FOR IMMEDIATE RELEASE
SUNDAY, OCT. 25, 2009
| CONTACT: | Lisa Prince, cooking contest coordinator |
Chapel Hill man tops in Fleischmann’s Yeast ‘Bake for the Cure’ contest
RALEIGH – Ralph Taylor of Chapel Hill took home a blue ribbon and $150 for the top recipe in Fleischmann’s Yeast “Bake for the Cure” contest at the N.C. State Fair for his Healthy Hearty Honey Wheat Oat Bread.
Holly Caskey of Cary won second place and $75 for her Stuffed Butterscotch Crescent Rolls, and Denise Walker of Cary took home third-place honors and $50 for her Savory Onion Foccacia Bread.
The contest required recipes to be original and baked with Fleischmann’s Yeast. ACH Food Companies donated $10 for every entry to the Susan G. Komen for the Cure fund to increase awareness about breast cancer. There were 24 total entries.
In a separate batter bread category, Mary Boury of Knightdale took home $100, a blue ribbon and apron for her Cherry Almond Batter Bread. This category required the recipe to have only one rise time and did not call for kneading. The winning first-place recipes follow:
Bake for the Cure First Place: Healthy Hearty Honey Wheat Oat Bread
Ralph Taylor of Chapel Hill
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1 ¼ cups warm water
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4 teaspoons olive oil
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1 ½ tablespoons honey
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1 ½ teaspoons salt
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1 ½ teaspoons Demerara or raw sugar
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1 ¾ cups bread flour
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1 cup whole wheat flour
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¾ cup blended oatmeal
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2 ½ teaspoons Fleishmann’s Active Dry Yeast
Prepare bread machine for dough setting. To the bread pan, add warm water, olive oil, honey, salt, bread flour and whole wheat flour. Blend oatmeal to a fine powder, then add to other ingredients. Sprinkle yeast on top and let bread machine knead the dough. When kneading cycle is complete, remove dough from bread pan. Divide into two portions and shape each into a loaf, kneading the dough slightly in the process. Place dough on baking sheet, cover and let rise for 45 minutes. Bake in a 375 degree oven for 18 minutes.
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1 package Fleishmann’s Active Dry Yeast Rapid Rise
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1 tablespoon sugar
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½ cup warm water
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1, 12 ounce can evaporated milk
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1 teaspoon pure almond extract
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½ cup sugar
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2 teaspoons salt
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2 tablespoons melted, unsalted butter
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4 ½ cups all-purpose flour
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1 cup finely chopped cherries
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1/3 cup sliced almonds
Glaze
- 1 tablespoon melted butter
- 1/3 cup powdered sugar
- ¼ teaspoon almond extract
- 1 ½ teaspoon cherry juice
In a small bowl, mix yeast, 1 tablespoon of sugar and warm water. Stir to dissolve and let sit about 10 minutes until foamy. In a large bowl, mix milk, ½ cup sugar, salt, butter, almond extract and 1 ½ cups flour using mixer’s paddle attachment. Add the yeast mixture and beat for one minute, then add remaining flour by pouring in ½ cup at a time, mixing on low speed. When all ingredients are combined, beat on medium speed for two minutes. Add almonds and cherries and mix on slow speed. Pour dough into three, greased 5 x 3 inch loaf pans. Cover with plastic wrap and let loaf rise for 45 minutes to 1 hour, or until it has doubled in size. Bake in 350 degree oven for 30 to 45 minutes until done. Cover with foil if top of loaf gets brown. While still warm, pour glaze over bread.
-nja 1,2-
Second Place: Stuffed Butterscotch Crescent Rolls
Holly Caskey
Dough
- 1 package Fleischmann’s Yeast
- ½ cup warm water
- 1 package butterscotch pudding
- 1 ½ cup milk
- ½ cup butter
- 2 eggs
- 2 tsp. salt
- 4 ½ - 5 cups all purpose flour
Filling
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1/4 cup melted butter
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2/3 cup chopped coconut
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2/3 cups firmly packed bown sugar
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½ cup chopped pecans
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2 Tbsp. flour
Butterscotch Glaze
- ¼ cup brown sugar
- 2 Tbsp. Pet milk
- 2 Tbsp. butter
- 1 cup powdered sugar
Combine first three ingredients and boil for 1 minute. Remove from heat and blend in the powdered sugar until smooth.
Soften yeast in water. Prepare pudding with 1 ½ cups of milk according to package directions. When thickened, remove from the heat and add ½ cup butter. Blend eggs, salt and softened yeast. Gradually add the flour to form dough. Cover. Let rise about 1-½ hours. Divide dough into thirds. Roll out each part to 15-inch circles. Cut into 12 wedges. Place rounded teaspoon of filling into each wedge and roll from the wide end to point. Place point side down on a greased cookie sheet. Curve crescent shape. Let rise 1 hour. Bake at 350 degrees for 12-15 minutes. Frost crescent rolls while they are warm.
Third Place: Savory Onion Foccacia Bread
Denise Walker
- 5 cups of bread flour
- 1 packet of Fleischmann’s Rapid Rise Yeast
- 1 ¾ cup of water (room temperature)
- 3/4 cup of olive oil
- 3/4 tsp. salt
- 1 cup of chopped onion
- 2 Tbsp. margarine
- 1 Tbsp. crushed rosemary
- 1 Tbsp. thyme
In a mixing bowl with a dough hook attachment, combine the water and the packet of yeast on low speed. In a separate bowl, combine the bread flour and salt. Once the yeast is thoroughly dissolved in the water, gradually add the flour mixture, mixing on low speed and then gradually increasing the speed until the mixture forms a ball. Set mixing bowl with dough aside, cover the bowl with a damp towel and let the dough rise for an hour.
While the dough rises, sauté the chopped onion in the margarine over medium heat in a non-stick skillet. Cook the onion until it is tender and lightly browned. Remove from heat and allow the onion to cool.
After one hour has passed, take the dough out of the bowl and knead it gently, incorporating the chopped onion. Brush a small amount of olive oil on a 17”x13 ½” large baking sheet with no sides. Spread the dough out on the baking sheet, shaping it into a large circle. With the end of a wooden spoon, poke holes in the dough all around the surface, creating a dimpled look. Allow the dough to rise for one hour.
When the hour has passed, preheat the oven to 450˚. Brush the dough with the remaining portion of the olive oil, and then sprinkle the crushed rosemary and thyme on top. Bake the bread for 20 to 25 minutes, or until golden brown. Serves 16-20
