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2025 Kansas Wheat Commission Recipe Book to Feature award-Winning Bread creations
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A new collection of recipes celebrating the art of home baking will soon be available to inspire cooks this fall. The 2025 Kansas Wheat Commission Recipe Book, featuring winning entries from the 2025 National Festival of Breads (NFOB), is poised to become a valuable resource for both seasoned bakers and those seeking fresh culinary ideas.
The annual festival,according to a Kansas Wheat representative,champions the enduring tradition of baking bread at home. “This yearS winners shared not only the results of experimenting with new flavor combinations or ingredients, but also the joy of baking for family and friends,” the representative stated. “We hope you are inspired by the top recipes from this year’s competition to create something original in your own kitchen!”
Did you know?-Kansas is a leading producer of high-quality wheat,essential for baking. The state’s climate and soil contribute to wheat’s protein content, impacting bread texture and rise.
Vegan Delights and Autumnal Flavors Take Center Stage
Leading the charge is Sarah Meuser of New Milford, Connecticut, whose Vegan Bakery-Style Orange Chocolate Chip Muffins earned her the title of Fast Bread Category Champion. These plant-based muffins offer a unique blend of bright citrus and sweet chocolate, providing an “indulgent yet wholesome twist to fall baking.”
The Yeast Bread Category Champion,Janet Gill of Canton,Ohio,captivated judges with her Cranberry hard Apple Cider Bread. This loaf masterfully combines the tartness of cranberries with the mellow notes of cider, evoking the comforting flavors of autumn gatherings.
Reader question:-Can I substitute different types of flour in these recipes? While most recipes call for bread flour, all-purpose flour can often be used, though the texture may vary.
A Diverse Collection of Recipes
Beyond the category champions, the recipe book will showcase a diverse array of innovative creations. Featured recipes include Foolproof FAUX-caccia Biscuits by Susan Simpson of Harrington, Delaware, and Hot Honey, Date and Goat Cheese Beer Bread, also by Janet Gill.Additional highlights include Shirley Temple Scones from Michele Kusma of Columbus, Ohio, and Texas Fruitcake Scones crafted by Felice Bogus of Raleigh, North Carolina.
Rounding out the collection are honorable mentions such as Chocolate Praline povitica,jalapeño Cheddar Roulade,Lemon Meringue Spirals,Pimento Cheese pull-Apart Bread with Hot Honey,Sticky Pear Claws,and Wicked-good Bread.
Pro tip:-Properly proofing yeast is crucial for triumphant bread baking. Ensure your yeast is active by dissolving it in warm water with a pinch of sugar before adding to other ingredients.
Rigorous Testing and Community Reach
The recipes included in the annual book undergo a meticulous selection and testing process. Teams of judges initially hand-select the most promising entries, which are then rigorously tested by Cindy Falk at the Syngenta Speak for Wheat Test Kitchen at the Kansas Wheat Innovation Center in Manhattan. Volunteers and extension agents further contribute to the process, ensuring the recipes are reliable and accessible to bakers across Kansas and beyond.
The National Festival of Breads, sponsored by King Arthur Baking Company® and Kansas Wheat, underscores the vital role of home bakers in American culinary traditions. additional support is provided by Stafford County flour Mills, the Kansas Soybean Commission, the Kansas corn Commission, Hy-Vee of Manhattan, and the Manhattan Convention & Visitors Bureau.
Interested bakers can request a free copy of the 2025 Kansas Wheat Commission Recipe Book at
