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Agricultural Review

Cooks turn up the heat in the 2006 State Fair cooking contests

RALEIGH - Gail Fuller of Raleigh won first place and $150 for her Pepperoni Pockets in the Fleischmann's Yeast "Best-Ever Baking" Contest Saturday, Oct. 14, at the N.C. State Fair.
Margaret Howard of Fuquay-Varina won second place and $75 for her Honey and Oatmeal Wheat Bread. Alice Spickard of Raleigh took third place and $50, plus the "Rapid RecipEase" Honorable Mention for Chocolate Boule.

Each recipe required the use of Feischmann's Yeast. Entries were judged on flavor, appearance, texture and creativity. A "Rapid RecipEase" honorable mention was awarded for a quick-to-prepare recipe.

The winning recipe follows:

Pepperoni Pockets
Dough:
3 ½ c. bread flour, divided
2 tbsp. sugar
1 package Fleischmann's RapidRise Yeast
1 ½ tsp. salt
1 tsp. cornstarch
1 tsp. baking soda
1 c. warm buttermilk (120-130 degrees)
½ c. corn oil
1/3 c. milk

In a mixing bowl, combine 1 ½ cups of the flour, sugar, yeast, salt, cornstarch and baking soda. Add the buttermilk, oil and milk; stir until moistened. Stir in enough remaining flour to form a soft dough (2-3 minutes). Turn onto a floured surface and knead until smooth and elastic (4-5 minutes). Cover and let rest 10 minutes. Divide into 8 equal pieces and roll each out to a 6"x12" rectangle.

Filling:
2 eggs
2 tbsp. grated Parmesan cheese
½ lb. thinly sliced white American cheese
2 tbsp. Italian seasoning
½ lb. thinly sliced pepperoni

Beat together eggs, Italian seasoning and Parmesan cheese. Brush approximately 1 tbsp. onto each dough rectangle. Layer sliced pepperoni, then sliced American cheese, then another layer of pepperoni onto dough rectangles. Roll up jellyroll fashion, pinch seam to seal and place on a greased 3"x5" loaf pan seam side down. Brush with egg mixture and bake at 375 degrees for 25-30 minutes. Makes 8 small loaves.

 


Honey & Oatmeal Wheat Bread
Margaret Howard, Fuquay-
Varina

2 cups water
1 Tbsp. salt
4 Tbsp. honey
3 Tbsp. molasses
3 Tbsp. olive oil
2 ½ cups bread flour
3 cups whole-wheat flour
3 Tbsp. flaxseed meal
1 cup uncooked regular oats
2 ¼ tsp. Fleischmann's bread machine yeast

Place ingredients in bread machine in order listed above. Mix using dough cycle. Spray sunflower pans with olive oil. Sprinkle sunflower seeds in center of pan and oatmeal to cover petal areas. For each pan use approximately the following:

2 Tbsp. unsalted sunflower seeds, toasted
1/3 cup uncooked oatmeal

Place dough on lightly floured surface and divide into two portions. Gently spread dough in pans and cover with a cloth towel to rise. Bake at 350 degrees for 25 minutes. Remove from oven and cool in pan approximately 15 minutes. Then turn bread onto cooling rack to continue cooling. Slice as desired.

Serve with Honey Walnut Cream Cheese
3 oz. cream cheese softened
1 Tbsp. honey
1 Tbsp. chopped, toasted walnuts

Or

Honey Peanut Butter
½ cup crunchy peanut butter
2 tsp. honey

Note: Loves may be baked in traditional loaf pans if desired. Sprinkling oatmeal in the bottom of the pan will create an oat-crusted bottom of the loaf. May be served alone or with any favorite spread. Yields 2 loves


Chocolate Boule
Alice Spickard, Raleigh

Bread Ingredients
3 cups bread flour, divided
1/3 cup sugar
1 pkg. Fleischmann's RapidRise Yeast
1 ½ teaspoons salt
½ cup milk
½ cup water
½ cup butter, softened
2 eggs
2 Tbsp. milk
1 Tbsp. sugar

In a large bowl mix 2 cups flour, sugar, yeast, and salt. Heat milk, water and butter until mixture is very warm (120 to 130 degrees). Pour liquid mixture into flour mixture and beat until combined (either with electric mixer or by hand). Mix in eggs. Stir in enough remaining flour to form soft dough. Knead on a lightly floured surface until smooth. Cover, and let rest 10 minutes.

Filling Ingredients
1 cup semi-sweet chocolate chips
4 Tbsp. butter
¼ cup brown sugar
1 ½ cups part skim ricotta cheese
1 tsp. vanilla

In a small saucepan, melt butter and chocolate chips, over low heat, stirring until smooth. Remove pan from heat and add brown sugar, ricotta cheese and vanilla, stirring well after each ingredient is added.

Punch dough down and divide in half. Place half of dough on floured surface and roll into a rectangle approximately 14 inches by 8 inches. Spoon half of the filling over the rectangle and spread filling to within one inch of edge of dough, leaving a one inch border around the rectangle. Roll up beginning at the long end so you end up with a long "log". Place log, seam side down, on a greased baking sheet and bring the ends together (pinching together if necessary) forming a ball or boule shape. Repeat for remaining dough and filling. Brush each boule with milk and sprinkle with sugar. Let rise in a draft free place for 10 minutes.

Bake at 375 for 20 minutes or until golden. Remove from baking sheet and cool on a wire rack for 5-10 minutes.

Glaze Ingredients
¾ cup powdered sugar
2 tsp. milk
¼ tsp. vanilla
Stir together until smooth

Drizzle glaze over bread. Serve warm if possible. Makes 2 boules. Each braid serves 6-8 people. Freezes well.

 

NCDA&CS Public Affairs Division, Brian Long, Director
Mailing Address:1001 Mail Service Center, Raleigh NC 27699-1001
Physical Address: 2 West Edenton Street, Raleigh NC 27601
Phone: (919) 707-3001; FAX: (919) 733-5047