HHS students enter Festival of Breads
Staff writer
Monica Leihy had her arms full as she carried boxes of homemade bread Monday morning from her van to Butler of Marion.
Leihy, a family consumer science instructor at Hillsboro High School, brought 15 entries to be judged during the annual Festival of Breads, sponsored by the Kansas Wheat Commission.
The 15 entries were made by students enrolled in Leihy's foods and nutrition class at HHS.
"The weather this week was not very good for baking," Leihy said. "Some of the yeast didn't want to rise."
Yeast problem or not, the breads and rolls looked delicious. Some were made by students during class, while others were made at home, Leihy said.
Baking the breads was part of a baking unit class project, she explained.
"This was the first time we've entered," she explained. "When the kids saw the prizes, they were definitely interested.
Prizes in each category consist of $200 for the champion, $100 for the runner-up, and $25 for honorable mentions.
The students were entered in the youth category for individuals age 20 and under. Other categories are adult, ages 21 to 64, seniors, 65 and older, and professionals, bakers, food service employees, cook book authors, and home economists.
Approximately 22 entries from Marion County were pre-registered for the annual contest. Pre-entries were due by Feb. 6. The entries then were taken to Butler of Marion, the county's collection point by 10 a.m. Monday where they were picked up and transported to the Kansas Wheat Commission office in Manhattan.
Judging took place Tuesday in Manhattan. Winners were to be notified Wednesday.
"The entries came from Hillsboro, Peabody, Lehigh, and Marion," explained Deana Roth, a spokeswoman with the Kansas Wheat Commission.
Roth said she was pleased with the high number of entries pre-registered from Marion County. She noted Sedgwick County only had 10 pre-registered entries.
Each entry is required to have a typed or printed recipe attached to the product and a short history of the recipe, including the source and any modifications that have been made.
Recipes must use yeast as a leavening agent and contain at least 75 percent wheat flour. No meat, cheese-filled breads, or quick breads can be entered.
Judging criteria includes taste and quality, appearance, originality, ease of preparation, and practicality.
