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FOR IMMEDIATE RELEASE
MONDAY, SEPT. 19, 2011

CONTACT: Matt Buchanan, manager
N.C. Mountain State Fair
(828) 687-1414

Buncombe County resident wins top honors in two
Fleischmann’s Yeast contests

FLETCHER – Sharon Gates of Buncome County took home the blue ribbon in the Fleischmann’s Yeast Bake for the Cure contest at the N.C. Mountain State Fair. Her recipe, Carolina Classic Cinnamon Rolls, won her $150. She also took home first place and $100 in the Whole Grain Bread category for Farmhouse Breakfast Wheat Bread.

In the Bake For the Cure contest, second place and $75 went to Debbie Bender of Henderson County for a Cornmeal Bread recipe. And third place and $50 went to Alison Overton of Henderson County for Artisan Bread Loaves.

Overton also received a runner-up nod and $50 for her Whole Wheat Pizza recipe in the Whole Grain Bread Category.

The Bake for the Cure contest featured yeast breads of any type or flavor using any type of Fleischmann’s Yeast. The recipes were judged on flavor, texture, appearance and creativity.

The Whole Grain Bread category featured any type of recipe featuring Fleischmann’s Yeast and at least 50 percent whole grains.

All winners also received a ribbon, certificate and apron.

Gates will be automatically entered into the national competition in which she could win one of three $1,000 grand prizes. Her recipe will be judged against all of the national winners.

The winning recipes follow:

Carolina Classic Cinnamon Rolls

Dough:

  • 2 cups warm water
  • ¾ cup sugar
  • 1 ½ tablespoons Fleischmann’s Yeast
  • 1 ½ teaspoons salt
  • ¼ cup vegetable oil
  • 5 ½ - 5 ¾ cups bread flour

Filling:

  • ½ cup (1 stick) softened butter
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg (freshly grated is best)

Icing:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

In the bowl of a large stand mixer, combine 2 cups of very warm (not boiling) water with ¾ cup sugar. Whisk to dissolve sugar. Add yeast and allow time for yeast to bloom, 5-10 minutes. Add salt and oil. Switch to dough hook of mixer. Add flour, one cup at a time and mix on low to medium speed after each addition, until mixture forms a firm dough. Remove dough to a large, greased bowl, turn once and cover. Let rise for 1 to 2 hours.

Turn dough onto floured surface and knead. Roll out onto a large rectangle. Spread the dough evenly with softened butter using fingertips. Sprinkle generously with brown sugar and cinnamon and fresh-grated nutmeg. Starting from longer side, roll into a log and pinch edges closed. Slice the dough into 1-inch thick rolls and place an inch or so apart, in a greased 9x13 pan. Cover and let rise one hour.

Bake cinnamon rolls in a preheated 350-degree oven for 20 minutes.

To prepare icing, combine sifted powdered sugar, vanilla and enough milk for desired consistency in a mixing bowl. Spoon onto hot cinnamon rolls.

Yield 15-20 rolls, depending on size.

 

Farmhouse Breakfast Wheat Bread

  • 2 cups warm water
  • ½ cup sugar
  • 1 ½ tablespoons Fleischmann’s Yeast
  • 1 ½ teaspoons salt
  • 1/3 cup oil
  • 2 cups bread flour
  • 3 cups whole wheat flour
  • 1 cup wheat bran

In the bowl of large stand mixer, combine 2 cups very warm (not boiling) water with ½ cup sugar. Whisk to dissolve sugar. Add yeast and allow time for yeast to bloom, 5-10 minutes. Add salt and oil. Switch to dough hook of mixer. Add bread flour, wheat flour and wheat bran, one cup at a time and mix on low to medium speed after each addition, until mixture forms a firm dough. Remove dough to a large, greased bowl, turn once and cover. Let rise 1 to 2 hours.

Turn onto floured counter top and knead dough 5-10 minutes. Form into 2 large loaves or 3 smaller loaves. Place into greased loaf pans and cover, allow to rise a second time, about an hour.

Bake in a preheated 350-degree oven for 25 minute for smaller loaves, 30-35 minutes for large loaves. Allow bread to rest 10-15 minutes before slicing.

Yield 8-10 slices per loaf, depending on size.

-jkn-

 

 

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) 707-3005; FAX: (919) 733-5047

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