People invited to come to, participate in, Bread Show

Press release

This is the Montana Seed Show’s 71st year, and numerous events are set over those three days. One of these is the Bread Show.

Bread entry time will be Friday, March 13, between 8 and 9:30 a.m. at Harlem High School’s big gym.

Adults and youth may enter in the various categories: White bread, 100 percent whole wheat bread, machine white bread and machine 50 percent combination whole wheat bread.

The addition of specialty yeast breads will continue.

Monetary prizes will be awarded in all categories. Adult first place category winners will each receive a plaque, and there will be an over-all adult winner.

Adult first place winners may not enter that category for three years.

Bakers are reminded that white bread and whole wheat bread should be baked in standard size loaf pans, and all entries should be in large zip lock or twist tie bags with recipes included.

Butter should not be used on top of entries.

All breads will be auctioned during the Seed Show.

More information is included in the Montana Seed Show book or people, can call Bread Show Chairman Karolee Cronk at 353-2874.

“We look forward to seeing you at the show,” organizers said.

Classic Whole Wheat Bread

2 ¼ cup water

½ cup canola oil

½ cup honey

2 ½ tsp. salt

5 tsp. yeast

6 cups whole wheat flour

½ cup dry milk

1 Tbl. gluten

Dissolve yeast in ¼ cup warm water. Bring 2 cups water to boil and add salt, oil, and honey; cool to luke warm. Place gluten in bottom of a 1 cup measuring cup; top to level with whole wheat flour. Measure out 2 more cups of flour and mix well. Place yeast and first 3 cups of flour in mixer bowl mixing until clumps form. Then add water, milk and remaining 3 cups flour and mix until smooth — forms a ball. Rest dough 30 minutes. Knead 6 minutes and set to raise until double. Punch down and form into 2 loaves. Proof until dough reaches 1” above pan edge. Bake at 350 degrees, 325 in a convection oven, for 30 minutes.