Print
E-mail
Comment
Rate
Festival Of Breads Contest Announced
Dust off your recipe box and put your apron on. The National Festival of Breads competition, which seeks the best bread recipes from home bakers throughout the United States, is open to home bakers ages 18 and up from all over the nation.
“Through this national contest we hope to emphasize the value of not only the age-old tradition of home baking, but also the role that bread plays in a healthy and active lifestyle,” says Tom Payne, director of marketing at King Arthur Flour, the competition’s title sponsor. “King Arthur Flour strives to educate and inspire bakers of all ages and experiences.”
To enter the competition, home bakers must submit their original bread recipes online at kingarthurflour.com/events by 11:59 p.m. (CT) on Sunday, Feb. 15. No purchase is necessary to enter or win.
“Nationwide, home bakers are encouraged to participate,” said Mary Ellen Wagner, director of Communications for the South Dakota Wheat Commission. “This is a great opportunity to showcase South Dakotan’s treasured bread recipes. Since there are four categories, one is sure of fit the description of your family’s favorite bread.”
“The Festival of Breads started with Kansas wheat producers and has grown to this national event. With the sponsorship of King Arthur Flour we are able to expand the contest to include participations from across the nation,” says Cindy Falk, nutrition educator for Kansas Wheat. “It’s a great way to honor wheat farmers, millers, bakers and ingredient companies.”
Competition categories include Ethnic Breads, Rolls, Time-Saving Breads, and Whole Grain Breads. Judges will vet all entries and select eight finalists, each of whom will receive airfare and accommodations to participate in national competition events June 15-17, 2009, in Wichita, Kan.
“This is a baking contest for home bakers, not just a recipe contest,” Wagner said. “Each and every eligible recipe submitted to the Contest will be read by an experienced team of food professionals. Selected recipes will be bake-tested, and eight finalists will be selected. Recipes should take eight hours or less to prepare, including the mixing, shaping, raising and baking. The only exceptions are for refrigerator or overnight dough.”
Finalists will bake-test their recipes on site in Wichita on Wednesday, June 17. Judging will be based on taste, originality, ease of preparation, healthfulness, and appearance. In addition, each finalist will receive a $500 cash award, as well as a wheat harvest tour and visit a working wheat farm and grain elevator.
One Grand Prize Winner will receive an all-expenses-paid trip to a baking class of his or her choice at the King Arthur Flour Baking Education Center in Norwich, Vt., plus $2,000 cash.
For additional information, official rules, and to enter online, visit www.kingarthurflour.com/events or contact the South Dakota Wheat Commission at www.sdwheat.org.
“Through this national contest we hope to emphasize the value of not only the age-old tradition of home baking, but also the role that bread plays in a healthy and active lifestyle,” says Tom Payne, director of marketing at King Arthur Flour, the competition’s title sponsor. “King Arthur Flour strives to educate and inspire bakers of all ages and experiences.”
To enter the competition, home bakers must submit their original bread recipes online at kingarthurflour.com/events by 11:59 p.m. (CT) on Sunday, Feb. 15. No purchase is necessary to enter or win.
“Nationwide, home bakers are encouraged to participate,” said Mary Ellen Wagner, director of Communications for the South Dakota Wheat Commission. “This is a great opportunity to showcase South Dakotan’s treasured bread recipes. Since there are four categories, one is sure of fit the description of your family’s favorite bread.”
“The Festival of Breads started with Kansas wheat producers and has grown to this national event. With the sponsorship of King Arthur Flour we are able to expand the contest to include participations from across the nation,” says Cindy Falk, nutrition educator for Kansas Wheat. “It’s a great way to honor wheat farmers, millers, bakers and ingredient companies.”
Competition categories include Ethnic Breads, Rolls, Time-Saving Breads, and Whole Grain Breads. Judges will vet all entries and select eight finalists, each of whom will receive airfare and accommodations to participate in national competition events June 15-17, 2009, in Wichita, Kan.
“This is a baking contest for home bakers, not just a recipe contest,” Wagner said. “Each and every eligible recipe submitted to the Contest will be read by an experienced team of food professionals. Selected recipes will be bake-tested, and eight finalists will be selected. Recipes should take eight hours or less to prepare, including the mixing, shaping, raising and baking. The only exceptions are for refrigerator or overnight dough.”
Finalists will bake-test their recipes on site in Wichita on Wednesday, June 17. Judging will be based on taste, originality, ease of preparation, healthfulness, and appearance. In addition, each finalist will receive a $500 cash award, as well as a wheat harvest tour and visit a working wheat farm and grain elevator.
One Grand Prize Winner will receive an all-expenses-paid trip to a baking class of his or her choice at the King Arthur Flour Baking Education Center in Norwich, Vt., plus $2,000 cash.
For additional information, official rules, and to enter online, visit www.kingarthurflour.com/events or contact the South Dakota Wheat Commission at www.sdwheat.org.
 |
 |
|
| Meeting Minutes | Plant Exchange: Gardening Is Local Woman’s ‘True Hobby’ |
Article Rating
Reader Comments
Submit a Comment
We encourage your feedback and dialog, all comments will be reviewed by our Web staff before appearing on the Web site.
Not registered yet?
