National Festival of Breads

 

The next National Festival of Breads Baking Contest will be held on June 13, 2015, in Manhattan, Kansas.

 

It's a Winner!

Image: Onion Parmesan Cracker Bread.

 

Onion Parmesan Cracker Bread, created by Rosemary Leicht of Bethel, Ohio, won top prize in the 2013 National Festival of Breads.

Rosemary Leicht of Bethel, Ohio, is the grand prize winner in the 2013 National Festival of Breads baking competition, sponsored by King Arthur Flour, Fleischmann’s Yeast, and the Kansas Wheat Commission. Judges selected Leicht’s recipe for Onion Parmesan Cracker Bread from among eight finalist recipes bake-tested at the public competition on June 22 in Manhattan. The National Festival of Breads is the nation’s only amateur bread-baking competition.

“It is very exciting, but it is surprising,” Leicht said after the award announcement. “There were so many great breads here, and they all sounded wonderful.”

Leicht’s Onion Parmesan Cracker Bread was entered in the competition’s “Time Saving and Simple” category. Leicht says she developed the recipe after her son-in-law raved about a similar bread served at a Chicago restaurant.

“Michael is our newest member of the family, so when this contest came up, I thought I would try something he would enjoy,” says Leicht, who perfected the recipe after nearly four months of testing and tweaking.

Leicht works as a part-time paralegal in Bethel. She and her husband, George, have two grown children, Martin and Elizabeth.

As the 2013 National Festival of Breads champion, Leicht wins $2,000 in cash, an expense-paid trip to King Arthur Flour in Norwich, Vermont, and a year’s supply of yeast from Fleischmann’s Yeast.

See the Winners

What's New

Sunday, May 18, 2014

Rules for 2015 Contest are Posted

New for 2015: Entries must include a photo of the finished product. Entries will be accepted October 1, 2014, through January 16, 2015. read more

Thursday, May 08, 2014

National Festival of Breads promoted at Kansas Sampler Festival

The National Festival of Breads, sponsored by the Kansas Wheat Commission, is just one of the great things to do, see and taste in Kansas. As part of the Kansas Sampler Festival, Kansas Wheat staff shared the healthfulness and great taste of wheat foods and how to become a part of the world’s largest amateur baking contest that will be held right here in Kansas. The Kansas Sampler Festival, held in Wamego on May 3-4, drew a record crowd of nearly 12,000 people, who discovered all that there is to see, do, taste, hear and buy in Kansas. Kansas Wheat was one of 282 exhibits at the event. Visitors to the booth could sample the 2013 National Festival of Breads winning recipe Onion Parmesan Cracker Bread and pick up the Kansas Wheat Commission annual recipe book featuring the winning recipes from the 2013 National Festival of Breads. The National Festival of Breads will be held June 13, 2015, in Manhattan, Kansas. Although the event is more than a year away, preparations and promotion have been underway since the 3rd annual National Festival of Breads ended in 2013. Recipe entries will begin to be accepted October 1 through the National Festival of Breads website at nationalfestivalofbreads.com. Rules and more information can also be found on the website. Eight adult finalists will earn $500 cash prizes with the overall champion earning a $2,000 cash prize and an all expense paid trip to Vermont to attend a baking class of their choice at King Arthur Flour Baking Center. In addition, there are cash prizes for other special awards and categories. read more

Monday, June 24, 2013

Onion Parmesan Cracker Bread is 2013 NFOB Champion!

Judges selected Onion Parmesan Cracker Bread as the best amateur bread in America, from among eight finalist recipes bake-tested at the public competition on June 22 in Manhattan. “It is very exciting, but it is surprising,” said Bethel, Ohio paralegal Rosemary Leicht after the award announcement. “There were so many great breads here, and they all sounded wonderful.” She wins $2,000 in cash plus prizes from contest sponsors King Arthur Flour and Fleischmann's Yeast. read more

 
 
 
 
 
 
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