Finalists Selected in the 2013 National Festival of Breads

After weeks of analyzing recipes, mixing, kneading, baking and tasting, a panel of judges has selected the recipes that will be represented in the third National Festival of Breads, June 22 in Manhattan, Kan.

Cindy Falk, nutrition educator for the Kansas Wheat Commission and chairwoman of the National Festival of Breads, said the finalists represent an array of trends and flavor profiles.

"Finalists in the 2013 National Festival of Breads have risen to the challenge of developing creative, flavorful recipes that feature some of the latest trends in baking," Falk said. "We look forward to meeting these contestants in Kansas this summer when they participate in the National Festival of Breads."

Eight adult finalists and one youth finalist have been named for the biennial National Festival of Breads, the nation's only national amateur bread-baking competition. Finalists, their hometown and the name of their recipe are:

Ethnic
  • Judi Berman-Yamada, Troy, Ohio - Red Apple-Golden Cheddar Challah
  • Elke Roby, Lincoln, Nebraska - German Streusel Cranberry Bagels
Rolls
  • Gloria Piantek, West Lafayette, Indiana - Pennsylvania Dutch Pretzel Slider Buns
  • Marilyn Blankschien, Clintonville, Wisconsin Red Velvet Cinnamon Rolls with a Twist
Whole Grains
  • Merry Graham, Newhall, California - Light and Fluffy Chia Whole Wheat Rolls
  • Ritz Lutz, Horseshoe Bay, Texas - Two Grain Cranberry and Walnut Bread
Time Saving and Simple
  • Jane Hinrichsen, Cottage Grove, Minnesota - Rich Italian Bread
  • Rosemary Leicht, Bethel, Ohio - Onion Parmesan Cracker Bread
Youth Category
  • Mardi Traskowsky, Herington, Kansas - Family Italian Bread

“These amazing breads prove that the finalists represent the best home bakers in the country,” said King Arthur Flour Marketing Director Tom Payne. “They have earned this trip to Kansas to compete and we look forward to being there to watch the action and taste the delicious results.”

Contestants will come to “the Heart of Wheat Country,” Manhattan, Kan., from June 20-22, to bake their creations at the National Festival of Breads. While in Kansas, contestants will participate in a host of additional activities, including a Wheat Harvest Tour with stops at a wheat farm, grain elevator and flour mill. The grand prize winner will receive a cash prize of $2,500, plus a year’s supply of Fleischmann’s Yeast and an expense-paid trip to the King Arthur Flour Baking Education Center in Norwich, Vermont.

“Fleischmann’s is honored to again be a partner with the National Festival of Breads and proud to see the baking talent of America showcased for this year’s contest,” said Keith Dierberg, brand manager for Fleischmann’s Yeast. “At Fleischmann’s, we genuinely care about scratch baking and this contest rewards those bakers who share that same passion for baking bread.”

In addition to the finalists, several Special Award winners were named, including:

Cranberry Award
  • Elke Roby, Lincoln, Nebraska - German Streusel Cranberry Bagels
Raisin Award
  • Deborah Biggs, Omaha, Nebraska - Rosemary, Orange and Golden Raisin Fougasse
White Whole Wheat Award
  • Alyssa Ellis, Rhinelander, Wisconsin - Nacho Cheese White Whole Wheat Bread

About King Arthur Flour

Founded in 1790, King Arthur Flour is America's oldest flour company and premier baking resource, offering ingredients, mixes, tools, recipes, educational opportunities, and inspiration to bakers everywhere. The company’s high-quality flour is available in supermarkets nationwide. Additionally, more than 1,000 tested and trusted baking tools and ingredients are available through King Arthur Flour's Baker's Catalogue, online at kingarthurflour.com, and at The Baker's Store in Norwich, Vermont. King Arthur Flour has been employee owned since 1996.