Best of Wheat - Oklahoma Wheat Commission

The Best of Wheat 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. 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.

100% Whole Wheat Bread Grand Champion Senior Division • Class 2 – Senior – Whole Grain Bread • Kaye Freudenberger • Logan County

2 pkgs. active dry yeast 2 1/4 cups warm water 1/3 cup sugar 1 Tbsp. vegetable oil 1 Tbsp. salt 2 eggs 5-6 cups whole wheat flour

• In a large mixing bowl, dissolve the yeast in the warm water. Add sugar, oil, and 1 cup

flour. Mix well and let stand 5 minutes until mixture begins to form bubbles. Add beaten eggs and salt. Mix until smooth. Add enough remaining flour to make a soft dough. Turn out onto floured board. Knead until smooth and elastic, adding flour as you go. Spray inside of 2 gallon plastic bag with vegetable oil spray. Close bag. Let rise in warm place until double. Divide dough in half. Shape into 2 loaves. Place in greased 9x3 bread pans. Cover and let rise until doubled. Bake at 350 degrees for 20-25 minutes.

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Senior Division • Page 1

Butter Rich Light Bread 1st Place • Class 1 – Senior – White Bread • June McGuire • Stephens County

2 pkgs. active dry yeast 2 cups lukewarm water 3/4 cup powdered milk 1/3 cup sugar

1 Tbsp. salt 1/3 cup softened butter 6 cups bread flour

• This recipe makes 2 loaves. Dissolve yeast in lukewarm water. Add sugar, milk powder,

salt and half of flour. Mix until smooth. Add butter and remaining flour. Knead either by machine or by hand for 10 minutes. Place in greased bowl; cover, let rise until doubled. Punch down and shape into 2 loaves, place into greased pans. Cover, let rise until doubled. Preheat oven to 350 degrees. Bake in pre-heated oven at 350 degrees for 30 minutes or until golden brown. Remove from pan to wire rack to cool. Loaves may be brushed with butter, optional.

White Bread 2nd Place • Class 1 – Senior – White Bread • Marilyn Schrick • Tillman County

2 pkgs. dry yeast 1 1/2 cups lukewarm water 1 egg 1 3/4 tsp. salt 1/4 cup melted shortening 6 Tbsp. sugar 5 to 5 1/4 cups sifted flour.

• Soften yeast in water, add sugar, salt, shortening and egg. Mix well. Add flour slowly,

beating a little at a time, until stiff enough to knead. Turn onto floured board and knead until smooth. Place in a greased bowl, cover with a cloth. Set in a warm place until doubled in bulk, 1 hour. Punch down in bowl and let rise about 30 minutes more. Shape your bread into loafs, put into greased pans. Let rise and bake at 400 degrees until brown.


Tang Zhong Method 3rd Place • Class 1 – Senior – White Bread • Dena Welch • Lincoln County

Flour paste water flour

Dough

2/3 cup

milk 1 large egg plus 1 large yolk 2 3/4 cups flour 2 tsp. instant or rapid rise yeast 3 Tbsp. sugar 1 1/2 tsp. salt 6 Tbsp. unsalted butter, softened.

2/3 cup 1/4 cup

• Flour paste: whisk water and flour together until smooth. Microwave, whisking every 25 • In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and seconds until mixture thickens, 50 to 75 seconds.

yolk and whisk until incorporated. Add flour and yeast. Fit mixer with dough hook and mix 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 just doubled in volume, 40 minutes to 1 hour. • Turn out dough onto lightly floured counter. Press dough gently but firmly to expel air. • Divide into 2 loaves and place in greased loaf pans. Dough will be soft. Cover with plastic and let rise 40 minutes to an hour. Bake at 350 degrees about 30 minutes or until they brown.

White Yeast Bread 4th Place • Class 1 – Senior – White Bread • Della Morris • Grant County

2 pkgs. active dry yeast 3/4 cup warm water (105 to 115 degrees) 2 2/3 cups warm water 1/4 cup sugar

1 Tbsp. salt 3 Tbsp. shortening 9 to 10 cups flour Soft butter or margarine

• Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt,

shortening and 5 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto a lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double in size, about 1 hour. Dough is ready if impression remains. Punch dough down. Divide in half (I get 3 loaves). Roll each part in a rectangle 18x9 inches. Roll up beginning on short side. With hand, press each end to seal. Press out all the air bubbles, give it a slap. Place seam side down in greased loaf pan 9x5x3 inches. Let rise until double in size, about an hour. Heat oven to 425 degrees. Place loaves on low rack so that tops of pans are in the center of the oven. Pans should not touch each other or sides of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter or margarine and cool on wire rack. Yield: 2 to 3 loaves.


Vienna White Bread 5th Place • Class 1 – Senior – White Bread • Olimpia E. Timudo • Payne County

Dough

1/3 cup

whole milk at 95 degrees 0.5 oz. instant dry yeast 2 Tbsp. granulated sugar 8 oz. all-purpose flour 8 oz. bread flour

1 Tbsp. salt 3 Tbsp. unsalted butter, at room temperature Egg Wash – Beat one whole egg and one egg yolk, pinch of salt Topping – 2 Tbsp. sesame seeds

• In a mixing bowl, combine milk with sugar, yeast. • Combine the yeast mixture with the flour and salt. Mix well at medium speed. • Add butter by pieces, slowly. • Once the butter is well incorporated, keep mixing at medium speed for 10 minutes. • Transfer the dough onto your work surface, scraping out with your hand and knead • Do not use extra flour during the kneading and shaping process. The internal

using the palms and heels of your hands until dough turns completely smooth.

temperature of the dough should reach 73-80 degrees. Place dough ball in a greased container, cover with plastic wrap and make a hole. • Place in a warm area. (80-90 degrees) • Let rise for 30 minutes or more until it has tripled in size. • Transfer dough onto a clean work surface. No extra flour needed. • Shape into a tight ball. • Cover with a damp kitchen towel and let rest 15 minutes. • Flatten to remove air bubbles from the fermentation and shape it tightly. • Place the ball onto a large sheet pan (seam-side down on the tray). • Brush with egg wash. Carefully score the ball 6 times horizontally using a razor blade or a very sharp paring knife. Top with sesame seeds. • Let proof for about an hour or until double in size. • Preheat oven to 450 degrees. Bake for about 15 minutes; halfway through, rotate tray. • Remove from oven and transfer to a wire rack and cool to room temperature. Keep Vienna white bread at room temperature for 2 days or freeze baked for up to 3 weeks. Enjoy!

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


Lindsey’s Whole Wheat Bread 2nd Place • Class 2 – Senior – Whole Grain Bread • Lindsey Westfall • Canadian County

1 to 1 1/8 cups lukewarm water 1/4 cup vegetable oil 1/4 cup honey, molasses, or maple syrup 3 1/2 cups, white whole wheat flour, or organic white whole wheat flour 1 pkg. active dry yeast dissolved in 2 Tbsp. of the water in the recipe 1/4 cup nonfat dried milk 1 1/4 tsp. salt

•In a large bowl, combine all the ingredients and stir until the dough starts to leave the

sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for „dough‰ or „manual‰.) Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary. • Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise until puffy, though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. • Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. Toward the end of the rising time, preheat the oven to 350 degrees. • Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190 degrees on an instant read thermometer inserted into the center. • Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter, this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

Whole Grain Bread 3rd Place • Class 2 – Senior – Whole Grain Bread • Jade Hardisty • Cleveland County

2 1/4 cups warm water + 1 tsp. sugar 3 pkgs. yeast 2 eggs beaten 1/2 cup sugar

1 Tbsp. shortening 1 Tbsp. salt 6-7 cups whole wheat flour

• In a small bowl, combine warm water, 1 tsp. sugar and yeast. Let proof. In another bowl, combine 3 cups of whole wheat flour, sugar and salt. Mix and make a well in the middle. Pour yeast water, beaten eggs and shortening, mix. Turn dough onto lightly floured surface adding flour and knead until dough is soft and smooth. Place dough in greased bowl and turn once to coat. Cover bowl with damp cloth and let rise until doubled. Punch down and divide in half. Shape into loaves. Let rise until doubled. Bake in preheated oven at 375 degrees for 30-35 minutes.


Whole Wheat Sandwich Bread 4th Place • Class 2 – Senior – Whole Grain Bread • Valerie Jones • Oklahoma County

228 g. water, lukewarm 2 Tbsp. orange juice 85 g. honey 397 g. white whole wheat flour

2 1/2 tsp. instant yeast 28 g dry milk 1 1/4 tsp. salt 56 g. butter, melted

• Combine all ingredients. Stir until dough starts to leave the sides of bowl. Let dough rest for 30 minutes. Knead until dough is smooth (8 to 10 minutes). Place dough in a lightly greased bowl, cover and allow dough to rise until puffy (1 to 2 hours). • Shape dough and place in a 8 1/2 x 4 1/2" loaf pan. Cover and allow dough to rise until the center is 1" above the edge of the pan (1 to 2 hours). • Bake at 350 degrees for 35 to 40 minutes to an internal temperature of 190 degrees. Tent with aluminum foil after 20 minutes. Remove from oven and turn out on a rack to cool. Rub crust with butter. • Yield: 1 loaf

My Wheathearts Bread 5th Place • Class 2 – Senior – Whole Grain Bread • Caroline R. Newman • Blaine County

1 cup + 1 Tbsp. water 1 pkg. or 2 1/4 tsp. active dry yeast 1 Tbsp. honey 1 1/2 cups 100% whole wheat white flour 1 1/2 cups whole wheat flour 1 1/2 Tbsp. brown sugar, packed 1 1/2 Tbsp. dry milk 1 1/2 tsp. salt 2 Tbsp. unsalted butter (butter or margarine) room temperature

• Warm water 80 degrees to 100 degrees; add yeast and let set in measuring cup.

Measure whole wheat white flour and whole wheat flour in mixing bowl. Add brown sugar, dry milk and salt, mix well. When yeast water is ready add 1 cup of flour and mix well, then add honey and butter (cut butter into small pieces), mix well. Add the rest of flour 1/2 cup at a time, should be 2 cups. Mix until flour is pulling away from the side of the bowl. Lay out on floured cloth and let rest for about 5 minutes, then knead for 5 to 8 minutes. Place in large well-greased bowl, then flip over and cover with plastic cover and dampened tea towel for 55 minutes or longer. When double in size punch down and let double in size, about 45 minutes. When doubled 2nd time, place wheat dough on floured cloth, let rest about 5 minutes. Flour hands and start kneading for 5 to 8 minutes, working out any air bubbles. Work dough until all bubbles feel gone. Roll into loaf shape, place in well-greased 5x8 inch loaf pan, cover with plastic wrap and the tea towel, put in a warm place and let rise about 30 to 45 minutes. Place in 400 degree oven for 15 minutes, turn oven down to 350 degrees. Cook 30 minutes longer, tap top for hollow sound, if sounds good remove from oven. Butter top well, remove from pan, place on cooling rack. Let cool well before cutting.


Grandma’s White Dinner Rolls 1st Place • Class 3 – Senior – Dinner Rolls • June Shepherd • Kay County

6 1/2 cups sifted flour 3 tsp. salt 2 1/2 Tbsp. yeast 2 cups hot water

2 eggs 1/4 cup shortening 3/4 cup sugar

• Mix hot water, salt, yeast, 1/4 cup sugar and 1 1/2 cups flour. When well blended, cover

and let set for 15 minutes. Dough should become bubbly with yeast activated. Blend slightly, then add balance of sugar (1/2 cup) and 2 cups of flour. Blend on low until mixed well. Add shortening and eggs. Blend on low or medium low. Attach bread hook and begin adding flour 1/2 cup at a time, blending between. Add flour until desired consistency, or until dough pulls away from the bowl. Cover and let rise for 1 hour. Knead. Cover and let rise again for another hour. Knead very well. Rolls can now be made into desired shapes. Place in well- greased pans. Let rise again for an hour at room temperature. Dough should be nearly doubled in size. Bake for approximately 20 minutes or until nicely browned in 350 degree oven. Immediately remove from pan and brush lightly with melted butter.

Royal Rolls 2nd Place • Class 3 – Senior – Dinner Rolls • Kaye Freudenberger • Logan County

2 pkgs. active dry yeast 1/2 cup warm water 1/2 cup brown sugar 1 Tbsp. salt

1/4 cup shortening 2 1/4 cups warm water

2 cups whole wheat flour 5 cups all-purpose flour

• Dissolve yeast in 1/2 cup warm water. Stir in brown sugar, salt and shortening. Add

remaining water and whole wheat flour. Blend well. Gradually add all-purpose flour until dough is stiff and easy to handle. Turn dough on floured board and knead until smooth (about 8 minutes). Place dough in greased bowl, turn to grease top. Cover and let rise in warm place until double. Shape into desired dinner roll shapes. Place in greased pans. Cover and let rise until double. Bake at 350 degrees for 15-25 minutes until done.


Dinner Rolls 3rd Place • Class 3 – Senior – Dinner Rolls • Sandy McClure • Cleveland County

2 pkgs. dry yeast 2 cups warm water 1/2 cup sugar 3/4 cup melted butter

7 cups flour 1/2 cup dry milk 1 Tbsp. salt

• Dissolve yeast into water, add sugar, add melted butter. • Add combined flour, dry milk, and salt, mix well. Knead for a few minutes. • If time permits, let dough rise once and knead once before shaping. • Shape into rolls and rise until double • Bake in 350 degree oven about 7 to 12 minutes.

Dinner Rolls 4th Place • Class 3 – Senior – Dinner Rolls • Denise Manning • Beaver County

2 pkgs. (1/4 ounce each) active dry yeast 1/2 cup warm water (110 degrees to 115 degrees) 1 1/4 cups warm milk (110 degrees to 115 degrees) 1/2 cup butter, softened or melted and cooled 2 large eggs 1/3 cup sugar 1 1/2 tsp. salt 6 to 6 1/2 cups all-purpose flour Melted butter, optional

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, eggs,

sugar, salt, yeast mixture and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. • Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour. • Punch dough down. Turn onto a lightly floured surface; divide in half. Divide and shape each portion into 12 balls. Place rolls on two greased 13x9 inch baking pans. Cover with clean kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375 degrees. • Bake until golden brown, 20-25 minutes. If desired, brush tops lightly with melted butter. Cool on wire racks. Serve warm. Yield: 2 dozen

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


Suzanne’s Easy Bread 5th Place • Class 3 – Senior – Dinner Rolls • Suzanne Bryan • Texas County

7 oz. hot tap water 3 tsp. yeast 3 Tbsp. sugar 3 Tbsp. oil

3 Tbsp. dry milk 1/4 tsp. salt 2 cups flour

• Dissolve yeast in water. Let proof until 1/4-1/2" foam forms. In mixer with dough hook,

add sugar, salt and dry milk. Add yeast mixture, oil and flour. Start mixer and let run until all ingredients combine well making a ball of soft dough cleaning sides of bowl. Put dough in greased bowl and let rise in warm place covered by tea towel until doubled, about 30-60 minutes depending on temperature of room. Divide dough into 12 equal parts. These are your dinner rolls. You may then split these equal parts into 2, 3 or 4 equal balls. I chose 3. This makes about a 1" dough ball. Put these in a sprayed muffin pan. Continue with the other 11 parts of dough. Put muffin pan in warm place again and cover to rise until doubled, about 20 minutes. Start oven to heat to 350 degrees. When dough is ready, put in oven for about 10 minutes or until a pretty brown. Best when eaten warm with butter and favorite jam or jelly.

Two in One Bread 1st Place • Class 4 – Senior – Other Wheat Breads • Toni Carpenter • Payne County 1/3 cup dry cracked wheat cereal 1/3 cup boiling water 4 1/2 cups bread flour, divided

2 Tbsp. yeast 2 Tbsp. sugar 1 1/2 tsp. salt

1/4 cup

vegetable oil 1 egg 2 cups warm 2% milk (125 degrees) 3 Tbsp. light brown sugar 2 Tbsp. wheat germ 1-1 1/4 cups whole wheat flour

• Soak cracked wheat cereal in boiling water for 15 minutes and then cool to lukewarm. In

a mixing bowl, combine 2 cups bread flour, yeast, sugar and salt. Mix in warm milk and oil. Mix on medium speed for 2 minutes. Add egg and 1 1/4 cups bread flour and beat it 4 minutes on medium speed. • Divide the dough by placing 2 cups into a second bowl. To the first bowl, stir in cracked wheat cereal and gradually add enough of the remaining bread flour to make a soft dough. ... continued on next page


• To the second bowl that has 2 cups of dough, add brown sugar and wheat germ.

• Knead each dough until smooth and elastic, about 10 minutes with dough hooks. Place Gradually add enough whole wheat flour to make a soft dough.

• Punch down dough. Divide each dough in half. Cover and let rise 10 minutes. Roll each dough in lightly oiled bowls, cover and let rise until doubled.

piece into a 12 inch rope. Using one rope from each dough, twist together and pinch the ends. Turn ends under loaf and seal by pinching. • Place each loaf in a greased bread loaf pan. Cover and let rise until almost double. Bake in preheated oven at 375 degrees for 30-35 minutes or until golden brown. This recipe makes 2 loaves.

Antioxidant Seed Bread 2nd Place • Class 4 – Senior – Other Wheat Breads • Brandi Bumgardner • Okfuskee County

12 cups all-purpose flour 2 Tbsp. yeast 1/4 cup raw sugar 2 Tbsp. salt 4 cups warm tap water (about 110 degrees) 1/4 cup vegetable oil

1/2 cup 1/4 cup 1/4 cup 1/4 cup 1/4 cup

corn syrup sunflower seeds chia seeds flax seeds (optional) quick oats

• Mix 4 cups flour with yeast, sugar, and salt. • Add water, oil and corn syrup. Mix well. • Knead remaining flour in, one cup at a time, until you have a soft dough that does not

• Knead for 10 minutes. • Shape dough into a ball and cover. Let rise in a warm spot for one hour or until doubled stick to your fingers. It is fine to have leftover flour.

• Knead in seeds and oats. • Divide dough into four equal portions. • Shape each portion into a loaf. Place in greased loaf pan and let rise for 30 minutes. • Bake in 375 degree oven for 30 minutes. • Makes four loaves. in size.


Tomato, Basil and Garlic Filled Pane Bianco 3rd Place • Class 4 – Senior – Other Wheat Breads • Roberta Hinkle • Grady County

Dough 1/2 cup warm water 1/4 cup sugar 4 tsp. instant dry yeast 1 cup warm low-fat milk 1/3 cup extra virgin olive oil 2 large eggs 2 tsp. salt 6 cups bread flour Filling 1 (8.5 oz.) jar oil packed sundried tomatoes 3/4 tsp. granulated garlic or garlic powder 1 1/2 cups shredded Italian blend cheese, divided 2/3 cup fresh basil, chopped

• Combine water, sugar, yeast, milk, olive oil, eggs, salt, and flour. Mix and knead by hand

or stand mixer until a soft dough forms, about 10 minutes. Place dough in a greased bowl and turn to grease top. Cover and let rise in warm place until doubled, about 45 minutes. Meanwhile, drain tomatoes; lay out onto paper towel to absorb excess oil. Use kitchen shears to finely chop tomatoes. Line 2 baking sheets with parchment. Gently deflate dough and divide in half. Roll one piece into a 22 by 8 1/2-inch rectangle. Sprinkle on half the cheese, garlic, basil and tomatoes. Starting with long edge, roll dough into log the long way. Pinch edges to seal. Place log, seam side down on baking sheet. Using kitchen shears, start 1/2-inch from one end and cut the log lengthwise down center, 1 inch deep, to within 1/2 inch of other end. Keep cut side-up, form an „S‰ shape. Tuck both ends under center of the „S‰ to form a figure 8. Pinch ends to seal. Cover and let rise in a warm place until double, about 45-60 minutes. Repeat with the remaining dough. • Preheat oven to 350 degrees. Bake 35-40 minutes, tent loaf with foil 15-20 minutes to prevent over browning. Bake remaining loaf. Remove loaves from pans, cool on racks. Yield: 2 loaves.


Citrus Sweet Bread 4th Place • Class 4 – Senior – Other Wheat Breads • Nancy Barth • Harper County

Dough 2 pkgs. active dry yeast 1/4 cup warm water (110 degrees to 115 degrees) 1/4 cup sugar 1 cup warm milk 1/2 cup butter, softened 1 tsp. salt 2 eggs 1/4 cup orange juice 2 Tbsp. grated orange peel 5 1/4 to 5 3/4 cups flour Citrus Filling #1 1 cup sugar 4 Tbsp. orange zest 3 Tbsp. lemon zest

Citrus Filling #2 melted butter 2 Tbsp. honey 1 large egg white 2/3 cup powdered sugar 1/4 cup

Fresh Citrus Glaze 2 cups powdered sugar 2 Tbsp. softened butter 2 tsp. orange zest 2 Tbsp. fresh orange juice 1 Tbsp. fresh lemon juice

• In a large bowl, dissolve yeast in warm water with sugar, milk, butter, salt, eggs, orange

juice, orange peel and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, cover and let rise until doubled in size. Punch dough down. Divide in half. Roll each portion into a 20 x 12 inch rectangle. Spread with 1/4 cup softened butter and half of the citrus filling #1. Cut into 5 (12x4") strips. Cut stack into 6 (4x2") rectangles. Place in 2 greased loaf pans, cut sides up. Repeat with remaining dough. Can also be put in large muffin tins or rolled up and sliced into rolls. • Whisk together citrus filling #2 until blended. Spoon over dough. Cover loosely with plastic wrap until doubled in size. • Bake in preheated 350 degree oven 30-35 minutes or until golden brown, shielding with aluminum foil after 25 minutes to prevent over browning. Cool in pans on wire rack 10 minutes. Remove from pans to a wire rack, brush with Fresh Citrus Glaze.


Kubaneh 5th Place • Class 4 – Senior – Other Wheat Breads • Michal Beth Freeman • Rogers County

Dough 1 pkg. active dry yeast 1 1/2 cups of lukewarm water 4 cups flour 1/4 cup granulated sugar 1 Tbsp. salt

Butter and Herbed Butter Mixture 1 and 1/4 sticks of unsalted butter, softened and room temperature 1 tsp. of chopped fresh chives 1 tsp. of chopped fresh rosemary 1 tsp. of chopped fresh thyme 1 clove of garlic, chopped OR 1 tsp. of garlic powder

• In the bowl of a stand mixer, combine your warm water and yeast. Whisk to make sure

the yeast is well incorporated into the water. Next add the remaining dry ingredients, making sure the salt goes last in order to protect the leavening action of the yeast. If using the stand mixer, attach the dough hook and mix on low until the dough starts to come together. Mix on medium-low speed for three minutes, or until dough is mostly smooth and pliable. The dough should have a pleasant feel to it. (If using your hands, mix the ingredients until it comes together. Knead until smooth and pliable, about 10 minutes.) • Remove dough from the bowl and place on a floured surface. Stretch the edge of the dough away from you, and then fold the dough back on top of itself. Repeat this about 10-15 times or until you have a smooth round of dough. Place into a bowl, floured or greased, and cover with damp tea towel or cling film. Allow to rise for 30 minutes. The dough will rise almost to double. • Butter a large dish and set aside. Remove dough round and divide into 8 even pieces. Take one of the pieces and roll with a loosely cupped palm until you have a small round shape, almost like a dinner roll. Place on the buttered dish and repeat with the remaining 7 pieces. Cover with plastic wrap and allow to rise again for 30 minutes. • While the dough is rising, butter a 9 inch spring-form pan and set aside. Then make your herbed butter. Using the remaining butter left after greasing your pan, add the chopped herbs and garlic and mix until well incorporated. Set aside. • After the second proofing, grease a smooth work surface with plenty of herbed butter. Take one of the 8 dough rounds and, using a liberal amount of butter, begin to smooth out the dough into a very thin square. The square, when smoothed out, should be about 12 or so inches square. A good tip for how thin the square should be is if you held it up, you would definitely be able to see light through it, like tissue paper thin. Use only your ... continued on next page


hands and keep adding butter, it will help the dough not to tear as you are spreading it out. Once you have your square, fold by thirds. Then roll away from you tightly until completely rolled up. Using a sharp knife, cut the rolls in half and place the cut side up in the greased spring-form pan. Repeat with the 7 remaining pieces of dough, slowly filling the pan. It helps to start in the middle and work your way out and around. Make sure to retain about a 1/2 tablespoon of butter for later. Cover the pan with cling film and allow to rise one more time for 45 minutes. • Preheat your oven to 350 degrees. Once the final rise is complete, brush with the remaining herbed butter and place in the oven at 350 degrees for 15 minutes. After 15 minutes, turn the oven down to 325 and allow to cook for another 30 minutes, or until the tops are golden brown and look crispy. • Allow to cool for 20 minutes before popping out of the spring-form pan. Once removed from the pan, place on a cooling rack until totally cool. While these look like typical rolls, it is more of a tear and share, and thus should be presented or displayed as a whole bread, then torn into individual pieces for serving.

Cinnamon Raisin Bread 1st Place • Class 5 – Senior – Sweet Breads • Brandi Bumgardner • Okfuskee County

12 cups all-purpose flour 2 Tbsp. yeast 1/4 cup raw sugar 2 Tbsp. salt 4 cups warm tap water (about 110 degrees) 1/4 cup vegetable oil

1/4 cup

corn syrup 1 cup raisins Per loaf: 1 Tbsp. coconut oil 1 Tbsp. cinnamon

• Mix 4 cups flour with yeast, sugar and salt. Add water, oil and corn syrup. Mix well.

Knead remaining flour in, one cup at a time, until you have a soft dough that does not stick to your fingers. It is fine to have leftover flour. Knead for 10 minutes. Shape dough into a ball and cover. Let rise in a warm spot for one hour or until doubled in size. Knead in raisins just until combined. Divide dough into four equal portions. Roll into a 12 x 8 rectangle. Brush with oil and sprinkle on cinnamon. Roll into a loaf, beginning on short side. Shape each portion into a loaf and put into greased loaf pan. Let rise for 30 minutes. Bake in a 375 degree oven for 30 minutes. Makes four loaves.


Christmas Star Twisted Bread 2nd Place • Class 5 – Senior – Sweet Breads • Travis Bowman • Ellis County

2 Tbsp. active dry yeast 1/2 cup warm water 1 1/2 cups warm whole milk 2 large eggs 1/3 cup butter, softened 1/2 cup granulated sugar

1 tsp. salt 6 cups bread flour 1 small box instant vanilla pudding 1 cup strawberry preserves or jam 2 Tbsp. butter, melted Confectioners sugar

• Dissolve yeast in warm water until foamy. Combine milk, egg, butter, sugar, salt and

pudding; add yeast mixture and 3 cups flour. Beat until smooth. Stir in enough of remaining flour to form a soft dough. • Knead dough until smooth and elastic. Place in a greased bowl, cover and let rise until doubled. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll one portion into a 12 inch circle. Place on a greased 14 inch pizza pan. Spread with one-third of the jam to within 1/2 inch from edge. Repeat twice, layering dough and jam, ending with final portion of dough. Place a 2 1/2 inch round cutter on top of dough in center of circle. With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough. Remove cutter; grasp two strips and rotate twice outward. Pinch ends together. Repeat with remaining strips. • Brush dough with melted butter, avoiding areas where jam is visible. Cover with plastic wrap; let rise until almost doubled, about 30 minutes. Preheat the oven to 375 degrees. Bake until golden brown, 8-22 minutes. Cool and dust with confectionersÊ sugar.


Challah Bread 3rd Place • Class 5 – Senior – Sweet Bread • Damaris Neal • Bryan County

5 1/2 cups flour 1 Tbsp. yeast (or 1 pkg. of yeast) 1/2 cup sugar 2 tsp. salt Mix dry ingredients together, then add wet ingredients 3 Tbsp. olive oil

2 eggs 1 1/2 cups hot water 1 cap full almond flavoring Egg whites (optional) Sesame seeds (optional)

• Make sure your water is hot, not just warm, hot. After mixing, dump the dough out and

knead (with flour) until nice and smooth. Then oil your bowl and put the dough back into the bowl to rise in a warm place for about 2 hours. Keep checking on it. When risen, cut in half. Cut each half into fourths. Roll each fourth into a strip and braid. Set on oiled baking sheet in a warm place for about another 2 hours or until doubled in size. When ready, set oven temperature to 350 degrees. While oven is heating up, brush the bread with beaten egg whites and sprinkle with sesame seeds. When oven is heated cook bread for 20 minutes. • If you want to make regular bread loaves, cut dough into fourths (depending on the size of bread pan you are using). Knead and put in oiled bread pans. They will need the same rise time and cook time. Usually, when I make a regular bread loaf, I donÊt brush it with egg whites and sesame seeds.

Raspberry and Cream Cheese Bread 4th Place • Class 5 – Senior – Sweet Bread • Nancy Barth • Harper County

Dough 2 pkgs. dry yeast 1/2 cup warm water (110 to 115 degrees) 1/2 cup butter 1/2 cup sugar 1 cup sour cream 1 tsp. salt 2 eggs, beaten 4 cups flour

Filling cup sugar 8 oz. pkg. of cream cheese, softened 1 egg 2 tsp. vanilla 1/2 tsp. salt 1/2 cup raspberry jam or fruit spread Sliced almonds and lime zest (optional) 3/4

... continued on next page


Glaze 2 1/2 cups powdered sugar 1/4 cup milk or orange juice 2 tsp. vanilla or almond flavoring (if using milk) Almonds if desired

• In a large saucepan, combine sour cream, sugar, butter and salt. Cook 5 minutes until

• Combine yeast and warm water to above mixture. • Add flour 1 cup at a time, mix well. Dough will be soft. • Cover bowl and chill overnight. • Mix filling ingredients together until smooth. • Divide dough in half and roll each half into a 10" x 16" rectangle and spread with half of blended, cool. Add beaten eggs.

the filling. Roll up in jelly roll fashion and pinch ends. Form into your favorite shape. Cover and let rise until almost doubled in size. Bake at 375 degrees until golden brown. Remove from pan, cool slightly and drizzle with glaze. Sprinkle with almonds, if desired.

Strawberry Rolls 5th Place • Class 5 – Senior – Sweet Bread • Melody Thorn • Woodward County

Dough 6 1/2 cups flour 4 tsp. yeast 1/4 cup white sugar 1 tsp. salt 2 eggs 1/2 cup warm water 1 1/2 cups milk 2/3 cup butter, softened

Lemon Cream Cheese Frosting 4 oz. cream cheese, softened 3 Tbsp. butter, softened 2 cups powdered sugar 1/4 cup half and half 2 tsp. lemon juice 1 Tbsp. lemon zest (one lemon) 1 tsp. vanilla

Filling 21 oz. can Strawberry topping/pie filling 2 tsp. cinnamon 1/2 tsp. sugar



• To make dough, heat milk and butter together. In a large bowl, mix 2 cups flour, yeast,

sugar, and salt. Add warm water, milk mixture, and egg. Beat until smooth. Add remaining flour to make a soft dough. Turn on floured surface and knead. Let rise until doubled. Roll into a rectangle shape. Spread strawberry topping evenly on top of the dough. In a small bowl, combine the cinnamon and sugar and sprinkle on top of the strawberry topping. Roll up on the long side into a log and pinch the seams. Cut into 1 inch slices. Place in a greased pan and cover with a cloth and let rise until double. • Preheat oven to 350 degrees. Bake for 30 minutes or until just golden brown on the tops. • To make the glaze: Beat together cream cheese, butter and powdered sugar until smooth. Add the half and half, vanilla, lemon juice, and lemon zest until combined. Frost over warm rolls and enjoy!

Parmesan Cheese Herb Bread 1st Place • Class 6 – Senior – Bread Machine • John Otto • Cleveland County

1 1/2 tsp. yeast 3 cups bread flour 1/3 cup parmesan cheese 1/3 cup shredded mild cheddar cheese 1 Tbsp. sugar 1 tsp. salt 2 Tbsp. honey 2 Tbsp. powdered milk 2 Tbsp. corn starch

1/2 tsp. oregano 1/2 tsp. thyme 1/2 tsp. basil

1 tsp. dill parsley rosemary 1 cup water 2 Tbsp. olive oil 2 Tbsp. butter, melted

1/2 tsp. 1/2 tsp.

• Place all ingredients into bread-maker in the manufacturer's recommended order. Cook on light setting.


Bread Machine Herbed Vinaigrette Bread (2 lb. recipe) 2nd Place • Class 6 – Senior – Bread Machine • Robin Shepard • Garfield County

1 1/2 tsp. dried tarragon leaves 2 Tbsp. sugar 1 tsp. salt 2 tsp. bread machine or quick active dry yeast

1 cup plus 2 Tbsp. water 2 Tbsp. balsamic vinegar 1/2 cup chopped red onion 1 Tbsp. vegetable oil 4 cups bread flour

• Measure carefully, placing all ingredients in bread machine pan in order recommended • Select basic/white cycle. Use medium or light crust color. Do not use delay cycle. • Remove bread from pan and cool on wire rack. by the manufacturer.

Garlic, Onion Cheddar Bread 3rd Place • Class 6 – Senior – Bread Machine • Dawn Wingfield • Beckham County

1 1/2 cups warm water 1/4 cup sugar 1 1/2 tsp. salt 2 cups flour 1 cup shredded cheddar cheese

2 Tbsp. dehydrated onion 1 Tbsp. granulated garlic 2 1/4 cups flour 1 3/4 tsp. yeast

• Place ingredients in machine in order listed, except cheese and garlic. Start machine on

1 1/2 lb. setting, light or medium crust. At the beep, add cheese and garlic. Watch mixing to make sure it all mixes well and no additional flour is needed. Let machine finish cycle.


White Bread Grand Champion Junior Division • Class 7 – Junior – White Bread • Kian Thompson • Noble County

1 pkg. dry yeast 1/4 cup water, plus pinch of sugar 2 cups warm milk 2 Tbsp. sugar 2 tsp. salt 1 Tbsp. shortening 1 egg, beaten 6-7 cups flour

• Stir yeast into warm, not hot, water. Add a pinch of sugar. Warm milk. Stir in salt, sugar

and shortening into milk. Cool. Stir egg into yeast mixture. Stir in 4 cups of flour until the mixture is smooth. Stir in or knead in remaining flour to make dough smooth and elastic. Place in a lightly greased bowl and cover loosely. Let rise until doubled. Poke in two fingers to make indention. If indentions remain, punch down and roll back into a ball and let rise again. Make indentions again to check. Roll out and shape into 2 loaves. Place in 2 greased bread pans. Let rise. Bake at 350 degrees for 30 to 35 minutes or until done. • Run the end of a stick of butter across the top to coat the top crust. Turn out onto cookie rack to cool.

Junior Division • Page 20

Simple White Bread 2nd place • Class 7 – Junior – White Bread • Briana Bumgardner • Okfuskee County

4 cups all-purpose flour 1/2 cup sugar 1 Tbsp. yeast 1 Tbsp. salt

2 eggs 2 cups warm water 1/3 cup oil About 3 cups additional flour

• This recipe will make two loaves. In a mixer, if you have one, or a large bowl if you donÊt, mix together the first 4 cups of flour, the salt, yeast and sugar. In a separate bowl, combine the warm water, eggs and the oil. Add the wet mixture to the dry mixture, stir well. Turn the mixer on and add the first 2 additional cups of flour one at a time, making sure that the last one is fully incorporated. Carefully monitor the last cup of flour, sometimes you will need all of it, sometimes you wonÊt. The dough should be soft, but not sticky. Let knead for at least 10 minutes. Cover and let rise for 45 minutes. Punch down and let rest for a few minutes. Oil two loaf pans, shape the dough into loaves, and place in pans. Let rise for another 30 minutes to an hour. Bake at 350 degrees in oven for 35 minutes. Remove from oven and let cool.

White Bread 3rd Place • Class 7 – Junior – White Bread • Macy Goodwin • Alfalfa County

1 pkg. yeast 1/4 cup lukewarm water 2 cups milk, scalded 2 Tbsp. sugar

2 tsp. salt 1 Tbsp. shortening 6 cups flour

• Dissolve 1 package 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 the yeast mixture, stir. Add 3 cups of flour to milk mixture and stir to combine, then add 3 remaining cups of flour. Turn dough out on floured surface and knead well. Set dough in bowl in a warm place to rise until about doubled. Punch down, divide in two and 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 bake in a 350 degree oven for about 30 minutes until golden.

Whole Wheat Bread 4th Place • Class 7 – Junior – White Bread • Kayleigh Wilson • Noble County

2 1/2 cups lukewarm water 1 pkg. active dry yeast 1/4 cup lukewarm water (110 to 115 degrees) 1/4 cup solid vegetable shortening 3 1/2 cups whole wheat flour 1/2 cup firmly packed brown sugar 3 1/2 to 4 cups all-purpose flour 1 Tbsp. table salt

• Sprinkle yeast on 1/4 cup lukewarm water; stir to dissolve. Dissolve brown sugar and

salt in the 2 1/2 cups lukewarm water in large bowl. Add shortening, whole wheat flour, 1 cup of the all-purpose flour and yeast. Beat thoroughly to mix well. • Stir in about 3 cups more all-purpose flour or enough to make a soft dough. Turn out onto floured surface. Cover and let rest for 10 minutes. ... continued on next page


• Knead dough until smooth and elastic, about 10 minutes, adding more flour as needed, • Place dough in a greased bowl; turn dough over to grease top. Cover and let rise in a but keep the dough on the soft side.

• Punch dough down. Turn out onto floured surface and divide in half. Round up each half warm place until doubled, about 1 1/2 hours.

• Shape each ball into a loaf and place in 2 greased 9-by-5 inch loaf pans. Cover and let to make a ball. Cover and let rest 10 minutes.

rise in a warm place until dough reaches top of pan and sides, and is well-rounded above pan, about 1 1/4 hours. • Heat oven to 375 degrees. Bake loaves for 40-45 minutes or until bread is a deep golden color and sounds hollow when tapped. (Bread can be covered loosely with aluminum foil the last 15 minutes if you think it is getting too dark.) • Remove bread from pans and let cool on wire racks. Brush the top of loaves lightly with melted butter, this step is optional.

Basic Homemade Bread 5th Place • Class 7 – Junior – White Bread • KayLea Taylor • Logan County

1 pkg. (1/4 ounce) active dry yeast 2 1/4 cups warm water (110 degrees to 115 degrees) 3 Tbsp. sugar

1 Tbsp. salt 2 Tbsp. canola oil 6 1/4 to 6 3/4 cups all-purpose flour

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour.

Beat until smooth. Stir in enough remaining flour, 1 cup at a time, to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down. Turn onto a lightly floured surface, divide dough in half. Shape each into a loaf. Place in two greased 9x5 inch loaf pans. Cover and let rise until doubled, about 30-45 minutes. Bake at 375 degrees for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each). • Prep 20 min • Cook prep: 20 min. + rising bake: 30 min. + cooling • Makes 32 servings.


Dinner Rolls 1st Place • Class 8 – Junior – Dinner Rolls • Beth Bollinger • McClain County

2 cups whole milk 1/2 cup + 1 Tbsp. sugar, divided 1/3 cup (5 1/3 Tbsp.) butter 2 tsp. Kosher salt 2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast 2/3 cup warm (105-115 degree) water 8-9 cups all-purpose flour 3 beaten eggs

• Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat

until butter melts. Remove from heat. Allow to cool to lukewarm. This step is really important because if too hot, it will kill the yeast. • While milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If yeast has not bubbled repeat this step. In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs. • Stir in as much remaining flour as needed to make a soft dough. The dough should be soft – it will be coming away from the sides of the bowl, but it will still stick to your finger when touched. Place the bowl in a warm place and cover with a clean towel to rise for 1 hour. • Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half. • Spray 2 (9x13) glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut into 12 equal sized pieces. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan. • Cover with clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven) preheat oven to 375 degrees. Bake for 15-18 minutes until golden brown. • When finished baking, remove from oven and rub a stick of cold butter over the tops of rolls.

For more delicious wheat recipes, visit www.okwheat.org! Junior Division • Page 23

Trevor’s Dinner Rolls 2nd Place • Class 8 – Junior – Dinner Rolls • Trevor Westfall • Canadian County

1 Tbsp. salt 3/4 cup sugar 6-7 cups flour

2 pkg. active dry yeast 1/2 cup warm water 1 3/4 cups lukewarm milk 2 Tbsp. soft shortening

• Dissolve yeast in warm water. Add milk, half the flour, sugar, salt and shortening. Beat

with spoon until batter falls from spoon in „sheets.‰ Using spoon, then hand mix in enough remaining flour until dough cleans bowl. Turn out onto lightly floured board. Cover and let rest 10-15 minutes. Knead until smooth and blistered. Place in greased bowl. Cover and let rise in warm place until double. Pour dough onto lightly floured surface. Roll dough into 1 1/2" balls and place 3 in each cup of a greased muffin pan. Cover and let rise until double. Place rolls in oven at 350 degrees and bake 25 minutes. Rolls should be golden on top. Brush with butter or egg whites. Eat while still warm.

Dinner Rolls 3rd Place • Class 8 – Junior – Dinner Rolls • Audra Krischel • Oklahoma County

2 cups warm milk 2 Tbsp. dry yeast 1/4 cup white granulated sugar 2 tsp. salt

6 Tbsp. salted butter, softened 2 large eggs 6 cups all-purpose flour 1 Tbsp. melted butter ... continued on next page


• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. • Add in 5 1/2 cups flour. Turn mixer on to a low speed. Once the flour starts to

incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. • Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes. • Lightly grease a baking sheet or muffin pan. Punch down dough and form into desired balls. • Cover and let rise for 1 hour. • Preheat oven to 375 degrees. Bake rolls for 12 to 14 minutes, until lightly browned. • Remove rolls from oven and brush with melted butter. • Serve rolls warm or cool. Let rest in pan for 15 minutes before transferring to a wire cooling rack.

Dinner Rolls 4th Place • Class 8 – Junior – Dinner Rolls • Tarah Douglas • Caddo County

1 cup milk, room temperature 1/4 cup butter, room temperature 1 egg, slightly beaten 1/4 cup sugar 1 tsp. salt 4 cups all-purpose flour 2 tsp. yeast

• Put yeast in milk, mix and set aside until foamy. In a bowl, add milk, egg, sugar and salt. Mix well. Add butter and mix. Add flour one cup at a time until all is incorporated. Mix well. On floured surface, knead dough well. Let rise. Knead again and divide in half. Make 8 round rolls from each half. Place into greased 9 x 13 pan and let rise until double. Bake at 375 degrees for 15-20 minutes.


Colonial Rolls 5th Place • Class 8 – Junior – Dinner Rolls • Morgan Rorabaugh • Beaver County

2 pkg. yeast cornmeal 1/2 cup water honey 3/4 cup whole wheat flour 1 Tbsp. salt 1/2 cup rye flour 2 cups boiling water 4 1/2 to 5 1/2 cups flour 1/2 cup butter • Combine corn meal, honey, salt, melted butter, and boiling water. Let cool to lukewarm. While waiting, mix yeast with the 1/2 cup lukewarm water. Pour into cornmeal mixture. Stir in whole wheat flour and as much all-purpose flour as you need to make a stiff dough. Knead 6-8 minutes. Let rise 30-60 minutes. Make into rolls and let rise 20-30 minutes. Bake at 375 degrees for 25-30 minutes. 1/2 cup 1/2 cup


Backyard Party Taco Braid 1st Place • Class 9 – Junior - Other Wheat Bread • Jacob Hinkle • Grady County

Dough 5-6 cups bread flour 1 pkg. dry yeast 2 Tbsp. sugar 1 tsp. butter 2 tsp. salt 2 1/4 cups milk 1 Tbsp. shortening

Filling

1/2 cup 1/2 cup

Chex mix (party style), chopped onion soup mix 2 Tbsp. taco seasoning 1/2 tsp. chili powder

• Mix 2 1/2 cups flour and yeast. Heat milk, sugar, salt and shortening until warm. Stir well. Pour into the dry mixture and mix well. Add remaining flour. Knead 10 minutes until moderately stiff. Place in greased bowl, cover with warm towel, let rise until double. Punch down and let rise for 30 minutes. Roll into rectangle and divide into 3 parts. Spread 1 tsp. butter on each strip. Add taco seasoning (1 1/2 Tbsp.), Chex party mix, chili powder and onion soup mix. Roll up each strip and press edges to seal. Braid the three strips. Let rise on greased cookie sheet for 1 hour. Before placing in oven sprinkle the remaining taco seasoning on top of bread. Bake at 350 degrees for 30-35 minutes or golden brown.


Dilly Bread 2nd Place • Class 9 – Junior – Other Wheat Bread • Lilyana Sestak • Lincoln County 1/4 cup

shortening 2 Tbsp. dill seed 6 1/2 - 7 cups flour Butter and salt for crust 2 tsp. salt

2 1/4 tsp. dry yeast 2 cups warm water 3/4 cup cottage cheese 1/2 cup sugar 1 tsp. garlic powder

• Dissolve yeast in water. Heat cottage cheese and allow it to cool. Mix with sugar,

shortening, dill seed, garlic and salt. Add to yeast mixture. Add half the flour and mix well. Add enough of the remaining flour to make soft dough. Knead until smooth. Place in a greased bowl. Let rise until doubles in size. Shape dough and put into greased pan. Let it rise until it doubles in size. Bake at 350 degrees for 30-35 minutes. Remove from pan and cool on rack. Brush crust with butter and sprinkle with salt.

Simple Whole Wheat Bread 3rd Place • Class 9 – Junior – Other Wheat Bread • Kimberly Holland • Pottawatomie County

3 cups warm water (110 degrees) 2 (.25 ounce) pkg. active dry yeast 1/3 cup honey 5 cups bread flour 3 Tbsp. butter, melted

1 Tbsp. salt 3 1/2 cups whole wheat flour 1/3 cup honey 2 Tbsp. butter, melted

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour

and stir to combine. Let set for 30 minutes or until big and bubbly. Mix in 3 Tbsp. melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky, just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. Punch down and divide into 3 loaves. Place in a greased 9x5 inch loaf pan and allow to rise until dough has topped the pans by one inch. Bake at 350 degrees for 25-30 minutes; do not overbake. Lightly brush the tops of the loaves with 2 Tbsp. melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Honey Wheat Bread 4th Place • Class 9 – Junior – Other Wheat Bread • Mia Mitchell • Oklahoma County

1 pkg. active dry yeast 1 tsp. white sugar 1/2 cup warm water 1 (12 oz.) can evaporated milk 1/4 cup shortening

1/4 cup

honey 2 tsp. salt 2 cups whole wheat flour 3 cups bread flour 2 Tbsp. butter (optional)



• Dissolve yeast and sugar in 1/2 cup of water. Let stand. Combine milk, honey, salt,

wheat flour and shortening together in a large bowl. Mix in yeast mixture and let sit for 10 minutes. Slowly add bread flour until dough forms. Knead for 10 minutes. Place dough in greased bowl and let rise for 45 minutes or until double. Punch down and shape loaves. Place in desired pans and let rise again for 30 minutes. Bake at 375 degrees for 25-30 minutes, until dark golden brown. Butter while bread is still warm and slice when cool. Enjoy!

Sarah’s Swedish Tea Ring 1st Place • Class 10 – Junior – Sweet Bread • Sarah Walker • Payne County

Dough 1 pkg. dry yeast 1/4 cup warm water 1 cup milk, scalded 1/4 cup sugar 1/4 cup shortening 1 tsp. salt 3 1/2 cups bread flour 1 egg

Filling

1/4 cup 1/2 cup

white sugar brown sugar 3 Tbsp. cinnamon

Icing 1 cup powdered sugar enough milk to drizzling consistency

• Soften yeast in warm water. • Scald milk; add sugar, shortening, and salt; cool to lukewarm. • Add 1 1/4 cups of flour, beat well, Beat in yeast and egg. Gradually add remaining flour • 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 and roll into 10 x 14 rectangular shape. • Brush with softened butter. • Sprinkle on sugar and cinnamon mixture. Sprinkle with currants, if desired. • Roll into log. Pinch together and place seam side down on greased baking sheet. • Cover and let rise until doubled. • Bake in 350 degree oven until golden brown. • Drizzle with powdered sugar icing and decorate with maraschino cherries, as desired. to form soft dough, beating well.


Chocolate Cinnamon Rolls 2nd Place • Class 10 – Junior – Sweet Bread • Brianna Marenco • Ellis County

Dough 2 Tbsp. yeast 1 cup warm milk 1 tsp. salt 1/2 cup butter 4 1/2 cups bread flour 1/2 cup warm water 1/2 cup sugar 2 eggs 1 small pkg. chocolate instant pudding

Filling 2 Tbsp. soft margarine 2 tsp. cinnamon 1/2 cup sugar Icing 1 1/2 cups powdered sugar 1 Tbsp. milk 1/2 tsp. vanilla

• Dissolve yeast in water. Stir in milk, sugar, salt, eggs, butter, pudding and 2 cups of flour.

Beat until smooth. Mix in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth. Cover and let rise. Punch down and roll into a rectangle. Spread with margarine, then sprinkle with sugar and cinnamon. Roll up as a jelly roll. Cut into 1" slices. Place on pan and let rise. Bake at 350 for 25 minutes. Mix 1 1/2 cups powdered sugar, 1 Tbsp. milk and 1/2 tsp. vanilla until smooth. Drizzle over warm rolls.


My Sweet Cinnamon Rolls 3rd Place • Class 10 – Junior – Sweet Bread • Keona Mason • Johnston County

Dough 1 cup warm milk 2 eggs, room temperature 1/3 cup margarine or 1/3 cup butter, melted 4 1/2 cups bread flour 1 tsp. salt

1/2 cup white sugar 2 1/2 tsp. rapid rise

yeast

Filling Cinnamon (as desired) Sugar (as desired)

• Place 1 cup of milk in a pan to warm on the stove. Once milk has warmed, add 1/3 cup

margarine or butter to melt. Put milk and butter mixture in a large bowl. Add 2 1/2 ½ teaspoons rapid rise yeast. Stir in two eggs. Follow with 1/2 cup white sugar, 1 teaspoon salt and slowly stir in the 4 1/2 cups of bread flour. Once your dough has mixed, place in a greased bowl and cover with a clean towel. Let rest and rise in a warm place for about 1 hour or until doubled in size. While the dough is rising, in a separate bowl combine cinnamon and sugar. After dough has finished rising, turn out onto a lightly floured surface and roll into a 16x24 rectangle. Spread with 1/3 cup of room temperature butter, sprinkle with the cinnamon and sugar mixture. Roll dough and cut into half. Each half will then be cut into 6 rolls. Place rolls in a lightly greased 9x13 pan. Cover and let rise until almost doubled (30-40 minutes). Preheat oven to 375 degrees. Bake rolls for 16-20 minutes.


Apricot Ring 4th Place • Class 10 – Junior – Sweet Bread • Madison Nickels • Garfield County

Filling 1 cup dried apricots, chopped 1 cup apple juice 3/4 cup sugar to taste Dough 1 pkg. active dry yeast 4 Tbsp. sugar, divided

1 cup warm water (110 degrees) 4 cups all-purpose flour, divided 1 tsp. salt 2 eggs, beaten 1/4 cup butter, softened 1 egg white, lightly beaten 2 Tbsp. sliced almonds

• In a saucepan, combine apricots and apple juice and place over medium heat. Cover and

cook about 12 minutes, stirring occasionally until apricots are tender and juice is absorbed. Stir in sugar. Cook for 3 minutes, stirring constantly until mixture is a thick paste. Cool. In large electric mixer bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let stand for 10 minutes. Add remaining sugar, 1 cup flour and salt. Beat for 3 minutes. Add eggs, butter and remaining flour to form soft dough. Knead on a lightly floured surface for 10 minutes or until smooth, adding flour if necessary to prevent sticking. Cover, let rest 20 minutes. Roll into an 18x11 inch rectangle on a lightly floured surface. Spread filling over dough. Starting with the long side, roll up jellyroll-style; seal edge. Form into a ring and place on a greased baking sheet. Cut ring at 1-inch intervals, two thirds of the way through, turning and pulling each slice outward to form a petal. Cover with a damp cloth; let rise in a warm place for 45 minutes or until doubled in size. Brush with egg white and sprinkle with almonds. Bake at 350 degrees for 30 minutes or until browned. Makes 1 ring.


Tea Ring 5th Place • Class 10 – Junior – Sweet Bread • Colton Tripp • Kay County

Filling

Dough 1 pkg. active dry yeast 1/4 cup warm water 1 cup milk, scalded 1/4 cup sugar 1/4 cup shortening 1 tsp. salt 3 1/2 cups flour 1 egg

1/2 cup butter, melted 1/2 cup sugar 3/4 cups pecans, chopped

1 tsp. cinnamon

Glaze 1 cup powdered sugar 1 Tbsp. orange juice Pecans and maraschino cherries

• Soften yeast in warm water. Scald milk, add sugar, shortening and salt, cool to lukewarm. • Add 1 1/2 cups of flour; beat well. Beat in yeast and egg. Gradually add remaining flour • Knead on lightly floured surface until smooth. • Place in greased bowl, turning once. Cover and let rise until doubled in size. • Shape as desired. Roll into rectangle. Spread the 1/2 cup melted butter and filling on top to form soft dough.

• Place on greased baking sheet, forming circle. • Cut dough in slices – about 1 inch apart. Do not cut all the way through. Lay slices of dough. Roll up and seal the seam.

• Drizzle with glaze and place pecans and cherries on alternate slices.

sideways. Let rise 30 minutes. Bake 45 to 60 minutes at 350 degrees.


Filled Alligator Bread 1st Place • Class 11 – Junior – Specialty Shapes • Sidney Smith • Tillman County

Bread 6 cups flour 2 tsp. salt 2 tsp. yeast 1/4 cup sugar 2 cups warm milk 1/3 cup warm water 2 to 3 egg whites

Filling 16 oz. cream cheese 1/2 cup bacon bits 2 cups grated Colby jack cheese 2 tsp. dill flakes 1/2 tsp. paprika 4 tsp. Urfa chilis

• Mix all dry ingredients together. Mix in milk and water to make a doughy ball. Knead for 10

minutes. Place in greased bowl and let rise for 90 minutes. While dough is rising, make your filling by whipping 16 oz. of cream cheese until smooth. Add remaining ingredients and mix well. Set in refrigerator until ready to use. Punch dough down. Divide by pinching off 5 golf ball size balls and leave the remaining dough as one. Use the big ball of dough to roll out in a thin rectangle, approximately 14" wide by 22" long. 3" from first end, cut 1/3 of the way to the center of the rectangle at a 45 degree angle, then cut strips at the same angle 1" apart for 10 strips. Turn bread around and repeat for opposite side. Brush egg wash to hold edges in place (using two to three egg whites and a little water.) Use the refrigerated filling to form a log down the center of the body. Starting at the head end, alternate from side to side layering the strips across the back all the way to tail. This will give a layered lattice look. The remaining end will be used to form a tail by rolling one side of the dough to the center, then overlapping the other side of the dough and twisting around to form a cone shaped tail. Cover the last row of body lattice with the roll of the tail. Curl tail to the side or over the back. To form the head bring one side to the other and tuck and roll to form a cone shape. Cut a slit on each side of the nose to make a mouth. Flatten end of cone for a more natural shape of the nose. Using kitchen shears, snip down the back of the gator to form scales. Then snip top lip to form teeth and snip the bridge of the nose. • From the golf ball size pieces, form 5 balls. Cut 1 in half and use as back legs placing at rear of gator and snip with kitchen shears to form 5 toes. Use 2 pieces to roll in tubes. Place tubes at front of alligator to form legs and smash ends flat and snip for 5 toes. Form balls with remaining pieces and make round eyes. Cut a half moon slit at top front of each ball and poke a hole under the half moon. Using egg wash, attach eyes to top of the alligators head. • Allow dough to rise double. Bake at 350 degrees for 35-45 minutes. If tips (scales) start to over brown place a sheet of foil overhead until it has had time to bake properly.


Cheetah Bread 2nd Place • Class 11 – Junior – Specialty Shapes • Tayler Spray • Woodward County

Dough 1 Tbsp. yeast 1/2 cup warm milk 1 tsp. salt 1/2 cup melted butter 1/2 cup warm water 1/2 cup sugar 2 eggs 2 packages instant vanilla pudding 2 packages instant chocolate pudding 4 cups flour

Frosting 1 pkg. cream cheese 1/4 cup butter 1 tsp. vanilla 1 pkg. powdered sugar (about 4 cups)

• For each separate recipe use 1 small pkg. instant vanilla pudding. The next batch of bread use 1 small package instant dark chocolate pudding. The third batch of bread make with half a package of instant vanilla pudding and half a package of instant chocolate pudding.

• Dissolve yeast in water. Stir in all ingredients except flour until smooth. Add 2 cups flour.

Beat until smooth. Mix in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth. Cover and let rise. Punch down each batch of bread made. Roll a small portion of each batch of bread into small balls. Roll balls into desired size. Roll flat. Layer other breads on top of the small flat pieces. Can roll as many layers as desired 2 or 3 is best. Roll up for outside piece to seal. When you have enough desired pieces, make cut into small rolls. This makes each piece unique when putting together the cheetah. Then lay out onto flat cookie sheet in desired cheetah shape. Let rise until doubled. Bake 350 degrees for 20 min or golden brown. Makes 2-3 cheetahs. Frosting – beat cream cheese, butter and vanilla in bowl with mixer until blended. Add sugar gradually, beating after each addition until blended. Drizzle or pipe with frosting if desired for added features. Can also use candy for eyes and nose.


Ari’s Braided Whole Wheat Bread 3rd Place • Class 11 – Junior – Specialty Shapes • Ariana Bumgardner • Okfuskee County

4 cups hard red wheat berries 5 cups all-purpose flour 1/2 cup granulated sugar 2 Tbsp. yeast

2 Tbsp. salt 4 cups warm water 2 eggs 1/2 cup oil

• Grind the wheat berries, set aside. • Mix three cups all-purpose flour, sugar, yeast and salt in large mixing bowl, set aside.

Whisk water, eggs and oil, add to the flour mixture and stir until combined. Add the freshly ground wheat one cup at a time. Add as much of the remaining flour as needed (the dough should be soft to the touch and not stick to your fingers), but keep in mind you may not need it all. Knead for 15 minutes, cover, let rise until doubled in size. Punch down, divide into four equal portions. • Grease four loaf pans, set aside. Take one portion, separate into three pieces. Roll each piece out into a sausage shape about 12 inches long. Attach these rolled lengths together at one end and form a short, loose braid. Tuck the ends of the braid underneath itself and place in loaf pan. Repeat process for the remaining 3 portions. Brush each braid with lightly whipped egg white. Cover and let rise for ten minutes. Preheat oven to 375 degrees. Bake for 30-35 minutes. • Brush the tops with butter, and allow the bread to cool before slicing. Enjoy.

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


Italian Bacon Cheese Bread 4th Place • Class 11 – Junior – Specialty Shapes • Korben Gossen • Washita County

Dough 8-9 oz. warm water 1 1/4 tsp. salt 1 1/2 Tbsp. margarine, melted 1 1/2 Tbsp. dry milk 1 1/2 Tbsp. sugar 3 cups flour

1 1/2 tsp. yeast Filling Cheddar cheese, shredded Italian seasoning Bacon, cooked and crumbled Butter

• Cook and crumble bacon. Dissolve yeast and sugar in warm water. Add all other

ingredients to bowl and pour yeast mixture over the top mix. Cover the bowl with food wrap and let rise until doubled in size. Knead dough. Add bacon, cheese and Italian seasoning to middle of dough. Fold over so bacon is in the middle of the loaf. Place in greased loaf pan and add bacon and Italian seasoning to the top. Bake at 350 degrees until golden brown. Butter top.

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

1 cup plus 3 Tbsp. water 3 cups bread flour 1/3 cup shredded blend cheese (mozzarella & cheddar) 2 Tbsp. sugar 1 1/2 tsp. garlic salt 1 1/2 tsp. Italian seasoning 1 3/4 tsp. bread machine yeast 3/4 cup chopped sliced pepperoni

• Put ingredients in as listed except pepperoni. Measure carefully. You may need to adjust flour and water if dough needs. Add pepperoni on Raisin/Nut signal. Use light crust setting and basic/white setting. Start. When done, cool on rack. Makes 1 1/2 lb. loaf.


White Bread 2nd Place • Class 12 – Junior – Bread Machine • Kimberly Holland • Pottawatomie County

1 cup warm water 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.

Buttermilk Honey Bread 3rd Place • Class 12 – Junior – Bread Machine • Brianna Marenco • Ellis County 1/2 cup 3/4 cup

water buttermilk (well shaken) 2 tsp. butter (softened) 3 Tbsp. honey

3 cups bread flour 1 1/2 tsp. salt 2 tsp. yeast

• Put all ingredients in bread machine in the order suggested by bread machine manufacturer. Choose basic bread and medium crust setting.

Baking Temperature Guide Maximize quality and confirm products are fully baked by reaching these at-center temperatures. 165° F Meat-cheese or poultry filled breads (Empanadas, pot pies, calzones, bierocks) 190° F Soft rolls 210° F Crusty bread


OWC Whole Wheat Bread Recipe Mix together in a mixing bowl (large stand mixer with a dough hook works best): • 3 3/4 cups white bread flour • 3 1/3 cups whole wheat flour • 1/2 cup brown sugar • 3/4 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; • 1/2 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 1/2 cups sugar • 1 1/2 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

Best of Wheat 2017 • Page 39

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. ItÊs 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" doesnÊt 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


Notes


Notes


Index Baking terms ........................................................................................40-41 Bread Machine, Junior Division ..............................................................37-38 Bread Machine, Senior Division..............................................................18-19 Dinner Rolls, Junior Division ..................................................................23-26 Dinner Rolls, Senior Division......................................................................7-9 Measure Equivalents ..................................................................................41 Other Wheat Breads, Junior Division ......................................................27-29 Other Wheat Breads, Senior Division ........................................................9-13 OWC Whole Wheat Bread Recipe ..............................................................39 Specialty Shapes, Junior Division ..........................................................34-37 Substitutions ................................................................................................4 Sweet Breads, Junior Division ................................................................29-33 Sweet Breads, Senior Division................................................................14-18 WhatÊs on your plate? ....................................................................Back Cover White Bread, Junior Division..................................................................20-22 White Bread, Senior Division ....................................................................2-4 Whole Grain Bread, Senior Division........................................................1, 5-6 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 $5,975.93 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