Honey Bread

By Hklbrries

From 12-year-old Jenna Wagner of Newman Lake, first place, Fleischmann’s Yeast “Bake for the Cure” contest, Spokane County Interstate Fair, 2011

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The Spokane County Interstate Fair has announced winners of the special recipe contests.

Judges picked Meleah MeltingTallow’s Chocolate Mint Fantasy Cake for the top prize in the Ghirardelli Chocolate Championship. The rich, chocolate cake is topped with mint-infused buttercream and ganache. It’s the first time MeltingTallow, of Medical Lake, has ever competed in a fair or cooking contest, according to a news release. She received a $150 prize.

Lesley Parker, of Spokane, won first place in the Karo Perfect Pie contest with a Salted Nut Caramel Pie, a recipe inspired by her favorite candy bar. The home economics teacher won the $150 first prize.

Kathy White won the Fleischmann’s Yeast “Bake for the Cure” contest with Oatmeal Bread. White, of Spokane, said she was inspired by the farm breads and molasses breads served at restaurants. She won $100 in the competition, which is held at 52 fairs across the country and helps to raise awareness of breast cancer.

Twelve year old Jeanna Wagner, of Newman Lake, was also a winner in the Fleishmann’s Yeast “Bake for the Cure” contest with her Honey Bread.

Wagner loves spending time in the kitchen with her family and took home $150 for her recipe.

The Spokane County Interstate Fair continues through Sunday at the Spokane County Fair and Expo Center. There is more information online at www.spokanecounty.org/ fair/sif/.

Other recipes in collection: Chocolate Mint Fantasy Cake, Salted Nut Caramel Pie, Oatmeal Bread.

Ingredients

• 7 cups bread flour, divided
• 1 cup wheat bran
• 1 1/2 tablespoons salt
• 3 packets Fleischmann’s RapidRise Yeast
• 2 1/2 cups buttermilk
• 1/2 cup butter
• 1/2 cup clover honey
• 1 egg, well beaten
• Egg wash (1 egg, plus 1 tablespoon water)
• 2 tablespoons flax seeds
• 2 tablespoons coarse sea salt
• 2 tablespoons wheat bran

Details

Servings 5

Preparation

Step 1

In a large bowl, mix 5 cups flour, wheat bran, salt and yeast. In a large saucepan, warm buttermilk, butter and honey to 110 F.

Remove pan from stove and let cool to 90 F. After buttermilk is cool, add beaten egg. Stir liquid ingredients into flour mixture with a wooden spoon. Stir until all ingredients are incorporated.

Sprinkle flat surface with remaining 2 cups of flour. Knead dough by hand for 10 minutes or until dough is no longer tacky and is smooth and elastic.

Place the dough in a large oiled bowl and turn to coat. Cover with lid or plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour. Grease 5 small loaf pans (7 1/4-by-3-by-2 1/2-inches); set aside. Punch dough down.

Divide into 5 equal pieces; shape each into a loaf and place in prepared pans. Cover with plastic wrap or a tea towel and let rise in a warm place until doubled in bulk, 45-60 minutes. Just before baking, gently brush tops with egg wash. Generously sprinkle with mixed flax seeds, sea salt and wheat bran.

Bake in preheated 375 F oven for 20-25 minutes or until loaves are golden brown and sound hollow when tapped on the bottom. Remove from pans and place on a wire rack until cool. Serve with additional butter and honey.