Bakers Rise for the Cure at the Puyallup Fair
Puyallup, WA – Sept. 21, 2009 – The smell of freshly baked bread wafted through the air as judges in the Puyallup Fair’s Home Arts Department selected the best recipes in the “Fleischmann’s Yeast Bake for the Cure Baking Contest.” The contest had two categories, the first featuring yeast breads of any type or flavor, and the second category called for “Batter Bread.” The Puyallup Fair runs through Sept. 27.
The top three winners received a cash prize, a ribbon, an award certificate, and an apron. The first place winning recipes in both categories will advance to grand prize judging for a $1,000 national award. With every entry, ACH Food companies contributes $10 to Susan G. Komen for the Cure.
For the first category of “Yeast Breads,” Daniel Norby of Olympia came in first place with “Dan’s Delectable Dinner Rolls,” and received a cash prize of $150. In second place was Susie Lynch of Puyallup with “Quick Buttermilk Rolls,” for which she won $75. The third place award and $50 cash prize went to Lucille Johnston of Seattle for her “Barley Flake Bread.”
For the second category of the Best “Batter Bread,” only one contestant was chosen to take home the prize. Brenda Brekke of Federal Way won with her “Oatmeal Batter” recipe. She took home the cash prize of $100.
The winning recipe for Fleischmann’s Yeast “Bake for the Cure” is as follows:
“Dan’s Delectable Dinner Rolls”
Daniel Norby, Olympia
½ cup milk
1 tbsp. and ¼ cup honey
2 ¼ tsp. Fleischmann’s active dry yeast
½ cup softened butter
1 tsp. salt
1 cup warm water
1 egg
3 ½ - 3 ¾ cups bread flour
1. Scald milk on stovetop in a small saucepan. Cool to 115 degrees. Stir one tablespoon of honey
into the milk, add the yeast, and stir well to dissolve. Let stand for 5-10 minutes.
2. In an upright mixer, use the paddle to cream the butter and the remaining ¼ cup of honey.
3. Add the salt, water, egg, and yeast. Mix on low speed for one minute, scraping the sides.
4. Switch to dough hook, cleaning all residue off the paddle into the bowl. Mix on medium speed
and slowly add in enough flour to make the dough easy to handle.
5. Turn out onto a lightly floured surface. Knead until elastic. Place in a buttered bowl, and let
rise until double (about one hour).
6. Punch down and form into rolls. For cloverleafs, shape into one inch balls and place three into
a greased muffin tin. Let rise about 20 minutes.
7. Bake in a preheated 400 degree oven for 12-18 minutes or until they are golden brown.
The winning recipe for the second category, the best “Batter Bread” is as follows:
“Oatmeal Batter Bread”
Brenda Brekke, Federal Way
½ cup boiling water
1 cup oats
3 tbsp. soft shortening
½ cup molasses
4 tsp. salt
2 packages of Fleishmann’s active dry yeast
½ cup warm water (115 degrees)
1 egg
2 cups sifted all-purpose four
1. Stir boiling water, oats, shortening, molasses, and salt. Cool to lukewarm.
2. Sprinkle yeast on warm water; stir to dissolve.
3. Add yeast, egg, and 1 ¼ cup of lour to oat mixture. Beat with mixer on medium speed for two
minutes, scraping the sides and the bottom of the bowl frequently. With a spoon, beat and stir
in the remaining flour, a little at a time, until the batter is smooth.
4. Grease an 8 ½ x 4 ½ x 2 ½ inch loaf pan and sprinkle it with a little salt. Spread batter evenly
into pan and with a floured hand, gently smooth the top and shape the loaf. Cover and let rise
in a warm place for 1 ½ hour or until the batter just reaches the top of the pan.
5. Bake in 375 degree oven for 30-35 minutes or until done. The crust will be dark brown.
Remove the pan from the rack at once. Brush the top with melted butter. Cool in a draft-free
place.
The Home Arts Department is sponsored by CORE 4.
The Puyallup Fair first started in 1900. This Pacific Northwest tradition is one of the top ten fairs in the world in attendance, and features big name entertainment, the PRCA Rodeo, rides, exhibits, food, flowers, and animals. For further information about the Sept. 11-27, 2009 Puyallup Fair, visit www.thefair.com or call the 24-hour hotline at (253) 841-5045.
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