Not the Grand Prize winner, but I still won! Recipe included.

The "National Festival of Breads"  is officially over and done with but in my heart is still in, it will always remain as a positive experience with great people.


 

I was very excited about this contest, I was not excited about going to Manhattan, Kansas, I admit it.  We never hear much about the heartland of our country but the people involved with the wheat growers association, the festival of breads and the community of Manhattan are kind and giving folks.  They are rightfully proud of the work they do and they are the back bone of hard working America. 

From the moment I stepped off of my flight everyone was great.  We had several wonderful receptions, we toured a fantastic farm and were able to "ride" a combine, we toured a mill, we visited a grain storage area,  we had wonderful kitchens to work in and had great help whenever we needed it.

A view from inside the combine.

But really the contest was not about us, it was about informing the public about wheat products and teaching others about how to use these products.  Baking bread has often been thought of as being difficult.  With advancements in products it is rather simple and can be done by most anyone.  I encourage you to visit the festival of breads website for the recipes of all of the contestants.  They were all great. Listed below is my recipe in case you feel like making a good rich bread.  Happy baking it sure can be a fun family activity! 

My son, who is 24 and always broke, has had friends over many times baking bread.  The first time I watched in silence with amazement.  I wanted to say, "Don't you have a party to attend?"  But I didn't, I watched him and his friends laugh and create and be successful.  They have tried and tested many recipes over the last few years and those simple things make me beam with pride.

Life's simple pleasures, like baking bread, can be fun and inexpensive.  As a nation that seems to have sometimes lost it's grip, these simple things can bring us down to earth.

Myself and Reba my dedicated helper.  She has become a friend and was a personal cheerleader!
 

We visited a wonderful farm and were able to be a part of the harvest.  A very special treat for me.



 

Being interviewed by YaHoo, during the contest.



  The finalists carrying in their bread, The winner, Rosemary,  was right behind me (I am in the long jacket).  Close but no cigar.  She made a tasty cracker.

Rich Italian Bread

Recipe History:  I have been making this bread for years based on a basic bread recipe with rich Italian seasoning and products.

 Ingredients:

5 ½ to 6 ½ cups King Arthur Bread Flour

1 Package Fleischmann’s rapid rise yeast

2 ¼ cups milk

2 T sugar

3 T olive oil

2 t salt

2 t Italian seasoning

2 t garlic powder

¾ cup shredded Parmesan cheese

½ cup finely chopped onion

25 pieces (approximately ¼ of a 7 ounce package) of pepperoni chopped into quarter inch size pieces

(You may substitute 25 pieces of turkey pepperoni (6 ounce package)

1-14.5 ounce can Del Monte no salt dice tomatoes with basil, garlic, & oregano (drained thoroughly)

1-2.25 ounce can sliced black olives (drained)

1 T corn meal (used for baking)

Directions:

1.      Open tomatoes; pour in colander/strainer to drain while mixing.

2.      In large bowl combine 2 ½ cups King Arthur Bread flour and the yeast.  (If using mixer use a hook for mixing)  In microwave or sauce pan heat milk, sugar, and olive oil, salt, Italian seasoning, garlic powder until warm.  (About 115 to 120 degrees).  Stir every minute in microwave or stir while heating on stove.  Will be warm to the finger touch. 

3.      Add the warm milk mixture to the flour and yeast mixing for, a minute.  Add chopped onion, Parmesan cheese and cut pepperoni along with 1 ½ cups of King Arthur Bread flour.  Add the tomatoes and olives with remaining flour.   (The more moist the tomatoes the more flour you will need.)  Knead by hand or with hook for 8 minutes.  Let sit for 10 minutes.  Punch down.

4.      Divide dough into two equal amounts.  Shape into two separate round loaves.  Sprinkle corn meal on one or two sheet pan(s).  Loaves will expand, best to use a separate pan for each loaf. 

5.      Let loaves sit for 20-30 minutes.  Lightly slash top of bread in quarters.

6.      Bake at 350 degrees for 45-50 minutes until hollow sounding when tapped. 

7.      Cool and serve with butter or dipping oil.  Also great for sandwiches.

 

Size of pan

Bake on one or two cookie sheet(s) or jelly roll pan(s)

 

Preparation Time

Total time including rise and bake time 3 to 3 ½ hours

 

Baking Time

45-50 minutes

 

Yield

2 round loaves

 

Additional Notes

If tomatoes are not drained properly your dough will be very sticky.  Great served using olive oil with seasoning for dipping.  I have also used this dough as a pizza crust.

 

With Love from your retired FACS teacher,

Jane