oh (NAPSA)—Thepleasuresof cooking and baking wereever so evident at this year’s county andstate fairs. The Iowa State Fair, for instance, had a record numberofentriesin its food department: over 11,500 breads, cakes, pies, and more. Entries using whole grains were also higher than usual. This may have been due, in part, to the special contest sponsored by RED STAR Yeast: Rise to the RED STAR with Whole Grain Breads. “I love to bake bread with whole grains because they are much healthier than breads made with refined flours,” said one contest win- ner from the Wisconsin State Fair. To help bakers learn the fundamentals of using whole grains, RED STAR Yeast home economists pro- vided demonstrations at many state fairs. According to Glenna Vance, manager, consumerpublicrelations, RED STAR Yeast, these demonstra- tions were well-attended. “People are realizing the health benefits gained from eating breads made with whole-grain flours,” she said. “Knowing how to bake wholegrain breadsis a luxury in a healthfullifestyle.” Here’s one winning recipe from the Iowa State Fair: Cornmeal Honey Herb Bread Makes 2 loaves 2 packets RED STR active dry yeast % cup warm water(110 to 115F) 1 tsp. honey 1 cup water 1 cup evaporated milk 2 beaten eggs (room temperature) % cup honey % cupoil 1 Thsp. salt 4 cups whole wheatflour 4% to 5 cupsall-purpose flour 1% cups yellow cornmeal 2 Tbsp. poppy seeds Breads made with whole grains, such as this Cornmeal Honey Herb Bread, are a healthful option for bakers. 1 tsp. each celery seeds, sage andbasil % tsp. dried dill weed 1 beaten egg white 1 Tbsp. water 2 Tbsp. sesame seeds surface. Cover; let rise in warm Soften yeast in mixture of 4 cup water and 1 tsp. honey for 5 minutes. In large mixing bowl combine 1 cup water, evaporated milk and yeast mixture. Add beaten eggs, 4% cup honey, oil and salt; mix well. Stir in whole wheat flour and 2 cups all-purpose flour, cornmeal, poppy seeds, celery seeds, sage, basil and dill weed. Stir in as much of the remainingall-purpose flour as you can with a spoon. Turn dough onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff doughthat is smooth andelastic (6-8 minutes). Place in lightly greased bowl; turn to grease minutes. Shape into loaves; place in two greased 9x5x3-inch loaf pans. Cover; let rise until indentation remains after lightly touching side of loaf (about 40 minutes). Brush tops of loaves with mixture of beaten egg white and 1 Tbsp. water. Sprinkle with sesame seeds. Bake in preheated 375F oven for 45 minutes. (Cover with foil during the last 15 minutes of baking to prevent over-browning). Remove from pans. Cool on wire rack before slicing. place until double (about 1% hours). Punch down; turn onto lightly floured surface. Divide doughin half. Shape each half into a ball. Cover; let rest 10 For more whole grain bread recipes, call RED STAR Yeast at 1800-445-4746orvisit the Website at www.redstaryeast.com.
