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Kansas’ National Festival of Breads

Posted: August 10, 2011 - 12:35pm  |  Updated: August 10, 2011 - 12:38pm

If you're searching for new recipes to help the kids transition back into the new school year, winning recipes from Kansas' National Festival of Breads competition may just be what you're looking for. And, what better place for a National Festival of Breads than Kansas, the nation's leading producer of wheat. This year's original recipe for "Quick Raisin Granola Breakfast Rolls," chosen as the grand prize winner in Wichita, Kan., on June 28, is good at breakfast, or served as an after school snack.  Back-to-schoolers might also enjoy "Cranberry & Lemonade Cream Rolls," or savory "Bacon Onion Baby Brioche," finalists in the 2009 National Festival of Breads event.  Festival of Breads, which is America's only amateur bread baking contest, gives home bakers opportunity to show off baking skills in the categories of "Ethnic Breads," "Rolls," Time-Saving and Easy Breads" and "Whole Grain Breads" categories. Those skills harvest big rewards, too. "Quick Raisin Granola Breakfast Rolls" won its creator, Gale Collier, from Redmond, Ore. a cash and prize package valued  worth more than $5,000. While the kids are in school, check out the full list of National Bread Festival winners, at www.nationalfestivalofbreads.com.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.  

Quick Raisin Granola Breakfast Rolls
Grand Prize Winner -   2011 National Festival of Breads
(Time-Saving and Easy Breads Category)
Recipe by Gale Collier, Redmond, Ore.
1 cup Raisin Bran cereal
1 cup Quaker Natural Granola with Oats, Honey & Raisins
1 1/2 cups water, room temperature (80 degrees)
2 tablespoons unsalted butter, room temperature
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon ground cinnamon
2 tablespoons nonfat dry milk powder
1/2 cup buttermilk, room temperature
1 teaspoon salt
2 1/2 cups King Arthur Unbleached Bread Flour
1 1/3 cups King Arthur White Whole Wheat flour
1/2  cup raisins
2 1/4 teaspoons Fleishchmann's Active Dry Yeast
Topping
1 cup granola
1 large egg white, beaten

Place Raisin Bran cereal and granola in large plastic bag. Using a rolling pin, finely crush the cereal. Have ingredients at room temperature. Add the ingredients to the bread machine's pan as suggested by the manufacturer. Start bread machine using the DOUGH cycle (about 1.5 hours). Open the machine and touch the dough to check its consistency after 5 minutes. The dough should form a ball around the kneading blade. If it's too dry, add 1/2 to 1 tablespoon of water; if dough is too wet, add 1 tablespoon flour at a time until the right dough consistency is reached.

Meanwhile, for topping, place 1 cup granola in bag; use a rolling pin to finely crush. Place egg white in small bowl and beat with fork. When cycle is complete, remove dough and divide into 18 equal pieces. Shape into uniform rolls. Dip each roll in egg white and granola, lightly pressing granola onto dough. Place rolls onto greased 13 x 18-inch sheet pans. Cover; let rise in warm place until doubled in bulk (45 to 60 minutes). Bake in preheated 350 degree oven for 17 to 20 minutes, depending on size, or until golden brown. Remove rolls from pan and cool on wire rack.

Note: This recipe makes 18 rolls but it can also be made into smaller sizes that fit perfectly in the kids' lunch for a snack

Bacon Onion Baby Brioche
Finalist -   2009 National Festival of Breads (Roll Category)
Recipe by Gloria Piantek, West Lafayette, Ind.
1/2 cup skim milk
1 tablespoon fresh lemon juice
1/4 cup warm water (100 to 110 degrees F.)
1 teaspoon granulated sugar
1 package Fleischmann's(R) Active Dry Yeast
1/2 tablespoon dry minced onion
1 large egg
5 tablespoons butter, softened
1 tablespoon granulated sugar 
1 teaspoon baking powder
1/2 teaspoon salt
3 cups King Arthur All-Purpose Flour, divided
1/2 cup fully cooked real bacon bits
1 1/2 ounces hot pepper Monterey Jack cheese (block; not shredded)

Topping
1 large egg, beaten
1 tablespoon water
2 to 3 tablespoons finely crushed French Fried Onions*

In measuring cup, combine milk and lemon juice; set aside. In small bowl, combine warm water and sugar; stir in yeast and set aside 5 to 10 minutes. In mixing bowl, add milk mixture, yeast mixture, onion, egg, butter, sugar, baking powder, salt, and 1 cups flour; beat 2 minutes on medium speed. Add bacon. Gradually add enough of the remaining flour to make soft dough. Beat 3 minutes on medium speed. Using dough hook, knead dough 4 minutes or until dough forms a smooth ball. Grease 12 brioche or muffin cups. Cut cheese into 12 (1/8 ounce) cubes.

Divide dough into 12 equal balls; remove 1 teaspoon dough from each ball, forming 12 small balls. Place one large ball of dough into each cup. With finger, make a deep indentation in center. Place cheese cube inside indentation. Place small ball in the indentation, lightly seal edges with fingertips. Cover; let rise in warm place until double, about 45 minutes.
In a small bowl, beat together egg and water; brush on brioches. Lightly sprinkle with crushed onion crumbs. Bake in preheated 350-degree oven 20 to 25 minutes or until golden brown. Remove from baking pans after 3 to 5 minutes. Serve warm with soft butter. Makes 12 brioches.

*Kitchen Ade Note: Try French's French Fried Onions for the purposes of this recipe. Find them in the canned vegetable aisle of your supermarket.

Cranberry and Lemonade Cream Rolls
Finalist  - 2011 Festival of Breads (Roll Category)
Recipe by Judy Reynolds, Bloomington, Ind.

2 packages Fleischmann's(R) Active Dry Yeast
1/2 cup warm water (100 to 110 degrees F.)
2 teaspoons granulated sugar
1/2 cup (1 stick) salted butter, softened
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs, beaten
1 (5-ounce) can evaporated milk
1/2 cup lemonade concentrate, room temperature*
5 to 5 1/4 cups King Arthur Unbleached All-Purpose Flour, divided
1/2 teaspoon ground cardamom
1 cup slivered almonds, coarsely chopped
1 large egg beaten with 1 tablespoon lemonade concentrate, for egg wash
Cranberry Lemonade Filling
2 cups sweetened dried cranberries, chopped
1/2 cup lemonade concentrate
1/4 cup 100 percent cranberry juice
Lemonade Cream Filling
1 (8-ounce) package cream cheese, softened
3 tablespoons lemonade concentrate
1 tablespoon salted butter, softened
3 tablespoons granulated sugar
Creamy Lemonade Glaze
2 cups confectioners' sugar, sifted
1/4 cup (1/2 stick) salted butter, softened
2 tablespoons sour cream
3 to 4 tablespoons lemonade concentrate
*Note: 1 (12-ounce) can frozen lemonade concentrate, thawed, is needed for recipe

Whisk the yeast into the water. Add 2 teaspoons sugar and let rest until the yeast has dissolved, about 5 minutes. In mixer bowl fitted with a paddle, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Stir in eggs, milk, and room temperature lemonade concentrate; mix until well blended. Stir in yeast mixture. In medium bowl, combine flour and cardamom. Gradually add 4 cups to the butter/yeast mixture; beat at low speed 2 minutes or until well blended. Gradually add enough remaining flour to form a soft dough. Knead dough by hand or with dough hook 8 to 10 minutes or until smooth and elastic. Place dough in a greased bowl; turn to grease top. Cover; let rise in warm place until double, about 2 hours. To prepare Cranberry Lemonade Filling: combine cranberries, lemonade concentrate, and cranberry juice in a medium saucepan. Bring to a boil, over medium heat, stirring constantly. Reduce heat; simmer until thick, stirring occasionally until all liquid has been absorbed. Remove from heat and cool. To prepare Lemonade Cream Filling: combine cream cheese, lemonade concentrate, butter, and sugar in mixer bowl. Blend until smooth and creamy; chill. Punch dough down. Divide the dough in half and shape one piece into a 12 x 11-inch rectangle. Spread half the Lemonade Cream Filling to within 1/2-inch of each side. Spoon half the Cranberry Lemonade Filling and half of the almonds on top. Starting with 11-inch side, roll up as for jelly-roll; seal edges and ends. Cut roll into 6 even slices. (Tip: using an electric knife does not flatten the rolls.) Repeat process with remaining dough. Place rolls on two greased or parchment paper lined 15 x 10-inch cookie sheets. Cover; let rise until double, about 40 to 50 minutes. Whisk together egg and 1 tablespoon lemonade concentrate. Brush over rolls. Bake in preheated 350-degree oven 25 to 30 minutes or until golden brown. Remove from cookie sheets to wire rack. In small bowl, blend Creamy Lemonade Glaze ingredients until smooth. Spoon glaze over warm rolls. Yield 12 rolls.

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