Bake for others this holiday season!
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Baking for Others!

From sweet to savory the holidays provide opportunities to share recipes and traditions.  Do you need baking tips, recipes or guidelines for food safety?  The Home Baking Association members and partners provide resources to help make holiday baking a success!

Thanks and Giving at

the Dinner Table

November is the month when we celebrate “The Mother of all Family Dinners,” otherwise known as Thanksgiving. It’s also the kick-off to what is arguably one of the busiest seasons of the year, with occasions to gather and share meals with family and friends.  Check out these ideas for food, fun and conversation!
Provided by HBA Partner The Family Dinner Project

Holiday Food Safety 


Holiday Food Safety (English version)
Be food safe for Thanksgiving and holiday baking!
Home Baking
Food Safety 101

The many benefits of baking at home, in the community or in the classroom include and rely on the science and math of food safety— cleanliness, time, measurement, and temperatures. Download pdf

A Cookbook for All Seasons

Five recipes are featured for November in this virtual cookbook!  Start with the Traditional Southern Cornbread Dressing for your holiday meal! Download the coobook here!

Provided by HBA Member Flesichmann’s Simply Homemade

Baking Tips

#1 How to Measure Flour
How to measure flour
How to measure flour!
Provided by HBA Member King Arthur Flour
#2 What’s the Difference between Baking Powder and Baking Soda?

Check out this great download!

Provided by HBA Member Clabber Girl
#3 Ingredient Substitutions

If you’re out of an ingredient or running low, look here for substitutions for more than 90 common ingredients.

Provided by HBA Member Land O'Lakes
#4 Yeast Types and Usage

Yeast is a living organism.  It is a tiny, single-celled fungus that can only be seen under a microscope. In fact, yeast is so small there are hundreds of billions of healthy yeast cells in each packet of dry yeast. It’s hard to believe that something so small can have such a large impact in baking! Read more here!

Provided by HBA Member Lesaffre Yeast Corporation

... Look for more baking tips in December!

Kitchen Science

Baking for Special Needs

Whole Grain Orange Raisin Nut Muffins

Family gatherings sometimes require baking for special diets.  This baking for special needs resource provides ingredient options. Get this valuable resource here!

FREE! Kansas Wheat 2016

Recipe Book!

The Kansas Wheat 2016 Recipe Book featuring recipes from the National Festival of Breads is available at no cost. Get your copy here!

Provided by HBA Member Kansas Wheat Commission

National Festival of Breads

The National Festival of Breads is a bread baking contest which encourages those who like to bake to develop their skills. Youth and adult bakers are encouraged to enter.  This is a great opportunity for educators to encourage youth to create a unique recipe and enter for the 2017 contest.  Entries accepted October 1, 2016, through January 16, 2017.  Circle your calendar for June 17, 2017 for the championship finale! 
For contest rules, baking tips and more information

Cheddar 'N' Chiles Accordian Bread
2016 National Festival of Breads Finalist
Mary Hawkes, Prescott, Arizona

Get the recipe here!

Provided by HBA Member Kansas Wheat Commission

Win $1000.00!

Educator Award Contest

$1,000 will be awarded for a baking activity or lesson for the 2017 Home Baking Association Educator Award contest!  Do you teach baking in a classroom?  Are you a volunteer for a community program? 

Submit a baking lesson and/or baking activity by March 31 to be eligible to win $1,000 and a trip to the 2017 Home Baking Association Annual Meeting.   All entrants will receive a baking resource.  Plan now for the 2017 award program!

For more information, visit our website.

In the Kitchen with Sharon

It's November and for me, that's all things bread.  I'm ready for a break from Halloween sweets!  Bread is a huge subject considering so many cultures bake breads, daily. Here are a few of my "picks" to try whether beginners or seasoned bread bakers. 

Start with the right flour!  See what kind of wheat goes best with the bread you’re making with the Wheat Foods Council’s #ResourceOfTheMonth! Check out this resource

Beginner bakers unite!  Give this No-knead crusty bread with Step-by-Step instructions a try! 

Seeking to hone your French Baguette skills? Check out these Artisan French Baguettes!

Sometimes its a tender, white bread we crave! 

Need bread for the Gluten-Free Sandwich?  Land O-Lakes Test Kitchens has it "down." 

Going 100% Whole Wheat?  View the methods and recipe at

Trouble shoot with "What Happened to My Yeast Bread?

From those who "grow and know," try a "Field to Table" Wholegrain Wheat Bread recipe for bread machine, mixer or hand mixing.  

Whole Wheat Bread
Quick and Easy Steel Cut Oat Bread
Honey Whole Wheat Bread
Mom's Peanut Butter Cup Cookies
Mark's Whole Grain Wheat Bread

Prefer to let the mixer do the work?  Try a great batter yeast bread! Options galore wait for you here!

Time's always of the essence! You can break-up the baking steps: par-bake products and refrigerate or freeze dough with these methods 

How you store that wonderful bread matters too!  Check it out here!

Ready to celebrate the "fruits" of the harvest season?  

Brew the coffee or tea and enjoy a slice of Apple Walnut Bread or Buttermilk Cinnamon Bread

Above all,  don't forget to enter your best bread in the 2017 National Festival of Breads baking contest!

Home Baking Association Resources click here

Baking with Friends has received four national awards.  The new Cultured Chef book provides an international flair. A perfect gift idea for any occasion is the Dough Sculpting 101 DVD providing more than 30 shaping techniques. View more educational resources

Baker's Glossary

What is Danger Zone?

Danger Zone: The temperature at which perishable food should not be held or left out of refrigeration for any longer than 2 hours—The Danger Zone for food safety is 40° F. to 140° F.-– perishable foods held in this “zone” for over 2 hours should not be eaten.

Visit our online Baking Glossary with more than 350 terms!   

Here are quick-links to some of the resources provided in this newsletter

Home Baking Association
Executive Officers

First Vice President

Tom Payne
King Arthur Flour

Sam Garlow
Shawnee Milling Company

Second Vice President: 
Eric Wall
Cereal Food Processors

Click Here for More Info

Message from the President


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Home Baking Association · 2931 SW Gainsboro Road · Topeka, KS 66614 · USA

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