The deadline for the Kentucky State Fair food contests is July 1 - WDRB 41 Louisville News

The deadline for the Kentucky State Fair food contests is July 1

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Entry deadline to enter all food contests for the Kentucky State Fair is Monday, July 1. Late entries are accepted but for a fee. You can enter online at www.kystatefair.org or call the entry office at 502-367-5190.

The Fleischmann's Yeast Best Baking Contest helps a good cause. For each entry, ACH Food Companies will contribute $10 to the No Kid Hungry Campaign on behalf of contestants and its Fleischmann's Yeast brand.

Bake your best recipe using any type of Fleischmann's Yeast, an essential ingredient for the country's best home-bakers.

Prizes of $125, $50 and $25 await the top three winners in the 1st Category. Judging is based on flavor, creativity, texture, appearance and ease of preparation.

Michelle Law is the blue ribbon winner from the 2012 Fleischmann's Yeast recipe contest at the Kentucky State Fair.

Cinnamon Honey Raisin Bread

Created by Michelle Law of Jeffersonville, Fleischmann's Yeast Contest, Kentucky State Fair

Ingredients:

1 cup warm water, about 110 degrees
1 teaspoon sugar
1 package Fleischmann's Active Dry Yeast
4 cups bread flour, plus about 1 cup for kneading
1/3 cup cinnamon honey
1 whole large egg
3 large egg yolks
1/4 cup butter, melted and cooled
1 tablespoon Kosher salt
1 cup golden raisins
2 teaspoons butter, melted
Sugar/cinnamon mixture

Directions:

Combine water and sugar in a small bowl. Sprinkle the Fleischmann's Yeast over the top. Set aside until foamy, about 8 minutes. Put 1 cup of the flour in a large bowl and make a well in the center. Whisk honey with the whole egg, egg yolks, butter, and salt in a small bowl and pour into the well. Stir to combine. Add yeast mixture, remaining 3 cups of flour, and raisins and stir to make a soft dough. Knead dough on a lightly floured surface until soft and supple, about 10 minutes.

Shape dough into a ball and place in lightly greased large bowl. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour. Turn dough onto a lightly floured surface, knead for just a minute, shape into a ball, and return to bowl. Cover and let rise again until doubled in size, about 1 hour. Divide dough into 2 smooth balls and place in greased pie plates. Cover and let rise until doubled, about 1 hour.

Bake at 350 degrees F for 30 - 35 minutes until golden brown and loaf sounds hollow when tapped on the bottom. Brush with melted butter and sprinkle with cinnamon and sugar mixture. Yields: 2 loaves.

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