Cooks turn up the heat in the 2006 State Fair cooking contests
- 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.
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.
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"
2 tbsp. grated Parmesan cheese
½ lb. thinly sliced white American cheese
2 tbsp. Italian seasoning
½ lb. thinly sliced pepperoni
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.
& 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
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
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.
Honey Walnut Cream Cheese
3 oz. cream cheese softened
1 Tbsp. honey
1 Tbsp. chopped, toasted walnuts
½ cup crunchy peanut butter
2 tsp. honey
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
Alice Spickard, Raleigh
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 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.
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.
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.
¾ cup powdered sugar
2 tsp. milk
¼ tsp. vanilla
Stir together until smooth
over bread. Serve warm if possible. Makes 2 boules. Each braid
serves 6-8 people. Freezes well.