raising funds for S.G.Komen
07 02, 2009
Bakers can support fight against breast cancer with their talents in the Fleischmann’s Yeast “Bake for the Cure” contest, held at the Allentown Fair (and exclusively at 51 more state and county fairs).For each entry, ACH Food Companies Inc., on behalf of its Fleischmann’s Yeast brand, will donate $10 to Susan G. Komen for the Cure for all of the contests nationwide.
The Bake for the Cure competition offers two ways to win, welcoming entries in both traditional and batter bread styles.
Make any flavor or shape of baked good using any type of Fleischmann’s Yeast; themes and decorative presentations are encouraged.
For “Best Bread,” ACH offers $375 in local cash prizes and $3,000 in national prizes.
The main category awards $150 for first place, $75 for second and $50 for third. In the second category, $100 is awarded for the “Best Batter Bread,” where the contestant simply mixes, rises and bakes the entry.
Qualifying bread recipes in the second category use just one rise time and zero effort spent kneading the dough.
All entries will be judged on flavor (40%), presentation (40%), and texture (20%). Each person can enter once per category, per fair. Contestants of all ages are welcome.
From the 1st place winners of both categories at 52 fairs across the U.S., ACH Test Kitchens will pick one grand prize winning recipe from each of three regions: Northern, Central and Southern. These national winners will be selected and announced after the 2009 fair season (January 2010).
For contest details and complete official rules, contact the Allentown Fair entry office at 610-433-7541 or visit the contest section of www.allentownfair.com.
Following are recipes of recent prize-winning entries.
Orange Nirvana
Jayne Judd Adams of Kentucky Central Region Grand Prize Winner ‘08 Fleischmann’s Yeast “Bake for the Cure”
3 to 3-1/2 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise Yeast
3 tablespoons sugar
3/4 teaspoon salt
1 cup milk
1 1/2 tablespoons butter or margarine
1 egg, beaten
1 teaspoon freshly grated orange peel
1/3 cup orange marmalade
2 tablespoons butter or margarine, melted
Topping:
1 tablespoon butter or margarine, softened
2 tablespoons all-purpose flour
1 tablespoon sugar
Icing:
1 ounce cream cheese
1 cup powdered sugar
1 1/2 tablespoons orange juice
1/2 teaspoon freshly grated orange peel
Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Heat milk and butter to 120° to 130° F and add to flour mixture. Add butter, egg and orange peel. Beat for 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest for 10 minutes. Punch dough down. Roll into 14 x 9-inch rectangle. Spread orange marmalade down the middle of the dough, lengthwise. Make diagonal cuts 1-inch apart and 3 inches long down the two sides. Fold alternate strips of dough over the filling. Place on a greased or parchment lined baking sheet. Brush with the two tablespoons of melted butter. Cover and let rise until
double, about 30 minutes. Combine topping ingredients to make crumbs. Sprinkle on top of the braid. Bake at 350° F for 30 to 35 minutes. Cool on wire rack. Combine all icing ingredients and drizzle over coffeecake. Yield: 1 coffeecake.
Peach Mini Pies
Tawnee Winberry of Montana
--Northern Region Grand Prize Winner ‘08 Fleischmann’s Yeast “Bake for the Cure”
1 cup milk 1 to 2 tablespoons Argo® Corn Starch mixed in 2 tablespoons cold water
1/4 cup sugar 1 teaspoon Spice Islands® Pure Vanilla Extract
1/2 cup butter or margarine
1 envelope Fleischmann’s® Active Dry Yeast Cream Cheese Filling:
3-3/4 to 4-1/4 cups all-purpose flour 4 ounces cream cheese (half of 8 ounce package), softened
1 teaspoon salt 3 tablespoons sugar
1/2 teaspoon Spice Islands® Ground Nutmeg 1 egg yolk
2 eggs
1 teaspoon Spice Islands® Pure Vanilla Extract Icing:
1 cup powdered sugar
Peach Filling: 1 to 2 tablespoons milk
4 cups chopped peaches, fresh or frozen (about 1 pound) 1 teaspoon Spice Islands® Pure Vanilla Extract
1/2 cup sugar
Combine milk, sugar and butter and heat to 100° to 110° F. (Butter may not melt completely). Add yeast. Let stand 5 to 10 minutes to foam yeast. Measure 2 cups flour, salt and nutmeg in a large mixer bowl. Add the yeast mixture, eggs and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place dough in a well greased bowl, turning once to coat. Cover; let rise in a warm, draft-free place until doubled in bulk (about 1 hour). To prepare fillings: For peach filling, place peaches and sugar in a medium saucepan. Bring to a boil over medium heat until peaches soften and begin to break up. Stir in corn starch that has been mixed with water. (Note: for best results, peach filling should be fairly stiff. If using frozen peaches or very juicy fresh peaches, you will need 2 tablespoons corn starch). Cook and stir until mixture thickens and boils for at least 1 minute. Remove from heat and stir in vanilla; cool. Mix all ingredients for cheese filling with an electric mixer until smooth. (If mixture is runny, chill for 10 to 15 minutes. Mixture should be soft). Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover each half and let rest 10 minutes. Roll each half out to 18 x 12-inch rectangle. Cut each into 6 rectangles. Place 2 teaspoons of cheese filling and about 2 tablespoons peach filling in the center of each “pie”. Brush edges of dough with water and press with fork to seal. Place on greased baking sheets. Cover and let rise in a warm, draft-free place until puffy, about 20 to 25 minutes. Bake in a preheated 375° F oven for 15 to 18 minutes, or until golden. Transfer to wire racks to cool. Combine icing ingredients and drizzle over pies. Yield: 12 pies.
Dragon’s Breath Bread
Connie Pegg of North Carolina
--Southern Region Grand Prize Winner ‘08 Fleischmann’s Yeast “Bake for the Cure”
Filling: 1/2 teaspoon salt
2 bulbs garlic 1 teaspoon Spice Islands® Garlic Powder
2 teaspoons + 1 tablespoon olive oil, divided 1/2 cup shredded parmesan cheese
3 tablespoons butter, softened 1-1/4 cups milk
2 medium shallots, chopped 3/4 cup water
1-1/2 cups (6 ounces) shredded Asiago cheese 1 tablespoon butter
Dough: Finish:
3-3/4 to 4-1/4 cups bread flour 1 tablespoon butter, melted
1 envelope Fleischmann’s® RapidRise Yeast 1/4 cup shredded parmesan cheese, optional
1 tablespoon sugar
To roast garlic, slice top from each bulb. Place each on a square of foil and drizzle a teaspoon of olive oil over each. Seal foil over each head and bake for 45 to 55 minutes, until tender, in a 350°F oven. Unwrap garlic and cool until it can be handled. Squeeze soft garlic from each bulb into a small bowl. Add 3 tablespoons butter and mix well. Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallots and cook until tender, but not browned, about 3 to 5 minutes. Set aside to cool. For dough, combine 2 cups flour, yeast, sugar, salt, garlic powder and parmesan cheese in a large mixing bowl. Heat milk, water and butter to very warm (120° to 130° F). Add to flour mixture and beat for 2 minutes. Stir in enough additional flour to make a soft dough. Turn out dough on a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes. Roll dough into a 15 x 10-inch rectangle. Cut lengthwise to make two 15 x 5-inch rectangles. Spread each rectangle with half of the garlic mixture, leaving a 1/2-inch edge on all sides. Divide shallots evenly between the two rectangles. Sprinkle half the Asiago cheese over each. Roll up each rectangle lengthwise, pinching ends to seal. Place the two rolls side by side and twist together. Pinch ends to seal. Transfer loaf to a greased baking sheet and cover. Let rise in a warm, draft-free place for about 30 to 45 minutes, or until doubled. To finish, brush the loaf with melted butter and top with parmesan cheese, if desired. Bake in a preheated 400° F oven for 30 minutes or until golden brown. Cover with foil, if bread is getting too browned. Recipe Note: Garlic may be roasted a day ahead. Yields: 12 to 15 servings.
