long side of rectangle, keeping the roll tight. Cut into 36 slices and place on parchment paper lined baking sheets or two jelly roll pans. Allow the rolls to double in size and bake at 350 degrees for 8 to 10 minutes. Glaze the warm rolls with a mixture of: • 1 cup powdered sugar • 1 Tbsp. + 1 tsp. evaporated milk


Baking Terms BAKE: To cook in the oven with dry heat. BATCH: One recipe of yeast, quick breads or cookies. BATTER: Dough that is too moist to knead, as in batter bread. Also used to describe texture in early part of directions before all the flour has been added. BEAT: To mix ingredients together with a circular up and down motion using a spoon, whisk, rotary or electric beater. BIND: To thicken or smooth out the consistency of a liquid. BLANCH: To dip food, (mostly fruits or vegetables) into boiling water or pour boiling water over the food. BLEND: To stir ingredients until they are thoroughly combined. BOIL: To cook liquid over 212° F (100°C). BREAD: To coat with dry bread crumbs or cracker crumbs. CARAMELIZE: To heat sugar until brown and a characteristic flavor develops. CHILL: To make food cold by placing it in the refrigerator or in a bowl over crushed ice. CHOP: To cut into small pieces. CLARIFY: To make a substance clear or pure. COAT: To thoroughly cover a food with a liquid or dry mixture. COMBINE: To mix or blend two or more ingredients together. COOL: To let food stand until it no longer feels warm to the touch. CREAM: To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or electric mixer until it is creamy. CRUSH: To pulverize. CUBE: To cut into small squares of close to equal size. CUT IN: To combine solid fat with flours using a pastry blender, two forks or the fingers. DOT: To place small pieces of butter or other food over the surface of a food. DOUBLE IN BULK: Refers to the expansion of gluten cells in yeast bread that has risen. It is difficult for beginners to judge, so we suggest the finger test after allotted time has elapsed: Press two fingers in the dough, and if marks remain unchanged, it is ready to punch down. DOUBLE IN SIZE: Refers to the final rising before bread is baked. It’s a visual measurement, subject to guessing and experience. Less is better than more. Individual recipes indicate what to look for including “almost double in size” or “until half again as large”. DRAIN: To remove liquid from a food product. DROP: Using a spoon, drop batter onto a baking sheet. DUST: To lightly sprinkle the surface of a food with sugar, flour or crumbs. To also sprinkle the surface for rolling out the dough. ELASTIC: Capable of recovering shape after stretching the dough. FLAKE: To break into small delicate pieces with a fork. FOLD: To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula without stirring, so that the finished product remains light. GARNISH: To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish. GRATE: To reduce a food into small bits by rubbing it on the sharp teeth of a grating tool. GREASE: To rub oil on the surface of a cooking utensil or on a food itself. Also, may use non-fat cooking spray. KNEAD: To work dough by pressing it with the heels of the hand, folding it, turning it, and repeating each motion until the dough is smooth and elastic. LEVEL: Dry ingredients are spooned into a cup and then leveled off with a straight edge, such as a knife or spatula. MASH: To break food by pressing it with the back of a spoon, a masher or forcing it through a ricer.


MINCE: To cut or chop into very fine pieces. PACKED: Used for brown sugar. Spoon brown sugar into dry measuring cup and press down until firmly packed. Overfill the measuring cup, level it off with a straight edge or spatula. PARE: To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler. PREHEAT: To heat the oven, broiler or toaster oven to a desired temperature before inserting the food. PUNCH DOWN: To push a fist firmly into the top of yeast dough that has completed the first rising. PUREE: To put food through a fine sieve or a food mill to form a thick smooth liquid. REST TIME: Yeast doughs benefit from a brief intermission of handling; individual recipes tell you when. Always cover the resting dough so a “skin” doesn’t form. Turn a bowl over it or cover with a plastic wrap. SCALD: To heat liquid to just before the boiling point; to dip food into boiling water or pour boiling water over the food. SCORE: To make small, shallow cuts on the surface of a food. SEAR: To brown the surface of a food quickly with high heat. SEASON: To add herbs, spices or other ingredients to food to increase the flavor. SEPARATE: To remove the yolk from the white of the egg. SHAPING: Recipes indicate how to shape special breads and rolls. For regular bread loaves, lightly flour the work surface after shaping the dough into a smooth ball. Roll to a rectangle using a rolling pin. Beginning at the short end, roll dough tightly to make a loaf shape. With fingers, pinch the seam of rolled dough to seal. Then pinch each end. Pat into a uniform loaf shape. SHRED: To cut or break into thin pieces. SIFT: To sift flour and dry ingredients through a sifter. Flour will pack from its own weight. Sifting incorporates air into the flour and insures accurate measuring. SIMMER: To cook with vapor produced by a boiling point. SKIM: To remove a substance from the surface of a liquid. STEAM: To cook with vapor produced by a boiling liquid. STEEP: To soak in hot liquid. STRAIN: To separate solid from liquid. THICKEN: To make a liquid dense by adding a food like flour, cornstarch, egg yolks, rice or potatoes. VENT: To leave an opening through which steam can escape in the covering of a food to be cooked. WHIP: To beat quickly and steadily by hand with a whisk or electric mixer.

Measure equivalents 3 teaspoons = 1 tablespoon 4 tablespoons = 1/4 cup 5 1/3 tablespoons = 1/3 cup 8 tablespoons = 1/2 cup 10 2/3 tablespoons = 2/3 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup 1 gram = 0.035 ounces

2 tablespoons = 1 ounce 1 cup = 8 fluid ounces 1 cup = 1/2 pint 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon 1 ounce = 28.35 grams 1 liter = 1.06 quarts


Notes


Winners from the 2016 Best of Wheat Contest


Index Baking terms ..............................................................................................................................29-30 Best of Wheat Photos ....................................................................................................................32 Bread Machine, Junior Division ..........................................................................................26-27 Bread Machine, Senior Division............................................................................................12-13 Dinner Rolls, Junior Division ................................................................................................16-18 Dinner Rolls, Senior Division ..................................................................................................4-6 Measure Equivalents ....................................................................................................................30 Notes ..................................................................................................................................................31 Other Wheat Breads, Junior Division ................................................................................18-20 Other Wheat Breads, Senior Division ....................................................................................6-8 OWC Whole Wheat Bread Recipe ............................................................................................28 Specialty Breads, Junior Division ........................................................................................24-26 Substitutions ....................................................................................................................................19 Sweet Breads, Junior Division ..........................................................................................13, 21-23 Sweet Breads, Senior Division ..............................................................................................1, 9-11 What’s on your plate? ..................................................................................................Back Cover White Bread, Junior Division ................................................................................................14-16 White Bread, Senior Division ....................................................................................................1-3 This publication, printed by Mercury Press, is issued by the Oklahoma Wheat Commission. 10,000 copies have been prepared and distributed at a cost of $4,691.76 for consumer promotion purposes. Designed by Cowboy Connection Designs & Communications.

Before you eat, think about how much food goes on your plate or in your cup or bowl. Over the day, include foods from all food groups: vegetables, fruits, whole grains, low-fat dairy products and lean protein foods. • Make half your plate fruits and vegetables. • Make at least half your grains whole. • Switch to skim or 1% milk. • Vary your protein food choices.

Proudly brought to you by:

The Oklahoma Wheat Commission 8820 Silver Hill Drive • Oklahoma City, OK 73132 Office: 405.608.4350 • FAX: 405.848.0372 E-mail: [email protected]

www.okwheat.org