Bread Show returns during the Montana Seed Show in Harlem

Press release

Montana Seed Show in Harlem is running again, with show dates Thursday through Saturday, and the Bread Show entry date and time is Friday between 8 and 9:30 a.m. at the school’s big gym.

Categories — youth and adult — are: white bread, 100% whole wheat bread, machine white bread and machine 50% combination whole wheat bread. Again, speciality yeast breads may be entered by both adults and youth. Prizes are awarded in each category. Adult first place winners may not enter that category for three years, but are eligible to enter the other categories. Youth winners may enter each year.

Regular white bread and 100% whole wheat bread should be baked in standard size loaf pans. Bread machine entries will depend on the bread machine. All entries should be enclosed in a large zip lock bag or in a large plastic bag with a twist tie. Recipes, with directions — enclosed in a small plastic bag — are to be included with entries. Please don’t use butter on top of the entry.

All breads will be auctioned at the show. If you have questions, contact bread chairman Karolee Cronk at 406-353-2874. Come enter your bread and enjoy all the things that the Seed Show has to offer.

2022 Specialty bread first place and Overall Bread Show winner — Annie Reed

Machine Cheese and Onion Bread

1 ¼ cups water

4 ¼ cups flour

2 Tbl. sugar

2 tsp. salt

2 ½ Tbl. butter

1 1/8 cups shredded cheese

1/3 cup red onion, chopped

2 ½ tsp. yeast

Layer in bread machine and follow machine directions.

Whole grain wheat bread

Ashlea Schroeder, First place 100% whole wheat winner—2022

1/3 cup honey

2 cups warm water

2 pkg. active dry yeast

5-6 cups whole wheat flour

¾ cup powdered milk

2 tsp. salt

1/3 cup oil

Dissolve yeast in water, then add all ingredients except for the last 2 cups of flour. Mix. Follow Kitchen Aid instructions as you add last 2 cups of flour or hand knead.

Place dough in greased bowl; cover and place in warm place. Let rise for an hour. Punch down and form into two loaves. Place in greased loaf pans; let rise about an hour. Bake at 350 for 35 minutes.