National Festival of Breads

The National Festival of Breads

will be held on June 8, 2019 at the Hilton Garden Inn in Manhattan, KS!

Tentative Schedule


Main Stage

8:45 a.m. Welcome & Introductions

9:00 a.m. - 3:00 p.m. Baking Demonstrations

  • Bread 101: Dough, Ingredients, and The Basic Science of Bread; Mom’s Five-Day Bread and Old Fashioned Peasant’s Rye Bread with Loaf and Roll Molding Tips
    “Chef Tess” Stephanie Petersen, Dynamic TV Chef, Radio Personality, Cookbook Author, and Culinary Instructor. Sponsored by Kansas Wheat 
  • Baking with Young Families
    Charlene Patton, Kansas Soybean Spokesperson, assisted by her daughters Jana, Krista & Megan. Sponsored by Kansas Soybean Commission

  • Bread Art Showpieces: Simple Decorative Bread Embellishment with edible decorative washes, gold gilding, stamping, painting and seeding techniques; Braiding: Four-Strand Loaf, Six-Strand Loaf and Thirty-Two Strand Loaf
    “Chef Tess” Stephanie Petersen, Dynamic TV Chef, Radio Personality, Cookbook Author, and Culinary Instructor. Sponsored by Kansas Wheat 

  • Bake for Good with King Arthur Flour
    King Arthur Flour’s Bake for Good Kids Instructor, Libby Treadway, will lead a demonstration making a whole grain bread loaf that is easy and versatile. This same recipe is taught to thousands of school kids across the country through King Arthur Flour’s fun and informative Bake for Good Kids program.

3:00 p.m. NEW! "Grand Entry of 8 Finalists & LIVE Judging

4:00 p.m. Announcements, Grand Door Prize & Awards

  • Silent Auction Winners
  • Grand Door Prize
  • “Taste, Vote & Bid” People’s Choice Award
  • National Festival of Breads Social Media People’s Choice Award
  • 2019 National Festival of Breads Home Baker & Food Blogger Champions


"Ask the Bakers"

Flint Hills Room

Check in with Connie and Sharon and bring your burning baking questions! Together they bring you 100+ years of test kitchen, classroom, extension, community, home and culinary baking expertise. They’d love to hear your baking challenges and share tried and true baking practices!

Do you teach young people or adults how to prepare food? Gain baking STEAM (Science, Tech, Engineering, Art and Math) ingredient knowledge and activities for home, classrooms or out-of-school education.

This new educational area will assist you with your ingredients, methods, and equipment questions and build your home baking success and teaching resources and knowledge.

Session Schedule

8:45 – 9:15 a.m. Top Ten Tips for Baking Success

  • Bread baking ingredient and method essentials demonstrated and resources shared. 

9:45 – 10:15 a.m. Baking Food Safety 101

  • Evaluate the teachers on the six steps of baking food safety as they demonstrate a basic dough. View new 1-minute Did you Know? Flour Food Safety video. 
  • Receive Baking Food Safety 101 guide and “Is it Done?” baking temperatures Infographic. 

10:45 – 11:15 a.m. Baking Pans and Pan Substitutions

  • What if I don’t have the pan called for in the recipe? How do I grease or line pans?  How much
  • difference can the PAN used make and what adjustments do I need to make for different pans? 
  • See how to choose pan substitutes and take home a pan guide.

11:45 a.m. – 12:15 p.m. Yeast Breads, Slow and Fast

  • Fast-rise or slow fermentation, you can succeed with both types of yeast breads. Take home
  • Temperatures for Yeast Bread Success and What Happened to the Yeast Bread solutions.

12:45 – 1:15 p.m. Baking with Butter, Shortening and Oils, A to Z.

  • Does the type of fat used in baking bread matter? Do I need salted or unsalted butter?  What vegetable oil should I use? Learn the options, the functions and benefits of each in bread baking. 

1:45 – 2:15 p.m. Baking Whole and Ancient Grain Breads

  • From “ancient” to modern, whole grains are shaping bread dough. Receive guides for Ancient Grains; Baking Whole Grain Breads; How to Bake with Sprouted Wheat Flour; and What is Gluten?

Sessions led by:

  • Sharon Davis, Family & Consumer Sciences Education; Home Baking Association,
  • Connie Nieman, Family & Consumer Sciences Teacher; Kansas Wheat & HBA Spokesperson


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