Fleischmann’s Yeast “Bake for the Cure” Contest rises to the top with Twisted Cheese Bread at the State Fair

RALEIGH – Margaret Howard of Fuquay-Varina won first place and $150 in the Fleischmann’s Yeast “Bake for the Cure” cooking contest for her Twisted Cheese Bread recipe. Kathryn Jackson of Benson won second place and $75 with her Pineapple Cream Cheese Bread, and Jill Woodward of Angier won third place and $50 for her Breast Cancer Awareness Breakfast Bread. Judges also gave an honorable mention ribbon to Jane Blanco of Raleigh for her Fleischmann’s Razzle Dazzle Ribbon recipe. Each of the top three winners received a ribbon, an award certificate and apron.

The contest required the recipes to be original and baked with Fleischmann’s Yeast. ACH Food Companies donated $10 for every entry to Susan G. Komen for the Cure to increase awareness about breast cancer. There were 17 total entries.

In a separate category, Cindy Hobbs of Raleigh took home $100, a blue-ribbon and apron for her 1-Dish Blueberry Buckle recipe. This category required that the dish be prepared and baked in an 8-inch by 8-inch baking dish using two envelopes of Fleischmann’s RapidRise Yeast.

The winning “Bake for the Cure” recipe follows:

Twisted Cheese Bread

1 ½ cups milk
2 tablespoons sugar
1 ½ teaspoons salt
½ teaspoon ground red (cayenne) pepper
1 egg, lightly beaten
4 ½ cups bread flour
2 ¼ teaspoons Fleischmann’s yeast
8 oz. shredded cheddar cheese
2-3 tablespoons egg substitute
¼ cup grated cheese blend (Parmesan, Romano and Asiago)

Place the first eight ingredients in bread machine in order listed. Process on dough cycle. Remove dough and knead gently on lightly floured surface.
Divide dough into three portions. Divide one portion in two and roll into two long rolls about 20 inches long. Repeat this process with another portion of dough. Twist two rolls and shape into upper half of breast cancer ribbon shape on a lightly greased baking pan nearly 11x15 inches. Twist two rolls; cut and fit to form the ends of a ribbon. Brush with egg substitute. Sprinkle with grated cheese.
Cover with cloth towel and allow bread to rise at room temperature until doubled in size (about 1-2 hours). Bake at 350 degrees for 15 minutes or until lightly brown. Use remaining dough to make rolls of desired shape. Dough may be portioned and shaped to whatever size you like.

The winning 1-dish recipe follows:
1-Dish Blueberry Buckle

Batter

Pam Cooking Spray
1 2/3 cup bread flour
2 envelopes Fleishmann’s Rapid Rise Yeast
1/3 cup sugar
½ teaspoon salt
¼ cup butter, melted
½ cup very warm milk
1 egg
¼ teaspoon almond flavoring
1 ½ cup fresh blueberries

Topping

¼ cup flour
1/3 cup sugar
1/3 cup butter
1 teaspoon cinnamon

Batter: Mix batter ingredients except blueberries together in pre-sprayed 8-inch by 8-inch baking dish. Fold in blueberries.
Topping: Cut butter into mixture with pastry cutter. Sprinkle mixture evenly over batter.
Place baking dish in cold oven; set temperature to 350 degrees. Bake for 35 or 40 minutes or until done.

Pineapple Cream Cheese Bread
Second Place Winner: Kathryn Jackson, Benson

4 cups all purpose flour
½ cup sugar
1-teaspoon salt
2-1/4 packets Fleischmann’s Active Dry Yeast
¾ cup milk
½ cup water
½ cup margarine
2 eggs, beaten

Cream Cheese Filling

2-8ounce packages cream cheese, softened
½ cup sugar
½ teaspoon vanilla
2-8 1/4 ounce cans crushed pineapple in heavy syrup, drained

Glaze

1 cup confectionary sugar, sifted
1 ½ tablespoon milk
1-teaspoon vanilla

In a large mixing bowl, mix 2 cups flour, sugar, salt and yeast. In small saucepan combine milk, water and margarine. Heat over low heat until 115 degrees. Gradually add to dry ingredients and beat 2 minutes, add eggs and remaining flour. Cover tightly and refrigerate over night. To make filling beat cream cheese, sugar and vanilla until smooth. Stir in pineapple and mix well. Divide dough and turn out on floured surface. Knead 4 or 5 times. Roll each half into 10 X 12 inch rectangle. Spread each with half of filling. Roll up starting at long side, press seam and fold ends under to seal. Place the seam side down on a baking sheet. Cut 5 or 6 slits across top of each loaf. Cover and let rise 50 minutes. Bake at 350 degrees for 15-20 minutes. Drizzle warm loaves with glaze. Garnish with maraschino cherries if desired. Makes 2 loaves.

Breast Cancer Awareness Breakfast Bread
Third Place Winner: Jill Woodward

3-3 ½ cups bread flour
1 pkg FLEISCHMANNS RAPID RISE YEAST
1-cup milk
¼ cup sugar
¼ cup margarine or butter
1 tsp salt
1 egg

In a large bowl combine 1 ½ cups of the bread flour and the FLEISCHMANNS RAPID RISE YEAST. In saucepan heat milk, ¼ cup sugar, margarine, and salt just until warm (115-120 degrees) stirring constantly to melt margarine. Add warm milk mixture to dry ingredients in bowl. Add egg and beat at low speed with electric mixer for ½ minute, scraping sides of bowl constantly; beat 3 minutes on high speed. By hand stir in enough flour to make moderately soft dough. Turn out on lightly floured surface and knead until smooth and elastic (5-8 min.) Shape into a ball; place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double in size. (about 1 hour) Punch dough down; turn out on lightly floured surface; cover and let rest 10 min. Roll out dough into a 15X7 inch rectangle. Roll dough up beginning with narrow side; seal long edges and ends. Place, sealed side down, in a 9X5X3 inch loaf pan; cover and let rise in warm place until almost double in size (about 30 min).

Bake at 375 degrees until done, 30-35 minutes. Remove bread from pan and cool on wire rack; drizzle with Confectioners’ Icing.

CONFECTIONERS’ ICING

Combine ½ cup sifted powdered sugar, ¼ tsp vanilla, and enough milk to make a drizzling consistency.

Fleischmann’s Razzle-dazzle Ribbon
Honorable Mention: Jane Blanco, Raleigh

4 C. all-purpose flour
1/2 C. sugar
¾ tsp. salt
2 pkgs. Fleischmann' s Yeast
3/4 C. milk
1 C. water
1/2 C. butter
2 eggs, beaten
1- 8 oz. pkg. cream cheese, room temp.
1/4 C. sugar
1 tube (50z) almond paste
1/2 tsp. vanilla extract
1- 12oz. pkg. frozen raspberries; thawed
1- 4 oz. pkg. slivered almonds
2 C. confectionary sugar
3 Tbsp. reserved raspberry syrup

In large bowl, mix 2 C. flour with sugar, salt, and un-dissolved yeast. Combine milk, water, and butter in saucepan and heat over low heat to 115degrees. Slowly add milk mixture to flour mix. Beat with mixer at med. speed for 2 minutes. Add in additional 1-cup flour and beaten eggs. Beat at high speed for 2 minutes. Stir in remaining 1 cup of flour. Cover tightly with plastic wrap and towel and refrigerate overnight. Drain thawed raspberries; reserve syrup. Mix together cream cheese, sugar, almond paste and vanilla. Beat until smooth. Turn dough onto floured surface and knead 4-5 times. Roll dough into long rectangle (10" X 24"). Spread cream cheese filling over dough to within 1" of the edge all around. Drizzle raspberries over cream cheese filling. Sprinkle with slivered almonds. Starting at long side, roll up jellyroll style, pinching seam and ends to seal. Place bread, seam side down, on a baking sheet in the shape of an awareness ribbon

Place a foil-covered can in the center of the loop to help maintain shape. Cut slits in top of ribbon every 2 inches. Cover and let rise in warm, draft-free place 50-60 min. Bake in pre heated 350 degree oven for 15-20 min. Combine confectioner's sugar and raspberry syrup; stir until smooth, Drizzle warm bread with glaze and sprinkle with slivered almonds and fresh raspberries.

One large ribbon is difficult to work with. It is better to divide dough in half and make 2 smaller ribbons; following same procedures.