And the winner is… Walter Lange wins first place in our Great American Bread Recipe Contest
The winner of the Grand Prize in the Strolling of the Heifer’s Great American Bread Recipe Contest is Walter Lange of Essex Junction, Vermont, who entered his Multigrain Cottage Cheese Bread.
The contest, sponsored by King Arthur Flour andRed Star® Yeast, drew entries from throughout the United States.
The Runner-Up award went to Brenda Watts of Gaffney, South Carolina for her Samoan Swirl Bread with Coconut Macadamia Streusel Topping & Coconut Cream Drizzle.
Visitors to the Stroll’s Friday Night Street Festival awarded the People’s Choice prize to Paula Nolan of Granite Bay, California, for her Cranberry, Raisin, Date & Nut Bread.
Watts’s entry also received the People’s Choice Runner-Up award.
The winners will receive:
- Grand prize — $1,000 cash PLUS a $250 gift card to the King Arthur Flour Catalogue, a year’s supply* of Red Star® Yeast and a year’s supply* of King Arthur Flour!
- Runner-up — $250 in cash plus a $100 gift certificate to spend at King Arthur Flour, PLUS 18 3 pk. strips of Red Star® Platinum Superior Baking Yeast and an I Knead to be Loaved apron from Red Star® Yeast
- The People’s Choice award — selected through voting by members of the public at our Street Festival on Friday evening, June 3 — $150 gift certificate from King Arthur Flour, PLUS eight 3 pk. strips of Red Star® Platinum Superior Baking Yeast and an I Knead to be Loaved apron from Red Star® Yeast.
- People’s Choice Runner-up — King Arthur Flour cookbooks and tote bag, PLUS Four 3 pk. strips of Red Star® Platinum Superior Baking Yeast and an I Knead to be Loaved apron from Red Star® Yeast.
Thanks to our judges:
The team selecting our finalists consisted of Stroll volunteers Phyllis Trier, Catherine Fournier, Bobbie Groves and Beverly Langeveld, plus: Chelsa Roy of Monkey Moon Bakery; Chris Bonnivier of The Hermitage; Jamie Baribeau of Brattleboro Memorial Hospital food services; Linda Alvarez of The Restless Rooster; Tracy John of Vermont Country Deli; Noah Elbers of Orchard Hill Breadworks; Amy Comercheron of Amy’s Bakery.
The finalist recipes will be baked in the test kitchen of King Arthur Flour, and will be evaluated at the River Garden on June 3 by: Chelsa Roy of Monkey Moon Bakery; Chris Bonnivier of The Hermitage; Linda Alvarez of The Restless Rooster; Tracy John of Vermont Country Deli; Noah Elbers of Orchard Hill Breadworks; Phyllis Trier, Stroll volunteer; Chelsea Wiehl, Stroll volunteer; and Jenny Nelson, Office of Senator Bernard Sanders, Agriculture Policy Advisor/Rural Development.
Here are the winning recipes:
GRAND PRIZE: Multigrain Cottage Cheese Bread by Walter Lange of Essex Junction, Vermont
Many years ago this recipe started as a bread machine recipe for cottage cheese and dill bread. I immediately dropped the dill, baked the bread and found I loved the nice moist crumb the bread delivered. However, I found that the original recipe missed many things I wanted. Over the years I changed ingredients and evolved this loaf into a wonderfully moist crumb, multi-grain loaf. I found that it is an easy loaf to make and very forgiving. I can thus vary the recipe with different grains (note though that I found the loaf got too dense if I went below three cups of bread flour) and a potpourri of seeds. The recipe here is one of my favorites. The addition of the King Arthur 12-grain flavoring makes this an especially easy and healthy loaf to make. The crumb is still nice and moist
Yield: 2 medium sized free form loaves or one large Italian bread size loaf
1/2 cup lukewarm water
1 cup Cottage cheese, any kind. I prefer to warm it before adding, 20 seconds in the microwave or let sit to room temp
1 large egg
2 tbs olive oil
1 1/2 tsp salt
3 cups King Arthur Bread flour
2 1/2 tbsp sugar
1 package Red Star Active Dry yeast
1/2 cup sprouted King Arthur whole grain flour
1/4 cup King Arthur 12 grain flavoring
1/4 cup rolled oats
2 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp vital wheat gluten
- Mix all ingredients in a large bowl. (I put in liquids first, found it was easier). Mix thoroughly. Be patient, as most of the moisture comes from the cottage cheese so it seems to come together more slowly.
- Knead aggressively until the cottage cheese is broken down and “disappears” into the bread dough. (I use a stand mixer with bread hooks as a way to hasten.) The dough should show a silky smooth texture. I usually find that after 10-15 minutes.
- Set aside in a large lightly oiled bowl and let rise till nice and puffy (a finger pressed in will leave an indent).
- Gently remove bread from bowl divide into the number of loaves and size desired. (Photo is one large loaf — I made this one for sandwiches.)
- Gently flatten slightly each loaf and fold over in half. Repeat twice more.
- Shape or place in Italian loaf rising pans. Place on cornmeal dusted baking stone (or leave in rising pans). Cover (I use an oil-sprayed plastic wrap placed lightly over the pan and bread.) Let rise another 40 minutes to an hour — again until loaf indents with a push of a finger.
- During last 20 minutes or so of rising, preheat oven to 425 degrees.
- Slash the loaf with 3-4 diagonal slices. (Although optional, I like the crust better when I spray the loaf liberally with lukewarm water first — this is the recipe shown)
- During the first 5 minutes or so of baking, open the oven twice and spray additional water into the oven.
- Bake for 25-30 minutes until loaf has a nice brown color and is hollow sounding to the tap.
People’s Choice Award: Cranberry, Raisin, Date & Nut Bread by Paula Nolan of Granite Bay, Calif.
My inspiration for this recipe comes from my love of fruit and nut breads and a cooking class I attended in the Bay Area many years ago. I have since lost the recipe from the class and have been trying to recreate it from memory. Some breads I have made are too sweet or the texture isn’t right, but this one hits the spot nicely with the varied fruits and crunchy nuts! I like to serve simply with butter or toasted with sliced banana!
6 cups King Arthur all purpose flour (plus more for dusting)
3 cups King Arthur whole wheat flour
2 Tbsp kosher salt
1tsp Red Star Active Dry Yeast
1/2 cup light brown sugar
1/4 cup turbinado sugar
1/2 cup pitted dates, chopped
41/2 cups lukewarm water
2 cups dried sweetened cranberries
1/2 cup golden raisins
1 cup roasted hazelnuts, chopped
1 cup walnuts, chopped
3 tsp ground cinnamon
1 tsp ground allspice
- In a very large bowl, stir together the flours, salt and yeast. Add cranberries, raisins, dates, hazelnuts & walnuts. Add cinnamon and allspice.
- Measure 41/2 cups of lukewarm water and add to flour mixture stirring with your hands to incorporate (the dough will be super sticky). Divide dough into two equal ball portions and place second dough ball into a separate bowl.
- Cover bowls with plastic wrap and allow dough to stand at room temperature overnight. They will puff up slightly.
- Flour a large board thoroughly then place one of the dough balls on it and knead by hand for 3-5 minutes until dough soft and smooth.
- Sprinkle dough with flour and cover again with plastic wrap and allow to sit at room temperature for another 2 hours. Repeat with the second dough ball.
- Place a Dutch Oven into a cold oven and then set temperature of oven to 500 degrees.
- Taking one of the dough balls at a time, dust dough with a generous amount of flour on top and bottom then sprinkle with turbinado sugar on top.
- Place dough into preheated dutch oven dish and cover. Bake for 30 minutes. Uncover and bake for another 10-15 minutes. Once cooled, slice and enjoy!
Runner up to the Grand Prize and Runner-Up to the People’s Choice Award: Samoan Swirl Bread by Brenda Watts of Gaffney, S. C.
When my husband and I first married 34 years ago we didn’t have the funds or time to go on a honeymoon after our wedding. About three years later on our wedding anniversary my sweet husband, having scrimped and saved during those years, surprised me with a trip of a lifetime and belated honeymoon to the beautiful paradise islands of Hawaii. I was so surprised and taken back I cried happy tears on the plane journey to the islands. For our 34th wedding anniversary celebration, that trip of a lifetime came to my mind, as it has so often in my wonderful years we have shared together, and inspired me to create this delicious Samoan Swirl Bread with Coconut Macadamia Streusel Topping & Coconut Cream Drizzle with all its island culture flavors and tantalizing tasty sweet coconut, pineapple and decadent flavorful macadamia nuts. We hope you all will enjoy too.
(For Bread )
3/4 cup coconut milk
1/4 cup half-and-half
1/4 cup water
2 envelopes (7 g.1/4-oz. each) Red Star quick-rise yeast
5 cups King Arthur All-Purpose Flour, plus extra flour for dusting
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs, beaten
1 teaspoon pure vanilla extract
(For Swirl Filling)
1/2 cup unsalted butter, softened, divided
1 can (20-oz.) crushed pineapple, reserving 2 tablespoons juice & drain well remaining juice from can, divided,(1 cup)
1/2 cup sweetened flaked coconut, divided
1 cup packed light brown sugar
2 tablespoons Ground Saigon cinnamon
1 tablespoon powdered sugar
(For Coconut Macadamia Streusel Topping)
3/4 cup King Arthur All-Purpose Flour
1/2 cup packed light brown sugar
1/3 cup firm unsalted butter
1/2 cup sweetened flaked coconut
1/2 cup macadamia nuts, chopped
(For Egg Wash Coating)
1 large egg, beaten
1/4 cup coconut milk
(For Coconut Cream Icing Drizzle)
3 ounces cream cheese, softened
2 tablespoons coconut milk
*2 tablespoons pineapple juice, (*reserved from crushed pineapple can above listing)
1 teaspoon coconut flavored extract
2 cups powdered sugar
- Heat 3/4 cup coconut milk, half-and-half and water until warm,(100 degrees F. to 110 degrees F.). In a medium bowl, add the warmed milk mixture and yeast, stir to dissolve yeast and combine; allow yeast and milk mixture to rest for 5 minutes.
- Reserve 1 cup flour, from the bread ingredients; and set aside. In the bowl of an electric stand mixer, add 4 cups flour, granulated sugar and salt, stir together until combined. Add yeast and milk mixture, 1/2 cup softened butter, 2 beaten eggs and vanilla extract and using a bread hook attachment on medium speed, beat for 2 minutes, gradually, add the reserved 1 cup flour while beating together, or until soft dough forms.
- On a lightly floured dusted work surface, knead the bread dough 6 to 8 minutes, or until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning dough once to coat. Cover bowl, place in a warm area and let rise until dough has doubled in size, about 30 to 50 minutes.
- Punch dough down, and divide dough in half. On a lightly floured dusted work surface, Roll each half of dough into a 18- x 9-inch rectangle. Smear and evenly spread 1/4 cup softened butter over each dough rectangle. Smear and evenly spread 1/2 cup crushed pineapple over each buttered dough rectangle. Sprinkle and evenly spread 1/2 cup coconut over each pineapple, buttered dough rectangle. In a small bowl, mix 1 cup brown sugar, cinnamon and 1 tablespoon powdered sugar together until combined. Sprinkle and evenly spread sugar cinnamon mixture in equal portions over both dough rectangles. Roll up each dough rectangle from a short side; pinch seams to seal.
- Prepare coconut macadamia streusel topping. In a medium bowl, mix remaining 3/4 cup flour and 1/2 cup brown sugar together until combined. With a pastry blender or fork, cut in 1/3 cup firm butter into streusel mixture until coarse and crumble. Add 1/2 cup coconut and chopped macadamia nuts into streusel mixture and toss to combine.
- Prepare egg wash coating mixture. In a small bowl, whisk together 1 beaten egg and 1/4 cup coconut milk until blended.
- Grease the bottoms and sides of two 9 x 5-inch loaf pans; and lightly dust with flour. Place each rolled dough, seam side down, into prepared greased flour dusted loaf pans. Using a pastry brush, brush the tops of each rolled dough loaves with egg wash coating mixture. Sprinkle and evenly spread coconut macadamia streusel topping over top of each egg wash coated rolled dough loaves. Cover both prepared rolled dough loaves in pans and let each rise in a warm area place, about 30 minutes or 1 hour, or until each has doubled in size.
- Move oven rack to middle-lowest position. Heat oven to 350 degrees F.
- Place dough loaves in preheated oven, about 3- to 4-inches apart, alongside each other. Bake 40 to 50 minutes, or until loaves are golden brown. Remove baked loaves with pans from oven and place over a wire rack to cool for 15 minutes. Loosen edges of each baked bread loaves if needed, with a thin dull knife, and remove bread from pans, return loaves of bread onto wire rack and cool completely.
- While bread loaves are cooling, prepare coconut cream icing. In a medium bowl, beat cream cheese, 2 tablespoons coconut milk, reserved 2 tablespoons pineapple juice, 1 teaspoon coconut flavored extract and 1 3/4 cups powdered sugar with an electric hand mixer on low speed, for 2 minutes, or until blended and smooth. Add remaining 1/4 cup powdered sugar, if needed to thicken icing mixture, and beat an additional 1 minute longer. Drizzle a portion of prepared coconut cream icing equally over the tops of each cooled bread loaves. Reserve or discard remaining icing. Cut each loaf into slices. Serve and enjoy. Recipe yields: 2 loaves, (12 to 16 slices each, depending on thickness of slice cut).