County and State Fair #BlueRibbon!
Hey Bread Enthusiasts!
August is upon us, and it’s time to embrace the spirit of competition with our exciting new challenge: County and State Fair #BlueRibbon! This month, we’re encouraging all our members to perfect their favorite bread recipes and imagine entering them in a county or state fair. It’s the perfect opportunity to showcase your baking skills and aim for that coveted blue ribbon.
Theme: Nail Your Perfect Bread for the State Fair
From savory Cheddar Jalapeño Loaves to sweet and comforting Cinnamon Rolls, this challenge is all about perfecting your best bakes and making them competition-worthy. This is your chance to shine and share your creations with our vibrant community.
What You Need to Do to Participate:
- Bake: Create a bread that you believe could win a blue ribbon at a fair. It can be any type of bread, from savory to sweet.
- Share: Post your creation in our Facebook group using the hashtag #BlueRibbon. Don’t forget to include any tips, tricks, and the challenges you faced while baking.
- Engage: Check back often for more recipes, tips, and tricks. We’ll be sharing insights from group experts on what judges look for in award-winning breads and how to perfect your bread shape and texture.
Find Recipes on Our Blog
Looking for some inspiration to get started? Our blog will be your go-to source for a variety of recipes throughout the month. Here are a few that you can look forward to:
- Honey Whole Wheat Bread: A deliciously sweet and hearty loaf perfect for any occasion.
- Cheddar Jalapeño Loaf: A savory bread with a kick, ideal for those who love a bit of spice.
- Cinnamon Rolls: Classic and comforting, these rolls are sure to impress.
And that’s not all! We will continuously update our blog with new recipes, tips, and techniques to help you along your bread-baking journey. To kick things off, we’re sharing our Honey Whole Wheat Bread recipe below. Be sure to use the recipe card in WordPress to make it easy to follow and print.
We can’t wait to see your creations and celebrate your successes together. Let’s make this August a month of award-winning bread baking!
Happy Baking!
Henry Hunter
Honey Whole Wheat Bread
Equipment
- Mixing bowls
- Measuring cups and spoons
- loaf pan
- – Oven
- Cooling rack
Ingredients
- 500 g 4 cups whole wheat flour
- 240 ml 1 cup warm water
- 240 ml 1 cup warm milk
- 60 ml 1/4 cup honey
- 7 g 1 packet or 2 1/4 tsp active dry yeast
- 60 ml 1/4 cup vegetable oil
- 10 g 2 tsp salt
Instructions
- Prepare Yeast Mixture: In a bowl, mix warm water and honey. Add the yeast and let it sit for 5-10 minutes until frothy.
- Combine Ingredients: In a large mixing bowl, combine whole wheat flour and salt. Make a well in the center and pour in the yeast mixture, warm milk, and vegetable oil. Mix until a dough forms.
- Knead: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Second Rise: Cover the loaf and let it rise for another 30-45 minutes until doubled.
- Bake: Preheat your oven to 180°C (350°F). Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool: Remove from the pan and let it cool completely on a wire rack before slicing.
Notes
Kneading: Proper kneading is crucial for developing the gluten structure. Knead the dough until it’s smooth and elastic, which usually takes about 10 minutes by hand.
First Rise: Let the dough rise in a warm, draft-free area. If your kitchen is cold, you can place the bowl in an oven that has been slightly warmed and then turned off.
Loaf Shape: When shaping the dough, make sure to punch down all the air bubbles to avoid large holes in your bread.
Second Rise: The second rise should be shorter. Keep an eye on the dough to ensure it doesn’t overproof.
Baking: If the top of the bread is browning too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.
Cooling: Allow the bread to cool completely before slicing to set the crumb structure and make slicing easier.
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